At The Table: Where Are They Now?

Bananas Foster-topped banana bread is a speciality of Jasmine Hayes, who was featured in our At the Table series earlier this year. You’ll find the recipe for this dessert specialty in the new issue of dsm, which will be published tomorrow. Stylist: Sammy Mila. Photo: Dera Burreson.  

Writer: Karla Walsh

We had no idea what was in store when we published this focus on Black-owned eateries in June. At the time, we vowed to make a concerted effort to make the food coverage in dsm more equitable. The next week marked the launch of this series highlighting Black-owned food businesses—which will continue and eventually evolve to highlight a variety of culinary-related companies owned by people of color.

What’s grown from this in just four months has been quite magical. Friendships have been forged, the dsm audience has shown up, and the people behind the brands have continued to innovate and evolve. With that in mind, for the next two stories, we wanted to share “where are they now?” updates from a few of the owners to allow some of the previously featured individuals to bring us up to date.

Be sure to keep an eye on the “Snagged the Recipe” feature in the November/December issue of dsm, which is where you’ll find Jasmine Hayes of Jazz It Up’s out-of-this-world Bananas Foster Banana Bread Sundaes. You can also see her now-famous hands featured in recipe demo videos on Food & Wine’s website and social channels, including this busiate with pork ragù and Madhur Jaffrey’s green lentil curry.

Since her story, Kiana Hines of Kiana’s Cookie Creations has started baking and decorating cookies full time. The demand for her custom sugar cookies continues to be high, and she’s introduced some new menu items including “Little Dippers” we can’t wait to try—think of them like grown-up and more gourmet Dunkaroos. Check out the latest and greatest on her Facebook page.

“Our numbers spiked up for pre orders from July to September, so we decided to go from one pre-order each month to two,” reports Amara Sama of Palm’s Caribbean Cuisine. In July and August, Palm’s participated in the DSM Eats program (put on by the City of Des Moines using CARES Act funding) and provided over 2,500 meals to Des Moines residents in need of hot meals. “For the remainder of the year we plan to just do one pre-order each month, and the next one will be on Saturday.” Same says. Learn more about that and future ordering opportunities here.

Soon after the most recent At the Table feature went live, Andrea Reddick of Big Momma’s Catering and her husband/business partner Daron were featured on a segment that aired on Channel 5 News. “We discussed what it’s been like starting a business during a pandemic,” Reddick says.

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