Holt Renfrew handed over Holts Café to chef Rachel Adjei and sommelier Jaby Dayle
For the night of Feb. 1, fashion mecca Holt Renfrew set its sights on food. For one night, to mark the start of Black History Month, it handed over Holts Café to chef Rachel Adjei and sommelier Jaby Dayle. The takeover was filled with exciting and unexpected culinary moments and a slew of stylish guests .
Adjei, while central to the evening, was understandably behind the scene during the gathering. Her work with food, though, took centre stage. She’s the founder of the Abibiman Project, a culinary education initiative that seeks to promote African foods and culture. Following the event, she said that the idea for the Abibiman Project grew from a desire to see not just a greater presence, but respect for African cuisine on the culinary stage in Canada and beyond.
Adjei said the dinner was originally slated for last February but a round of COVID-19 safety measures messed with their plan. That interruption just might have been a blessing, as the addition of sommelier Jaby Dayle for this latest incarnation was a brilliant move.
The pair collaborated on the menu and wine pairings. For Dayle, the dessert course, a coconut amarula made with a spiced tigernut cake and puffed chinkafa rice stood out as a particularly exciting combination when matched with a madeira, “If there was a dance floor I would have started dancing” they said.
Among those lucky enough to snag a seat at one of the dinner tables : Holt Renfrew’s director of diversity, equity and inclusion, Kim Johnson; author Tasheka Mason; brand collaborator and podcast host Sasha Exeter; fashion stylists Bobby Bowen and Mystique Daniel-Barker; and musician Tracey Kayy and performer Dynesti Williams.Alisa Anderson.Jenna Marie Wakani/The Globe and MailJenna Marie Wakani/The Globe and MailKim Johnson and Jaby DayleBobby Bowen.
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