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Food Network Juneteenth Menu Show

Any fan of Southern food and warm-weather celebrations (and if you’re a Country Living reader you’re probably both) should head on over to The Food Network this month and check out a delicious-looking new web-only show that’s exploring the history of Juneteenth by putting together an amazing-looking cookout menu inspired by the holiday.

michiel perry and charlotte jenkins, the juneteenth menu

Sirena White

The show, called The Juneteenth Menu features host Michiel Perry, one of our favorite Instagrammers and co-host of Black Southern Belle, talking with chefs, cookbook authors, and cocktail designers as they pitch in to put together an absolutely delicious-looking Juneteenth menu.

For anyone who’s late to the party, Juneteenth is a celebration of June 19, 1865 — the day after the end of the Civil War, when the last Black slaves in Galveston, Texas, were finally informed that they had been emancipated nearly two and a half years earlier. African-Americans have been celebrating the day as a second Independence Day since 1866.

And as everyone knows, the best way to celebrate Independence is with friends, food, and drinks! The first episode features some delicious-looking shrimp and sausage skewers, a boozy cocktail, and a bit of history on the influence Black Americans had on Tennessee whiskey from cocktail-maker Taneka Reaves of The Cocktail Bandits.

sliced grilled cake on plates with tea cakes in basket, as seen on the juneteenth menu

Courtesy The Food Network

Future episodes will feature more chefs and cooks making dishes like fried fish, okra pilau, and those delicious tea cakes and grilled poundcake, seen above.

We honestly can’t think of a more delicious way to learn about the history of Juneteenth. And we can’t wait to whip up one or two of these recipes, and hoist a glass of our own in a couple weeks!

More episodes will be airing every Saturday and Wednesday until June 19. And they, along with all the recipes, can all be found on the Food Network’s page, right here.

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