Black History Month

Join Campus Dining for a two-day culinary experience celebrating Black History Month, featuring presentations and recipes from instructor, culinary historian, and co-author, Kevin Mitchell.

Wednesday, February 28, 2024

Presentation and Tasting Event
1:30 pm–3 pm

Flavors of Heritage: A Culinary Journey with Chef Kevin Mitchell
Frist Campus Center Multipurpose Room, B Level

Featured Recipes
  • Hoppin' John Fritters with Smokey Green Tomato Jam
  • Mini Crab Cakes with Spicy Remoulade
  • Mini Johnny Cakes with Sweet Tea Bourbon Braised Short Ribs


Dining Hall Tour and Meet-and-Greet
Dinner Period at the Residential Dining Halls

Times will vary by Dining Hall location

Chef Mitchell will visit the dining halls for a meet-and-greet and to talk about his recipes featured during dinner.

Thursday, February 29, 2024

Reception and Dinner
5 pm–7 pm

Flavors of Heritage: A Culinary Journey with Chef Kevin Mitchell
Carl A. Fields Center for Equality and Cultural Understanding

By invitation only

Join Chef Kevin Mitchell on a culinary journey and explore the flavors of historic southern cuisine, all while enjoying a special three-course meal.

Students may submit a request for an invitation for this event. Seats are limited and will be available on a first-come-first-served basis. Requests will be accepted through 11:59 pm on Sunday, February 18.

Request an Invitation
(for students only)


  • Berbere Spice Roasted Sweet Potatoes with Benne Seed Vinaigrette
    Composed salad of sweet potatoes, roasted red onion, and cilantro
  • Blackened Tile Fish
    Sea Island red pea succotash, smoked tomato gravy 
    Curried Black-Eyed Pea and Collard Green Stew Over Carolina Gold Rice (vegan)
  • Duke’s Mayonnaise Cake
    Chocolate cake and Charleston chewies with vanilla ice cream

About the chef

Chef Kevin Mitchell
"It is vial to connect the food to the people..." Chef Kevin Mitchell

As a small child, Kevin Mitchell learned the importance of cooking in his grandmother Doris’s kitchen. After receiving AOS and BPS degrees from the Culinary Institute of America in 1991 and 1996 respectively, Chef Mitchell refined his skills in notable restaurants nationwide and has since become one of Charleston, South Carolina’s most recognizable and accomplished chefs. As a chef instructor, culinary historian, and scholar of historical foodways of the American South, Chef Mitchell works tirelessly to preserve southern ingredients and champion the historical significance of African Americans in the culinary arts.

Among Chef Mitchell’s passion for good food, he expertly shares the stories behind the uniquely regional dishes we enjoy today. In his own words, it is vital to “connect the food to the people” and remember the once enslaved chefs and cooks “on whose shoulders we stand for creating the food we now know as Southern cuisine.”

He sits on numerous boards and advisory committees, including a national board member of Slow Food USA, a member of the Southern Foodways Alliance (of which he was also a Nathalie Dupree Graduate Fellow in 2016, a board member of the Carolina Gold Rice Foundation, and the Charleston Wine and Food Festival to name a few. Chef Mitchell was recently named a South Carolina Chef Ambassador for 2020, a leadership position he held through 2020 and 2021. In 2019, Chef was contracted by the University of South Carolina Press to write a book that addresses South Carolina products and dishes. He wrote this book with Dr. David Shields, a University of South Carolina professor. The book was released in October 2021. The University of South Carolina Press again contracted Chef Mitchell to write a book with Dr. David Shields addressing Georgia products and dishes. This book is proposed to be released by the end of 2024.