The Family Reunion event at the Salamander Middleburg in Virginia is not just a regular gathering; it aims to create a sense of family among the attendees, who come as friends and leave as family. This task is quite challenging, especially with around 1,000 people in attendance. However, during the welcome reception, participants quickly bonded over wine, conversations, and even the Cupid Shuffle dance.
Now in its fourth year, The Family Reunion is a four-day celebration of Black culinary excellence organized by Chef Kwame Onwuachi, a James Beard Award winner. The event is co-hosted by Sheila Johnson, CEO of Salamander Hotels & Resorts. While both Onwuachi and Johnson bring star power to the occasion, it is the food that steals the show. Under a huge white tent, attendees got to sample dishes from renowned barbecue pitmasters across the country.
The offerings included smoked beef ribs with jerk sauce from Brian Jupiter in Chicago, smoked ribs with peach mustard sauce from Bryan Furman in Atlanta, and a barbecued whole hog from Rodney Scott in South Carolina. The mesquite-smoked oxtail by Kevin Bludso was a fan favorite, selling out quickly. Additionally, hand pies with cherry filling from the Salamander culinary team added a sweet touch to the evening.
Celebratory Welcome
During the event, Sheila Johnson and Kwame Onwauchi welcomed the guests officially. Johnson highlighted Salamander’s expansion into Washington D.C. and Onwauchi’s new venture, Dogon, which is set to open at Salamander Washington D.C. on September 9th. Johnson also expressed thanks to the attendees and sponsors like United Airlines and AmaWaterways for their support. She appreciated the participants for coming together to celebrate, inspire, and have fun as a community.