The end of the year is here, which means two things: circle back season and holiday gatherings. This time of season is an opportunity to reflect on the year overall, take stock of big wins and see loved ones who we may not have seen in some time. It is in this spirit that DIALLO—founded by Tyrod Taylor and DEX Robinson—successfully hosted their Chef’s Table event.
Powered by Sprite, the lifestyle brand curated a room that brought together a range of creative minds, dynamic HBCU alumnae, and members of the Divine Nine. Content creator and foodie content creator Alex Hill co-hosted the event and grounded the evening in uplifting the fierce legacy of creativity that HBCU graduates bring to the world and in exploring how we can use food as a tool of unity this holiday season.
“The through line of what I do, and I always say food is a medium; my mission is bringing people together through food. It’s how you pass the peas and potatoes at dinner as an entry point of conversations,” shared Hill to EBONY. “When you go home for the holidays, what’s the first thing your mom might say to you: ‘Did you eat?’ So, building community and spreading love through food is what I love to do.”
This event also served as an opportunity for Diallo to celebrate the wins they achieved in 2025 as a Black-owned brand and the community of collaborators and supporters who helped them achieve these results, a theme Taylor echoed throughout the evening. “I feel a big responsibility for being able to tell [Diallo’s] story in a way that’s unique to ourselves. Dex and I are from similar backgrounds, and I think that we’ve done a great job of telling it up until this point by being intentional with everything we do,” said Taylor. Notables in attendance include EBONY 2025 Power 100 awardee Everette Taylor, Blake Newby, Nikki Ogunnaike, Marquise Goodwin, Nick Arrington and a host of other creative leaders and tastemakers.
Held at Resident inside Meatpacking Collective, the event featured a world-class dining experience designed by Chef Shenarri “Greens” Freeman, whose culinary praxis is rooted in her global experiences in relation to the Black American South. The James Beard Award-winning owner of Cadence (New York) and Ubuntu (Los Angeles) created a minute that combined Black diasporic staples such as suya seasoning and plantains into dishes that satisfied the palates of all in attendance.
The seated dinner opened with crab dumplings with ginger tamari and scallions, berbere-spiced prawns with chive oil, and chicken suya with oat tzatziki and alliums, followed by mains including braised short ribs with mirepoix and thyme and red snapper with pigeon peas and escovitch.
The meal continued with a savory selection of sides—curried rice with Scotch bonnet and crispy onions, parsnip mash with garlic butter and dill, and broccolini finished with garlic breadcrumbs and lemon. In conclusion, guests tried an assortment of sweet treats that hit the spot. Guests sipped on libations provided by event partners SirDavis, BELAIRE, IBEST Wines and Black Leaf Vodka alongside refreshing mocktails courtesy of Sprite and Coca-Cola products.
“The night was about intention—bringing people together to celebrate culture, creativity, and the stories that shape us. Food has always been a powerful connector in the community, and this dinner allowed us to honor HBCU excellence while creating a space rooted in community, collabs and shared experiences,” stated Robinson.
