If you’re celebrating National Soul Food Month and Juneteenth this month, you’re probably well acquainted with crispy fried chicken, ham hock-laden collard greens, smothered pork chops and gooey macaroni and cheese.
But what about wheat sautéed tilapia salad, grilled salmon cake panini, black-eyed pea dip and roasted green beans? In the eyes of restaurateur Vonda McPherson, that’s soul food, too.
The chef and owner of Vonda’s Kitchen in Newark, N.J., is on a mission to make fresh and organic a part of the lingo of soul food cooking and eating. She calls her menu offerings “down-home, clean food,” which she had the opportunity to showcase as one of the vendors at this year’s Super Bowl at MetLife Stadium in East Rutherford, N.J.