This Thursday brings a special event to Hobart as Honey Child’s Creole Corner presents a feast of fried chicken with all the trimmings. It is more than just about the food though and for chef Toni Burnett-Rands the evening has special significance as it is steeped in the traditions and remembrance of her ancestry. We asked Toni to give us some insight in to this.
My Fried Chicken story….
I am a Proud Creole. Which in my case means I am Black, French, Portuguese, Italian, Japanese-Polynesian, Indo-Caribbean, Mexican and 3 types of Native American. I come from prolific food people. Before, during and after American Slavery (1691) the Black arms of my Family have always been elbows deep in food. No matter what profession we’ve chosen we all are proficient in some food skill. It is because we owe our Freedom, Our American Dream, to Food.
Prize Game, Nets of Gulf Shrimp, Gators/Swamp Game, Fish from every Ocean, Fine French Pasties & Down Home Baked Goods, Salumis & Charcuterie, Deep Pit BBQ, Hostessing/ Party Food, Spirits, Tamales, and 4 distinct Kinds of Fried Chicken…
Sweet Baking, BBQ, and Fried Chicken being the most revelatory. But Fried Chicken was the most game changing. The regal genius and creativity under the bright Toques of my Great Mamman and Great Auntie’s heads led them to FRY the way to Free Papers for our family.
One by one, until the Emancipation.
Spicy Fried Chicken, warm Buttermilk Biscuits and a myriad of sweets sold in the streets of mostly Louisiana, Georgia, and Texas, and from every railroad from Virginia to San Francisco.
This Fried Chicken Feast is a September Honey Child Tradition to honor that Truth & both of my Grandmother’s Birthdays. Miss Ivy on the 4th, Mrs Wilma Jean on the 21st.
The menu is Creole Fried chicken in the style of Wilma Jean (spicy Creole) and for my Granny Ivy’s selection (Traditional Texas style) Sister Paige My favorite cook at the church.
Miss Wilma Jean, Mother Ivy, and Hippy Style (Naked & Gluten Free) Fried chicken.
Smothered green beans- Fresh snapped green beans simmered low for a while in a Trinity blessed smoked pork broth with red potatoes and topped with crispy shallots.
Church Lady Macaroni Salad-small pasta shells with the Trinity, whatever sweet house pickle, and a creamy Devilled Egg Dressing.
THE Broccoli Salad- Cold chopped Broccoli, Dried Cranberries & Dried Black Cherries, Sweet Onion, Smoked Pecans, and a Tangy Raspberry Kombucha dressing.
Creamy Cheese Dinner Grits- Stone Ground Organic Grits swirled with a blend of local cheeses.
Buttery Roly – Our Signature soft, sweet, and buttery yeast roll.
Creole Deb Cupcake- Bourbon & Brown Butter roasted sweet potato cake with Tipsy Cream Cheese Frosting.
My Blue Ribbon Peach Cobbler- In Texas, Michigan, & Nevada I have won three 1st place State Fair Ribbons for Peach Cobbler taught to me by My Great Grandmother Elsie.
Honey Child’s Fried Chicken Feast runs from 6pm to 8pm on Thursday the 1st of September at Hobart Brewing Company, 16 Evans St. The bar will be open to enjoy as well.