A new annual magazine providing candid conversations with Black food and beverage experts. Volume Two of While Entertaining is a collection of reflections and recipes from foodies around the U.S. In the midst of the COVID-19 pandemic, social unrest, and political uncertainty, cooking and journaling became a form of self-care for many. The people we connect with in Volume Two gave us access to what they were thinking, feeling, and cooking throughout the past year. We hope these stories and recipes will help you bring more delicious food and thought-provoking conversation to your table.
Some took us to the memories and dishes of their past, while others described their hopes for the future. While opening a new bakery in New York City, Lani Halliday reflected on the work she’s done to feel free and tell her own story. From quarantine in Jamaica, Kalisa Marie Martin contemplated how to define herself outside of work. Meanwhile, Aretah Ettarh served as a sous chef in a top New York City restaurant. As her team rallied to cook and serve as safely as possible, her thoughts wandered back to why she initially pursed a career in the kitchen. In Austin, Texas, Tavel Bristol-Joseph made time to share advice for young and aspiring Black chefs. From Chicago, Justice of the Pies founder Maya-Camille Broussard submitted her request for more kindness.
Alongside each essay is a recipe that brought the individual comfort throughout the year. Some of the recipes are simple, like Max Hardy’s guava and ginger sea bass or Kiki Louya’s coconut bread pudding with dulce de leche. Others may take a little more time and practice, like Mavis-Jay Sanders’ eggplant and grits, or India Johnson’s braised oxtail wonton soup.In putting together Volume Two, we hoped it would bring more delicious food and thought-provoking conversation to your table. Whether you are entertaining one, two, or just a few, we look forward to the meals and memories you will create with While Entertaining.
Issue Highlights: 84-page print edition, 12 essays and open letters from Black food professionals, 4 Q&A’s with beverage professionals, 13 recipes with wine pairings and hostess tips for each, 5 drink recipes, seasonal playlists, and decor inspiration for every season.
Featured Foodies: Tavel Bristol-Joseph, Maya-Camille Broussard, Paul Ryan Elliott, Aretah Ettarh, Lani Halliday, Max Hardy, Hawa Hassan, India Johnson, Kiki Louya, Kalisa Marie Martin, Kelly Mitchell, Lauren Paylor, Mavis-Jay Sanders, Chris Scott, Alisha Sommer, and Robert Toland.
Recipe Highlights: Guava and Ginger Seabass, Coconut Bread Pudding with Dulce de Leche, Eggplant and Grits, Braised Oxtail Wonton Soup, Lemon-Lime Cake, Scallion and Sour Cream Biscuits, and Grilled Corn Salad with Couscous, Avocado and Cucumber.
Perched high above the Pacific Ocean, Lima is the bridge between Peru's old and new,...
Thirteen deep, artfully produced and wide-ranging stories that explore some of the biggest social issues...
Nostalgia is best served sweet: Tasting Yugoslavia’s past through desserts by Jovana DjakWe are where we eat by Beatrice...