Black History Month: Celebrating Female Chefs of Color ​

Red Rooster Harlem

Red Rooster Harlem

This month we are excited to introduce a new menu we've been working on to celebrate Black History Month at Red Rooster Harlem! The five-course menu features dishes inspired or created by female chefs of color. During dinner service throughout the month, we welcome you to stop in and experience this special menu that offers a little history along with it. 

The first course is an amuse of Crispy Pig Tater Tot inspired by Lilian Harris "Pig Foot Mary" Dean, an African American cook who brought Harlem cuisine to national attention. Migrating to New York from Mississippi, she became a successful entrepreneur catering to African American southerners living in Harlem. She took the name Pig Foot Mary because she turned traditional foods such as pigs' feet, hog maws and chitterlings (chitlins) into a thriving business.

The first full course of the dinner is Warm Salad of Grains and Peas by Chef Lee Anne Wong. Chef Lee Anne Wong is a modern-global fusion cuisine master. Chef Wong was born and raised in Troy, New York,  second generation Chinese American. She's an French Culinary Institute graduate and former chef at  Aquavit, Jean Georges' restaurant 66, French Laundry, Charlie Trotter’s of Chicago, as well as a “Top Chef” contestant and culinary producer.

The second course, the Pan Seared Branzino, is one we are especially proud of as it comes from Red Rooster sous chef and food stylist, Rose Pena. Born in the Dominican Republic and raised in NYC; she uses her Afro-Latina roots with the eccentric culture of Harlem as inspiration for her dishes.

The third course is inspired by chef Zarela Martinez's popular Puerco con Calabaza dish. Born in Agua Prieta, Mexico, Chef Zarela Martinez is a New York City- based restaurateur and cookbook author. Martinez serves on the Board of Directors for the Mexican Cultural Institute of New York. In 1987 Martinez opened Zarela, a Mexican restaurant that is credited as being a pioneer of regional Mexican cuisine in New York City.

The evening finishes off with Princess Pamela's Molasses Pecan Pie with Bourbon Ice Cream dessert. Known as “Manhattan’s most Spirited Chef” in 1969, she wrote the book "Princess Pamela's Soul Food Cook Book”. From Chicken ‘n’ Ribs to Buttermilk Biscuits and Blackeyed Peas - she brought a mouthwatering treasury of Afro-American recipes. What Julia Child did for Beef Bourguignon, Princess Pamela does for ham hocks and turnip greens.