The 2nd annual Roots of Southern Cuisine event, ‘Tase de Roots,’ recently returned to Eartha’s Farm & Market located on Moncrief Road. This extraordinary farm-to-fork dining experience immersed guests in the deep-rooted traditions of Gullah cuisine, featuring dishes made from locally grown and harvested ingredients. The evening was hosted by author Masha Dean Phelts who shared insights into the history and cultural significance of Gullah foodways. “This was a truly enriching experience for all attendees,” said EWF CEO Jucoby Pittman.
Guests enjoyed a gourmet Southern meal prepared by renowned Chef Brandon Byers, owner of the Springfield Cookbook Restaurant. Chef Byers is celebrated for his innovative approach to traditional Southern and Gullah cuisine, blending fresh, local ingredients with time-honored recipes to craft an unforgettable dining experience.
Rooted in the culinary traditions of the Gullah people from the coastal regions of the Carolinas, Georgia, and Florida, Gullah cuisine is a vibrant fusion of African and Southern flavors. The Tase de Roots dinner honored gullah heritage by showcasing authentic dishes that highlighted the unique legacy and artistry passed down through generations. Eartha’s Farm & Market (EFAM), an initiative of the Clara White Mission, serves as an urban farm dedicated to increasing food access, providing education, and supporting the local community. Proceeds from this event will directly benefit EFAM’s programs, continuing its mission to address food insecurity and promote sustainable agriculture. (Sara Salvatore photos)
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