The Edna Lewis Foundation Teamed Up with Chef Mashama Bailey at “The Black Hand in the Pot”


Pictured L to R: Chef Celestia Mobley (The Potter’s House Soul Food Bistro, Jacksonville, FL), Chef Mashama Bailey (The Grey Restaurant in Savannah, GA), Chef Maurietta Amos (The UnforgEdible Kitchen & Good Sugar™, Atlanta, GA), Chef Jennifer Hill Booker (The Resident Gourmet, Atlanta, GA and Chef Tiffany Derry (Tiffany Derry Concepts (TDC), Dallas, TX)
Pictured L to R: Chef Celestia Mobley (The Potter’s House Soul Food Bistro, Jacksonville, FL), Chef Mashama Bailey (The Grey Restaurant in Savannah, GA), Chef Maurietta Amos (The UnforgEdible Kitchen & Good Sugar™, Atlanta, GA), Chef Jennifer Hill Booker (The Resident Gourmet, Atlanta, GA and Chef Tiffany Derry (Tiffany Derry Concepts (TDC), Dallas, TX)

Last Monday, November 2, at The Grey, The Edna Lewis Foundation (ELF) proudly paid tribute to African-American female chefs while celebrating the legacy of Chef Edna Lewis.

Though serving in America’s kitchens for over 300 years, most black female chefs are noteworthy undiscovered culinary heroines. Through a continued commitment to honoring, preserving and nurturing African Americans’ culinary heritage and culture, ELF recently celebrated culinary trailblazers like Leah Chase of the renowned Dooky Chase Restaurant in New Orleans. In addition to African-American female heroines of today, including Chef Mashama Bailey of Savannah, GA, Chef Celestia Mobley of Jacksonville, FL, Chef Jennifer Hill Booker of Atlanta, GA, Chef Tiffany Derry of Dallas, TX and Chef Maurietta Amos of Atlanta, GA.

With a selection of assorted wines, guests enjoyed an hors d’oeuvres reception including, shrimp paste on toast, candied bacon and deviled eggs with smoked trout roe prepared by Chef Mashama Bailey (The Grey Restaurant in Savannah, GA). Later in the evening, the dinner menu tantalized taste buds with the fish course — crispy red snapper, crab ravigote, okra stew prepared by Chef Tiffany Derry (Tiffany Derry Concepts (TDC), Dallas, TX), soup — she crab soup with benne wafers prepared by Chef Celestia Mobley (The Potter’s House Soul Food Bistro, Jacksonville, FL), salad — pickled tomatoes, onions & collard green salad with cracklin bread prepared by Chef Jennifer Hill Booker (The Resident Gourmet, Atlanta, GA) entrée — roasted guinea fowl in a popover with jus lie & cream scallions prepared by Chef Mashama Bailey (The Grey Restaurant in Savannah, GA) and “the finale,” dessert – southern fruit cobbler with a spiced buttermilk ice cream and candied pecan streusel prepared by Chef Maurietta Amos (The UnforgEdible Kitchen & Good Sugar™, Atlanta, GA).

As highlighted at the foundation’s inaugural birthday reception, Chef Joe Randall, of Chef Joe Randall’s Cooking School in Savannah, Georgia, launched The Edna Lewis Foundation in January 2012, “The Edna Lewis Foundation is dedicated to honoring, preserving and nurturing African American culinary heritage and culture,” said Chef Randall, “and to elevating the appreciation of our culinary excellence.”

Chef Randall and the foundation board of trustees will continue to hold events to celebrate the memory of Edna Lewis, “Last week, we celebrated the memory of a beloved culinary legend and did so in southern-style with the help of a team of celebrity African American female chefs who have looked to Edna Lewis as a culinary inspiration and matriarch within the industry,” said Randall.

Net proceeds from the event will benefit The Edna Lewis Foundation and its programs.

Want to Join the Edna Lewis Foundation and Attend Her Birthday Celebration?

Calling all corporate, food and wine enthusiasts and food and beverage professionals, if you would like to join the foundation and obtain more information on the life and legacy of Edna Lewis, please visit please visit www.ednalewisfoundation.org or email the foundation directly at info@ednalewisfoundation.org or phone (912) 303-0409.


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