A Tasty Legacy Well Executed
Luella’s Darnell Reed continues to honor his late great-grandmother with modern accents to her recipes, contributions to local culinary landscape.
After seven years in business, Darnell Reed’s Luella’s Southern Kitchen is still all that.
The cheery little storefront is situated in Chicago’s Lincoln Square neighborhood and named in honor of his late grandmother Luella Funches. Her likeness is in the restaurant’s logo as well as her impact felt throughout the menu at this Deep South-focused establishment.
You’ll find her influence in the pastries, cornbread, and gumbo, the latter of which has been updated again as one of the dishes he’ll serve at the James Beard Foundation Taste America Culinary Series on March 15 at River Roast. Get ready for a lush king crab and pork belly gumbo as part of a three-course dinner with River Roast chef Cedric Hardin.
Reed discusses the event in full detail as well as his grandmother’s legacy during the latest episode of the LIVE! Culinary Series. He also talks about his participation in Chicago Black Restaurant Week and how it’s helped his restaurant and other Black-owned eateries throughout the pandemic.
Also during this episode, mixologist Lynn House creates two fresh new cocktails, this time paying homage to Black female pioneers Bessie Coleman and Gail Fisher.
Watch the episode in its entirety right here, and stay on top of my most recent work at Townsend Media Magic. The latest? A hilariously thorough essay on the Top 10 Blackest, and Sometimes Bougiest, Food Moments Ever Televised.
Ciao — for now!
Another fantastic interview! 😁