Using fresh local ingredients, Chef Denzell is dedicated to reintroducing timeless tastes via techniques pioneered and perfected by those who came before us to lay the foundation of professional American cookery.
Our menu this week:
Pepperpot Stew (hearth smoked beef, bacon, cassava, peppers, spices, kale)
Famed as George Washington’s favorite, this is the soup that “won the Revolutionary War”!
Red Rice (simmered in chicken broth with parsnip and onion)
The nutty flavor of this reddish rice originated in West Africa and has the highest nutritional value of rice eaten with the germ intact.
“Accara” Blackeye Pea Fritters (with pickled carrot, shaved beet, jicama)
Representing resilience and blessings, black-eyed peas are a long standing symbol of good luck traditionally eaten at the start of the New Year!
Peanut Brittle (roasted Harlem peanuts, caramel, honey)
18th & 19th Century Black American ‘hucksters” (mobile food vendors with melodious siren calls) made and sold peanuts, candies and confessions like pralines and peanut brittle in port cities from New Orleans to Boston.
Get even more American food history when you pick up your meal at the Old Stone House from 5:30 pm – 6 pm on Saturday evening.
Suggested Wine Pairings
Each week our friends at Good Wine (A Food Lover’s Wine Shop) suggest the perfect pairings to complement key flavors from the menu! Visit them right across 5th Ave to see what wonderful wines they’ve chosen and you’ll receive 15% off with your hearth meal purchase!
About Chef Denzell:
Born and raised in New York City, Denzell’s career began at the age of 19, working in local restaurants in his Harlem neighborhood before attending culinary school. Denzell’s experience includes work at Morimoto, among other restaurants, as well as work with the Museum of Food and Drink (MOFAD) culinary team and as Chef in Residence at AgTech X. A champion on Food Network’s Chopped, Denzell is currently in mentorship with the James Hemings Society and studies with culinary history consultant, Tonya Hopkins ( a.k.a.” The Food Griot”) to help develop these seasonal, history-based menus and content for the Food & Public History program at the Old Stone House of Brooklyn.