June 17, 6:30 P.M. Demo and Dine: Tracing the Foodways of the Black Seminoles with Chef Adrian Lipscombe

A Journey of African Diaspora from Texas to Mexico

25 11th Ave, New York, NY 10011, USA

Unearth the hidden narratives of African diaspora foodways, tracing the journey of Black Seminoles from Texas to Mexico. Join chef and culinary historian Adrian Lipscombe as she delves into the culinary heritage and cultural exchange shaping African Diaspora communities in Texas and Mexico. Chef Adrian will showcase the preparation of beef tinga tamal and dive deep into the origins of sofkee, a comforting Seminole dish made from cornmeal. Also an herbalist, Adrian will explain the fermentation process of a traditional medicinal tepache which guests will get to sip on as they enjoy a meal rooted in history and stories of migration.

General Admission: $95

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MENU 

Aguachile Rojo Ceviche 

Beef Tinga Poblana Tamal  
Contains alliums and dairy 

Sofkee with Chicharrones
Contains alliums and dairy 

Sopes de Pollo 
Contains alliums 

Butter Pecan Ice Cream with Masa and Cajeta 
Contains dairy and nuts 

Tepache > Low ABV Fermented Pineapple Beverage 

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About Adrian Lipscombe:
With a heritage deeply rooted in Central Texas for six generations, Adrian Lipscombe possesses extensive knowledge in African American heritage in the U.S. She advocates passionately for fostering connections between local farmers and ranchers with chefs, promoting opportunities for everyone.
In 2016, Adrian opened Uptowne Café in La Crosse, Wisconsin where she combined her Southern upbringing, Midwest ingredients, and African American culinary heritage. As one of the few Black restaurant owners in the area, Adrian's vision gave birth to the 40 Acres Project, aimed at preserving the legacy of Black agriculture and foodways by acquiring Black-owned land. Adrian is a founding member of the Muloma Heritage Center, an educational, culinary, and pastoral destination exploring the African-Atlantic influences in American culture, and a PhD candidate in Urban and Regional Planning at the University of Texas at Austin. Adrian is also a graduate of the James Beard Foundation Women’s Entrepreneurial Leadership program, a member of the Beard Foundation/U.S. State Department collaborative American Culinary Corps, and a JBF Legacy Network advisor. As a mother of four, she takes pride in creating a legacy for the future.

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.