Chef Edouardo Jordan Featured in the New York Times

Chef Edouardo Jordan and his dish of squash, bresaola, okra, and egusi sauce, on the cover of The New York Times Food section.AG
Last week, Seattle's Edouardo Jordan, owner and chef of Salare in Ravenna, appeared on the front page of the New York Times Food section. His food was featured for its distinct mix of influences, including Jordan's exploration of his African and African-American roots."Across the country, a new generation of black chefs and cookbook authors has been reinventing, reinte