While Salare chef/owner and James Beard Award-semifinalist Edouardo Jordan puts the finishing touches on his much-anticipated second restaurant, Junebaby, he’s throwing what sounds like one hell of a preview party on March 4 at 6 p.m. Jordan hasn’t set an opening date for Junebaby, but look for the official opening soon after the party.
Jordan will host a multi-course “Food with Roots” dinner with drink pairings. The one-night-only experience will allow diners a sneak peek at the restaurant, and it’s also a celebration of black culture, with performances from The Total Experience Gospel Choir and spoken-word artist Monique Franklin. The restaurant’s wall art will be shown off by artist Vincent Keele, and Jordan will provide “words of joy and inclusion.” Proceeds will benefit The Total Experience Gospel Choir as well as Junebaby.
Tickets are available on a first-come, first-served basis, with four participation levels that allow diners to choose how much they are able to donate to the restaurant and the choir. There’s a $125 “Supporter” level, a $150 “Activist” level, a $175 “Change Agent” level, and a “Revolutionary” name-your-price option. Each level will receive the same dinner and drink experience, but different “gifts” — similar to a Kickstarter campaign. These are still being finalized, but could include T-shirts and gift cards.
To book a seat — and you’ll want to do so stat, as the event is likely to fill up fast — email Suzi An at email@example.com. Credit card information is required at booking to hold your seats, and there’s a 48-hour cancellation policy.
Junebaby will draw on Jordan’s roots, pulling out the Southern thread woven into Salare’s Italian-French-African-Southern blend. But expect a much deeper dive into the historical cuisine of the South, says Jordan, who was raised in St. Petersburg, Florida, and whose family also has history in Georgia. The restaurant’s name has history, too, as Jordan’s father’s childhood nickname.
“Junebaby will be singular restaurant focusing essentially on ingredients that are indigenous to the southern parts of America and the techniques that they are rooted from,” Jordan told Eater in October. “Junebaby will focus on the humble ingredients but ingredients that shaped America’s culinary history (corn, peas, rice, pork, squash, grains and more). It’s like grandmother went to culinary school. The food will tell the story of my family and ancestors.”
That translates to a menu of smoked meats, long braises, offals, classic Southern dishes, and an incorporation of “newly found heirloom ingredients,” Jordan says. Local farmers will feature heavily, though Jordan is open to sourcing from outside the Northwest for ingredients that can’t be found locally.
Seattle Eater | February 2017