This 2-hour workshop with Chef Martin Draluck () celebrates the often-uncredited contributions of Black men and women in the culinary, beverage, and hospitality industries. Through storytelling, interactive cooking demonstrations, and reflective discussions, participants will explore how these innovators have shaped food history and how we can honor their legacies today.
Followed by a public reception from 6:30–8 pm to celebrate the opening of Black Ecologies in Contemporary American Art
About Chef Martin Draluck
Born and raised in Los Angeles, Martin’s interest in food began as a kid at his grandfather’s restaurant Dem Bones Bar-B-Q, located in the westside of Los Angeles.
After high school, he attended culinary school, and was first hired as an assistant pastry chef at Michelin starred Joe’s Restaurant on Abbot Kinney, where he would meet friend and future mentor Brian Dunsmoor.
After switching to the savory side of cooking at Milo & Olive, and manning both the pizza and hot lines there, Martin joined Brian at The Ladies Gunboat Society, before helping to open and manage the kitchen at Hatchet Hall in 2015, under the tutelage of Dunsmoor where he remained until March of 2021.
At Hatchet, Martin’s love for food and history combined to create Hemings & Hercules, a dinner series inspired by the country’s first celebrity chefs, that would go on to be featured as a part of the Netflix series High on the Hog.
About the Black Pot Supper Club
The black pot we refer to is none other than the cast iron pot. Cast iron cookware is known to last lifetimes, and has been used as an heirloom in almost every cultural background. With that, The Black Pot Supper Club experience takes the opportunity to pass along not just stories of our ancestors, but recipes for some of the things that nourished their souls, and ours still today.
The Supper Club was established in 2021 by Chef Martin Draluck. He began his research in to the subject of African-American food in 2018 while working at Hatchet Hall under chef mentor and American food history enthusiast, Brian Dunsmoor. There, Martin was able to build off the foundation laid for him by Dunsmoor's work by telling the story of enslaved chefs James Hemings and Hercules Posey.
Martin's work would go on to be featured in the Netflix documentary High on the Hog in March of 2021, creating a demand for the work seen on the show.
Months later the first Black Pot Supper Club was being held at the black-owned Post & Beam restaurant located on the border of Baldwin Hills and Crenshaw.
Since its inception, the Supper Club has held over 40 dinners, not just at Post & Beam, but in homes, and businesses around LA with aspirations to share these stories with people all over the country.
Martin continues to share and explore American culinary history through our Supper dinners
