Cuisine Noir Newsletter - Stay in the Know!

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In 1978, the late Dr. Rudy Lombard co-authored the book “Creole Feast" about black chefs in New Orleans.  This fall, the story continues with a new generation of chefs whose stories are just as powerful.

With cacao beans from their family farm in the Dominican Republic, Eric and Crisoire Reid are delivering a single-estate premium chocolate experience with their brand SPAGnVOLA.

Actor McKinley Freeman proves he is not only a creative force on the big screen but also in the kitchen.

With the opening of his new cooking school and event space as well as a partnerhship with the National Pork Board, chef  Tre Wilcox is proving that he is more than a top chef.

Events from coast to coast this February, such as The Exclusive Blacklist in Virginia, will highlight black winemakers and their wines.

Using a simple 8 x 8 square dish, author and blogger Kathy Strahs creates 64 recipes that are perfect for anyone looking to make delicious meal without all the clean up.

Wilbert Jones' holiday cookie exchange in Chicago showcased the sweet talents of the city's top chefs.

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