By Jena Brooker (BridgeDetroit) and Chris Jordan (One Detroit)
Detroit’s Joseph Walker Williams Recreation Center will transform into a culinary battleground on Aug. 15, as the annual Collard Green Cook-Off Championship returns for its second year. The event, which celebrates the cultural significance of collard greens in the Black community, will run from 4-7 p.m. and is free to the public.
Created by Detroit-based media group Detroit is Different, the cook-off has expanded significantly this year and will include an additional 150 pounds of collard greens, bringing the total to 350 pounds. This year’s contestants include Tolani Anthony of Zella’s Bakery, Harriette Brown of Sisters on a Roll, Sean Brumfield, Jasmine Jones of The Flavor Initiative, and Moe Vito of A Thoughtful Plate.
Chef Buddah Calhoun of Buddah Foods prepares his unique collard greens dish. Calhoun is last year’s Collard Greens Cook-Off Championship winner. | Photo by One Detroit
They will face off against defending champion Chef Buddah Calhoun of Buddah Foods, who won last year with his pan-fried vegan greens. This year’s event features greens sourced from local farms such as D-Town Farms, Oakland Avenue Urban Farms, Liberated Farms, Green Thumb, and Urban Youth Agriculture Farm.
The competition will be judged by a panel that includes April Anderson, co-owner of Good Cakes and Bakes; comedian Howie Bell; Ederique Goudia, founder of In The Business of Food; and Aisha Tillman, Vice President of Build Institute. In addition to the judges, attendees will also have a chance to cast a vote for their favorite.
BridgeDetroit reporter Jena Brooker and One Detroit’s Chris Jordan talked to Calhoun about what makes his greens so special and the significance of collard greens in the African American community.
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