About this club…
This club is about exchange, exploration, and finding community that; like you, wants to make delicious food that centers thoughtfulness. In this club I’m going to walk you through the ways that I’m thinking about food. From braising with floral teas, preserving food using salt, acid, and fat, to stretching a single serving of an ingredient into a complete meal for a group. My hope is to help you explore these ideas while strengthening your ability to trust your own food-tuition, taste, and creativity.
About Gabrielle…
Gabrielle Eitienne is a Cultural Preservationist and Multidisciplinary Artist who uses Diasporic and local food as a vehicle to reimagine wealth, marginalized food systems, and inheritance. Her work uses oral history and intuitive cooking to engage audiences around rural food and land traditions.
Her recipes and storytelling have been published and featured in the New York Times, Wall Street Journal, Washington Post, and Southern Living Magazine. She has done cooking demonstrations for the Culinary Institute of America, host’s seasonal suppers focused on land relationship and place, and can be seen in the Peabody Award Winning Netflix series High on the Hog.
In 2020 she co-founded the North Carolina based Black Farmer CSA, Tall Grass Food Box, an equity focused platform created to support and encourage the sustainability of Black farmers.
