Celebrate our JBF Fellows and Legacy Mentors

Menu

Hors d'Oeuvre

Adijatu Jalloh
Toasted Baguette with Chicken Liver Mousse and Microgreens
Allergens: Gluten
 
Tonii Hicks
Spiced Tuile with Beet Hummus and Za’atar Oil
Vegan
Allergens: Gluten
 
Jahqyad Austin
Brûléed Fig Crostini with Whipped Goat Cheese and Prosciutto
Allergens: Gluten

Pur Noire Euphoria Rosé 2021

Dinner

Tonii Hicks
Brined Collard Greens with Moroccan Couscous and Lemon Oil Ful Medames
Allergens: Alliums, Citrus, and Gluten

Pur Noire Célébrer Méthode Champenoise 2020
 
Adijatu Jalloh
Dibi Beef Rib-Eye Steak with Caramelized Onions, Spicy Honey Mustard Sauce, Butter Lettuce, and Endive Salad
Allergens: Gluten and Soy

Pur Noire State of Zin Zinfandel 2016
 
Leticia Skai Young-Mohan and Raymond Mohan
Achiote-Glazed Skuna Bay Salmon with Ginger–Pumpkin Purée, Pineapple, Pickled Habanero, King Crab, and Corn Tuile
Allergens: Shellfish

Pur Noire Dorée Chardonnay 2021
 
Jahqyad Austin
Gulab Jamun with Tamarind Sauce, Macerated Cherries, and Vanilla Bean Whipped Cream
Allergens: Dairy
 
Lavazza Coffee

Wines Selected by Tahiirah Habibi, The Hue Society 
Wines Courtesy of Pur Noire Wines 

_{Menu is subject to change. Please note that due to the nature of this event, we are not able to accommodate dietary restrictions. We appreciate your understanding and support of this policy.}