(Special to The Dallas Examiner) – Central Market presents a live online class and Q&A with celebrated chef, Kwame Onwuachi Feb. 29 from 6 to 7:30 p.m. He will share his experience in the culinary industry as a young Black chef opening five restaurants before the age of 30, as well as some of his family history which spans Nigeria, Caribbean, the American South, to the Bronx. Onwuachi’s heritage is reflected in his recipes that are influenced by the African diaspora of his ancestors, along with his own personal experiences and culinary career.
Onwuachi will cook recipes that tell the story of his family on one plate, a blend of Caribbean culture with Louisiana’s Creole culture. He invites all who join the online session to cook alongside him and be rewarded with sweet, delicate, seared-until-crispy snapper; a smooth, creamy, polenta-like side of Turn’ Cornmeal made with coconut milk; and an incredibly flavorful sauce made by reducing shrimp stock and blending it with tomatoes, aromatics, and the Creole “holy trinity” of onions, green bell peppers, and celery. Click here to register for the free event.
Menu
• Turn’ Cornmeal with Seared Snapper and Creole Sauce (Serves 2)
Online class access
• Sit back and enjoy the class with Chef Onwuachi or purchase the ingredients to cook along with him.
• The class will be recorded, and a link will be sent to all registrants the day after class. Anyone unable to join the live event can register for the class and watch the recorded version at their convenience.
• Participants will receive a list of ingredients, the recipes and log-in information for the class after they have registered.
About Kwame Onwuachi
Kwame Onwuachi is the James Beard Award-winning former executive chef at Kith/Kin and owner of the Philly Wing Fry franchise in Washington, D.C. His new restaurant, Tatiana, recently opened in November of 2022 in New York City and was named the #1 restaurant in NYC by Pete Wells of The New York Times.
He was born on Long Island and raised in New York City, Nigeria and Louisiana. Onwuachi was first exposed to cooking by his mother, in the family’s modest Bronx apartment, and he took that spark of passion and turned it into a career. From toiling in the bowels of oil cleanup ships to working at some of the best restaurants in the world, he has seen and lived his fair share of adversity.
Onwuachi trained at the Culinary Institute of America and has opened five restaurants before turning 30. A former Top Chef contestant, he has been named one of Food & Wine’s Best New Chefs and a 30 Under 30 honoree by both Zagat and Forbes.