Dogon, the latest project from acclaimed Nigerian-American chef Kwame Onwuachi, has welcomed Martell Scott to the team.
Celebrated Nigerian-American chef Kwame Onwuachi’s latest project, Dogon, has welcomed Martell Scott to the team. (Courtesy of Scott Sackman) Celebrated Nigerian-American chef Kwame Onwuachi’s latest project, Dogon, has welcomed Martell Scott to the team. (Courtesy of Scott Sackman)
Sure, Martell Stone has seen The Bear, and says the FX show sparked something in him, but he wants to focus on the food he’s cooking for Dogon, acclaimed Nigerian-American chef Kwame Onwuachi’s latest project.
“One of my favorite dishes on the menu is inspired by two cuisines. One is Ethiopian doro wat,” Stone said of a spicy chicken stew paired with jollof rice, a West African staple. “When you combine Ethiopian food and its flavors with this very traditional West African dish, it’s like the continent becomes a little bit smaller.”
“This shows that in a way, all these foods have a symbiotic relationship. They all live in harmony,” he added.
Stone’s previous culinary experience includes serving as executive sous chef at Kith/Kin in Washington, DC, where Onwuachi was executive chef.
The two will be attending the Salamander Family Reunion this weekend in Middleburg, Virginia, a culinary festival that celebrates diversity in the industry.
“I hope that this festival and all the participants will, more than anything, spark curiosity — curiosity about diaspora cuisine, curiosity about the incredible chefs across the country who are making cuisines that are, in some ways, unknown,” Stone said. “In the same way that when Japanese cuisine started to become popular, people’s curiosity was sparked… I hope that we can do that.”
Dogon, a play on Onwuachi’s Afro-Caribbean heritage, is set to open Sept. 9 along Washington, D.C.’s Southwest Waterfront.
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