Posted February 29, 2016 by Editorial Staff in Eat+Drink
 
 

THE CULTURED GOURMAND by Cuisine Noir

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EAT • SIP • ROAM
Jambo Cafe: A Stew of Satisfying Flavors in Santa Fe

The aroma of turmeric, coriander, cardamom and other spices reeled him into the kitchen whenever he returned home from school on the island of Lamu. As the oldest of 11 children, Ahmed Obo knew staying close to his mother’s side would provide an insider’s view of cooking magic that he would otherwise miss. “A lot of time, she would send me to the store to buy spices,” says the owner and executive chef of Jambo Cafe in Santa Fe, New Mexico. “In our culture usually the women are the ones who cook.”

Today, loyal patrons and out of town visitors are lured to the cafe at 2010 Cerrillos Road by the lively flavors coming out of Obo’s kitchen. What he learned from his mother and …MORE >>

An Introduction to India

If you are planning a vacation to the mystical and colorful country of India, my first piece of advice is to plan multiple trips! Geographically, India is not a very large country (about one-third the size of the U.S.) but it is so diverse that each of the twenty-eight states offers an entirely different experience. Just as if you were to travel to Europe, you wouldn’t be able to see the rich culture and historic splendor of each of the countries in one week, it is impossible to experience all that India has to offer in anything less than a month.

Now that you are planning to take a transcontinental journey to Southeast Asia, your first trip should be to the Golden Triangle. Land in the …MORE >>

South Africa's Pop-Up Rock Star, Khanya Mzongwana

Khanya Mzongwana — aka Yulu Oz Ishii — creates meals that are sublimely sensual. That tell stories. That make people comfortable even when they are rocketed right out of their comfort zones.

And that is just talking about what she dishes up at Off The Wall Pop-Up Restaurant, a monthly happening she hosts in collaboration with her business partner and boyfriend, South African soul man and vinyl junkie Sakhile Ndlazi, aka DJ Bubbles.

Among other things, Mzongwana also creates recipes and styles food for South Africa’s most visually stunning food magazine, Taste, is in demand as a restaurant and menu consultant and almost every day puts foodie pictures on Facebook that have her fans, including this one, …MORE >>

Teen Chef Chases His Dreams and Inspires Others to do the Same

15-year-old Chase Bailey is more than an autistic teen. He is the host of his own cooking show, “Chase ‘N Yur Face,” a first-time cookbook author and a future philanthropist and restauranteur. Together with his mom, Mary Bailey, he is following his dreams and putting a new face to autism with the goal of helping others with the disorder do the same.

“Cooking is like science. You’re mixing things together and seeing what happens. You don’t have to be perfect or put pressure on yourself. You can just try and if it works out, great. If it doesn’t, then you can throw it out and start over again,” says Bailey who battled with severe food aversions when he was younger, …MORE >>

Paul Charles: The Evolution of a Winemaker

It was a chance meeting at a winery in Temecula, Calif. that changed Paul Charles’ life forever. The Southern California native, whose first taste was that of Boone’s Farm, has gone from thinking there are only 15 varietals to traveling and tasting some of the best wines in the world and being the owner and winemaker of Charles Wine Company based in Inglewood, Calif.

The curiosity of his wife Cherise led them off the beaten path to a winery owned by a doctor who took an interest in Charles. Over a bottle of wine, Charles said he told him, “I need people, for one of color, to know more about wine varietals.” This turned into an invitation which Charles gladly accepted and …MORE >>

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V. Sheree Williams

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uisine Noir is the first online and print magazine about Blacks in food, wine and travel around the world and is published by Sheree Williams in Oakland. Cuisine Noir is a unique and entertaining publication that combines culinary traditions with new cultural experiences.  The magazine delivers what readers are looking for which is more than where to find the next great meal.  And most importantly, it is a culinary publication that compliments readers’ lifestyles and desire for a diverse culinary experience no matter where it is. Read more>>