Juneteenth Chow

June 26 & 27

This year, for our Juneteenth Chow, we'll be heading up the coast to the greater DC area for a menu inspired by Chef Rohn Boston's grandmother, Mama Jim.

  • Uptown Kitchen
  • Doors open at 6:30pm
  • Dinner at 7:00pm
  • BYOB

 Get your tickets!

She Crab Chowder

Originating in Washington, D.C., this creamy seafood chowder celebrates the region's rich maritime culinary traditions and local crab industry. This rich soup features fresh blue crab meat, cream, butter, and spices. Served with gruyere garlic toast. 

Gluten-free.Vegan option: Hearty vegetable soup.

Chesapeake Lobster Salad

The star of this green salad is the Chesapeake lobster poached in a Champagne and fish fumet stock. Baby greens, tomatoes, sweet Vidalia onions, and a herb vinaigrette. 

Gluten-free. Vegan option: Snowpea sprout salad with roasted tomatoes and julienne peppers

Salmon Shizo 

Chef Rohn created this Asian-inspired recipe in 1988 while working at the Nikko Hotels in DC.  Oven-roasted salmon served over baby spinach with a tomato confit and a beurre blanc sauce.

Gluten-free and Vegan: Fried green tomato, grilled baby vegetables, and mushrooms

Hickory Smoked Brisket

Inspired by his grandma’s BBQ, Chef Rohn slow-smokes his brisket over hickory wood  for 16 hours, infusing a rich, smoky flavor. Then slices of brisket are served over a sweet potato waffle with cinnamon glaze. Paired with Mama Jim’s collard greens.

Gluten-free: Hickory Smoked Brisket over Jasmine Rice Pilaf

Vegan: Grilled portobello mushrooms over sweet potato waffles. 

Sweet Potato Honey Bun Cake

Save room for this dessert! Chef Rohn loves to bake, and his sweet potato honey bun cake with cream cheese frosting is a crowd favorite. 

Vegan and Gluten-free: Raspberry Sorbet

Get your tickets!

Chow Club Gift Card

$60.00
$60.00

Juneteenth Chow: Friday, June 26

$60.00
$60.00

Juneteenth Chow: Saturday, June 27

$60.00
$60.00

Meet the chef

Chef Rohn Boston

Rohn Boston grew up in the greater Washington DC area. He learned to cook from his grandma, Mama Jim. She made breakfast for him every morning and was known for her BBQ and cornbread muffins.  Rohn started culinary school in DC  at age fifteen. He spent 20 years cooking in hotels. A highlight of his cooking career was cooking for Barack and Michelle Obama three times while working at Equinox on the 19th. 

While Chef Rohn is now best known for his BBQ, he loves cooking dishes inspired by his Mid-Atlantic roots. The DMV (District of Columbia, Maryland, Virginia) is known for its seafood, especially Maryland blue crabsand Chesapeake Bay oysters.