Posted May 26, 2017 by Editorial Staff in Eat+Drink


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Caribbean Smooth Creates Rum Liqueur Ou-Oui! With the Female Consumer in Mind

Hot, humid and lively with good food and drinks around every corner is how many remember the city of New Orleans in July. It is far from a secret that the coronavirus many of us thought would be on its way to being a distant memory has continued to disrupt almost every industry, causing unexpected shifts and pivots. For the organizers of the world’s largest gathering for hospitality and spirit professionals that takes place in “The Big Easy” each year, that pivot came immediately.

With a mission to “educate, support and advance the global drink industry,” this year’s annual Tales of the Cocktail conference is shifting to a digital format with robust programming available for a global audience from September 21–24.

Catalyst for Change

This year’s …MORE >>

Ayesha Curry hopes “The Full Plate: Flavor-filled, Easy Recipes for Families with No Time and a Lot to Do” inspires people to cook more often. After a brief introduction, it jumps right into the 100 kid-approved recipes that can be prepared in an hour or less, many under 30 minutes. This alone excites me.

Anecdotes accompany each dish in this vibrant cookbook. The ingredient lists contain items readily available at local grocery stores. The instructions are easy to follow so that even a novice can find success in the kitchen. I like the one-pot and sheet pan dinner options for hearty meals on tired evenings. Plus, it allows for leftovers some nights.

This hardback cookbook also offers a range of foods to fit any occasion. I’m …MORE >>

Mona Sanders, owner of A Little Taste of Heaven in Georgia

The Southern staple of sweet potato pie brings more to the table than pumpkin pie. And not just at Thanksgiving in San Diego.

The sign, Booboo’s Sweet Potato Pies, caught my eye at the farmer’s market. Humm, sweet potato pies in Southern California? My interest was piqued, and I decided to find out more. I spotted Thomas Crain, the smiling man inside the booth and stopped to talk with him about the pies.

He told me people are curious about this kind of pie because they don’t know about it and wonder if it’s like pumpkin pie. People who do recognize it are usually from the South and eagerly buy some. They say it reminds them of home. Those unfamiliar with the …MORE >>

Chef Kenyatta Ashford

Chef Nik, better known as “Nik the Chic Chef “or “Foodie with a Cause,” has merged her passion for food and life. Over the years, she has gained national recognition for her amazing culinary art skills having prepared cuisine for celebrities such as Jess Hilarious, Supa Cent, Angie Stone, Vivica Fox, Tisha Campbell, Tichina Arnold and Snoop Dogg. Fields is possibly the only Black chef with her own olive farm and a collection of infused olive oils and balsamic vinegars. In the past few months, she introduced a new line of syrups and is planning to open a retail store and café.

Fields grew up in Brooklyn, New York with her Caribbean-American parents who instilled a love for food in her since she was a …MORE >>

Conversation with Pro Boxer and Caribbean Chef Julius Jackson

The Caribbean chef coordinates a team to serve over 37,000 free meals during the pandemic.

Professional chef, author of the cookbook “My Modern Caribbean Kitchen” and a 2008 Olympian boxer representing the U.S. Virgin Islands (USVI), Julius Jackson, knows a little about resiliency. Growing up on the islands, Jackson has witnessed several devastations caused by extreme weather, economic downturn and now a pandemic. However, he has always stayed close to the community and found innovative ways to help those around him.

Alongside his catering, speaking and celebrity guest appearances, Jackson works as head chef and manager at My Brother’s Workshop Café and Bakery in downtown St. Thomas. My Brother’s Workshop (MBW) is a nonprofit organization that provides mentoring, counseling, paid job training, education and job …MORE >>

V. Sheree Williams  - Photo #2

V. Sheree Williams


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>>