Presented by McILHENNY COMPANY, SIMMONS CATFISH, FERTEL FOUNDATION, VISIT OXFORD
Exemplars
In week three, we pay homage to Exemplars who have forged a path forward, and those who continue their good work. Reporter Safiya Charles draws links between Georgia Gilmore’s activism in 1950s Montgomery and the enduring power of Black women to lead communities and affect change. Erick Williams, chef of the Chicago restaurant Virtue, echoes Langston Hughes’ question “What happens to a dream deferred?” and reminds us that dreams are realized when we taste them. End a morning of reflection with a film by Joe York honoring Asheville, North Carolina, activist and chef Hanan Shabazz, who has long worked to instill respect for soul food traditions in next generation Southerners.
Erick Williams is the owner and executive chef at Virtue Restaurant & Bar in Chicago’s Hyde Park neighborhood, where he combines fine dining, Southern cuisine, and his studies of the Great Migration. A Chicago native, Erick previously worked as executive chef at mk The Restaurant. Virtue has received national recognition since opening in 2018, and in 2019 The New York Times named Erick one of “16 Black Chefs Changing Food in America.”
- Year2020
- LanguageEnglish
- CountryUnited States
Presented by McILHENNY COMPANY, SIMMONS CATFISH, FERTEL FOUNDATION, VISIT OXFORD
Exemplars
In week three, we pay homage to Exemplars who have forged a path forward, and those who continue their good work. Reporter Safiya Charles draws links between Georgia Gilmore’s activism in 1950s Montgomery and the enduring power of Black women to lead communities and affect change. Erick Williams, chef of the Chicago restaurant Virtue, echoes Langston Hughes’ question “What happens to a dream deferred?” and reminds us that dreams are realized when we taste them. End a morning of reflection with a film by Joe York honoring Asheville, North Carolina, activist and chef Hanan Shabazz, who has long worked to instill respect for soul food traditions in next generation Southerners.
Erick Williams is the owner and executive chef at Virtue Restaurant & Bar in Chicago’s Hyde Park neighborhood, where he combines fine dining, Southern cuisine, and his studies of the Great Migration. A Chicago native, Erick previously worked as executive chef at mk The Restaurant. Virtue has received national recognition since opening in 2018, and in 2019 The New York Times named Erick one of “16 Black Chefs Changing Food in America.”
- Year2020
- LanguageEnglish
- CountryUnited States
