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Juneteenth Chow
Join us for our first-ever Juneteenth Chow with Chef Michele Tompkins!
On June 19, 1865, Union soldiers announced the end of slavery in Texas, two and a half years after the Emancipation Proclamation. We celebrate Juneteenth to acknowledge that freedom was not immediately granted to all enslaved people, and the fight for equality is ongoing. Of course, food is central to these celebrations. Michele’s menu features traditional Southern cookout dishes commonly seen on Juneteenth celebration menus like barbecue and deviled eggs as well as a nod to African cuisine.
June 20 & 21
Doors open at 6:30 pm
Dinner at 7:00 pm
Location: Uptown Kitchen
MENU
Texas “Caviar”
Veggie Plate: Dirty Cauliflower “Rice,” Succotash, Collard Green & Pea Salad
Sweet Potato Deviled Eggs with Candied Bacon and Pickled Veggies
Since the last people to learn about the end of slavery were in Texas, our menu starts with an acknowledgement of the Lone Star State. This bruschetta features black-eyed peas, which were brought to the Americas from West Africa during the transatlantic slave trade. The black-eyed peas are paired with corn, bell peppers, onion, fresh herb
Since the last people to learn about the end of slavery were in Texas, our menu starts with an acknowledgement of the Lone Star State. This bruschetta features black-eyed peas, which were brought to the Americas from West Africa during the transatlantic slave trade. The black-eyed peas are paired with corn, bell peppers, onion, fresh herbs, and a splash of lemon juice.
Vegetarian: Gluten-free: Texas Caviar on a bed of lettuce
Sweet Potato Deviled Eggs with Candied Bacon and Pickled Veggies
Veggie Plate: Dirty Cauliflower “Rice,” Succotash, Collard Green & Pea Salad
Sweet Potato Deviled Eggs with Candied Bacon and Pickled Veggies
Whoever shows up with the deviled eggs is the hero of any cookout. Michele’s deviled eggs include a unique soul food twist – sweet potato and a candied bacon chip. And don’t pass on the pickled veggies that have been pickling for two days.
Gluten-free. Vegetarian without bacon. Vegan: Deviled Yukon Gold Creamer Potato with Sweet Potato filling
Veggie Plate: Dirty Cauliflower “Rice,” Succotash, Collard Green & Pea Salad
Veggie Plate: Dirty Cauliflower “Rice,” Succotash, Collard Green & Pea Salad
Veggie Plate: Dirty Cauliflower “Rice,” Succotash, Collard Green & Pea Salad
Lima beans are a southern favorite, and Michele is using them in succotash, a Native American corn and lima bean dish. The next vegetable is collard greens, another classic soul food dish. However, Michele is mixing things up by serving them in a bright salad with goat cheese, crowder peas, and a sumac molasses vinaigrette. And, of cours
Lima beans are a southern favorite, and Michele is using them in succotash, a Native American corn and lima bean dish. The next vegetable is collard greens, another classic soul food dish. However, Michele is mixing things up by serving them in a bright salad with goat cheese, crowder peas, and a sumac molasses vinaigrette. And, of course, you can’t have a Southern vegetable plate without some meat in your veggies! Michele has replaced the rice in her dirty rice with riced cauliflower and flavors it with Andouille turkey sausage, celery, onions, and her own specialty spice blend.
Gluten-free: Vegan and Vegetarian versions are available.
Fried Lemon Pepper Catfish, Hot Sauce Tartar, Red Grits
Fried Lemon Pepper Catfish, Hot Sauce Tartar, Red Grits
Veggie Plate: Dirty Cauliflower “Rice,” Succotash, Collard Green & Pea Salad
The color red is associated with Juneteenth celebrations to symbolize the bloodshed, struggle, and resilience of the enslaved Africans and their descendants. Michele adds crushed tomatoes to her grits to achieve a red color. And they’re topped with a piece of fried catfish and a homemade hot sauce tartar.
Gluten-free Option: Blackened Cat
The color red is associated with Juneteenth celebrations to symbolize the bloodshed, struggle, and resilience of the enslaved Africans and their descendants. Michele adds crushed tomatoes to her grits to achieve a red color. And they’re topped with a piece of fried catfish and a homemade hot sauce tartar.
Gluten-free Option: Blackened Catfish with Red Grits
Vegan Option: Lemon Pepper Fried Hearts of Palm with Red Grits
Carrot “Hot Link”
Fried Lemon Pepper Catfish, Hot Sauce Tartar, Red Grits
Caribbean Curry Ribs with Braai Sauce and Chakalaka
A hot link, or “red hot” is basically a spicy hot dog that originated in Louisiana and vecane popular in Texas. It can be found at most Juneteenth cookouts. Michele’s signature hot dog, is vegetarian, in fact, it’s a carrot! But it tastes just like a hot link thanks to a three-day marinade in jalapeno juice, mustard, garlic, and liquid sm
A hot link, or “red hot” is basically a spicy hot dog that originated in Louisiana and vecane popular in Texas. It can be found at most Juneteenth cookouts. Michele’s signature hot dog, is vegetarian, in fact, it’s a carrot! But it tastes just like a hot link thanks to a three-day marinade in jalapeno juice, mustard, garlic, and liquid smoke.The link is served on a bun and dressed with mesquite BBQ sauce, caramelized onions, mustard.
Vegan. Gluten-free version available.
Caribbean Curry Ribs with Braai Sauce and Chakalaka
Fried Lemon Pepper Catfish, Hot Sauce Tartar, Red Grits
Caribbean Curry Ribs with Braai Sauce and Chakalaka
Cookouts are all about the meats, and who doesn’t love finger-licking ribs? Michele coats her ribs with a Caribbean-style curry dry rub and then glazes the ribs with braai sauce, an African term for BBQ sauce. The ribs are served on a bed of chakalaka, a very traditional South African relish made with cabbage, peppers, onions, baked beans
Cookouts are all about the meats, and who doesn’t love finger-licking ribs? Michele coats her ribs with a Caribbean-style curry dry rub and then glazes the ribs with braai sauce, an African term for BBQ sauce. The ribs are served on a bed of chakalaka, a very traditional South African relish made with cabbage, peppers, onions, baked beans, and carrots.
Gluten-free. Vegan/Vegetarian Option: Grilled Curry Tofu with Braai Sauce, and Chakalaka
Mini Red Velvet Whoopie Pie
Mini Red Velvet Whoopie Pie
Mini Red Velvet Whoopie Pie
Red velvet cake, with its distinctive red color, is the quintessential Juneteenth dessert. However, instead of the traditional cream cheese icing, Michele is using mascarpone for a richer, creamier filling.
Vegan and Gluten-free: Red sorbet
About the Chef
Chef Michele Tompkins
Michele, born in Elizabeth, New Jersey, grew up in the kitchen observing her grandfathers' cooking. Her natural affection and creative talent is also influenced by her great grandfather who was a chef at the famous Waldorf Astoria hotel in New York during the 1930s. Michele's passion also comes from life experiences living in various major cities plus, her travels throughout the united states and internationally.
Chef Michele founded Roots & Culture Craft Kitchen is to make connections through food and bring individuals from all walks of life together. Its all about fellowship, education, and phenomenal food. She says, "My Bohemian style of cooking is my approach to bring cultures together. I take pride in always blending traditional ingredients used in soul food dishes and using in global cuisines. It helps to demonstrate bridging the gap of racism. We are all unique individuals, food brings us together in the most simple yet beautiful way."
Chef Michele loves taking common foods and putting their creative signature stamp on every dish while making each dining experience exciting by delivering a personalized touch and premium service. Michele is a regular at Chow à la Carte and after years of begging, she's finally agreed to do her first Chow Club dinner.
Unique Eats & Eateries of atlanta
Chow Club Co-founder, Amanda Plumb recently released her first book! In it, she shares the stories of more than 80 local restaurants & groceries! It's a must-read for any Atlanta foodie!
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