February 21, 7:00 P.M. Dinner: The Flavors of West Africa with Chef Pierre Thiam
February 21, 2024 07:00 PM
A Culinary Journey Celebrating the Bounty of West Africa with James Beard Award-Nominated Chef Pierre Thiam
25 11th Ave, New York, NY 10011, USA
Born and raised in Senegal, internationally celebrated chef, author, and social activist Pierre Thiam is best recognized as being a champion and ambassador of West African ingredients. In addition to bringing fonio – a nutritionally dense and sustainable ancient West African grain – to the United States market, Thiam is the executive chef and co-founder of Teranga, a fast-casual restaurant in Harlem that features ingredients sourced directly from West African farmers. For one night only, Chef Thiam is bringing his soulful flavors to Platform for a fine dining experience that will transport diners to Senegal and beyond. With an entirely dairy-free menu, Chef Thiam celebrates the deeply personal traditions of his culture with his signature modern approach to West African cuisine.
Dining Table $170 | Inside Counter $185 | External Counter $150
MENU
Hors d’Oeuvre
Chicken Suya Skewers
Smoky Black-Eyed Peas Dip with Fonio Chips
Akara Chickpea Fritters with Hot Kani Coulis
Bissap Hibiscus Champagne Cocktail
Dinner
Pastel–Smoked Herring Turnover
Contains gluten
Maison Noir Wines Love Drunk Rosé 2022
Grilled Lamb Chop Mafé with Peanut Sauce and Jollof Rice
Contains nuts
Maison Noir Wines Gamma Ray 2022
Ndambe Senegalese Sweet Potato–Black-Eyed Peas Bowl
Seafood and Okra Stew with Fufu
Contains shellfish
Maison Noir Wines New Noir 2022
Dessert
Fonio–Chocolate Pudding with Honey-Roasted Mango
Wines generously donated by Maison Noir Wines
About Pierre Thiam:
Pierre Thiam is a renowned chef, author, and social activist recognized for introducing West African cuisine to the global fine-dining scene. Serving as the executive chef at the award-winning Nok by Alara restaurant in Lagos, Nigeria, and as the signature chef of the 5-star Pullman Hotel in Dakar, Senegal, he has made significant culinary contributions. Thiam is also the executive chef and co-owner of Teranga, a notable fast-casual food chain in New York City. His company, Yolele Foods, champions the cause of smallholder farmers in the Sahel by creating new markets for African-grown crops. Their signature product, Yolele Fonio, is available in major retailers like Whole Foods and Amazon across America. Born and raised in Dakar, Senegal, Thiam's culinary style blends modernity and eclecticism while staying rooted in West African culinary traditions. He has authored four cookbooks, with Simply West African and The Fonio Cookbook being the latest additions. As a culinary ambassador, he advocates for West African cooking worldwide, delivering a widely viewed TEDTalk and serving on the boards of organizations like IDEO.org and SOS Sahel, among others.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.