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Among the many treasures at the NATIONAL MUSEUM OF AFRICAN AMERICAN HISTORY AND CULTURE, which opened in September 2016, is its Sweet Home Cafe. Developed in thoughtful collaboration with Restaurant Associates, which focuses on creating extraordinary dining experiences in cultural institutions, the cafe showcases the rich culture and history of the African American people with traditional, authentic offerings as well as up-to-date dishes. JESSICA B. HARRIS is an award-winning culinary historian, author, and journalist and served as advisor to the museum as it developed the cafe. She is the author of twelve cookbooks, including High on the Hog- A Culinary Journey from Africa to America. Supervising Chef ALBERT LUKAS crafted the innovative and highly acclaimed cafe menu, which ties together food history, heritage ingredient sourcing, and modern tastes. Executive Chef JEROME GRANT oversees the cafe and develops inventive special meals for holiday and seasonal celebrations.
PUBLISHERS WEEKLY Lukas, supervising chef of the Smithsonian's National Museum of African American History and Culture's caf , and Harris (The Martha's Vineyard Table) present the museum caf 's recipes in this fascinating cookbook. Included are recipes for hoppin' john, shrimp and grits, buttermilk fried chicken, chocolate chess pie, and many more. African, Caribbean, Native American, European, and Latin-American influences appear throughout in dishes such as Jamaican jerk chicken, duck and crawfish gumbo, fried okra, and numerous smoked and barbecued dishes. Organized into Salads and Sides, Soups and Stews, Mains, Pickles/Snacks/Breads, and Sweets/Drinks, recipes are coded by geographic area ( Agricultural South, Creole Coast, Northern States, and Western Range ) and include historical background: for example, pork shoulder is from the agricultural South, served with an Eastern Carolina vinegar sauce, and hickory or hardwood chips is a must if smoked; shrimp and grits comes from the creole coast, and for authenticity, use stone-ground grits ; and salmon croquettes originated in the northern states and the dish often shows up on the breakfast table, sometimes scrambled into eggs. In these refined caf dishes, Lukas and Harris deliver a delicious food history lesson for home cooks. LIBRARY JOURNAL Named for the cafe at the National Museum of African American History and Culture in Washington, DC, this cookbook collects classic and contemporary dishes inspired by historically African American foods. Chapter introductions and headnotes from culinary historian Jessica B. Harris (High on the Hog) provide social and historical context to 109 regional recipes such as potato salad, Louis Armstrong's red beans & rice, fried croaker with corn hush puppies, and banana pudding. There are also contributions from the cafe's supervising chef Albert Lukas and executive chef Jerome Grant. Collectively, they showcase the influence of African American cooking on the nation's foodways. VERDICT A satisfying blend of recipes and culinary history. Highly recommended. Sweet Home Caf Cookbook is a heartwarming guided tour through African American culinary history that sparkles with all the fervor, dedication, and innovation of the Caf itself. It is a new necessary favorite for my kitchen. Michael W. Twitty, author of The Cooking Gene This book is a celebration of--and an education in--the cuisine that helped forge the culture of this country. Delving into the history of dishes rooted in Africa, the Caribbean, and Europe, Sweet Home Caf Cookbook sheds much-needed light on the unique and critical role African Americans played in shaping the way we eat today. Marcus Samuelsson, chef and co-owner of Red Rooster Harlem
