Chef Tristen Epps, a semifinalist of the James Beard Awards, is launching a unique dining experience at the Jūn restaurant in Houston, designed to educate diners about the historical impacts of the Transatlantic Slave Trade, coinciding with Black History Month. His three-part tasting menu will feature Afro-Caribbean flavors in a fine-dining context, celebrating Black joy while remaining accessible. Epps emphasizes the importance of integrating Black food into mainstream American cuisine. The pop-up will preview his upcoming restaurant Buboy, named after his grandfather, promoting the narrative and sophistication of Black culinary traditions.
I want to make sure that this story behind this cuisine is told. Black food is American food. Black history is American history.
The goal is to make it a safe space that celebrates Black joy and resilience but is accessible to anyone.
[People from other cultures] can come to be introduced to our cuisine, which has had a big impact on American cuisine.
I want to see the same for Black diasporic cuisines.
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