By Emma Krasov, photography by Yuri Krasov, except magazine cover, courtesy Cuisine NoirYou don’t let your 2-year-old stay late and join a grown-up party. Unless your 2-year-old is a prodigy and his birthday is the reason for the party. Cuisine Noir Magazine, two years in existence, celebrated its anniversary in style with the unveiling of its first print edition on Sunday at Nadine’s – a newly open restaurant on Jack London Square in Oakland.
Cuisine Noir is an international food and wine publication concentrating on talented African-American chefs and rich culinary traditions they pursue, as well as on cuisines of the world and various creative finds in the field of gourmet.The magazine, founded by Richard K. Pannell, and published by V. Sheree Publishing, LLC, started on the web two years ago, and now graduated to its full-fledged glossy print edition, Fall-Winter 2011.
Suitable for the occasion, some of the prolific chefs and food/beverage producers presented their creations at the anniversary party.Chef Richard K. Panell (yes, that’s right, the Cuisine Noir founder) treated his guests to sinfully delicious syrah-marinated skirt steak and island rice, redolent of coconut and tropical fruit. You know where to find him: http://www.cuisinenoirmag.com/Chef Booker T. Pannell of Just 4 U Catering prepared his sumptuous shrimp and grits with andouille sausage and rather addictive roux. Visit Chef Booker T. at: http://www.facebook.com/people/Booker-T-Pannell/1090135993eChef Vira Eison of Candied Yams made… you guessed it, candied yams and super tasty sweet potato mini pies. Follow her at: http://www.chefvira.blogspot.com/
Pastry chef Watisha Ward of Diamond’s Heavenly Cheesecakes made some truly heavenly miniature desserts that put all other cheesecakes to shame. See her at: http://www.facebook.com/#!/pages/Diamonds-Heavenly-Cheesecakes/181598889081Chef Annicette Benson put up decadent bananas Foster. See her at: https://www.facebook.com/pages/The-Kitchen/224661657582814Gina Peralta of Permano presented chocolate and almond toffees. Visit her at: http://www.permano.co/
Chef Berlin Lillard of 4ork N the Road Catering worked as bartender at the party, and did an excellent job. Visit him at: http://www.facebook.com/#!/profile.php?id=1384706295
Fever-Tree Ginger Ale
Purity Organics Juices
Table etiquette expert and a columnist with Cuisine Noir, Tina Hayes of School of Etiquette and Decorum, can be visited at: http://www.etiquetteschool.us/
To order the issue, visit http://bit.ly/oUCFtk
More information: http://www.cuisinenoirmag.com/