At this year’s 40th Food and Wine Classic in Aspen, four award-winning Black chefs and their cuisine were feted at a pop-up dinner.
Kaya Williams of Aspen Public Radio was there.
A server presents akra, or crispy taro root fritters, with remoulade and caviar by chef Gregory Gourdet. (Kaya Williams/Aspen Public Radio)
This article was originally published on WBUR.org.
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