A Houston ‘Top Chef’ contenders display the width of African migrants in the new tasting menu dinner series

Houston Top chef Cuddle Triston apps Plan to educate dinner about Transatlantic slave trade And its permanent social, cultural and economic influence in a pop-up dining experience. In this February in honor of Black History Month, James Beard Semifinalist And Marcus Samuelson Protect Heights is launching a three-part-tasting menu in Restaurant Jann, which also gives a glimpse of its anticipated Ephro-Karibian Restaurant, Buboy (pronunciation Buh-Boy). “I want to make sure that this story behind this dish is told,” he says. “Black food is American food. Black history is American history, and I want to actually show and as much as I can do in ways. ,

Apps states that the dining series will offer an omkeage-like, experienced food, but “black”, focused in a great dining setting with vibrant Ephro-Caribbean flavors; The goal is to make it a safe place that celebrates black happiness and flexibility but is accessible to anyone. ,[People from other cultures] Can be introduced to our cuisine, which has a major impact on American cuisine, ”Eps says, saying that he is saying that he is a familiar dishes like oxel and dome with Lux materials like Caviar, Foi Grass, King Crab, and like Lux material Will also punch. Truffles.

The pop-up chain, which EPPS has introduced for more than six years in other cities including New York, Danver and Miami, shows the chef’s journey and its test of their cooking through kitchens around the world. But this year’s Houston starts slightly different: Pop-up comes beyond the inauguration of its first Houston restaurant and in many ways, serves as a preview of the coming time. In the name of his grandfather’s surname, Buboy tries to make black food more mainstream. Apps say that the way French and Italian dishes are dynamic that they have “farmer food” and more elegant, stored presentations, apps want to see the same for black migrant cuisine. “I don’t want to do anything, but the value is built [its past] Now celebrating what it is, ”he says.

The dinner series is launched on Tuesday, February 11, and will spend three weeks to focus on the transatalantic slave route – the discovery of black culture, materials and cook techniques shaping foods worldwide. In its first week, six courses will describe West African foods, with groiled oyster -like dishes with randon stu and crispy provisions; Dashane dumplin with peanuts and local sheep milk cheese; Texas Vague with smoked peanuts suya and grilled singing lan (Chinese Broccoli); And grilled bay fish with plantain pudding and oxytail spinach stew. The apps dives deeply into the caraibians with a steu chicken made with burn sugar quail juice with Taxas quail, tricho rice and peas during the second week, and the fogi grass is served with curry ducks. The chain ends in the US, which begins with central American cuisine such as the Maxican peanut stew with chicken and bread, and then through the deep south of the United States, where dishes like Parlu, which, Carolina used to take his foundation from gold rice, was a head in Gulla Gache community in Carolinas,

When slavery ended and various American industries could no longer rely on free labor, the chef says, the rice industry of the United States completely changed. “This is what America’s wealth was created,” he says about the complex history around rice in Carolinas. ,[My dish is] A way to rebuild people who cultivate land. “Dinner can also take an extension on the gumbo made with materials such as King Crab and Homemade Duck Sausage.

The native of Virginia says that her love for food was coded in the army, who was in the army, who was in the army. As a child – when his mother was posted and working in Japan – apps say he would see cooking channels and QVC (the only channel that was in English) and using in the kitchen. The fried eggs were entrances. “I felt that it was the most surprising thing that eggs could go from a shell to this vicious orb and you can turn it to really delicious,” they say. “That alchemy blown my mind.”

Bravo

Family and friends paid attention to their keen interest in cooking and further encouraged them by gifting kitchen books and other tombs about food. As he traveled from the country to the country with his family, apps say that he got more connected to how cultural food could be separated, but many similar threads are tying them together. He enrolled in a Pak school at Charlotte Campus at Johnson and Wales University and later performed a three -year trainee at the Greenbier Hotel in West Virginia. In 2014, he decided that it was time to move forward. “I was craving a big city with some variety, and I looked for the largest city that I felt that there was no New York,” they say. He could not afford the Los Angeles, so he moved to Houston, where he worked for the Four Seasons Hotel and later, now closed passes and provisions.

During all the time, apps say, most restaurant owners hired him for his French training and was less interested in his nature for Caribbean flavors and dishes. But when he landed in one place on ABC, the trajectory of apps changed TasteWhere Celebrity Chef Marcus Samuelson became his guru. Apps took Samuelson to New York, Sweden, Bermuda and Washington, DC before opening their own restaurant in Brooklyn. He says, “This was the first time I could make a carbion meal, and like a chef, ‘Harder Go,” he says. “I learned a ton, and I came to know a lot about myself.” Apps later performed a short term in Denver, where he worked for Chef Tory Guard of Guard and Grace, but says he so much longer. He took her into aspen, and then in Miami, where, working in Samuelson’s Red Roster Outpost in Overrtown, she was named James Beard Semi -finalist for the South category; He also helped Red Roster to earn Michelin Bib Gormond recognition.

Apps finally returned to Houston in March 2024 to root with Buboy. “Houston is an open city for food,” apps, saying that each neighborhood provides a separate cultural experience, in which the city is home to large black, Vietnamese and Latin migrant communities. “I love that I can touch all those people at the same time [with my food]And there is no necessity that he is losing it. ,

Buboy does not yet have a house. Apps states that he is still looking for a place where he may be in the middle of the dining room or may be once a story and food to deliver the food directly into the plate. He says, “Somebody needs to say what these dishes are and what they mean to our country, our history – what it means,” he says, “and that history should be told until it should be told That this is not just a common thing. ”

Baboy

The Black History Month Pop-Up Series of EPPS offers two seats each night for $ 95 per person with an option of $ 45 wine pairing. The dates are Tuesday, February 11; Tuesday, 18 February; And Tuesday, 25 February. Dinner can make reservation open Table,