How to taste the jerk chicken that beat Bobby Flay, learn about Juneteenth

Angela Shelf Medearis, aka The Kitchen Diva, has a cool new summer series she’s launching with a Juneteenth lunch on Monday, June 19, at the George Washington Carver Museum, 1165 Angelina Street.

Angela Shelf Medearis is an Austin cookbook author, culinary instructor and children’s book author who is hosting a lunch-and-learn series at the Carver Library this summer. The series kicks off on Monday, June 19 with a Juneteenth lunch and lecture. Contributed by The Kitchen Diva

The Juneteenth lunch starts at 11:30 a.m. Monday, followed by a culinary history lecture at 1:30 p.m. from the lively Medearis, a frequent guest on national TV shows who has also been a columnist for the Statesman.

The menu includes African, Caribbean, Texan and Southern dishes, including some dishes adapted from recipes by George Washington Carver.

RELATED: Where to celebrate Juneteenth in Central Texas this year

Medearis will make the Caribbean jerk chicken she made against Bobby Flay on his “Throwdown” show, as well as African jollof rice, George Washington Carver-style marinated field peas with sweet corn, Southern apple cider coleslaw, Juneteenth fruit salad, sweet potato cornbread and apple streusel. There are vegan and gluten-free options.

Lunch will be served continuously from 11:30 a.m. to 2:00 p.m., but Medearis’ lecture begins at 1:30 p.m. Tickets cost $20 in advance (tickets available through Eventbrite) or $25 at the door

This is a preview of a lunch-and-lecture series that Medearis is starting on Thursday, June 29. You can find out more about the series and Medearis’ other projects at

These events support Medearis’ recent work with the City of Austin Housing Authority to pilot a healthy lifestyle and employment program for low-income parents in Austin. Participants in The Kitchen Diva’s Health Outreach program attend weekly culinary classes to get their food handler’s license, learn how to prep, prepare and serve meals in a professional setting, and receive assistance to secure permanent employment or to attend culinary school, if desired.


Author: Addie Broyles

Food writer for the Austin American-Statesman and

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