This February, the culinary world shone brightly at The Redd in Portland, Oregon, where we held the first-ever Pitch Black Food event. An extension of the celebrated Pitch Black series, this unique gathering was designed to spotlight Black culinary entrepreneurs and their delicious creations. The event, which sold out in just 8 hours, featured seven talented chefs and attracted 150 food enthusiasts eager to experience a night of flavor, storytelling, and community celebration.
A Feast for the Senses
Pitch Black Food, held on February 27, 2025, was not just an event; it was a culinary journey that took attendees through a sequence of unique dishes ranging from appetizers to desserts. Each of the seven chefs, selected from a competitive pool of applicants, was tasked with creating one dish or drink that encapsulated their personal story and culinary philosophy.
The evening unfolded at the vibrant venue of The Redd, known for its commitment to sustainability and community engagement. Guests were treated to a catered experience that allowed them to savor the tastes while hearing directly from the chefs about the inspiration behind their offerings. This format not only enriched the dining experience but also deepened the connection between the chefs and the community.
Innovative Minds in the Kitchen
Among the standout participants was Noori Cherry and Terrelle Bolton of Let 'Em Cook, whose exceptional culinary skills earned them the evening’s big cash prize. Other remarkable chefs included Elsy Dinvil, Rashad Frazier, Yosafe Murphy, Tali Aynalem, and Affouet Price, each bringing their unique flavors and stories to the table.
Empowering Entrepreneurs
Pitch Black Food was co-organized by myself and the evening’s emcee, Kimiko Matsuda, a former Nike leader known for her expertise in community engagement. In line with our commitment to support and empower entrepreneurs, each participant received $1,000 to cover ingredients and preparation costs. Moreover, the event was supported by some of the city's James Beard Award winners and other notable figures from the culinary world, who stepped in as kitchen helpers, showcasing Portland’s collaborative spirit.
A New Tradition
Stephen Green, the founder of Pitch Black, shared his vision for this event as a way to celebrate Black founders from an industry-focused approach. Recognizing that the traditional Pitch Black format didn’t allow food and beverage entrepreneurs to fully showcase their products, Pitch Black Food was born out of a desire to create a more immersive and impactful experience.
Looking Forward
The success of Pitch Black Food has set a new benchmark for culinary events in Portland, reinforcing the city's reputation as a hub of innovative food culture. As we continue to explore and expand the Pitch Black series to include more industry-specific events, we remain committed to highlighting the incredible talent within the Black entrepreneurial community.
For those who missed this year’s event, stay tuned for more opportunities to engage and celebrate with us. And mark your calendars for the traditional Pitch Black event this August, which promises to bring even more excitement as it returns to downtown Portland at The Armory.
To all food lovers and supporters of entrepreneurial spirit, thank you for making Pitch Black Food a remarkable success. Your participation fuels our mission to create spaces where creativity and community thrive together. Learn more about Pitch Black Food and how you can get involved in future events here.
