What Black History Month Means To Chicago Chefs

By Anthony Todd in Food on Feb 18, 2013 5:00PM

The culinary world is still pretty darn white. At least, the parts of the culinary world that the public sees: The executive chefs, owners and mixologists that get their pictures in the newspaper. It's good to be reminded that racial equality, at least in fine dining kitchens, is still a long way off. That's why we appreciated Audarshia Townsend's piece for Dining Chicago about chefs and Black History Month.

Townsend asked as many prominent African-American chefs, mixologists and wine geeks as she could find what black history month means to them. Plus, each of them gives a favorite recipe or perfect pairing. If you've ever wanted to learn how to make the awesome beignets from Frontier, this is your chance.

Our favorite quote is from Lynn House, the mixologist at Blackbird.

Black history is American history. We are a nation of many creeds, colors and cultures. As the granddaughter of not one but two Tuskegee Airmen, I am particularly proud of my African-American heritage and all that my family has done to contribute to this country. It is a time for reflection, a time for sadness, a time for joy and a time for celebration. This month I celebrate those that came before me, their trials, tribulations and success, and I make sure that those who come after carry on the torch.