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Article: Black Chefs and the Culinary Revolution; A Taste of Heritage Foundation Stages an African-American Showcase
- Article from:
- The Washington Post
- Article date:
- May 12, 1993
- Author:
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Copyright informationThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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"Part of the problem with African-American chefs," says chef
Joseph Randall, "is that people don't think of us as cooking anything
other than ribs or barbecue."
Randall says this as he maneuvers around the crowded kitchen of
the Hay-Adams Hotel across from the White House, preparing steamed
salted mackerel with wild mushrooms, creamy oyster broth and fresh
chives. All around him are other African-American chefs putting the
finishing touches on dishes such as spring greens with spicy fried
shrimp and citrus vinaigrette, bell pepper and eggplant terrine with
Vidalia onion vinaigrette, duet of lamb medallions and pork stuffed
with Cajun sausage on a bed of mixed greens, and blackberry cobbler ...
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