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Does not include service & handling fees, if applicable.
Join James Beard Award finalist Matthew Raiford for a uniquely intimate experience as he shares the secrets of Gullah Geechee cuisine from his home kitchen on his Georgia farm, and shows you how to create authentic versions of his favorite dishes.
Raiford’s groundbreaking new book, Bress ‘n’ Nyam (“bless and eat”), features recipes and history capturing the glorious food of the coastal South. The dynamic chef and farmer runs an organic family farm on the lands of his great-great-great grandfather in Brunswick, Georgia, where he is the sixth generation to farm since 1874. Raiford celebrates his Gullah Geechee heritage and the cuisine brought to America from West Africa, concentrated in the low country area of the Carolinas, Georgia and Florida. Raiford continues this rich culinary tradition based on shellfish and seafood, local produce, rice and grains and more, merging the food of his ancestors with refined modern Southern cooking. Join Raiford as he demonstrates one of his favorite recipes, talks about the history of this remarkable cuisine, and shares the spirit of community that fuels everything he cooks.
Purchase Bress ‘n’ Nyam: Gullah Geechee recipes from a sixth-generation farmer.
The class will take place on Wednesday, June 16 from 6:30-8 pm ET. This program will be recorded and available for later viewing by those who register.
Programs taking place online:An access link will be emailed to you after purchase.
Programs taking place in our NYC facilities:Please read our safety guidelines before visiting our building.
Programs taking place online and in our NYC facilities:Please select which experience you wish to participate in when registering. Online participants will be emailed an access link after purchase. In-person participants should read our safety guidelines before attending the program.
This event is part of our Kitchen Arts & Letters series. In collaboration with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers.
Matthew Raiford was named a 2018 James Beard Award semifinalist and has been featured in the New York Times, Southern Living, and more.
Matthew Raiford: Bress ‘n’ Nyam
Live online cooking instruction from today’s most exciting culinary figures