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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
Chefs and great cooks run in Michele’s family, including a great-grandfather who was a chef at the famous Waldorf Astoria Hotel during the 1930s. Michele grew up in the kitchen learning from her grandfathers which led to wanting to learn more and more as she got older.
Michele’s professional career began in marketing & promotion at FOX5 Atlanta and then the nationally syndicated court show “JUDGE MATHIS” in Chicago. Taking a leap of faith, she made the decision to pursue her true passion
in the world of food and hospitality. Roots & Culture Craft Kitchen exemplifies chef Michele’s underlying culinary style and affection for her lifelong love affair and fascination with the roots and cultural aspects of food and people around the world. Her food style simply put, is a “FIBE” – cool, eclectic peeps + good food & great convo.
The Roots & Culture Craft Kitchen, LLC brand was created in 2022 by chef Michele K. Tompkins after years working as a private chef under her independent brand urban foodie café which ultimately gave birth to becoming chef & owner of urban foodie feed store, an upscale white tablecloth restaurant that served southern modern cuisine with a twist in College Park, GA. Roots & Culture Craft Kitchen is a boutique personal chef company with a strong focus on re-imagined southern cuisine with diverse global influences. Chef Michele’s bohemian style approach to food combined with her foodie travel experiences and Caribbean background help to transform her into the urban
foodie she is today.
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