This year we will be expanding our Mashup Cookout to 3 days, Friday & Saturday dinners and a Sunday afternoon picnic. These fusion style dinners will highlight cultural favorites “mashed-up” with another complimentary culinary style. Made from locally grown foods and highlighting cultured/fermented foods & beverages.
FRIDAY- Foodies without Borders
Empowering young entrepreneurs in developing countries through culinary arts, and sustainable farming.
Chef: Anthony Njigua
-Kuku Mnazi (Swahili Chicken Coconut Curry)
-Nyama Choma (Grilled/Roast Goat)
-Nyama Karanga (Grilled + Fried Steak Tips)
-Ndengu Mchuzi – (Mong Bean Stew) Vegan
-Pilau (Swahili Fried/Backed Spiced Rice)
-Sukuma Wiki na Mboga – (Kale, Spinach and Cabbage Medley) Vegan
-Mukimo – (Potato, Peas, Corn, Spinach, Spices Mash) Vegan
-Chapati – (Flat Bread) Vegan
-Kachumbari (Kenya’s Famous Version Salsa/Pico De Gallo)
-Seasonal Fruit Salad
-Cucumber, Cilantro, Mango Kale Salad
-Avo Mango Corn Bean Salad
SATURDAY- Yardie Ting
The Ultimate Jamaican Cuisine
Chef: Shanna Kay Wright
-Ackee & Salt Fish
– Roast Snapper
-Ital Stew Vegan
-Strawberry Mango Salsa
-Spicy Kale Salad
-Rice & Beans
SUNDAY- Flatbread Company- Rockport
“The very best pizza that we can imagine”
Chef: Bobby Morgan
-The 3 County Flatbread- featuring locally sourced ingredients and fresh side salad
All dinner come with one craft beer/cider ticket.
Using local and organic ingredients whenever possible
All proceeds to chefs & our non-profit partner- to be announced shortly!