We hope you'll join us for our Trinidadian Chow with Marlena Joseph.
Dinner will be at Underground Atlanta.
Directions will be emailed to you the week of the event.
We are continuing to observe our new COVID protocols:
Incredibly creamy and savory, this snack is revered as the go-to food after a night of fettin’ (partying). It can also be the best comfort food during a rainy storm. The soup is packed with nutrients that replenishes the body and soothing enough to help you enjoy a cool, tranquil evening. With the textures of the warm rich broth, chewy dumplings, crunchiness of the ground provisions and aromatic spices, it’s no wonder Trinidad Corn Soup satisfies regardless of the reason you choose to indulge!
Princes Town, Trinidad, 1936. A local Indian vendor, Emamool Deen sells curry channa in a cone shaped wrap. Mamudeen, as he was known by the community, tries dishing the channa out on bara (a small flat bread) topped with a sweet chutney. His customers love the snack and asks him to double the bara because one wasn’t enough to hold all the filling. Nowadays, one can find a Doubles vendor on almost every Trinidadian street corner and they're all busy! Customers can also tailor their order by adding an assortment of chutneys - some sweet, some savory - to the curried channa. Slight (a little) or plenty (lots) pepper and cool crunchy cucumbers also top your Doubles to allow for an incredible combination of flavors.
Handed down by the Indian ancestors, dhal is one of the healthiest foods you can eat. It’s made with split peas, cumin, garlic, and turmeric. Trinidadians have, of course, added hot peppers and native spices, but the fact remains that this dish aids in quelling inflammation, acts as an antioxidant, helps with digestive disorders and has anti-carcinogenic properties...all the while being super tasty. It can be eaten on its own or served atop a warm bed of rice.
This meal was cooked at least once a week in my childhood home. I remember coming through the front door after school and being welcomed by the smells of tangy lemon and sweet brown sugar. I would hurry to wash up and head back downstairs to eat! I'd watch my grandmother cook and run over to “taste test” with my little yellow spoon. One day, my grandmother stopped me from grabbing my trusty spoon and handed me her large wooden spoon. She pulled up a chair for me to stand on and began teaching me how to make the beautifully caramelized chicken and delicious sauce. I’ve made some changes over the years to put my own twist on the recipe. I've received my grandma’s approval and so I can share this dish with you all!
Vegan: Sweet Potato and Carrots
An African diasporic twist to a classic Italian favorite. Think soft & supple sponge cake, moderately doused with Trinidadian White Oak rum. This item is served alongside a rum baba style reduction for drizzling. Flavor profiles include sweet and buttery elements married with sea salt and earthy spices.
Flambe'd Spiced Pineapple as Vegan Option
This event will be outside and we will be seating each party at their own table (vs our usual shared tables). In case of rain, the event will be moved indoors. For everyone's safety, we will be asking all guests to show proof of vaccination and wear a mask when not seated.
Compliance officer by day, Trini cook by night.....
Marlena Joseph's family hails from the gorgeous island of Trinidad. Trinidad hosts a variety of different backgrounds and ethnicities including Indian, African, European, Chinese and Arab-Trinidadians which make the island rich with culture and the foods bursting with flavor!
Her wonderful lessons in cooking interestingly started with her beloved grandmother telling her, “Do not come in the kitchen.” At the tender age of 6 and a mind full of curiosity, she’d routinely find a blanket and set-up a makeshift bed in the kitchen doorway. Here, she could safely watch as her grandmother magically created dishes, swiftly maneuvering through every aspect of the kitchen from stove, to countertop, to refrigerator and so on.
Her cuisine was so unique and wholesome, it left family and even neighbors clamoring and stumbling over one another to get their own portion. Grandma Edna’s delectable culinary fare and overwhelmingly positive responses from those who partook in devouring it, inspired Marlena. Yet, her journey didn’t start in a fancy culinary institute… Defying her grandmother’s banishment from the kitchen out of safety concerns, young Marlena pulled out every pot and pan she remembered her grandmother using from previous cooking adventures.”I’d parked a chair at the stove so that I could start prepping. I could hear my grandmother in the background yelling, but I kept going,” Marlena joked. Realizing on that day that she was steadfastly driven and determined to recreate the same level culinary fanfare, Grandma Edna took her under her wing. “I fell in love with blending seasonings to make different flavor profiles, but seeing the reactions of the people that ate my food was priceless.”
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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By signing up below I state that I am an adult, and understand that during Chow Club Atlanta I will have the option to consume dishes made by the guest chef and that the products that may have been produced in a space not inspected by the health department. By signing up I agree that Chow Club Atlanta and the venue where the event is held, will have no liability whatsoever for, and will be held harmless by me for any liability for any injury, loss or damages of to me due in whole or in part, directly or indirectly, from the use of any product at Chow Club or while on the premises of Chow Club.