With a Black History Month celebration like no other, SFNOIR teased and delighted foodies and wine enthusiasts during its five day event in San Francisco, Calif. This year’s event marked the ninth year for the organization who decided to switch it up a little bit and offer a celebration that focused on our history through the culinary arts and love affair with food.
The celebration began on a Wednesday with The Shrimp & Grits Taste-Off that featured selections prepared by restaurants from Oakland and San Francisco. Chef David Lawrence from 1300 On Fillmore, Chef Dean Dupuis from Pican, Chef Bryant Terry, author of Vegan Soul Kitchen, Chef Michele Wilson from Gussie’s Chicken and Waffles, and Chef Robert Dorsey III of the Oakland Museum all captivated the crowd with their creative renditions of the soulful classic. Each offering a little something different than the other; making for a very tasteful night.
With sauces prepared from scratch, a little veggies here, some cheese there, if Shrimp & Grits is your thing, then this event was the place to be. The favorite in the house seemed to be Chef Dorsey who had a following there from his days at Blackberry Bistro. After two or three servings, it was on for a little wine tasting. Black vintners included J. Moss of Napa Valley, Seven Sisters Winery from South Africa, M’Hudi Wines also from South Africa and Esterlina Vineyards in Mendocino. With just a little taste from each, I was now an amateur expert at doing pairings.
Moving on to the Wine and Food Gala on Saturday, we were all in for a great night of food, wine and music. With memories of Wednesday, I came in anticipation of tasting the night away as we continued to celebrate our history with Black cuisine. Over 300 people had the same idea as we walked around tasting creole potato salad from New Orleans Bill wrapped in turkey and ham, bleu cheese grits from 1300 on Fillmore, chicken served over rice with a peanut sauce from Baobab and gumbo from Marcels on Wheels who were among the restaurants present. I tend to like the samples or tapa-style serving format because not only does it allow to you taste more but you can still be satisfied without the “full” feeling for the rest of the evening.
Over 30 wineries created a mini “Napa Valley” in the heart of San Francisco. I tasted some fabulous selections with my favorites being the Rosé from Landmark Vineyards and Odelia, a white wine from Seven Sisters.
The evening ended on a high note was praises from all around who sadly realized that the next celebration and culinary affair is another year away. Executive Director Herve Ernest stated “Everyone involved, the chefs and the audience loved the event and we are definitely looking forward to doing it again next year.”
So you there have it, mark your calendars now. The 10th Annual celebration is bound to be just as fabulous and continue to attract foodies from around the country looking who are looking a cultural culinary experience with meaning, style and tons of deliciousness.
To review this year’s event, visit www.sfnoir.org.