Over a dozen eateries are participating, including TeaLee's Teahouse and TK's Surf and Turf, Colorado’s first Black-owned seafood restaurant.
“TK’s Surf and Turf Kitchen is unique because we’re Colorado’s first Black-owned seafood restaurant, and we opened in the midst of the pandemic in October of 2020,” says owner and chef Tyler Kanwai. Though internet fame helped to bolster his eatery, not all restaurants have been as fortunate in recent years.
“Food is a cultural, historical representation of who we are and our culinary contribution to America and the world,” says Jones, whose. “If you go to any African-American restaurant in America, you would accumulate a series of stories about the region, recipes and people who influence what's cookin’ in the kitchen,” she adds.
Kanwai adds, “The man who raised me was a chef by profession, so I studied under him and I’ve been cooking ever since I was allowed to turn the stove on as a child. Amos Harris III passed away back in 2011, yet his spirit lives on through me as I’ve adopted some of his recipes and added my own twist. Our butter ‘secret sauce’ we use for a lot of our seafood and protein options [is] the same recipe I grew up eating seafood with.
“We do fifteen campaigns throughout the year,” says Ferrell. “We start in February, so this is our second campaign, and our season ends in November.” She explains that some campaigns encompass a region, whereas others are specific to major cities like New York and Atlanta. According to Ferrell, Black Restaurant Week showcased over 1,600 businesses across North America last year.
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