Africa In Our Kitchens: 
Open-Air Barbecue Sampler

Explore the tastes of 18th century barbecue, and learn how enslaved African-Americans shaped American cuisine. Culinary historian and interpreter Michael Twitty will roast an entire sheep over an open pit, while explaining how “the foodways of the enslaved have had a profound influence on the flavors that persist in American recipes, intrinsically linking African culture with our present understanding of traditional food.” Prepaid reservations are required.

Thursday, May 24

Locust Grove
6-8 p.m. | $23 members, $20 nonmembers
561 Blankenbaker Lane
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