What happens when live storytelling and food collide?
A multi-sensory experience that encourages people to bridge cultural divides.
We will invite a cook to prepare a food dish that is connected to their fondest memory and tell a story about it. At the end of their story, the audience of 30 will taste the dish. Over the course of 12-months, we will host up to five (5) dinners and will design a Detroit story cookbook.
Who is the featured cook?
We've invited Ederique Goudia to tell us a story about her dish.
Hails from a small town nestled along the Mississippi River in between New Orleans and Baton Rouge by the name of Vacherie, Louisiana where she was born and raised. Vacherie is located in St. James Parish; right in the heart of what is known as “Cajun Country”. If you ask her mother, she started cooking when she was merely three years old and has not stopped since. She moved to Michigan 15 years ago immediately after college. A veteran of the restaurant industry, she is the co-founder and food business consultant for In the Business of Food, LLC, works with FoodLab Detroit - a member-based non-profit for local food entrepreneurs, and is co-owner of Gabriel Hall - a Creole restaurant, bar, and music venue coming to West Village neighborhood of Detroit. You can catch her hosting pop-ups and catering events in and around Detroit prior to Gabriel Hall's opening.
What is the dish?
Grits & Grillades (pork) with mirliton (Spanish squash) and a Creole cornbread crumble.
The pictured dish is a representation of what will be served.
Who is the storyteller?
Ederique's long-time family friend, Larry Gabriel, will regale us with stories about the significance of this dish to their family. Although Larry was born in Detroit in 1953, he would have told you he was from New Orleans. His three older sisters, two older brothers, parents, aunts, uncles, and cousins were from New Orleans. Enough members of his family moved to one area in Detroit to the point that it started to feel like little New Orleans village.
In his household, Mama's filé gumbo was the supreme food above all other foods. Gulf crabs shipped up from relatives back home were like care packages. Jambalaya, dirty rice and the ever-present red beans were normal eating for the family.
Outside of enjoying authentic New Orleans cuisine, he had become a writer and a musician. Currently, he writes a couple of columns for the Metro Times and performs in the Gabriel Brass Band led by his cousin Dameon Gabriel.
What are the details?
We will have water and carbonated beverages available. Please bring your beverage of choice.
Also, please sign up to receive updates here: http://dinnerfor30.strikingly.com/#sign-up.
