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For the Culture: Juneteenth Virtual Series

June 17, 2020 - June 19, 2020



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

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.


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.


  • 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


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.

Stuffed Meatloaf


  • 1lb Ground Beef
  • 1lb Ground Turkey or Lamb
  • 1 White Onion
  • 1 bag of green beans
  • 1 8oz can of Tomato sauce
  • 2 tablespoons of brown sugar
  • 2 tablespoons of Worcestershire sauce
  • 1/4 cup of BBQ sauce
  • 1 tablespoon minced garlic
  • 1/4 cup of chives
  • 4oz of cream cheese
  • breadcrumbs
  • 1 can of cream of mushrooms or homemade cream of mushrooms
  • Italian Seasoning
  • Pink Salt (you may use what you have)
  • dried or fresh thyme and rosemary
  • pepper
  • onion and garlic powder
  • paprika

Watermelon Fried Chicken:

  • 1 pk Whole Chicken Wings
  • 1 large watermelon
  • 1 small beet
  • 1lb Flour
  • 3 large eggs
  • 1/2 cup sugar
  • 1/3 cup vinegar
  • 1/2 gallon oil
  • salt

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June 17, 2020
June 19, 2020
Event Category: