Honoring Ella E. Hall of Ann Arbor

June 16, 2026 | 6:30 PM

Join us for an evening of history, storytelling, and extraordinary food as we commemorate Juneteenth—a defining moment in American history marking the long-delayed freedom of enslaved people in Texas on June 19, 1865.

More than a date, Juneteenth is a celebration of freedom, remembrance, and the vibrant traditions that grew from it—including foodways. We invite you to gather at the Roadhouse on Tuesday, June 16th for a deeply meaningful tribute that connects national history to Ann Arbor’s very own rich past. For this event, we are honored to partner with the University of Michigan Library, who will present the first published edition of the remarkable Ella E. Hall Recipe Book from the library’s Janice Bluestein Longone Culinary Archive.

Ella E. Hall—a Black cook and landlord in early 20th-century Ann Arbor—compiled her treasured recipes between 1920 and 1939. Her journal is far more than a cookbook; it’s a vivid snapshot of everyday life, filled with handwritten recipes, clippings, and advertisements. Inside, you’ll find over 50 dishes, from sour milk griddle cakes and Lady Baltimore cake to pepper hash, green tomato pickles, and even homemade root beer and ginger ale. Inspired by Hall’s legacy, Chef Bob has crafted a multi-course menu that brings these historic flavors to life, alongside dishes that celebrate Black food traditions throughout history.

Adding further depth to the evening, Dr. Jessica Kenyatta Walker, Assistant Professor of Afroamerican and African Studies and American Culture at the University of Michigan, will share insights into Hall’s work and its significance within Ann Arbor’s cultural and culinary story.

The evening will also feature special guest Elizabeth Hinton—acclaimed author, Yale professor, and Ann Arbor native—whose work in African American Studies has reshaped how we understand race, justice, and history. In a full-circle moment, Elizabeth returns to a place she knows well, having once worked at the Roadhouse during her time at the University of Michigan. She’ll guide us in reflecting on the significance of Juneteenth and the powerful evolution of Black culinary traditions.

Whether you’re drawn by the history, the celebration of Juneteenth, or simply the promise of an unforgettable meal, we would be honored to have you at the table.

A portion of the proceeds will benefit the University of Michigan Library, and additional donations can also be made here! Thank you!

MENU

Plated Appetizer 

Pickled Green Tomatoes & Country Ham (GF)
Pickled green tomatoes from We the People Opportunity Farm, served with Newsom’s Country Ham and fried local apples.

Plated Salad

Poached Pear & Red Walnut Salad (V, GF)
Local poached pear, rolled in red walnuts, served over butter lettuce with a cider vinaigrette.

Family Style Bread Course

Corn Bread (V, GF)

Family Style Entrées & Sides

Catfish & Ramp Remoulade (GF)
Mississippi cornmeal fried catfish, topped with local ramp and herb remoulade.

Sorghum Glazed Pork Loin (GF)
Local pork smoked over oak and glazed with sorghum. Topped with a Benton bacon and onion jam. 

Buttermilk Cucumbers (V, GF)
Local cucumbers and herbs in fresh buttermilk.

Fried Corn (V, GF)
Michigan fried corn.

Plated Dessert

Lady Baltimore Cake (V)
Vanilla frosted Zingerman’s Bakehouse vanilla cake, layered with a fig and pecan filling.