Three Wisconsin Black-owned food businesses have been selected as 2024 award recipients of the Heinz Black Kitchen Initiative, a program established in 2020 to strengthen the presence of Black culinary traditions in American food culture. The initiative, a collaboration between Heinz, Chef Edward Lee’s LEE Initiative, and the Southern Restaurants for Racial Justice coalition, provides resources and support to food businesses contributing to Black culinary heritage.
Anomaly Catering and Daddy’s Soul Food & Grille in Milwaukee, along with Chicago’s House of Hoagies in Menasha, were named 2024 recipients of support through a partnership between major industry players and grassroots organizations, including Chef Edward Lee’s LEE Initiative and the Southern Restaurants for Racial Justice coalition.
The recognition comes at a pivotal time for Anomaly Catering, owned by Anomalous and Blake Campbell, who have weathered significant setbacks in recent months. In September, thieves stripped their establishment of essential equipment and food supplies. Days later, an SUV crashed into their North Teutonia Avenue location, damaging the building’s facade. Despite these challenges, the Campbells continue to operate their umbrella of food businesses, including Yo’ Mama’s Kitchen restaurant and Gastronomy Arts Studio.
For Bennie Smith, owner of Daddy’s Soul Food & Grille in Milwaukee’s Avenues West neighborhood, the recognition builds on nearly a decade of community presence. Smith established the restaurant at 754 N. 27th Street in 2014, expanding from his catering roots. The establishment’s founding carried personal significance, coinciding with the passing of Smith’s father that spring.
In Menasha, Chicago’s House of Hoagies has carved out a distinct position by bringing urban food traditions to northeastern Wisconsin. The establishment specializes in Chicago-style hoagies and hot dogs, maintaining traditional preparation methods while adapting to local tastes.