![]() ![]() KO: This curried goat represents one of my earliest food memories. KO: You sear it, then braise it in chicken stock and let that reduce. You marinate the goat in that for about 28 hours. I marinated the goat in green seasoning, a Trinidadian marinade of celery, green onions, ginger, garlic, you do our fermented Scotch bonnets chilies, and a bunch of other ingredients. Kwame Onwauchi: We’re eating curried goat. PART 1: EXPLORING A WORLD OF FOOD FROM AN APARTMENT IN THE BRONX They read the title of his book and go, "What's being black got to do with anything? You just came out of nowhere and excuse me, who are you?" ![]() And he’s got a memoir that just came out, called Notes from a Young Black Chef, written with Joshua David Stein.Īnd that all sounds great, but it also means that he's got a lot of people pretty ready to throw water on his fire. He's a finalist for the Rising Star Chef award from the James Beard Foundation. This spring, he was named a Best New Chef by Food and Wine. He’s still in his 20s, and he’s everywhere right now. And it’s kind of a perfect metaphor for how the world thinks of Kwame. that honestly looks like it was all built yesterday. Outside his window you could see construction cranes everywhere, fancy condo building after fancy condo building, and it’s in a neighborhood of Washington, D.C. There was a whole room with no furniture, and you just know he doesn’t spend a whole lot of time hanging out at home. But you could definitely tell it’s a chef’s place. We were in his apartment, which he shares with his fiance and their dog. A little while ago, I got to have lunch with Kwame Onwuachi, chef of the restaurant Kith and Kin in Washington, D.C. ![]()
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