We traveled with Culinary Historian Michael Twitty, Chef David Thomas, Tonya Thomas, and Harold Caldwell all Chefs in their own right to a little town outside of Richmond, Virginia called White Stone. On the grounds of Enon Hall a former plantation located in White Stone, the owners have restored a kitchen used by former enslaved Africans. We were there to pay tribute to the Ancestors who worked in that kitchen and to let them know that we did not forget their struggles and hard work. In the end, we made dishes that they would have made long ago. Fried oysters, greens, buttermilk biscuits, sweet potato biscuits, yeast bread, Chesapeake gumbo, beef stew, peanut stew, and waffles.
