“Crab Sofrito Fettuccine” – Hand Made Pasta 62Degree Egg Jumbo Lump Crab Meat Allium Ash.
If you haven’t yet tried pan-African soul food, the fine dining Chef-Owners Solomon Johnson and Mike Woods of The Bussdown in Oakland, California are here to change that.
“The Bussdown is a Pan African Soul Food Concept inspired by food that Mike and I both grew up on,” explains Chef Johnson, who also goes by Chef Swoop. “It’s inspired by food we love both at home and abroad when we travel. It’s inspired by our ancestors and the sacrifices they made for our lives to be better.”
Chef Johnson, who’s also a private chef, caterer and kitchen consultant, and Chef Woods, who has over 10 years in the culinary industry under his belt, serendipitously met in 2017 while working at high-end catering company Paula Le Duc.
The two were introduced by Daniel Capra, the Chef De Cuisine of Paula Le Duc. He insisted that they get to know one another outside of the kitchen because he believed they had similar interests in the Bay Area food scene, according to Chef Johnson.
“Reef & Beef & Grits” – Crab Cake, Filet Mignon 62Degree Egg, King Trumpet Mushroom and Blistered …