Sous chef Eric Jackson created the menu of 11 traditional dishes—appetizers, entrees and desserts—selected from traditional recipes prepared at the National Museum of African American History and Culture in Washington, D.C.
“I went through the recipe book, and the first thing that I thought about was Thanksgiving dinner,” Jackson said. “I made most of these recipes a few months ago for my own family.”
The Black History Month feast was three days in the making, Jackson explained. On Sunday, he and members of his team prepared the black-eyed peas for the kale salad, seasoned the pork butt for the pulled pork, made the ham hock broth for the collard greens and marinated the chicken for the jerk chicken.
On Monday, other members of Jackson’s team prepped the corn bread, mixed berry cobbler, sweet potato pie and the macaroni and cheese. On Tuesday, it all came together for a delicious and authentic dinner.
“I’m just excited for everybody to taste the food my team put together,” Jackson said before the event. “I hope everybody enjoys at least one thing on the menu or tries something they’ve never had before.”