Late August Restaurant: Exploring African-American Cuisine with Chef Chris Williams

The Inspiration Behind Late August

• 💡 The restaurant's name, "Late August," is inspired by the Sears Christmas catalog's release date, a vague starting point that allows for culinary freedom.
• 📌 The concept is rooted in history, drawing connections to how Sears desegregated the shopping experience.

Culinary Influences and Fusion

• 🌍 Chef Chris Williams and Chef Sergio explore the Afro-Mexican population in Oaxaca, Mexico, and its influence on cuisine.
• 🦗 The tasting of "chapulines" (dried crickets) in Oaxaca sparked an idea to highlight the often-undiscussed Afro-Mexican history and its connection to Mexican food.
• 🌶️ This fusion is brought to life with dishes like cowpea hummus topped with chorizo and mustard green frills.

Culinary Philosophy and Legacy

• 📜 The food philosophy is influenced by Williams' great-grandmother, a free woman whose original hot roll dough recipe is still used.
• 🍳 Her cookbook featured diverse recipes, from Japanese bean pie to six types of Bernaise sauce, reflecting a free and curious culinary spirit.
• 🍽️ This legacy encourages a non-restrictive approach to cooking, blending different genres and cultures.

Impact and Black Restaurant Week

• ✊ For African-Americans, the hope is to feel empowered by the dining experience.
• ℹ️ For all other diners, the goal is to feel informed about the rich history and diverse influences in African-American cuisine.
• 🗓️ Black Restaurant Week in Houston continues through Sunday, offering a chance to explore these culinary narratives.