An Evening with Chef Andrew Black - March 9th, 2021
Grey Sweater is built on a one-of-a-kind experience: a culinary adventure centered on beautiful, delicious food, complex, unique cocktails, and wines from all over the world, all in a stunning setting. For one night, though, Chef Black is going to allow a few people to “go behind the curtain” to see what part of Grey Sweater’s process of building beautiful dishes looks like. You’ll be treated to unique dishes – not on any of Chef Black’s menus – wine pairings, a cooking and plating demonstration, stories, tips, techniques, and pro tips from Chef Black himself, in a very up-close and COVID-safe environment at Grey Sweater’s bar.
Chef Andrew Black left his native Jamaica, where he grew up around cooking, fresh food, and family celebrations around the table, to train and work in France. After a stint at the Ritz-Escoffier in Paris, he moved back to the U.S. to become executive sous chef at the Peabody Hotel in Memphis, Tenn. His tenure in OKC has included executive chef roles at Vast, Flint, and the Skirvin Hilton, and he started Culinary Edge Concepts in 2017. Through that company he is operating partner in three Deep Deuce Concepts: La Baguette Deep Deuce, Black Walnut, and Grey Sweater, the latter is a stunning, tasting menu concept that is bringing positive attention from media around the country, and guests from around the world. Chef Black's motto of "no allegiance" is a reference to challenging traditional ideas of dining, dishes, and techniques. While he is classically trained and knows well how to execute beautiful, traditional dishes, his creativity has free reign in Black Walnut and Grey Sweater, where the cuisine is beautiful, creative, complex, and always delicious.
$300 per person includes all the evening’s food and two glasses of wine singles
$100 premium wine pairing available on request per person
$60 cocktail journey addition available – unique cocktails crafted to your palate preferences by Grey Sweater’s mixologist
Class limited to 15 guests.