With African American Historian Elizabeth Hinton

Thursday, June 19th 6:30pm | Tickets $98

Juneteenth, celebrated on June 19, marks a pivotal moment in American history­—freedom for enslaved people in Texas, two and a half years after the Emancipation Proclamation was issued. The coast of Texas and Galveston Island were major hubs for the slave trade in the early 1800s, and despite President Abraham Lincoln’s declaration, the trade continued. It was not until June 19, 1865, when Union General Gordon Granger declared: “The people of Texas are informed that, in accordance with a proclamation from the Executive of the United States, all slaves are free…”

Since then, Juneteenth has grown into a day of remembrance and celebration, especially of freedom—and of course, the rich culinary traditions that are part of that freedom. On June 19, 2025, we’d love for you to join us at the Roadhouse to explore some of these foodways. Our guest speaker will be acclaimed author and Yale History professor specializing in African American Studies, Elizabeth Hinton. Her special appearance will be a little bit of the prodigal professor pops back up in her hometown—Elizabeth grew up in Ann Arbor, worked at the Roadhouse during her time as  a student at U of M, and was the keynote speaker at one of our first African American Foodways dinners way back in 2007. Elizabeth will help us reflect on the significance of Juneteenth, and will talk to us about how Black foodways have evolved to inform us of our current culinary experiences. 

We’re also honored to have the University of Michigan Library with us; they’ll share a new edition from their Special Collections of “A Domestic Cook Book” authored by Malinda Russell, published in Paw Paw, Michigan in 1866. This is no ordinary cookbook—it is the first commercially available cookbook written by an African American woman! Chef Bob will be preparing a sumptuous menu inspired by Russell and some of the Black chefs, cooks, and food writers who appear in Patrick-Earl Barnes’ beautiful art piece, “”Blacks in Culinary,” which hangs in the Roadhouse. As we enjoy their recipes, we will learn from Juli McLoone, curator of Janice Bluestein Longone Culinary Archive, about the significance of Russell’s culinary contributions, including the resilience of the human spirit, and the inspiration to thrive and create with meager provisions while under oppression.

Whether you’re drawn by the celebration of the holiday, your passion for cookbook collecting, the tribute to Juneteenth, or simply the promise of an exceptional meal, we would be delighted to host you.

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

Crab Croquettes – Abby Fisher
Poached crab meat folded with crackers, onions and celery and fried. Served with local tomato and Vermont Creamery cultured butter sauce.

Plated Soup

Gumbo z Herbes – Leah Chase
A medley of fresh green herbs and greens with savory spices and sausage. 

Family-Style Entrées

Shrimp Curry (GF) – Edna Lewis
Wild caught North Carolina shrimp in a coconut curry sauce.

Chicken Yassa (GF) – Jessica B Harris
Braised chicken in a ginger and lemon sauce.

Family-Style Sides

Sweet Potato Salad (GF,V) – Toni Tipton Martin 
Diced sweet potatoes dressed with a gingery, orange-maple dressing. Tossed with onions, parsley, pecans, and raisins.

Carolina Gold Rice (GF,V)

Plated Dessert

Baked Berry Rolls – Malinda Russell
Local berries rolled in dough and baked. Served with a sherry and sorghum glaze.