From Chef Adam Wills: «I like mixing foods from all over the African Diaspora. Food from all over the world makes a wonderful fusion of flavors. This menu will have Southern and Creole food with Carribean and African spices.»
Reserve seats in advance here: bit.ly/2wq0dCb
Course 1: Garlic, Escallion, and Crab Deviled Eggs
Caribbean-spiced crab deviled eggs.
Course 2: Wedge Salad
Chef Adam's grandmother's recipe — scratch Green Goddess dressing, bacon, iceberg wedge.
Course 3: Shrimp Etoufee Over Hoe Cake
Shrimp and multi-colored peppers in a zesty sauce over silver dollar hoe cake (skillet-cooked cornbread).
Course 4: Caribbean-Inspired Fried Chicken
A comfort dish combining Southern frying with Caribbean seasoning served with garlic mashed potatoes and mushroom gravy.
About the chef: Chef Adam has been in professional kitchens for his entire life. His father was a professional chef in SF, and Adam himself started his culinary career in an Italian kitchen on Fisherman's Wharf when he was a teenager. He brings his 20+ years of cooking experience to International Soul, a pop-up and catering business out of Oakland. His style is American soul food with Caribbean and African influences.