Dinner with Chef Andrew Black, 2023 James Beard Award winner
Enjoy an exceptional dinner with Chef Andrew Black who was recently named 2023 James Beard Award winner for Best Chef Southwest. The evening will begin with a cocktail hour followed by a four-course dinner that culminates with a talk and Q & A with Chef Black. Dinner will be at The Summit Club of Tulsa, 30th Floor Grand Ballroom.
6-7 p.m.: Cocktail hour
7-8:30 p.m.: Dinner
8:30-9 p.m.: Talk and Q & A with Chef Black
Tickets are $400 per person with proceeds benefiting Tulsa Botanic Garden.
Attire: Business or Cocktail
For more information or to purchase by phone, contact Nancy Moore, Director of Development at 918-289-0330 or by email.
Chef Black is the 2023 James Beard Award winner for Best Chef Southwest and a 2022 James Beard Award semifinalist for Outstanding Chef.
Born in Jamaica to an Indo-Jamaican family, where chapati was cooked on a handmade clay oven over an open fire, Chef Black was often tasked with building outdoor clay ovens for his grandmother as a child. From working his way through the island’s resort kitchens, to staging his way through fine dining restaurants in Europe as a young adult with the support of the Jamaican government, to finally finding himself as a business leader and tastemaker in Oklahoma City with the inimitable fine dining venture Grey Sweater, trend-setting Black Walnut, and chic patisserie Gilded Acorn. He is author of the cookbook Foraging in Oklahoma: Tales and Recipes from the Open Road, as told to The Oklahoman’s Steve Lackmeyer. His work has been featured by The Wall Street Journal, Wine Enthusiast magazine (50 Best Restaurants 2022), Zagat Stories, and Thrillist. Chef Black is executive chef/owner of Grey Sweater and Black Walnut, and co-founder of restaurant group Culinary Edge Concepts.
Chef Black has proudly partnered with Dorasti Premium Caviar to present his brand Grey Sweater Caviar, as featured in The Wall Street Journal. He adopted Oklahoma City fifteen years ago as his permanent home and he lives there today.