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What if cooking could connect you to history?

If you’re a resident of Beaufort, Colleton, Hampton, or Jasper counties, join Chef BJ Dennis for an immersive culinary experience rooted in Gullah Geechee and African Atlantic foodways.

Through cooking, storytelling, and shared meals, Ancestral Kitchen’s participants will learn not just recipes, but the history and cultural knowledge behind them.

This is more than an outdoor cooking class; it’s a chance to connect with history and learn from someone carrying these traditions forward in real time.

Apply through the link in our bio, scan the QR code, or visit our website. #AncestralKitchen #MulomaHeritage #CulturalPreservation #BlackFoodways #AfricanAtlantic @gullahgeechee @geecheegirlcafe @daycleansoul @gullahkitchentv @gullahcollective @gullahgeecheenha

What if cooking could connect you to history?

If you’re a resident of Beaufort, Colleton, Hampton, or Jasper counties, join Chef BJ Dennis for an immersive culinary experience rooted in Gullah Geechee and African Atlantic foodways.

Through cooking, storytelling, and shared meals, Ancestral Kitchen’s participants will learn not just recipes, but the history and cultural knowledge behind them.

This is more than an outdoor cooking class; it’s a chance to connect with history and learn from someone carrying these traditions forward in real time.

Apply through the link in our bio, scan the QR code, or visit our website. #AncestralKitchen #MulomaHeritage #CulturalPreservation #BlackFoodways #AfricanAtlantic @gullahgeechee @geecheegirlcafe @daycleansoul @gullahkitchentv @gullahcollective @gullahgeecheenha

Circle time.
I had to leave to understand.
I got it now.

—
Thank you @ebonymagazine and thank you @chswineandfood

Link in bio.

Circle time.
I had to leave to understand.
I got it now.

—
Thank you @ebonymagazine and thank you @chswineandfood

Link in bio.

Circle time.
I had to leave to understand.
I got it now.

—
Thank you @ebonymagazine and thank you @chswineandfood

Link in bio.

Circle time.
I had to leave to understand.
I got it now.

—
Thank you @ebonymagazine and thank you @chswineandfood

Link in bio.

Circle time.
I had to leave to understand.
I got it now.

—
Thank you @ebonymagazine and thank you @chswineandfood

Link in bio.

Circle time.
I had to leave to understand.
I got it now.

—
Thank you @ebonymagazine and thank you @chswineandfood

Link in bio.

Last weekend I had the opportunity to learn how to cook on an open fire hearth.The meal was prepared at the Court Inn (circa 1733) in Newtown, PA using their largest fireplace.

Working with the team, Archeobotanist Chantel White, and Archeologist/Anthropologist Katherine Moore, I recreated Lowcountry recipes using actual tools (ex., sugar nippers) and techniques from the early 1800s. As a guide, I used the list of botanical and faunal remains Chantal and Kate found in the East Chamber hearth of the Nathaniel Russell House kitchen. The tiny fragments of seeds (okra, rice and peanut) and animal bone (beef, pork and fish scales) found provided clues about what was being cooked and eaten in this upstairs kitchen that was used by the enslaved. I made okra stew with beef and Bacalao (saltfish), Hoppin John, cornbread, and a dessert.

I referenced the 19th-century cookbook The Carolina Housewife, my own knowledge of what Charlestonians ate for decades, and reached out to Lowcountry subject matter experts. I’m sending a big shout out to my dear friend, Chef BJ Dennis. BJ was always available when I had questions, needed historical information, or to just chat so he could share some of his vast knowledge on Gullah foodways and its history.

The goal for all of us was not just to recreate these historic recipes, but to better understand how enslaved people may have cooked for themselves while using the limited amount of ingredients they had. Although it was a long day full of smoke inhalation and cooking while bending over a hot fire, it was also a valuable step in showing how archaeology is connected to food history and the lived experience. #charleston #food #history

Last weekend I had the opportunity to learn how to cook on an open fire hearth.The meal was prepared at the Court Inn (circa 1733) in Newtown, PA using their largest fireplace.

Working with the team, Archeobotanist Chantel White, and Archeologist/Anthropologist Katherine Moore, I recreated Lowcountry recipes using actual tools (ex., sugar nippers) and techniques from the early 1800s. As a guide, I used the list of botanical and faunal remains Chantal and Kate found in the East Chamber hearth of the Nathaniel Russell House kitchen. The tiny fragments of seeds (okra, rice and peanut) and animal bone (beef, pork and fish scales) found provided clues about what was being cooked and eaten in this upstairs kitchen that was used by the enslaved. I made okra stew with beef and Bacalao (saltfish), Hoppin John, cornbread, and a dessert.

I referenced the 19th-century cookbook The Carolina Housewife, my own knowledge of what Charlestonians ate for decades, and reached out to Lowcountry subject matter experts. I’m sending a big shout out to my dear friend, Chef BJ Dennis. BJ was always available when I had questions, needed historical information, or to just chat so he could share some of his vast knowledge on Gullah foodways and its history.

The goal for all of us was not just to recreate these historic recipes, but to better understand how enslaved people may have cooked for themselves while using the limited amount of ingredients they had. Although it was a long day full of smoke inhalation and cooking while bending over a hot fire, it was also a valuable step in showing how archaeology is connected to food history and the lived experience. #charleston #food #history

Last weekend I had the opportunity to learn how to cook on an open fire hearth.The meal was prepared at the Court Inn (circa 1733) in Newtown, PA using their largest fireplace.

Working with the team, Archeobotanist Chantel White, and Archeologist/Anthropologist Katherine Moore, I recreated Lowcountry recipes using actual tools (ex., sugar nippers) and techniques from the early 1800s. As a guide, I used the list of botanical and faunal remains Chantal and Kate found in the East Chamber hearth of the Nathaniel Russell House kitchen. The tiny fragments of seeds (okra, rice and peanut) and animal bone (beef, pork and fish scales) found provided clues about what was being cooked and eaten in this upstairs kitchen that was used by the enslaved. I made okra stew with beef and Bacalao (saltfish), Hoppin John, cornbread, and a dessert.

I referenced the 19th-century cookbook The Carolina Housewife, my own knowledge of what Charlestonians ate for decades, and reached out to Lowcountry subject matter experts. I’m sending a big shout out to my dear friend, Chef BJ Dennis. BJ was always available when I had questions, needed historical information, or to just chat so he could share some of his vast knowledge on Gullah foodways and its history.

The goal for all of us was not just to recreate these historic recipes, but to better understand how enslaved people may have cooked for themselves while using the limited amount of ingredients they had. Although it was a long day full of smoke inhalation and cooking while bending over a hot fire, it was also a valuable step in showing how archaeology is connected to food history and the lived experience. #charleston #food #history

Last weekend I had the opportunity to learn how to cook on an open fire hearth.The meal was prepared at the Court Inn (circa 1733) in Newtown, PA using their largest fireplace.

Working with the team, Archeobotanist Chantel White, and Archeologist/Anthropologist Katherine Moore, I recreated Lowcountry recipes using actual tools (ex., sugar nippers) and techniques from the early 1800s. As a guide, I used the list of botanical and faunal remains Chantal and Kate found in the East Chamber hearth of the Nathaniel Russell House kitchen. The tiny fragments of seeds (okra, rice and peanut) and animal bone (beef, pork and fish scales) found provided clues about what was being cooked and eaten in this upstairs kitchen that was used by the enslaved. I made okra stew with beef and Bacalao (saltfish), Hoppin John, cornbread, and a dessert.

I referenced the 19th-century cookbook The Carolina Housewife, my own knowledge of what Charlestonians ate for decades, and reached out to Lowcountry subject matter experts. I’m sending a big shout out to my dear friend, Chef BJ Dennis. BJ was always available when I had questions, needed historical information, or to just chat so he could share some of his vast knowledge on Gullah foodways and its history.

The goal for all of us was not just to recreate these historic recipes, but to better understand how enslaved people may have cooked for themselves while using the limited amount of ingredients they had. Although it was a long day full of smoke inhalation and cooking while bending over a hot fire, it was also a valuable step in showing how archaeology is connected to food history and the lived experience. #charleston #food #history

Last weekend I had the opportunity to learn how to cook on an open fire hearth.The meal was prepared at the Court Inn (circa 1733) in Newtown, PA using their largest fireplace.

Working with the team, Archeobotanist Chantel White, and Archeologist/Anthropologist Katherine Moore, I recreated Lowcountry recipes using actual tools (ex., sugar nippers) and techniques from the early 1800s. As a guide, I used the list of botanical and faunal remains Chantal and Kate found in the East Chamber hearth of the Nathaniel Russell House kitchen. The tiny fragments of seeds (okra, rice and peanut) and animal bone (beef, pork and fish scales) found provided clues about what was being cooked and eaten in this upstairs kitchen that was used by the enslaved. I made okra stew with beef and Bacalao (saltfish), Hoppin John, cornbread, and a dessert.

I referenced the 19th-century cookbook The Carolina Housewife, my own knowledge of what Charlestonians ate for decades, and reached out to Lowcountry subject matter experts. I’m sending a big shout out to my dear friend, Chef BJ Dennis. BJ was always available when I had questions, needed historical information, or to just chat so he could share some of his vast knowledge on Gullah foodways and its history.

The goal for all of us was not just to recreate these historic recipes, but to better understand how enslaved people may have cooked for themselves while using the limited amount of ingredients they had. Although it was a long day full of smoke inhalation and cooking while bending over a hot fire, it was also a valuable step in showing how archaeology is connected to food history and the lived experience. #charleston #food #history

Last weekend I had the opportunity to learn how to cook on an open fire hearth.The meal was prepared at the Court Inn (circa 1733) in Newtown, PA using their largest fireplace.

Working with the team, Archeobotanist Chantel White, and Archeologist/Anthropologist Katherine Moore, I recreated Lowcountry recipes using actual tools (ex., sugar nippers) and techniques from the early 1800s. As a guide, I used the list of botanical and faunal remains Chantal and Kate found in the East Chamber hearth of the Nathaniel Russell House kitchen. The tiny fragments of seeds (okra, rice and peanut) and animal bone (beef, pork and fish scales) found provided clues about what was being cooked and eaten in this upstairs kitchen that was used by the enslaved. I made okra stew with beef and Bacalao (saltfish), Hoppin John, cornbread, and a dessert.

I referenced the 19th-century cookbook The Carolina Housewife, my own knowledge of what Charlestonians ate for decades, and reached out to Lowcountry subject matter experts. I’m sending a big shout out to my dear friend, Chef BJ Dennis. BJ was always available when I had questions, needed historical information, or to just chat so he could share some of his vast knowledge on Gullah foodways and its history.

The goal for all of us was not just to recreate these historic recipes, but to better understand how enslaved people may have cooked for themselves while using the limited amount of ingredients they had. Although it was a long day full of smoke inhalation and cooking while bending over a hot fire, it was also a valuable step in showing how archaeology is connected to food history and the lived experience. #charleston #food #history

Last weekend I had the opportunity to learn how to cook on an open fire hearth.The meal was prepared at the Court Inn (circa 1733) in Newtown, PA using their largest fireplace.

Working with the team, Archeobotanist Chantel White, and Archeologist/Anthropologist Katherine Moore, I recreated Lowcountry recipes using actual tools (ex., sugar nippers) and techniques from the early 1800s. As a guide, I used the list of botanical and faunal remains Chantal and Kate found in the East Chamber hearth of the Nathaniel Russell House kitchen. The tiny fragments of seeds (okra, rice and peanut) and animal bone (beef, pork and fish scales) found provided clues about what was being cooked and eaten in this upstairs kitchen that was used by the enslaved. I made okra stew with beef and Bacalao (saltfish), Hoppin John, cornbread, and a dessert.

I referenced the 19th-century cookbook The Carolina Housewife, my own knowledge of what Charlestonians ate for decades, and reached out to Lowcountry subject matter experts. I’m sending a big shout out to my dear friend, Chef BJ Dennis. BJ was always available when I had questions, needed historical information, or to just chat so he could share some of his vast knowledge on Gullah foodways and its history.

The goal for all of us was not just to recreate these historic recipes, but to better understand how enslaved people may have cooked for themselves while using the limited amount of ingredients they had. Although it was a long day full of smoke inhalation and cooking while bending over a hot fire, it was also a valuable step in showing how archaeology is connected to food history and the lived experience. #charleston #food #history

Last weekend I had the opportunity to learn how to cook on an open fire hearth.The meal was prepared at the Court Inn (circa 1733) in Newtown, PA using their largest fireplace.

Working with the team, Archeobotanist Chantel White, and Archeologist/Anthropologist Katherine Moore, I recreated Lowcountry recipes using actual tools (ex., sugar nippers) and techniques from the early 1800s. As a guide, I used the list of botanical and faunal remains Chantal and Kate found in the East Chamber hearth of the Nathaniel Russell House kitchen. The tiny fragments of seeds (okra, rice and peanut) and animal bone (beef, pork and fish scales) found provided clues about what was being cooked and eaten in this upstairs kitchen that was used by the enslaved. I made okra stew with beef and Bacalao (saltfish), Hoppin John, cornbread, and a dessert.

I referenced the 19th-century cookbook The Carolina Housewife, my own knowledge of what Charlestonians ate for decades, and reached out to Lowcountry subject matter experts. I’m sending a big shout out to my dear friend, Chef BJ Dennis. BJ was always available when I had questions, needed historical information, or to just chat so he could share some of his vast knowledge on Gullah foodways and its history.

The goal for all of us was not just to recreate these historic recipes, but to better understand how enslaved people may have cooked for themselves while using the limited amount of ingredients they had. Although it was a long day full of smoke inhalation and cooking while bending over a hot fire, it was also a valuable step in showing how archaeology is connected to food history and the lived experience. #charleston #food #history

Last weekend I had the opportunity to learn how to cook on an open fire hearth.The meal was prepared at the Court Inn (circa 1733) in Newtown, PA using their largest fireplace.

Working with the team, Archeobotanist Chantel White, and Archeologist/Anthropologist Katherine Moore, I recreated Lowcountry recipes using actual tools (ex., sugar nippers) and techniques from the early 1800s. As a guide, I used the list of botanical and faunal remains Chantal and Kate found in the East Chamber hearth of the Nathaniel Russell House kitchen. The tiny fragments of seeds (okra, rice and peanut) and animal bone (beef, pork and fish scales) found provided clues about what was being cooked and eaten in this upstairs kitchen that was used by the enslaved. I made okra stew with beef and Bacalao (saltfish), Hoppin John, cornbread, and a dessert.

I referenced the 19th-century cookbook The Carolina Housewife, my own knowledge of what Charlestonians ate for decades, and reached out to Lowcountry subject matter experts. I’m sending a big shout out to my dear friend, Chef BJ Dennis. BJ was always available when I had questions, needed historical information, or to just chat so he could share some of his vast knowledge on Gullah foodways and its history.

The goal for all of us was not just to recreate these historic recipes, but to better understand how enslaved people may have cooked for themselves while using the limited amount of ingredients they had. Although it was a long day full of smoke inhalation and cooking while bending over a hot fire, it was also a valuable step in showing how archaeology is connected to food history and the lived experience. #charleston #food #history

Last weekend I had the opportunity to learn how to cook on an open fire hearth.The meal was prepared at the Court Inn (circa 1733) in Newtown, PA using their largest fireplace.

Working with the team, Archeobotanist Chantel White, and Archeologist/Anthropologist Katherine Moore, I recreated Lowcountry recipes using actual tools (ex., sugar nippers) and techniques from the early 1800s. As a guide, I used the list of botanical and faunal remains Chantal and Kate found in the East Chamber hearth of the Nathaniel Russell House kitchen. The tiny fragments of seeds (okra, rice and peanut) and animal bone (beef, pork and fish scales) found provided clues about what was being cooked and eaten in this upstairs kitchen that was used by the enslaved. I made okra stew with beef and Bacalao (saltfish), Hoppin John, cornbread, and a dessert.

I referenced the 19th-century cookbook The Carolina Housewife, my own knowledge of what Charlestonians ate for decades, and reached out to Lowcountry subject matter experts. I’m sending a big shout out to my dear friend, Chef BJ Dennis. BJ was always available when I had questions, needed historical information, or to just chat so he could share some of his vast knowledge on Gullah foodways and its history.

The goal for all of us was not just to recreate these historic recipes, but to better understand how enslaved people may have cooked for themselves while using the limited amount of ingredients they had. Although it was a long day full of smoke inhalation and cooking while bending over a hot fire, it was also a valuable step in showing how archaeology is connected to food history and the lived experience. #charleston #food #history

We ended @chswineandfood with a truly incredible experience at the beautiful @joseph.fieldsfarm with @chefbjdennis for a Gullah Geechee Sunday Supper.

We learned about the Gullah Geechee culture from the entertaining and poignant performance of the Gullah Geechee Ring Shouters.

Chef Dennis followed by sharing his Sunday favorites - a candy squash soup, crab mac and cheese, shrimp purloo, rutabaga and greens, and ribs. The dinner was a reminder that simple can be flavorful and so enjoyable. I particularly loved the rutabaga greens which I hadn’t had before. I’ll be on the hunt for them in Austin.

Thank you @chefbjdennis for curating this lovely event. The farm, stories, and dinner were the perfect way to wrap up our terrific experience at this festival. We learned so much about Charleston and its culture throughout the week. I will definitely come back for more.

#charlestonwineandfood #charleston #gullahgeechee

Tomorrow we out cha!! @countrystylebyartfennell and I will be holding it down at historic @exploremitchelville for the Roots and Recipes cook-off for the 30th @gullahcelebration . You can expect devil crab and i mean real devil crab stuffed with handpicked local crab not that fake. Dem rice dishes,bbq ribs, my folks @daddys_girls_bakery bringing dem Charleston chewy and so much more. We also got 2 matriarchs from we culcha that gonna be in the building.Gotta pull up to find out! Tickets can be bought at the gate or online.Support we culcha! #gullah #hiltonheadisland #geechee #culturethroughfood

Tomorrow we out cha!! @countrystylebyartfennell and I will be holding it down at historic @exploremitchelville for the Roots and Recipes cook-off for the 30th @gullahcelebration . You can expect devil crab and i mean real devil crab stuffed with handpicked local crab not that fake. Dem rice dishes,bbq ribs, my folks @daddys_girls_bakery bringing dem Charleston chewy and so much more. We also got 2 matriarchs from we culcha that gonna be in the building.Gotta pull up to find out! Tickets can be bought at the gate or online.Support we culcha! #gullah #hiltonheadisland #geechee #culturethroughfood

Tomorrow we out cha!! @countrystylebyartfennell and I will be holding it down at historic @exploremitchelville for the Roots and Recipes cook-off for the 30th @gullahcelebration . You can expect devil crab and i mean real devil crab stuffed with handpicked local crab not that fake. Dem rice dishes,bbq ribs, my folks @daddys_girls_bakery bringing dem Charleston chewy and so much more. We also got 2 matriarchs from we culcha that gonna be in the building.Gotta pull up to find out! Tickets can be bought at the gate or online.Support we culcha! #gullah #hiltonheadisland #geechee #culturethroughfood

Tomorrow we out cha!! @countrystylebyartfennell and I will be holding it down at historic @exploremitchelville for the Roots and Recipes cook-off for the 30th @gullahcelebration . You can expect devil crab and i mean real devil crab stuffed with handpicked local crab not that fake. Dem rice dishes,bbq ribs, my folks @daddys_girls_bakery bringing dem Charleston chewy and so much more. We also got 2 matriarchs from we culcha that gonna be in the building.Gotta pull up to find out! Tickets can be bought at the gate or online.Support we culcha! #gullah #hiltonheadisland #geechee #culturethroughfood

🌾 The Culinary Finalists are here! 🍽️🌾

For our first annual Azure Road Culinary Impact Awards, we had an extraordinary range of nominations across restaurants, heritage projects, pantry brands, and coffee companies. We chose finalists for a breadth of practices spanning our 12 North Stars values, from climate-smart agriculture and waste reduction to fair wages, heritage preservation, and community support.

We hope this list inspires you to look more closely at what’s on your plate — and to support the people building more resilient food systems for the future.

AZURE ROAD CULINARY IMPACT AWARDS — FINALISTS

Restaurant Group or Restaurateur
• AIR CCCC, Singapore — @air_cccc @mattorlando_esse
• A to Z Chef’s Table, Panama — @arielcbd @visitpanama
• Ark, Copenhagen — @restaurant_ark
• Nusara, Bangkok — @nusarabkk @cheftonn
• Emmer & Rye, Austin — @emmerandrye

Heritage-Inspired Culinary Project
• Chef BJ Dennis — @chefbjdennis
• Arca Tierra & Baldío — @arca.tierra @baldio.mx
• Mission Garden, Tucson — @missiongarden @visittucson
• PHĀEA Farmers Program — @phaeacretanmalia
• Mezcal Amarás — @mezcalamaras

Pantry Brand
• Rancho Gordo — @rancho_gordo
• Burlap & Barrel — @burlapandbarrel
• Big Spoon Roasters — @bigspoonroasters
• Spring & Mulberry — @spring.mulberry
• Lotus Foods — @lotusfoods

Coffee Company
• Tim Wendelboe — @timwendelboe
• Coffee Collective — @coffeecollectif
• Lamastus Family Estates — @lamastusfamilyestates
• Cxffeeblack — @cxffeeblack
• Counter Culture — @counterculturecoffee

Read more about the finalists at the link in bio.

……
#restaurants #coffee #sustainablefood #culinaryimpact #foodculture

🌾 The Culinary Finalists are here! 🍽️🌾

For our first annual Azure Road Culinary Impact Awards, we had an extraordinary range of nominations across restaurants, heritage projects, pantry brands, and coffee companies. We chose finalists for a breadth of practices spanning our 12 North Stars values, from climate-smart agriculture and waste reduction to fair wages, heritage preservation, and community support.

We hope this list inspires you to look more closely at what’s on your plate — and to support the people building more resilient food systems for the future.

AZURE ROAD CULINARY IMPACT AWARDS — FINALISTS

Restaurant Group or Restaurateur
• AIR CCCC, Singapore — @air_cccc @mattorlando_esse
• A to Z Chef’s Table, Panama — @arielcbd @visitpanama
• Ark, Copenhagen — @restaurant_ark
• Nusara, Bangkok — @nusarabkk @cheftonn
• Emmer & Rye, Austin — @emmerandrye

Heritage-Inspired Culinary Project
• Chef BJ Dennis — @chefbjdennis
• Arca Tierra & Baldío — @arca.tierra @baldio.mx
• Mission Garden, Tucson — @missiongarden @visittucson
• PHĀEA Farmers Program — @phaeacretanmalia
• Mezcal Amarás — @mezcalamaras

Pantry Brand
• Rancho Gordo — @rancho_gordo
• Burlap & Barrel — @burlapandbarrel
• Big Spoon Roasters — @bigspoonroasters
• Spring & Mulberry — @spring.mulberry
• Lotus Foods — @lotusfoods

Coffee Company
• Tim Wendelboe — @timwendelboe
• Coffee Collective — @coffeecollectif
• Lamastus Family Estates — @lamastusfamilyestates
• Cxffeeblack — @cxffeeblack
• Counter Culture — @counterculturecoffee

Read more about the finalists at the link in bio.

……
#restaurants #coffee #sustainablefood #culinaryimpact #foodculture

🌾 The Culinary Finalists are here! 🍽️🌾

For our first annual Azure Road Culinary Impact Awards, we had an extraordinary range of nominations across restaurants, heritage projects, pantry brands, and coffee companies. We chose finalists for a breadth of practices spanning our 12 North Stars values, from climate-smart agriculture and waste reduction to fair wages, heritage preservation, and community support.

We hope this list inspires you to look more closely at what’s on your plate — and to support the people building more resilient food systems for the future.

AZURE ROAD CULINARY IMPACT AWARDS — FINALISTS

Restaurant Group or Restaurateur
• AIR CCCC, Singapore — @air_cccc @mattorlando_esse
• A to Z Chef’s Table, Panama — @arielcbd @visitpanama
• Ark, Copenhagen — @restaurant_ark
• Nusara, Bangkok — @nusarabkk @cheftonn
• Emmer & Rye, Austin — @emmerandrye

Heritage-Inspired Culinary Project
• Chef BJ Dennis — @chefbjdennis
• Arca Tierra & Baldío — @arca.tierra @baldio.mx
• Mission Garden, Tucson — @missiongarden @visittucson
• PHĀEA Farmers Program — @phaeacretanmalia
• Mezcal Amarás — @mezcalamaras

Pantry Brand
• Rancho Gordo — @rancho_gordo
• Burlap & Barrel — @burlapandbarrel
• Big Spoon Roasters — @bigspoonroasters
• Spring & Mulberry — @spring.mulberry
• Lotus Foods — @lotusfoods

Coffee Company
• Tim Wendelboe — @timwendelboe
• Coffee Collective — @coffeecollectif
• Lamastus Family Estates — @lamastusfamilyestates
• Cxffeeblack — @cxffeeblack
• Counter Culture — @counterculturecoffee

Read more about the finalists at the link in bio.

……
#restaurants #coffee #sustainablefood #culinaryimpact #foodculture

🌾 The Culinary Finalists are here! 🍽️🌾

For our first annual Azure Road Culinary Impact Awards, we had an extraordinary range of nominations across restaurants, heritage projects, pantry brands, and coffee companies. We chose finalists for a breadth of practices spanning our 12 North Stars values, from climate-smart agriculture and waste reduction to fair wages, heritage preservation, and community support.

We hope this list inspires you to look more closely at what’s on your plate — and to support the people building more resilient food systems for the future.

AZURE ROAD CULINARY IMPACT AWARDS — FINALISTS

Restaurant Group or Restaurateur
• AIR CCCC, Singapore — @air_cccc @mattorlando_esse
• A to Z Chef’s Table, Panama — @arielcbd @visitpanama
• Ark, Copenhagen — @restaurant_ark
• Nusara, Bangkok — @nusarabkk @cheftonn
• Emmer & Rye, Austin — @emmerandrye

Heritage-Inspired Culinary Project
• Chef BJ Dennis — @chefbjdennis
• Arca Tierra & Baldío — @arca.tierra @baldio.mx
• Mission Garden, Tucson — @missiongarden @visittucson
• PHĀEA Farmers Program — @phaeacretanmalia
• Mezcal Amarás — @mezcalamaras

Pantry Brand
• Rancho Gordo — @rancho_gordo
• Burlap & Barrel — @burlapandbarrel
• Big Spoon Roasters — @bigspoonroasters
• Spring & Mulberry — @spring.mulberry
• Lotus Foods — @lotusfoods

Coffee Company
• Tim Wendelboe — @timwendelboe
• Coffee Collective — @coffeecollectif
• Lamastus Family Estates — @lamastusfamilyestates
• Cxffeeblack — @cxffeeblack
• Counter Culture — @counterculturecoffee

Read more about the finalists at the link in bio.

……
#restaurants #coffee #sustainablefood #culinaryimpact #foodculture

🌾 The Culinary Finalists are here! 🍽️🌾

For our first annual Azure Road Culinary Impact Awards, we had an extraordinary range of nominations across restaurants, heritage projects, pantry brands, and coffee companies. We chose finalists for a breadth of practices spanning our 12 North Stars values, from climate-smart agriculture and waste reduction to fair wages, heritage preservation, and community support.

We hope this list inspires you to look more closely at what’s on your plate — and to support the people building more resilient food systems for the future.

AZURE ROAD CULINARY IMPACT AWARDS — FINALISTS

Restaurant Group or Restaurateur
• AIR CCCC, Singapore — @air_cccc @mattorlando_esse
• A to Z Chef’s Table, Panama — @arielcbd @visitpanama
• Ark, Copenhagen — @restaurant_ark
• Nusara, Bangkok — @nusarabkk @cheftonn
• Emmer & Rye, Austin — @emmerandrye

Heritage-Inspired Culinary Project
• Chef BJ Dennis — @chefbjdennis
• Arca Tierra & Baldío — @arca.tierra @baldio.mx
• Mission Garden, Tucson — @missiongarden @visittucson
• PHĀEA Farmers Program — @phaeacretanmalia
• Mezcal Amarás — @mezcalamaras

Pantry Brand
• Rancho Gordo — @rancho_gordo
• Burlap & Barrel — @burlapandbarrel
• Big Spoon Roasters — @bigspoonroasters
• Spring & Mulberry — @spring.mulberry
• Lotus Foods — @lotusfoods

Coffee Company
• Tim Wendelboe — @timwendelboe
• Coffee Collective — @coffeecollectif
• Lamastus Family Estates — @lamastusfamilyestates
• Cxffeeblack — @cxffeeblack
• Counter Culture — @counterculturecoffee

Read more about the finalists at the link in bio.

……
#restaurants #coffee #sustainablefood #culinaryimpact #foodculture

Smothered fush,Lucy creek oyster gravy, shrimp purloo.Took some beautiful wreck fish from @russosfreshseafood, smothered dat with some beautiful oysters out of Lucy Creek in Lady's Island #beaufortcountysc from my oyster man dem. Made dat classic shrimp purloo with rice grits aka broken rice from @ansonmills to go alongside em. A brown up, local up, gullah geechee up plate. Nothing but the culcha. Straight like dat #geecheetalk #geecheeeats #gullahfood #culturethroughfood @gritsandgabs @chef_reggiemiller

She crab soup. I served up this classic A few weeks agofor a group downtown Charleston.A dish that is truly synonymous with the city. A dish that was shaped by Gullah-Geechee hands like many others in Charleston. Mr. William Deas was a butler for Mayor R. Goodwyn Rhett and added the addition of crab roe toa simple crab soup. He made this for a dinner that was attended by President William Howard Taft. He eventually took this dish mainstream, out the private homes, and into the cities restaurants when he became executive Chef at the famousEveretts restaurant.I grew up with his great-grandsons William Lavar Deas @chill_will843what up Var! Rest in peace Jarvis!I had the next great chefs from we culcha with me that night @chef_reggiemiller @gritsandgabs. They soaking up all the knowledge like a sponge.#charlestonsc #geecheeeats #lowcountrycuisine #charlestonreciepts

Did you know?
Black farmers represent about 1.4% of U.S. farmers and only 8% of U.S. restaurants are Black-owned.

That’s exactly why this annual gathering means so much. It’s more than a day of eating off the land, it’s a homecoming. It’s the moment Black farmers, Black chefs, and friends from near and far come together to honor our roots, share knowledge, and pass down recipes that have carried our families through generations.

Here, we shared stories. We preserve tradition. We celebrate survival, excellence, and creativity. Using the freshest meat from local farm @peculiarpigfarm and vegetables from local growers, we create a true farm-to-table experience that reflects our history, our resilience, and our deep respect for the craft.

In a world where our presence in these spaces is still rare, this gathering is a reminder: we are still here. We are innovative. We are resourceful. And we are building, growing, and reclaiming our place at the table together.

Create your own farm-to-table experience by ordering from @peculiarpigfarm and supporting local farmers who keep this legacy alive. 🖤🌱🍽️
Thank you, Marvin @peculiarpigfarm,The entire Ross Family and Chef BJ @chefbjdennis for always including Blk Charleston in this unforgettable experience. Happy Black History Month 🖤✊🏾

If you have family land considered as heirs property and need further assistance contactlocal professionals to help @heirspropertypreservation.
🎥 @blk_charleston
#blackhistorymonth #blackfarmers #blackchefs#ridgevillesc#charlestonsc

Happiest of birthdays to my love, Benjamin Dennis the 4th. 🤭
Wishing all your dreams come true this year. It’s definitely going to be a big one! 🥂 😘

Happiest of birthdays to my love, Benjamin Dennis the 4th. 🤭
Wishing all your dreams come true this year. It’s definitely going to be a big one! 🥂 😘

Happiest of birthdays to my love, Benjamin Dennis the 4th. 🤭
Wishing all your dreams come true this year. It’s definitely going to be a big one! 🥂 😘

Happiest of birthdays to my love, Benjamin Dennis the 4th. 🤭
Wishing all your dreams come true this year. It’s definitely going to be a big one! 🥂 😘

Happiest of birthdays to my love, Benjamin Dennis the 4th. 🤭
Wishing all your dreams come true this year. It’s definitely going to be a big one! 🥂 😘

@chefbjdennis done started something… you hear me.

Ground Nut Cakes (Peanut Candy)
A true Charleston classic. This was the famous candy sold in the streets by African American women during the colonial period, all the way through the 1920s. History you can taste.

Fish Fritters
Just enough to make you want more — light, crispy, and gone too soon.

Benne Seed Oyster & Soup Crackers
They held us up…
until that rice flour waffle with shrimp & crab gravy sat us all the way down.

A beautiful night.
We gon’ reminisce on this one until next year. ❤️🥳 #anighttoremember #thegullahconvening

@chefbjdennis done started something… you hear me.

Ground Nut Cakes (Peanut Candy)
A true Charleston classic. This was the famous candy sold in the streets by African American women during the colonial period, all the way through the 1920s. History you can taste.

Fish Fritters
Just enough to make you want more — light, crispy, and gone too soon.

Benne Seed Oyster & Soup Crackers
They held us up…
until that rice flour waffle with shrimp & crab gravy sat us all the way down.

A beautiful night.
We gon’ reminisce on this one until next year. ❤️🥳 #anighttoremember #thegullahconvening

@chefbjdennis done started something… you hear me.

Ground Nut Cakes (Peanut Candy)
A true Charleston classic. This was the famous candy sold in the streets by African American women during the colonial period, all the way through the 1920s. History you can taste.

Fish Fritters
Just enough to make you want more — light, crispy, and gone too soon.

Benne Seed Oyster & Soup Crackers
They held us up…
until that rice flour waffle with shrimp & crab gravy sat us all the way down.

A beautiful night.
We gon’ reminisce on this one until next year. ❤️🥳 #anighttoremember #thegullahconvening

@chefbjdennis done started something… you hear me.

Ground Nut Cakes (Peanut Candy)
A true Charleston classic. This was the famous candy sold in the streets by African American women during the colonial period, all the way through the 1920s. History you can taste.

Fish Fritters
Just enough to make you want more — light, crispy, and gone too soon.

Benne Seed Oyster & Soup Crackers
They held us up…
until that rice flour waffle with shrimp & crab gravy sat us all the way down.

A beautiful night.
We gon’ reminisce on this one until next year. ❤️🥳 #anighttoremember #thegullahconvening

@chefbjdennis done started something… you hear me.

Ground Nut Cakes (Peanut Candy)
A true Charleston classic. This was the famous candy sold in the streets by African American women during the colonial period, all the way through the 1920s. History you can taste.

Fish Fritters
Just enough to make you want more — light, crispy, and gone too soon.

Benne Seed Oyster & Soup Crackers
They held us up…
until that rice flour waffle with shrimp & crab gravy sat us all the way down.

A beautiful night.
We gon’ reminisce on this one until next year. ❤️🥳 #anighttoremember #thegullahconvening

Holidays in the Lowcountry are never complete without the star of the show: FOOD!

A traditional meal in the Lowcountry brings together all of the recipes that have been passed down through generations, using local crops, seafood, and of course, Carolina Gold rice. In this clip from @gullahcelebration , @chefbjdennis shares one of the traditional Gullah Geechee dishes he's made for many years.

What are some of your favorite meals to make during the holiday season?

#lowcountryrecipes #gullahgeecheeculture #visitsouthcarolina #southcarolinachef #christmasinhiltonhead