Southern fruity and nutty coleslaw, recipe below
Born and raised in Augusta, Georgia, singer, songwriter, and choreographer James Brown is considered the undisputed Godfather of soul. In 1969 Brown entered a soul food restaurant franchising business called “Gold Platter.” At the time, Brown earned 4.5 million a year from his own production company, record label, three radio stations, apartment buildings, and share in a securities firm, According to a 1969 Jet magazine article, “Soul Brother No. 1” went into business with “a group of white Georgia businessmen in Macon.” Brown insisted that “providing investment and job opportunities for members of minority races,” represented one of his central goals. Like Barry Gordy, Brown want his restaurants to appeal to more than black consumers and appear in black communities. Mahlia Jackson (who I posted on yesterday) and James Brown were two of a long list of celebrities who used their brand names to launch restaurant franchises many of which featured fried chicken in the late 1960s. They had in common the goal of capitalizing on the success of Harlan Sanders’ KFC franchise business which sold during the era to a corporate entity at a huge profit (see my earlier post on KFC history in the blog archives). Gold Platter’s menu featured chicken with French fries, coleslaw, cornbread, catfish with hush puppies, and hamburgers with everything served on a gold platter. For unknown reasons, Brown’s soul food chain never made it past the experimental phase which two locations in Macon that black entrepreneur and Macon native Edward Grant, Sr. managed. Here is a good coleslaw recipe, an essential with fried chicken or fish in my humble opinion.
Coleslaw Recipe:
Ingredients
1 small cabbage (try mixing red and green cabbage)
3 t. mayonnaise (or vegan substitute)
2 t. lemon juice
2 t. apple cider vinegar
2 t. spicy honey Dijon mustard
1 apple of your choice (try mixing a red and green apple)
1/2 cup of raisins
1/2 cup of walnuts
Method
Dice/shred cabbage and apple. Mix mayonnaise, lemon juice, vinegar and mustard and pour over cabbage, apples, raisins, and walnuts and toss.
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