Pull Up a Chair to The Community Table
“All heart, one love”
“Wonderful”
Love. Family, Friends. New and old. Thank you!
On a picture-perfect Charleston afternoon on March 5, under a white tent at Liberty Square, where tourists and Charlestonians alike stroll past plaques about Master Blacksmith Philip Simmons, educator, and activist Septima Clark, and the somber history of Gadsden’s Wharf, 100 community members and ticket holders of the Charleston Wine & Food Festival from Chicago, Virginia, Alabama, North Carolina - gathered to share a meal with people they did not know.
Couples who came together sat at different tables, friends too. They arrived unsure of what to expect, unsure of who would be at the table, unsure of what the strangers among them would talk about. This was our first event in two years and our relaunch back into the community.
They were greeted with cocktails from the Cocktail Bandits and began to meet and mingle, drinks in hand. They began to relax. They walked underneath the tent, searching for their seats, then came to sit at one of two tables, 50 seats long. After a welcome and toast by me, a blessing from Reverent Anthony Thompson, sommelier and brewmaster Femi Oyediran, and April Dove of ThaCommunity Brewery introduced the libations that would accompany the meal.
Then, one by one, six female local global chefs presented their dishes, lovingly and proudly made with their culture and heritage in mind.
Bintou N’Daw, Senegal: Brochettes Mafe Dibi and Grillades du Berber – grilled steak marinated and vegetable skewers in West African spices and smoked cumin sauce.
Gita Soni, India: Samosa with tamarind chutney.
Reina Gascón-López, Puerto Rico: Ensalada de Gandules y Habichuelas - Tender pigeon peas and beans tossed in an herby citrus vinaigrette.
Maria Alice The, Brazil: Muqueca de Peixe - Codfish cooked on Palm oil, coconut milk, bell peppers and seasonings.
Fauzia Garner, Afghanistan: Kabuli Pulao - pieces of spiced braised lamb shank served underneath seasoned rice, topped with caramelized carrots strips, raisins, and slivered almonds.
Rashaunda Grant, Charleston: Bene Seed Dacquoise - French dessert cake made with layers of Lowcountry flavors.
Over-plated dishes and passed platters of food, forks clanking on plates, guests shared favorite food memories, lived experiences of disability, leading a church. They laughed, drank, and ate – a lot. They asked difficult questions without fear of judgment. They began to “see” each other.
After the last morsel of Bene Seed Dacquoise is devoured and the table runner is signed, event staff begin to remove tables and chairs – folks at one table still laughing and talking as tables and chairs are removed. Wine dates were made, a visit to a new church was planned for Sunday, and longtime friends reunited at the dinner.
We are reminded of the power of an open heart – the power of listening – the power of – the power of community - the power of our common humanity.
