My Juneteenth Table

We are here, our second year as a nation celebrating the freedom of ALL Americans in this country. A very happy Juneteenth to us.

If not for all of the commitment, hard work, and intention I contributed to the 2022 James Beard Awards, serving on the Restaurant & Chef Committee for the great state of New York, I would call this past weekend divine. The diverse and inclusive judging body, nominees, finalists, and winners shined their light and talents in Chicago, making the weekend the perfect reflection of a Juneteenth moment. Congratulations to all.

My weekend in Chicago is the inspiration for my Juneteenth table, which must begin with a red cocktail (or shall I say cocktale) telling the story of June 19, 1865. We will pour a little back to the earth to honor our ancestors.

The appetizers will be plentiful and will include deviled eggs for new beginnings, black eyed pea and peanut salad for prosperity and to honor both our innovative forefather, Mr. George Washington Carver, and the indigenous Americans who inspired his work.

The color red will always flow throughout the table to pay respect to the enslaved and the lives lost. There will be beet fries with pecan-maple aioli, fresh tomato salad, and watermelon gazpacho will speak to my diverse guests.

The main meal will be some form of Texas barbecue (or anything with Texas barbecue sauce on it), my client-favorite collard greens cooked (with the Trinity), my mother's pan fried chicken, red beans and rice, and Nigerian jollof rice for my enslaved ancestors.

At the end of the meal I think only in strawberry…cake, shortcake, ice cream, icebox cake, and more cocktails. Sweet and free!

This is my Juneteenth table celebrating American freedom for all. How do you celebrate your freedom? I want to know…

A happy Juneteenth to all of us,
Kysha Harris

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