![]() ![]() She is currently on tour with Buy From A Black Woman, sponsored by H&M. She continues to be a loud supporter and champion for all women in the beverage industry. Perfectly Cordial has been praised and consumed by celebrities like Mickey Guyton, Brett Eldrige, and Cardi B. She was also the first female African-American board member of the US Bartenders’ Guild Nashville chapter and a founding board member of the Nashville Bartender Foundation.Ĭammon’s products and businesses (and Cammon herself!) have been featured in many publications including, Essence, Local Palate,Taste of the South, Women’s Health, Business Insider, Thirsty Magazine, Chilled Magazine, Imbibe and Cherry Bombe to name a few. each sip and bite drapes the palate with rich comforting notes like a virtual hug. Her concepts include Perfectly Cordial, a fruit-first, female-founded and female-sourced beverage company Barseat, one of the first African American spirit education and consultant companies in Nashville and the CAMP Conference, a conference focusing on the mobile beverage community. More than just an east-west fusion of culinary styles and despite its. Locals and visitors alike found Sip and Bite, gathered for great food, family style hospitality, the fun started and never stopped. With over 20 years of hospitality experience, Rhonda Cammon left a 20-year nursing career to pursue her passion to create three distinctive companies all with a focus on food and beverage. Opened in 1948, the Sip & Bite became a word-of-mouth sensation after George Vasiliades began ladling out homemade specials to waterfront regulars who knew the value of a buck and the taste of real food. Lokelani is excited to share her view of the world through Saturated, her own brand of plant-based, hemp-derived CBD ice cream. She has been featured in Bon Appetit, Milk Street Radio, Wirecutter, Food 52, NPR, Oxford American, The Sewanee Review and CherryBombe Magazine. Today, she creates beautiful flavors that spur the imagination while educating consumers about African American culinary history. Lokelani’s time there grew her passion for ice cream, her breadth of experience (where she created over 300 flavors), and her love of integrating nostalgia into her cooking. Imagine a reception where each sip and bite are perfectly harmonized, the flavors dance on the palate, and every guest is captivated by the extraordinary. There, she worked with Dahlia Narvaez and Nancy Silverton at the now-shuttered James Beard award-winning restaurant Campanile, before landing in Nashville as Culinary Director for a local creamery. It was in Los Angeles, under the tutelage of renowned pastry chef Elizabeth Belkind, that Loke’s passion for pastry cooking was ignited. From her first kitchen job in Denmark to her time working as a private chef in Japan, her travels have expanded her palate and refined her ability to create incredible food. From there, her love of food has taken her around the world. Lokelani Alabanza’s professional culinary journey started in the United States, at the New England Culinary Institute. ![]()
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