Photo used courtesy of Odd Moxie.
A Conversation with Chef Jerome
Chef Jerome Grant leads the teams who serve inspired food at two Smithsonian museums in WashingtonDC, the new National Museum of African American History and Culture, as well as the National Museum for the American Indian. At the Williamsburg Regional Library on July 7th, Chef Grant shared his experience of creating food that accents the education about culture at these museums. He spoke to a full auditorium about his experiences developing these menus. He shared the historical importance of regional differences for the variety of dishes such as The Creole Coast, the North States and the Agricultural South.On Saturday morning, Grant cooked at the Chef’s Tent at the Williamsburg Farmers Market and his lamb with collard green slaw and potato rolls went quickly!
