Equiano Rum
Curated, produced and hosted the Freedom Of Spirit private dining experience at Casa Ornelas in collaboration with Equiano Rum and celebrated Caribbean-American chef Jazzy Harvey.
We came together in community to celebrate the Los Angeles market launch of Equiano Rum, Juneteenth as well as the iconic Olaudah Equiano — African born freedom fighter who paved his way to liberation through selling rum and the inspiration behind Equiano Rum, the World’s 1st African and Caribbean Rum.
Chef Jazzy took inspiration from formerly enslaved Olaudah Equiano’s journey from West Africa, to the Caribbean, to the United States and to his final resting place in United Kingdom. The menu deliciously reflected this journey in a 9 course tasting menu with highlights:
- Spiced Handpie
- Pounded Yam & Egusi Soup
- Acaraje w/ Strawberry Melon Salsa
- Purple Cabbage & Mango Slaw
- Wet-Fried Red Snapper
- Jerk BBQ Rib
- Watermelon Hibiscus Granita
- Sweet Potato Red Velvet Cake
- Ginger Mint Tea & Dark Chocolate Bon Bon
Services Provided:
Client Testimonial
We were delighted to work with Gabriel Ornelas, the On The Pass team and chef Jazzy to curate this unique and truly exceptional Juneteenth dining experience. The Freedom of Spirit menu was a celebration of Olaudah Equiano’s journey from Africa to the Caribbean and the world beyond; the same journey our rums make today. Chef Jazzy crafted a gastronomic expedition that paid homage to the relevance, meaning and resilience of Equiano’s remarkable life. From Seafood Egusi Soup recognising the history, identity and unity of West African communities. To wet fried Red Snapper evoking the balmy, tropical climes of the Caribbean. Gabriel and chef Jazzy brought Equiano’s journey of freedom to life, weaving story telling and thoughtful gastronomy together with the world’s first African & Caribbean rums poured in libation of those who came before us and all that is left to achieve ahead. Cheers to Freedom indeed.
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