Red’s Blacks & Greens
with Satya de la Paz

Tantalize your senses and revive your soul with 5 courses and paired wine by the legendary Redwood Hill. We will gather at Red Bay Headquarters in Fruitvale: 3098 E 10th St, Oakland, CA 94601 See menu and Red's bio below.

Red’s Blacks & Greens 

(all gluten free, vegan and vegetarian options available)

RED’S BRIGHT BLACK SOURDOUGH.

rude bright white creme fraiche. roe that is Black & free. flecks of green furikake. 

sugarcane aroma.

(inspired by the stirring echoes of Black Skin, White Masks)

BLACK COD CEVICHE.

Black torn corn. radishes that are also Black. aleppo pepper. avocado. red oils. Black vinegar. 

green herbes.

(provocated by the tendency towards truth of Bone & the Terrible)

BANANAS & BLACK EYED PEAS.

tiger shrimp, Black. collard ribbons. coriander flowers & seeds. butcher grind pepper, Black. salsa de George Washington Carver.

(the combinations in this dish are inspired by the future foods as predicted in the prophetic Xenogenesis Series, nka, Lilith’s Brood, if we are lucky enough to be near water and any fish remain.)

GOAT & SHEEPS MILK MAC SALAD.

bountiful southern herbes. carolinian black-made chow chow.

pickled reaper peppers.

(influenced wholeheartedly by the works, the Fire Next Time & In Pursuit of Flavor)

BLACK PUMPERNICKEL CARROT CAKE

bright gemini frosting. dark roast caramel. smoky salt. candied caraway.

(Inspired by the affirmation of romantic revelry on the album, Bitter)

Born in the Mid East of the US to upwardly mobile black folx and professionally raised in bars and restaurants in the Bay Area, Redwood Hill has collaged a career within and around food & beverage service for the past 15 years, engaging every role from the dish pit to conceptualization and ephemeral pop-up proprietorships. Having deciphered a distinction amongst the illusory divisions between “Front of & Back of House" to be direct connotations of the pre-antebellum hierarchies of chattel slavery, Redwood seeks to disrupt classifications and bifurcation to become a comprehensive service provider, in the interests of food sovereignty and decolonizing food systems and working towards right relationship with this planet and the reality of abundance for all. They are a cheffy dive bartender, a busser who dish-washes as a student of fine dining & simultaneity and are stimulated by the invented and inspired diets of Afro-futurist communities found in the works of Octavia Butler and Samuel Delany. Redwood constructs and reconstructs culinary perspectives incorporating the aesthetics of a timeless nutrition that is sustainable & renewable. With Transplanted Californian sensibilities, mindful indulgence, and folding language intersect with the comforting provocations of Southern dishes of their ancestors, as an exploration of color, texture, nostalgia, and being/belonging. Food and words are cites of their reclamation.