Bread & the Contours of Capitalism: Dinner

photo: A|L archives

Bread & the Contours of Capitalism Dinner
Created by Chef Tunde Wey with collaboration from Chef Kate Romane
A benefit dinner for ALMA|LEWIS

Bread and the Contours of Capitalism is a dinner created by Nigerian artist, chef and writer, Tunde Wey with collaboration from Chef Kate Romane, owner of Black Radish Kitchen. The dinner creates space for meaningful conversations over a delicious multi-course meal featuring Nigerian food and aims to get people talking and thinking critically about the wide-ranging impacts of capitalism in America.

The dinner is not only for consumption; it is also art. More importantly, it is a commentary on the volatility of global commodity prices as a result of covid and the Russia Ukraine war. Specifically, a reminder of the uneven distribution of burden caused by these geopolitical events which cause disproportionate harm to The Continent.

Menu

first course: pickles + peppered mushrooms + coconut soup
second course: agege bread* + focaccia + nasturtium butter + eggplant jam + shishito relish
third course: frejon + pepper stew
interlude cleanser: pear + ginger granita
fourth course: poached beef or seared mushroom + white beans + bananas
fifth course: bread pudding + ice cream

*Agege Bread is a soft, sweet, dense white bread widely enjoyed in Lagos, Nigeria

Vegetarian and non-vegetarian options are available only.

At check out, select either vegetarian or non-vegetarian, and if you have any food allergies.

Dinners will be mostly individually plated. There will be communal tables of 8 people.

Masks are required upon entry but may be removed when you are eating.

Parking:
There is available parking on nearby streets.

Accessibility:
Please contact us at hello@almalewis.org if you have accessibility concerns accessing the space in advance of the dinner.

Tunde Wey is a Nigerian immigrant artist, chef and writer working at the intersection of food and social politics. His work engages systems of exploitative power, particularly race, immigration, gentrification, and global capitalism, from the vantage point of the marginalized other. He uses food and dining spaces to confront and close the disparities these inequalities create.

Tunde is the spring/summer 2022 artist-in-residence at ALMA|LEWIS, an experimental, contemporary art platform dedicated to Black culture, based in Pittsburgh, PA. His work has been written about in the New York Times, Washington Post, NPR, Vogue, and GQ. His own writing has been featured in the Boston Globe, Oxford American, CityLab, and the San Francisco Chronicle. He is a TIME Magazine 2019 Next Generation Leader and NYTimes 16 Black Chefs Changing Food in America 2019.

Tunde is currently working on a book of essays slated for publish with MCD (a division of Farrar, Straus & Giroux).

kate romane is a veggie forward, queer eyed, pittsburgh based chef and business owner. she has been working in the city’s food scene since 1997, cultivating strong relationships with farmers, artisan producers, young entrepreneurs, and food lovers throughout the region. kate romane productions offers small business coaching, kitchen and menu design, management training along with her catering and event planning services. as the chef and owner since 2009, she focuses on elevating the relationships within the community, equality, safety in the workplace, great food experiences and local sustainability. in 2016, kate started a catering and event planning company called black radish kitchen based in the east side of the city. she uses her kitchen to produce boutique events, home delivery services and corporate catering. she also uses this space to incubate other small food-based businesses as they get started.