Collard greens pesto and andouille sausage

Michelle Wilson, founder of Gussie’s Chicken and Waffles, is inspired by her grandmother, but taking black food in exciting new directions with such dishes as her collard greens pesto. Here, she welcomes National Black Business Month co-founders Fred Jordan and John William Templeton.

Gussie’s Chicken and Waffles owner and chef Michelle Wilson offered her latest creation–collard greens pesto–during the Love and Basketball festival at Ella Hill Hutch Center Saturday.

A long-time supporter of National Black Business Month, she’s forged in daring new directions with African-American cuisine.  Like jazz, its attributes blend with many other traditions.

London native David Lawrence, chef and co-owner of 1300, also shared a sports-watching favorite, andouille sausage with his personally-made creole mustard, for the audience.   Lawrence also described the experience of representing the San Francisco 49ers during Super Bowl Weekend in New York as chefs from each league city raised money to support foodbanks nationally.

Both are located at the only intersection in San Francisco with black-owned food businesses on all four corners, Eddy and Fillmore, one of the details one can discover in Say Grace and Wipe Yo’ Hands: the BlackRestaurant.NET Guide to America’s Black Restaurants.

On Soul Food Saturday, March 15, visit them and 800 other restaurants/manufacturers listed in the book.  Eat and tweet your picture to blkbizmonth as we document the flavors and economic impact of this $6 billion sector and encourage more of the $75 billion in African-American food expenditures to flow through these innovators.


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