The approaching holiday season brings about
questions of how mixed families, cultures
and religions are reflected in the cuisine on
our tables. Our cultures and traditions come
together through the food we eat. For many of
us, we experience different dishes depending
on which side of the family we are visiting
or we have a mixture of our parents’ cultural
cuisines at home.
The Mixed Space is inviting you to join us
for an international, multicultural cooking
experience! Let’s find support and community
during what may be a lonesome holiday;
learning to make tostones and highlighting
underrepresented cultures and food practices.
The Mixed Space is Proud to Present
Kiana Estevez
Kiana Estevez is an Afro-Latina founder, who's determined to create inclusive and empathetic solutions through food experiences. She created Aisle Mine, a social food movement, empowering people to step outside of their comfort zones, and equalizing cultural differences with community experience.
She went to Boston University receiving her Bachelor’s in hospitality administration as a first-generation student. Kiana worked at Fenway Park where she managed 40 union employees and became the first minority department head handling an account bringing in over $1 million in annual recurring revenue. Then went on the restaurant tech sales, where she facilitated workshops for Sales Associates, which focused on lead generation, co-lead a six-person committee designed to enhance the workplace experience within the larger Sales Associate team.
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She went to Boston University receiving her Bachelor’s in hospitality administration as a first-generation student. Kiana worked at Fenway Park where she managed 40 union employees and became the first minority department head handling an account bringing in over $1 million in annual recurring revenue. Then went on the restaurant tech sales, where she facilitated workshops for Sales Associates, which focused on lead generation, co-lead a six-person committee designed to enhance the workplace experience within the larger Sales Associate team.
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Adrian Sullivan
“As a diversity champion who has been cooking from a young age, I’ve learned the ability food has to bring people together and explore new cultures. I believe that food, like any art form, has the ability to open minds, spark exchanges of ideas, and build bonds. That’s what my food is all about, a little of this from part of my culture, and a little of that from another part, with pieces picked up along the way from relationships. A good recipe does more than provide a meal. It can tell you more about a person, a place, a legacy than words ever will, if you let it.”
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Kiana Estevez is an Afro-Latina founder, who's determined to create inclusive and empathetic solutions through food experiences. She created Aisle Mine, a social food movement, empowering people to step outside of their comfort zones, and equalizing cultural differences with community experience.
She went to Boston University receiving her Bachelor’s in hospitality administration as a first-generation student. Kiana worked at Fenway Park where she managed 40 union employees and became the first minority department head handling an account bringing in over $1 million in annual recurring revenue. Then went on the restaurant tech sales, where she facilitated workshops for Sales Associates, which focused on lead generation, co-lead a six-person committee designed to enhance the workplace experience within the larger Sales Associate team.
Kiana dedicates much of her time to a multitude of initiatives utilizing food and beverage on the path to strengthening the Diversity, Equity, and Inclusion (DEI) movement.
She finds purpose in being a resource for her audience and educating them on the cultural differences by spotlighting global cuisines as a means to change the ratio by experiencing food and community like never before.
Kiana and her curls currently reside in Long Island, NY with her mother Kiomara and their pet fish Winston. She is training for her first full marathon, reading gripping books, and completing 1,500 piece puzzles.
She went to Boston University receiving her Bachelor’s in hospitality administration as a first-generation student. Kiana worked at Fenway Park where she managed 40 union employees and became the first minority department head handling an account bringing in over $1 million in annual recurring revenue. Then went on the restaurant tech sales, where she facilitated workshops for Sales Associates, which focused on lead generation, co-lead a six-person committee designed to enhance the workplace experience within the larger Sales Associate team.
Kiana dedicates much of her time to a multitude of initiatives utilizing food and beverage on the path to strengthening the Diversity, Equity, and Inclusion (DEI) movement.
She finds purpose in being a resource for her audience and educating them on the cultural differences by spotlighting global cuisines as a means to change the ratio by experiencing food and community like never before.
Kiana and her curls currently reside in Long Island, NY with her mother Kiomara and their pet fish Winston. She is training for her first full marathon, reading gripping books, and completing 1,500 piece puzzles.
“As a diversity champion who has been cooking from a young age, I’ve learned the ability food has to bring people together and explore new cultures. I believe that food, like any art form, has the ability to open minds, spark exchanges of ideas, and build bonds. That’s what my food is all about, a little of this from part of my culture, and a little of that from another part, with pieces picked up along the way from relationships. A good recipe does more than provide a meal. It can tell you more about a person, a place, a legacy than words ever will, if you let it.”
For these ideals, Adrian has been recognized as
a 2020 Next Up Columbus Award recipient for his
work in diversity and inclusion through food. As
a food blogger, Chef and recipe creator Adrian
has used his platform (www.sulliskitchen.com) to
create recipes that spark variation and new ideas.
Adrian also leverages his platform to highlight
the diverse food scene in Columbus Ohio and
beyond. Focusing on the oft overlooked gems
run by women and minorities in and around
Columbus is a rewarding challenge. “From my
kitchen to yours, we’ll build something incredible
and unique based on the simple things around us
all the time. Let’s cook!
Mixed Recipe
Tostones
Ingredients
2-3 Very Green Plantains
(Room Temperature; if cold,
pre-soak in hot water for 3 min.)
1/2 cup of Vegetable or Coconut Oil
Salt
1/2 cup of Vegetable or Coconut Oil
Salt
Timing
Preparation | 5 min
Cooking | 10 min
Cooking | 10 min
Kitchen Tools
Sharp Paring Knife
Cutting Board
Frying Pan Tongs
Paper Towel
Lined Plate
Drinking Glass (Flat bottom)
Cutting Board
Frying Pan Tongs
Paper Towel
Lined Plate
Drinking Glass (Flat bottom)
Cooking Procedure
01
Add oil to skillet, bring to
medium-high heat.
Cut off ends of Plantain, discard. Using a sharp knife, slit peel length-wise in three spots.
Take care not to slice the fruit.
TIP: Cut on the natural ridges.
Cut off ends of Plantain, discard. Using a sharp knife, slit peel length-wise in three spots.
Take care not to slice the fruit.
TIP: Cut on the natural ridges.
02
Remove peel, slice fruit crosswise into 1.5 inch slices.
Fry plantains, 2-3 minutes each side, until golden brown.
Fry plantains, 2-3 minutes each side, until golden brown.
03
Transfer plantains to paper
towels, to drain excess oil.
Using your drinking glass, flatten the rounds down, to 1/3 - 1/4 inch.
Using your drinking glass, flatten the rounds down, to 1/3 - 1/4 inch.
04
Return mashed plantains to
the pan.
Fry again for 1 minute per side, adding oil if needed.
Fry again for 1 minute per side, adding oil if needed.
05
Transfer plantains to paper
towels to cool.
Drizzle with salt, garnish as your heart desires.
Buen Provecho!
Drizzle with salt, garnish as your heart desires.
Buen Provecho!
Pineapple
Guacamole
Ingredients
3 Avocados (The more ripe the
better)
1 Poblano Pepper
2 Shallots
3/4 Cup Crushed Pineapple
1/2 Lime (Juiced)
1/3 Cup Fresh Cilantro, Finely Chopped (Avoid stems)
Pinch of Kosher Salt
1/2 Tsp. Cumin
1 Poblano Pepper
2 Shallots
3/4 Cup Crushed Pineapple
1/2 Lime (Juiced)
1/3 Cup Fresh Cilantro, Finely Chopped (Avoid stems)
Pinch of Kosher Salt
1/2 Tsp. Cumin
Timing
Preparation | 7 min
Kitchen Tools
Sharp Paring Knife
Teaspoon or Measuring Spoon
Cutting Board
Teaspoon or Measuring Spoon
Cutting Board
Crushed Pineapple
Faux-jito Mocktail
Ingredients
Crushed Pineapple
Fresh Mint Leaves
Ginger Ale (Canada Dry BOLD works amazingly for the mocktail)
Cane Sugar or White Sugar or Simple Syrup (Personal Preference)
Juice of 1 Lime
Ice
Fresh Mint Leaves
Ginger Ale (Canada Dry BOLD works amazingly for the mocktail)
Cane Sugar or White Sugar or Simple Syrup (Personal Preference)
Juice of 1 Lime
Ice
Timing
Preparation | 5 min
Kitchen Tools
Sharp Paring Knife
Teaspoon or Measuring Spoon
Cutting Board
Drinking Glass
Teaspoon or Measuring Spoon
Cutting Board
Drinking Glass
