After reporting last week on a July 22 dinner at Bonterra that will bring together four important African-American chefs, we found out that a second event, with two more respected names in black cooking, will happen here the day before.
Put them together, and you have a very special food weekend: First, there's Brisket & Biscuits from 9 a.m.-noon July 21 at the Koffee Kup Cafeteria, 1520 West Blvd. For $20, you'll get a plate cooked by Gregory Collier of The Yolk in Rock Hill and special guests Erika Council of Atlanta, the author of The Southern Souffle blog and the granddaughter of Mildred Council, aka Mama Dip, and Bryan Furman of B's Cracklin BBQ in Atlanta.
Served cafeteria-style, you'll get Furman's brisket, Collier's eggs, Council's biscuits, sides and pie (by local pie baker Keia Mastrianni).
In a recent profile by Bon Appetit, Furman was called "revolutionary," both for his use of heritage-breed hogs he raises himself and for his focus on restoring the black heritage of barbecue cooking in the South. Council, who writes about her Southern food heritage, hosts biscuit pop-ups around Atlanta. Her grandmother, Mildred Council, died recently, but the restaurant she started continues, along with food businesses started by members of the Council family.
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The next night, July 22, at Bonterra in Dilworth, 1829 Cleveland Ave., Collier will cook with three of his heroes, Duane Nutter of Southern National in Mobile, Keith Rhodes of Catch in Wilmington and Todd Richards of Richards' Southern Fried in Atlanta. The occasion: the publication of Richards' new book, "Soul: A Chef's Culinary Evolution in 150 Recipes."
That will be a four-course dinner, served family style, for $105 and will include signed copies of Richards' book.
Tickets for Brisket & Biscuits and for the Sunday event, "A Celebration of SOUL," are both available on Eventbrite: