Tag Archives: Tunde Wey

Cook like an American: Two new books address how we eat

Source: Atlanta Magazine

Two new cookbooks out this month, America the Great Cookbook: The Food We Make for the People We Love (Weldon Owen) and America: The Cookbook (Phaidon), address how Americans—and Georgians—eat. America the Great Cookbook Editor Joe Yonan, James Beard Award–winning food and dining editor of the Washington Post. Big idea One hundred of the country’s finest chefs and “food heroes,” as Yonan calls them, from prominent home cooks to farmers, contributed recipes. “An all-chef book doesn’t really represent the true scope of cooking that’s happening in America,” says the editor. “There’s so much incredible stuff happening in people’s home kitchens.” Motivation ...

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South Philly Barbacoa Has Big Plans for 2017

Source: Philadelphia Magazine » Foobooz

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The freedom fighters at South Philly Barbacoa and PAUWR, Cristina Martinez and Benjamin Miller, are organizing Philly restaurants for a May 1st general strike that will highlight the contributions of undocumented immigrants in the restaurant industry.

The restaurant will be closed on May 1st as part of the planned #ADayWithoutImmigrants strike. And several of the city’s top restaurants have joined them.

A Day Without Immigrants

So far, Saté Kampar, El Compadre, Mole Poblano, El Zerape, Hungry Pigeon, Brigantessa, Le Virtù, and W/N W/N have pledged to close that day in ...

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Traveling Chef Brings Nigerian Food to D.C. This Weekend

Source: Washington City Paper Young & Hungry

FromLagosToAmpersand-40

Most Washingtonians probably know a thing or two about Ethiopian food. But cuisines from elsewhere on the African continent? They’re relatively unknown here.

Tunde Wey wants to at least introduce people to dishes from his native country of Nigeria.

Wey is one of the founders of a Detroit restaurant called Revolver that rotates through a series of guest chefs every weekend. He recently sold his shares in the business to his partner and decided to travel. A friend invited him on a road trip from Detroit to New Orleans. “I was like, ‘I’m here, I should cook.'” So he hosted a few pop-up dinners featuring ...

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