The Black Pot Supper Club features Chef Martin Draluck’s intimate communal dinner experience that shares and explores American history through highlighting recipes and dishes created by enslaved chefs.
The Club’s last two dinners of the year will take place on Monday, December 18, at Alta Adams, 5357 W. Adams Blvd., in Los Angeles, and on Tuesday, December 19, at Post & Beam, 3767 Santa Rosalia Dr., outside Baldwin Hills Crenshaw Mall.
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Through open fire cooking practices, delicious food and storytelling, Chef Draluck shares about African American legacy rooted in food, and the historical impact and imprint it has made on what we know as American cuisine, today. Each Black Pot Supper Club dinner is limited to 18 seats and includes a welcome cocktail and 8-course dinner paired with wines from Black wineries and makers.
Each dish is created using traditional methods and presented with a short meaningful story about its historical origins and relevance. Tickets are $250 and available via Eventbrite.
The menu includes black-eyed peas, seafood chowder, sweet potato, shrimp croquette, dinner surprise, shrub, roasted capon, and Heming’s Snow Egg.
To learn more, visit blackpotsupperclub.com.