Friends,

I have some news to share, and I wanted you to hear it directly.

This spring, I’m returning to academic research. I’ve accepted a position as Assistant Director of the International Goat Research Center and Research Associate Professor at Prairie View A&M University in Texas—a role that brings me back to the scientific work that shaped how I think about food, systems, and nourishment. I start remotely May 4 and will need to be in Prairie View by the end of the month.

Which means our Heritage & Harvest Supper on Sunday, May 24 at The Redd in Portland will be Baobab Southern Kitchen’s last dinner service for the foreseeable future.

But before that Portland farewell, I’m adding one more supper here at home: Saturday, May 9 in Independence—one seating only, 5:00 PM.

Three chances to gather. Three more menus. Three more evenings of food, story, and the kind of table I’ve loved building with you.

This isn’t goodbye forever. Baobab Southern Kitchen has always lived at the intersection of science and soul, laboratory and table. I’m stepping back into the lab for a season, but the kitchen isn’t going anywhere. I’ll be developing products, planning what comes next, and—when the time is right—cooking for you again.

For now: if you’ve been meaning to join us, these are the seats.

Saturday, April 25 | Independence | 4:00 PM & 6:30 | [Reserve]

Saturday, May 9 | Independence | 5:00 PM | [Reserve]

Sunday, May 24 | The Redd, Portland | 3:00 PM | [Reserve]

Thank you for every seat you’ve filled, every plate you’ve cleared, every story you’ve shared at our table. It has meant more than I can say.

With deep gratitude, Chef Kamal

Heritage. Harvest. Homecoming.