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Kale Carmon

@chefkalecarmon

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food justice oriented culinary creative
@firstcongofood @yall.holler @eat.loaf
🍳 🍞 🍲 🍃📍memphis, turtle island
featured on @foodnetwork 🐔 🧆 🌶️

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Did some snacks for the unveiling of the new @cxffeeblack roaster last night!

We made these cute little doro wat bites with crispy injera cups and quail eggs, some biskit(Ethiopian style beignet), and waffles with Guji mane molasses, dark chocolate, and peanuts

Their capital campaign is still going till the end of the day, if you want to invest your money in a truly innovative, caring local business that gives back to their community and puts out an absolutely world class product, head over to their page and click the link in their bio! by @chefkalecarmon

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a year ago

Fair warning y'all, I'm bout to be posting way too many mole amarillo dishes. Made almost 2 gallons of this stuff last week

1 - potato crusted turbot, chile chilcostle oil, micros, mole amarillo

2 - Modelo steamed mussels, leeks, shallots, chorizo crumble, micros, mole amarillo

3 - tlacoyo de queso, mussels, cotija, crema, chorizo crumble, micros, mole amarillo

4 - Modelo braised cabbage, quick pickled cabbage, cotija, pepitas, mole amarillo

5 - 105 day dry aged ribeye, fondant potatoes, roasted green beans, micros, mole Amarillo

I've never cooked a steak that was dry aged for this long so it was a little over but sweet lord it tasted good.

Yes, I pickled the cabbage in Modelo too. by @chefkalecarmon

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a year ago

Yall, don't forget to tune in to @foodnetwork tonight at 8pm to see us awkwardly talk about our business and some of our favorite dishes with @guyfieri

Also if you have ANY catering needs in the city of Memphis, we will meet or surpass your expectations! DM us or email loafmemphis@gmail.com taken in Midtown, Memphis, Tennessee by @chefkalecarmon

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3 years ago

Found a bunch of "mini-tlayudas" literally the day after I made a huge batch of Oaxacan style mole negro for our tomato sammy popup this weekend so I had to cop a stack.

They are really thick super chronchy tortillas that are typically the size of hubcaps, the "mini" versions are about twice the size of your average tostada.

I made some for dinner for the fam this weekend with some black bean refritos fried in an avocado leaf oil, a little queso Oaxaca, some heirloom sun gold tomatoes, some thin sliced medium rare steak, a lil huitlacoche, some mole negro, pickled radishes, a light sprinkle of queso fresco and some cilantro micros. Bone app the teeth 😘🤌

If you would like to procure my services I am currently filling out my schedule for the fall and the remainder of the summer! I am currently available for catering in West Tennessee and private chef services anywhere in the Eastern USA. Memphis, Nashville, Atlanta, New York, you name it! Holler at me y'all 🍅🩷 by @chefkalecarmon

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3 months ago

A ton of folks hit us up saying they couldn't make it to the tomato popup yesterday so we wanted to spread the love and give you nine to fivers a chance to get your hands on the grand mother of grandmama tomato sammies that swaps out classic cracked black pepper for a crumble made out of Oaxacan style black mole.

If you've never had mole, it's a deeply rich, savory, and complex sauce from Southern/Central Mexico that has 30+ ingredients including heirloom tomatoes, tomatillos, a ton of rehydrated chiles, fruits, seeds, herbs and spices. We use some incredibly rare chile chilhuacle negros that Chef Kale smuggled back from Oaxaca a while back for our mole, as well as a couple non-traditional ingredients like black mole and black cardamom to boost the blackness as much as possible

We are also doing a VERY limited run of chicken sandwiches, one with the mole and one with our classic Memphis style honey gold. If you want a chicken sammy make sure you get there early.

We've also got this amazing tomato ceviche with a tangy, savory, slightly spicy leche de tigre made of tomato water, cucumber, garlic, and aji amarillo, as well as a fun lil veggie tostada made with huitlacoche and heirloom cherry tomatoes.

We'll be serving tomorrow from 11-4! Pull up! 🍅🍅🍅 taken in Memphis, Tennessee by @chefkalecarmon

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3 months ago

I really let tomato season fly by me last year, so I've been thinking about tomatoes a lot this past week.

Savory, plump, you get that explosion of flavor in every bite, a perfect balance of sweet and umami growing right off the vine. You can do so much with it, from the classic southern tomato, mayo, salt and pepper sandwich that your grandmama made ya, maybe some caprese, gazpacho, or even something a little more intricate like this tomato ceviche I got going here, it's soaking in a leche de tigre made of tomato water & aji amarillo, some seasonal stone fruit and a lil bit of the salsa macha to give it some bite.

I'm gonna be serving this ceviche and some other fun tomato focused dishes all over Memphis this tomato season, but if you want to be first in line to try it swing by Cxffeeblack this Friday July 17th from 11am to 5pm

I'm also working on some fun dishes for Memphis' inaugural tomato festival coming up this August, and this is one I'm particularly excited about, along with our famous spin on the classic tomato Sammy, so get ready for a LOT of tomato based content from me over the next month or so. by @chefkalecarmon

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3 months ago

We're doing a very special menu to celebrate tomato season this year!

For all those who were big fans of our "tomato tomate" we are pulling it out of the vault again for the first time in years. If you never tried the vegetarian cornerstone of our menu it was a play on the classic southern tomato sandwich(tomato, mayo, salt, and cracked black pepper) except we swapped out the cracked black pepper for our 30+ ingredient oaxacan style black mole sauce that we have dehydrated and turned into a crumble; we also swapped the standard Duke's southern mayo for a Mexican style mayonesa.

Many of the subtle flavor notes in a really nice black pepper are present in the overt flavor profiles of many black mole sauces. This takes the familiar southern classic that everyone whose grandma had a tomato garden knows and loves and packs it up with a major punch.

We'll also have the classic version of the sandwich, a version using West African cameroon pepper and an aioli(fancy mayo) made with red palm oil, and an option with the salsa macha we infused with hibiscus/flor de jamaica for the Cxffee con Leche event last month. If you haven't had flor de jamaica it's a West African ingredient that made its way via the trans-Atlantic sl*ve trade into being a culinary staple in Latin America, typically served in the form of an agua fresca.

If sandwiches aren't your thing we'll also have a vegan/gluten free tomato ceviche absolutely bursting with flavor in a tomato water and aji amarillo leche de tigre with a little bit of stone fruit mixed in to balance the acidity served with some of our salsa macha as well as a classic loaf style gazpacho with scotch bonnet peppers, iru(fermented West African locust beans), and thickened with powdered egusi seeds and red palm oil taken in Memphis, Tennessee by @chefkalecarmon

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3 months ago

Here's dinner! Also a good opportunity to remind y'all that I am available for private chef work and willing to travel anywhere in the Eastern US, from Memphis to New Orleans, Nashville to NYC, Atlanta, New Jersey, you name it, I'm there

Ceviche Tomate [con Salmón] - heirloom tomatoes from @tubbycreekfarm, cucumber, and stone fruits(black plums, pluots, nectarines) in a leche de tigre made from tomato water, Peruvian aji amarillo, and the tiniest lil splash of lime juice, topped with a crispy skin salmon fillet, and some salsa macha y cebollita

I've been working on test recipes for some fun menu items for the upcoming tomato festival hosted by Edible Memphis in August, and working through a gigantic batch of fish that's been taking up space in our freezer, so we put the two together

I've really been meditating on tomatoes a lot this past week because I feel like I let tomato season fly by me last year, so get ready for a LOT of tomato based content from me over the next month or so. Also, @eat.loaf fans, get ready for us to bring the Tomato Tomate back in full force [with some minor improvements] for a bunch of pop-ups this tomato season JUST after we find 3-5 days to make our Oaxacan style black mole taken in Memphis, Tennessee by @chefkalecarmon

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3 months ago

Hey fam!

The Midsouth Food Bank is gonna be closed for the next month so we are once again entirely dependent on community donations at the moment!

Some kind person gave us all of their lightly expired bunker food, and we can't say how much we appreciate it!

If you have anything sitting around that is unopened or only lightly expired please bring it by @firstcongofood to help feed your neighbors in need!

If you want to donate any 💸 there is a link to donate via credit/debit in my bio or you can Venmo me at @ loafmemphis and I'll donate it on your behalf! taken in First Congregational Church (Memphis, TN) by @chefkalecarmon

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4 months ago

FRIDAY NIGHT! 6pm to 10pm! We are bringing back two of our biggest crowd favorites, the BART, which is basically an egg & cheese with Jamaican beef patties instead of bread and a creamy aioli made with Jamaican pickapeppa sauce.

We are also bringing back our famous HONEY GOLD fried chicken sandwich in a very rare appearance. We only do this publicly like twice a year so you seriously don't want to miss the reason why we are the only people in the history of the @memphisflyer to be nominated for best fried chicken and best vegan food in the same competition 🙌

We'll also be bringing back the maafe toast, a delicious vegan West African peanut & palm oil sauce seasoned with Cameroon pepper, scotch bonnet, dawadawa and filled with some seasonal summer veggies, and doing a fun salad with pickled black eyed peas, thin sliced quick braised collared greens, and a dressing made with tamarind and palm oil.

We'll be serving during a double screening of the two documentaries made about @cxffeeblack. There will be food, music, films, and community for all. We've been real busy with some other projects this year but we've missed y'all so much and we're so excited to serve again. Seriously, pull up by @chefkalecarmon

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4 months ago

My homie @christopher.bratton.94 gave me a ton of gorgeous chicken of the woods mushrooms that he foraged last week and I was having some veg friends over for dinner last night so I made a vegan Tom Kha "Gai"

A absolute ass-ton of lemongrass, galangal, and lime leaves infused into coconut oil, add red chiles, tofu, mushrooms, and a bunch of coconut cream, then vegan fish sauce, palm sugar, lime zest, lime juice and just a dash of cardamom(thas my own lil spin)

serve it with some jasmine rice and top it with a big ol handful of cilantro and grunions taken in Midtown, Memphis, Tennessee by @chefkalecarmon

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6 months ago

Almost forgot to post my green beans & halibut

seared halibut over cannelini beans, peas, and capers in a sauce made outta leek tops and basil topped with radish micros, almond slivers, and a lil chile oil made with @alardproducts olive oil

halibut + basil courtesy of @chiquitaverdina taken in Midtown, Memphis, Tennessee by @chefkalecarmon

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6 months ago