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Shrimp & Grits

Taste a Southern Staple

On February 17th, in conjunction with Black History Month, supporters of SF Noir will celebrate the nonprofit arts organization’s 10-year anniversary at the Shrimp and Grits Taste-Off.

The event will bring together renowned Bay Area chefs and restaurateurs at the Museum of the African Diaspora as they present their unique recipes for the classic Southern dish.

With a mission to increase the presence and influence of African American cultural arts, Herve Ernest, executive director of SF Noir (also original co-founder of The North Beach Jazz Festival), has created an ever-blossoming stage for local talent in dance, song, visual art, theater, film, spoken word, and the culinary arts.

“One of the more compelling powers of the Arts is its ability to connect communities and bring diverse audiences together,” Ernest says.

An attendee at last year’s event, my taste buds were satiated and curiosity heightened as I tried to guess the hidden flares in each dish. Chef David Lawrence presented creamy, smooth billowing grits; Kevin Kline and comrades from The Front Porch accompanied their grits dish with a homemade iced tea I’ll never forget. Some were mild, others hot with Caribbean/Cajun spice.

A diverse roster of chefs will be on hand this year to present their take on shrimp and grits, a southern soul food tradition, including David Lawrence, executive chef and managing partner at 1300 on Fillmore; Michele Wilson of Gussie’s Chicken and Waffles; Jay Foster, chef and owner of Farmer Brown; and many more.

Local vinters include Indigene Cellars, Papapietro Perry Winery, Andrew Lane Wines, and Quady Wines. An after party will take place at 111 Minna Street beginning at 9pm with DJ Jerry Ross.

Museum of the African Diaspora
6pm - 10pm