By Cameron Lee
January 23, 2019 (Updated)
Jarobi White, an original member of the legendary hip-hop group A Tribe Called Quest will be hosting “Vibes and Vittles,” a dinner event with Chef Greg Collier (The Yolk, Soul Food Sessions) organized by Michael Kitchen (Sol Kitchen) at 7th Street Public Market on Sunday, February 10. Jarobi White, whose parents are from Charleston, South Carolina, spent summers as a kid in the Lowcountry, and is heavily influenced by his Gullah Geechee heritage while his Caribbean influences come from eating at Phife’s house in Queen’s as a kid. “My style of cooking is mixed between African, Caribbean, and Southern cooking,” said Jarobi in a phone conversation. “Me and Phife have been friends since I was 12. I’m pretty much like Trinidadian,” he chuckled.
Chef Greg Collier, who recently opened The Yolk in Uptown, is also one of the co-founders of the popular Soul Food Sessions. As an avid hip-hop fan, Collier is excited about the event, “It’s such an honor to be working with one of the founders of ATCQ. I think this event will do so much for the music and culinary culture here.”
Vibes and Vittles will start at 5:30 p.m. with music curated by longtime Phife Dawg manager and ATCQ associate Dion Liverpool aka DJ Rasta Root. At the end of the dinner, there will be a conversation with Jarobi about the legendary group, hip-hop culture, food, life as a chef, and more. Although the night’s sounds will be loaded with plenty of A Tribe Called Quest classics, DJ Rasta Root says he’ll fill the air with plenty of feel-good vibes that both Jarobi and the late Phife Dawg will be proud of. Jarobi and Rasta Root are excited to be bringing this dining and music experience to Charlotte, having executed a successful private brunch event in Geneva, Switzerland back in November.
Check out the full menu:
“Luck of Lucien” – Smoked duck pastrami, collard green kraut, maple mustard, rye bread
“Hot sex” – raw oysters, cocoa cajun spice, pomegranate seeds, micro cilantro
“Left my wallet in El Segundo” – Achiote roasted winter squash, nopales pickles, romesco verde, cumin toasted pumpkin seeds
“Lyrics to go” – buttermilk fried cauliflower, benne sauce and seeds, brined collard green salad, peanut oil, shallots
“We can get down” – Sea bass cooked in buerre monte, grit cakes, cheddar fondue, scallion hollandaise
“Can I kick it” – braised leg of lamb, sweet potato gnocci, peanut relish, garlic pickled bok choy
“Butter” – Pound cake (brown butter pound cake, butternut squash butter cream)
“Bonita Applebum” – (cinnamon apple buns, coriander honey, habanero spiced pecans)
*This is not a sit-down dinner. Seating will be available, but this is more of a dinner, dance and social party event!*
*CLTure is a proud media partner of Vibes and Vittles and Sol Kitchen*