![]() They refurbished the house and redid the slave kitchen that’s still existing on the property. Now the family members, descendants of the original owners, own about seven acres. Originally it was 600 acres, but they sold that off a long time ago. We were on this property called Enon Hall, which is a former plantation right off the banks of the Rappahannock. He had a photographer and videographer and asked us to help with the cooking. Michael is down there doing some content creation. How was your trip?ĭave Thomas: We just got back from Whitestone, Virginia. Last time we spoke, you shared that you were heading down South to do some filming with your good friend, writer and culinary historian Michael Twitty. We caught up with the husband-and-wife duo to talk about what’s next. Now, they’ve moved beyond Ida B’s to juggle a number of new projects, from a cookbook proposal to a catering venture. In 2017, Dave and Tonya opened Ida B’s Table, the modern soul food spot where they worked until this spring. It was then that he became fascinated by soul food cuisine and, as the great grandson of a slave, the stories that it could tell. He went on to work for a caterer and eventually opened Herb & Soul, a restaurant in Parkville, in 2012. Thomas was impressed by how much creativity went into Tonya’s cooking, and he was hooked. I told them that I’d see if Tonya-who was my girlfriend at the time, and working as a caterer-could handle it. “We brought this rapper by the name of Chubb Rock to Baltimore,” he recalls, “and part of his contract said he needed certain. ![]() Chef Dave Thomas first came to cooking while working for an independent record company.
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