with N/UM and Chef Rob from Diaspora Chicago
Wednesday, September 10 at 6:30 p.m.
$30 Members • $45 Non-Members
Grace Jennings Wacker Demonstration Kitchen (54 W Chicago Ave)
In English
Ready to elevate your seasoning game? Join us for a hands-on Rubs & Rims workshop with N/UM Artisan Salts and Chef Rob from Diaspora Chicago! Whether you’re a seasoned pitmaster/cook or just love great taste, this 1.5-hour session will teach you to create mouthwatering rubs and perfectly pair them with your favorite ingredients.
In this interactive workshop, participants will:
· Discover the secrets behind crafting bold, balanced rubs from our expert, Chef Rob, from Diaspora Chicago,
· Experience a tasting menu of small bites utilizing the workshop gourmet rubs,
· Take home their own custom blends,
· Explore the connection between African and New Orleans ingredients and culinary techniques
Doors open a 6.00 pm for a complimentary welcome drink.
Workshop starts at 6:30pm. Please enter via 54 W Chicago Ave.
About N/UM
N/UM is an award-winning luxury food brand that specializes in seasoning salts utilizing authentic ingredients from Africa. Their unique and bold collections include smoked salts, truffle salts, wine-infused and herbs salts.
Each seasoning salt is chef-crafted with ingredients sourced for purity, sustainability, and impact while supporting local communities and preserving time-honored practices.
N/UM is redefining what it means to be “made in Africa.” Their mission is to tell a bold new story through flavor, where luxury meets lineage, and every grain connects you to a deeper origin.
About Chef Rob Carter
Rob Carter is the chef and founder behind Diaspora Chicago, a dynamic supper club reimagining the culinary landscape by bridging the flavors of the American South, the Caribbean, and West Africa. A storyteller at heart, Rob weaves culture, memory, and heritage into every dish—creating not just meals, but meaningful experiences. Through Diaspora Chicago, he’s building community one plate at a time, honoring the past while pushing the narrative of Black food forward.
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