In her vibrant Edna Lewis-inspired menu for our A NIGHT IN series, Chef Lana blazes her own culinary path while honoring those who came before her.
Working in restaurants was always a profession that Chef Lana gravitated towards.
Throughout high school and college, her love for cooking and food grew exponentially, until she could no longer ignore the signs. After graduating from Northeastern University & CIA, Chef Lana worked in kitchens, including Blue Hill at Stone Barns, Gramercy Tavern, Daniel, and Momofuku Ko.
In 2021, Chef Lana launched her own private chef business, Lana Cooks, where she continues to hone her cooking style & explore her roots through food.
For her A NIGHT IN installation, Chef Lana delighted us with “A Springtime Tribute to Edna,” a 3-course ode to culinary icon, Edna Lewis. Her menu reimagined some of Edna’s favorite dishes, presenting her interpretation of what she thought Edna would eat on a warm, spring night with family and friends.
The meal began with a classic cobb salad. Chef Lana wanted to include eggs, a humble ingredient that Edna’s cookbook featured abundantly. She incorporated a seasonal spin and kick with springtime veggies and pickled shrimp.
The second course featured an interpretation of Edna’s classic Brunswick stew.
For Chef Lana, choosing one dessert was challenging since Edna Lewis is lauded for her many dessert recipes. Chef Lana ultimately decided to create a white pound cake with a rhubarb compote to honor and celebrate spring.
Diners sipped on a refreshing elderflower spritz, selected because of Chef Lana’s love for the flower.
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