Khary Frazier remembers the smell of collard greens simmering in his grandmother’s kitchen, a smell that carried stories, heritage, and a sense of community with every whiff. It’s that very essence of tradition and togetherness that sparked the creation of the annual collard green cookoff in Detroit—a competition that’s quickly becoming a staple in the city’s cultural calendar.
Next week, on August 15, from 4 to 7 p.m., six of Detroit’s finest chefs will engage in a culinary showdown at the Joseph Walker Williams Recreation Center, located at 8431 Rosa Parks Blvd. This is more than a battle of recipes; it’s a celebration of Black culture, resilience, and the flavors that have sustained our communities for generations. This year, the stakes are higher, the competition fiercer, and the greens—a whopping 350 pounds—are sourced directly from local urban farms that symbolize the strength and self-reliance of our neighborhoods.
The recreation center, a cornerstone of community life, has recently reopened after four years of renovations. This newly revived space is more than just a venue; it’s a testament to the enduring spirit of Detroit, making it the perfect backdrop for this year’s collard green cookoff. The event promises not just to showcase culinary talent but to bring people together in a space that’s as much a part of our history as the dishes being served.
The returning champion, Chef Buddah Calhoun, who wowed the crowd with his vegan greens last year, faces a new challenge this time with a different recipe. But he’s not the only one vying for the top spot. Five other chefs—Tolani Anthony, Harriette Brown, Sean Brumfield, Jasmine Jones, and Moe Vito—have emerged victorious from preliminary rounds that were introduced due to the overwhelming demand from last year’s turnout. Each brings their own unique twist to a dish that’s as much a staple in our kitchens as it is in our hearts.
Judging this year’s event will be an esteemed panel of community figures, including April Anderson, co-owner of Good Cakes and Bakes, and comedian Howie Bell. But it’s not just up to the judges; the public will also have a say in crowning the winner, making this event as democratic as it is delicious.
As we gather on August 15, it won’t just be about tasting the best collard greens in the city. It’ll be an opportunity to connect with our roots, celebrate our culture, and support the chefs who pour their passion and history into every dish. This event is more than a competition; it’s a reflection of the vibrant community spirit that makes Detroit special, a chance to honor our culinary traditions, and to share in the joy of coming together in a space that has long been a hub for our neighborhood. Everybody who is culturally competent knows that a good plate of greens isn’t complete without the perfect cornbread on the side. That’s why this event is so deliciously exciting, with the entire city eagerly awaiting the tasting results. It’s not just about the competition; it’s about celebrating the flavors that bring us together and make our community proud.
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