The cuisine of the African diaspora
French Culinary Institute in New York
Chef-Partner at Cane; Executive Chef at Spark; Washington DC
author and former food editor for Gourmet Magazine
Join us for cooking and conversation between two food-industry luminaries in their own kitchens! This 30-minute live session will begin with preparation of locally-grown winter produce and thoughts on how to find joy and creativity in the kitchen, even amidst the quarantine’s complications.
Since what’s on one’s plate reflects much more than basic nutritional needs, however, identity and community will be on the proverbial menu as well. In particular, the session will highlight the cuisine of the African diaspora, which has shaped American cuisine in ways that are often overlooked, and has a long history of improvisation and adaptation.
A box of seasonal provisions shipped straight from Ian’s farm to Peter here in DC will kickstart the session.
Note: Guests may also separately register for our expanded panel discussion at 6:00pm EST (sign up HERE) that will follow this session.
Brown Club of Washington DC
Peter Prime is one-half of the sibling duo behind Cane, a nationally-acclaimed restaurant located in DC’s H Street NE corridor. Prior to opening Cane, he trained at the French Culinary Institute in NY and worked with some of Washington’s most successful chefs (including Michel Richard at Citronelle and Todd Gray at Equinox). Peter has brought the dishes and hospitality from his upbringing in Trinidad and Tobago to local diners, particularly through the Trini concept of “liming,” and illuminates the complex multiculturalism involved in cuisines of the African diaspora. During COVID-19 closures, Peter continues to offer delivery and catering from Cane, and to engage audiences virtually through online culinary lessons and conversations.
Ian Knauer is a modern renaissance man who’s made a mark in American food culture through his writing, teaching, farming, and cooking. As a food editor for 9 years at the iconic Gourmet magazine, Ian developed and tested recipes in the magazine’s world-renowned kitchens, and co-hosted Diary of a Foodie (which one two James Beard Awards) and Adventures with Ruth (which was nominated for a daytime Emmy).
Currently Ian stewards agricultural production and a cooking school at his centuries-old family farm in Pennsylvania, in addition to continuing his work as a writer and media presence. The Farm (2013) on PBS chronicles his leading voice in the farm-to-table movement and eco-conscious food politics, and he remains a contributing writer for such publications as The Wall Street Journal, Men’s Health, and Bon Appetit. When he is not in a kitchen, Ian is hunting, fishing, and foraging for his dinner wherever it can be found.