Tunde Wey, a Detroit, Michigan-based chef and mastermind behind the highly successful concept restaurant Revolver (www.revolverhamtramck.com) and the expensive pop-up concept Goldfinch American, is bringing a taste of his native Nigeria to New Orleans Oct. 17. Wey's latest Nigerian barbecue pop-up project Lagos is hitting the road for one night only, promising to bring "spicy food and raunchy music" to New Orleans.
"I've loved the idea of New Orleans for forever, because it seems a place unlike any other place in America, a place that welcomes difference," Wey says. "It celebrates and institutionalizes it. As an immigrant, who is sometimes looked at as different, this personal idea of New Orleans makes me feel very comfortable.
"Being comfortable is one of the reasons I began cooking Nigerian food for people. It gave me the opportunity to share my immigrant experience [and] bring folks closer to my perspective."
The menu features Nigerian favorites including egusi (melon seed stew), asun (peppered goat meat), goat pepper soup and fufu.
"I'm visiting New Orleans for the first time to disabuse myself of all my romantic notions of this beautiful city, as well as share some good-ass, take-you-back-to-the-motherland cooking with my NOLA peoples," Wey says.
The dinner is at 6 p.m. Oct. 17, and there is one seating with 20 spots. Reservations are available on www.fromlagos.com. The dinner event location that will be revealed to those making reservations.