Juneteenth Celebration at Conflict Kitchen

Where: Conflict Kitchen

When: Friday and Saturday, June 19-20, 2015

Stop by Conflict Kitchen to celebrate the 150th anniversary of Juneteenth.

Dine with us for lunch or dinner Friday, June 19 – Saturday, June 20 to sample the cuisine of seven Pittsburgh African American and black culinary artists who have taken over our menu to celebrate Juneteenth. Juneteenth is a celebration of the announcement of the abolition of slavery in Texas on June 19, 1865 and enforcement of the Emancipation Proclamation by the United States government. The menu represents offerings of traditional and contemporary soul food, low-country cuisine and Afro-Caribbean cuisine.

The weekend will culminate with a Juneteenth version of The Lunch Hour on Saturday, June 20 at noon at Conflict Kitchen, with special guest chefs Cheyanne Bronzell and Malik Hamilton.

co-organized with LaToya Williams, founder of IERN WILL


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Cheyanne Bronzell
Cheyanne Bronzell was born in Pittsburgh’s Hill District, grew up in Garfield, and is chef / owner of PhatgirlzAcookin’ LLC. Her dream and goal is to transform her home-based catering business into a food truck which would service the homeless and hungry. Some of her earliest culinary successes were mastering Italian gravy at age eleven and cooking an entire Thanksgiving dinner at sixteen.

Malik Hamilton
Malik Hamilton is a father of four. Born in Wilmington, North Carolina, and raised in Casper, Wyoming, he and his family recently moved to Pittsburgh where he is a graduate student in the Food Studies program at Chatham University. His course of study focuses on food policy and access, as well as cultural representations of food. Mr. Hamilton has a twenty-year culinary background and, once he has completed his Master’s degree, hopes to continue his educational studies in public policy and sociology.

Ngai Wharff
Ngai Wharff is a Brooklyn-born Trinidadian American who has been working in the food industry for 24 years. Food is his passion. He recently spent 4 ½ months in Trinidad studying its cuisine and will be presenting Pig Foot Sause, a spiced and marinated trotter dish.

Gerald Parker, Jr.
Gerald Parker, Jr. and his wife Nakia had been cooking for years before they decided to start a mom and pop style catering business, In God’s Hands, that specializes in all kinds of smoked meats, soul food sides with a twist, and specialty pound cakes.

LaToya Williams
LaToya Williams is a 2015 CMU graduate in Technology and the Human Condition with a Biomedical Engineering minor. She founded IERN WILL in 2012 as an educational consulting company committed to the interests of marginalized populations that extends a solution-based collaborative platform to the community.

Torie Day
28 year-old Pittsburgh native Torie Day owns and operates Day La Soul Catering, a catering company whose menu is greatly inspired by Southern, Caribbean, and traditional American cuisine.

Monique Woodson
Monique Woodson always cooked for friends and family before turning her passion into a business in 2012 by founding Indulge, a full service catering company. As a mother of four, Monique understands that the best food is prepared with the ingredient of love. Her trademark “Friday Meals” are becoming a must-have item for many local families.  She prides herself on giving her customers a homemade meal at a reasonable price.



Above image: Emancipation Day Parade, Richmond Virginia, 1905. Library of Congress

Header Image: Emancipation Day Parade, Richmond Virginia, 1905. Library of Congress