I was so excited to attend a preview of Food & Folklore last week. The event was a kick-off to a series of pop-up dinners that are taking place over the next six-months in partnership with Toast, the fastest growing restaurant technology company in the US (and based right here in Boston!). The series highlights chefs of color throughout Greater Boston, and elevates cuisine from chefs that are underrepresented.
The dates for the upcoming dinners are:
November 18: Iraqi Heritage, Awafi Kitchen, Chef Annabel Rabiyah
January 20: Islamic Diaspora Dinner, Chef Ismail Samad
February 17: Peruvian Dinner, Chef Otto Llamas
March 16: Abuela, Yaya & Mamma/Matriarchs’ Dinner
April 13: Afro-Caribbean, Chef Siedric White & Chef Tamika R. Francis
May 18: Sexy Vegetarian & Vegan, Chef Chantal Thomas
June 15: West African Street Food, Chef Kwasi Kwaa
At the kick-off celebration, we got a little taste of what’s to come, including two awesome demos. The first was Khubz Tawa, a delicious Iraqi bread made by Chef Annabel Rabiyah. The second demo was how to make Salt Cod Fritters by Chef Seidric White.
The Food & Folklore team also announced at the event that they are developing a food hall, with plans to open in 2021! Find more on Food & Folklore on their website here.
Thanks to Toast for sponsoring this post! Check out their mobile app here.
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