This event has passed.

For the Culture: Juneteenth Virtual Series

Name: For the Culture: Juneteenth Virtual Series
Start: 2020-06-17T00:00:00-05:00
End: 2020-06-19T23:59:59-05:00
Location: Facebook Live

June 17, 2020 - June 19, 2020

Schedule:

Wednesday, June 17, 2020 – Feed the Soul

Live Conversation | 6:00 PM CST
IG Live Conversation with Black Culinary Historian Therese Nelson of Black Food Folks to discuss historic traditions of food in our community

#DineInBlack
Partnership with Faith for Black Lives to promote community dine at a black owned restaurant

Thursday, June 18, 2020 – Making Groceries

Cocktails & Conversation: Live Cocktail Demonstration | 5PM CST
IG Live Cocktail demo with William Sprewell in partnership with Woodford Reserve

Live Conversation | 6PM CST
IG Live Conversation with Chef Jonny Rhodes of Broham Groceries discussing the importance of black owned grocery stores

Friday, June 19, 2020 – Freedom Day

Live Conversation | 12PM CST
IG Live Conversation with Black People Eats about the Black Restaurant Relief Fund

Chef’s Table: Live Culinary Demonstration | 2PM CST
Live Cooking demo with Sophisticated Delights for Faith for Black Lives Virtual Conference on Hopin

Chef’s Table: Live Culinary Demonstration | 6PM CST
Live Cooking demo with Chef Travis of FDL Catering in partnership with Emancipation Park Conservancy on Black Restaurant Week Social Media

Featured Woodford Reserve Cocktail Recipes

Our featured mixologist Will Sprewell will demonstrate how to make these tasty cocktails and mocktail at home. Make sure to pick up the ingredients to join in the fun.

JUBILEE PUNCH

A twist on red lemonade that was traditionally enjoyed during Juneteenth celebrations, using hibiscus pods that slaves brought from Africa

4 cups water
4 bags hibiscus tea
4 ounces agave nectar or simple syrup
2.5 ounces lemon juice
lemon slices
handful basil leaves

Boil 3 cups of water and add 3 bags of hibiscus tea and steep. Allow tea to cool. Then, mix tea, lemon juice, sweetener in pitcher or punch bowl. Add slices of lemon and basil leaves, stir and serve over ice.

JUBILEE COCKTAIL

1.5 ounces Woodford Reserve
.5 ounce lemon juice
.75 ounce agave or simple syrup
2 ounce hibiscus tea
Egg white (optional)

Combine all ingredients in shaker. Add ice and shake. Strain into a rocks glass with over ice. Garnish with lemon and basil leaf

WATERMELON MINT JULEP

Twist on a classic created by black pioneer in bartending Tom Bullock, who wrote The Ideal Bartender in 1917. Using watermelon that was brought over from Africa and was used as a symbol of freedom.

1.5 ounces bourbon
2 ounces fresh watermelon juice or 1 cup watermelon chunks
1 ounce simple syrup or teaspoon of sugar
1 ounce club soda
crushed ice
mint leaves

Muddle mint leaves in glass. Combine bourbon, watermelon juice and simple syrup together and shake with ice. Pour over crushed ice, top with club soda and stir. Garnish with mint leaves.

Chef’s Table Shopping List

Friday we are featuring a multiple live cooking demos with FDL Catering and Sophisticated Delights. In the tradition of Juneteenth, our chefs will prepare “red” foods to keep with the traditions of the celebration.