With each new phase of life, I choose to view challenges as stepping stones toward personal growth and advancement. This approach fuels my forward momentum, propelling me toward new opportunities and adventures. Therefore, after reading Chef Shenarri’s biography and learning about her journey, I knew instinctively she possess that will of perseverance and determination to execute her professional passions.
A new vegan Southern soul food restaurant from the esteemed restaurant group Overthrow Hospitality.
Led by Executive Chef Shenarri “Greens” Freeman, a James Beard Award Nominee and graduate of the Institute of Culinary Education’s plant-based Health-Supportive Culinary Arts program, Cadence promised a dining experience unlike any other. From Richmond, Virginia, Chef Shenarri’s culinary journey was deeply rooted in her upbringing and heritage. It was in 2017 that she fully embraced veganism as a means of prioritizing her health and well-being. Since then, she has dedicated herself to crafting plant-based dishes that are not only nourishing but also indulgent and full of flavor.
As I stepped into the venue, I was immediately struck by its ambiance—a blend of modern sophistication and timeless elegance. The dining room, reminiscent of a renovated lounge, exuded an air of intimacy and warmth. White marble tabletops provided a striking contrast to the exposed brick walls, creating a captivating backdrop for the culinary magic that awaited.
Joined by my friend Jamila, a talented photographer who captured the essence of the evening, we eagerly delved into the menu offerings. I opted for the Southern Fried Lasagna, a tantalizing twist on a classic comfort food. Chef Shenarri’s innovative approach to the dish, featuring deep-fried lasagna with a red wine Bolognese sauce and vegan pine nut ricotta, left me speechless with each bite.Meanwhile, Jamila savored the flavors of the Buffalo Oyster Mushroom sandwich, nestled between a pretzel bun and accompanied by vegan buttermilk ranch dressing and pickled veggies. Together, we indulged in the Jerk Mac & Cheese, a decadent combination of creamy macaroni and cheese infused with Nick’s signature jerk seasoning and barbecue sauce.
As we savored each dish, I couldn’t help but marvel at Chef Shenarri’s culinary creativity and the passion that infused every bite. Her dedication to creating memorable plant-based cuisine was evident in every aspect of the dining experience, from the meticulous preparation to the thoughtful presentation.
Her accolades, including being named a Forbes 30 Under 30 recipient and receiving two James Beard award nominations, are a testament to her talent and dedication.
Reflecting on the evening, I felt privileged to have experienced Chef Shenarri’s culinary artistry firsthand. the recent opening of her second restaurant, Ubuntu, in August 2023, Chef Shenarri’s culinary journey was only just beginning.
As I left Cadence that evening, I felt inspired and invigorated by the creativity and passion that infused every aspect of the dining experience. Chef Shenarri’s commitment to crafting exceptional plant-based cuisine had left an indelible impression on me, and I eagerly looked forward to returning to experience more of her culinary delights in the future.