“You may not be able to travel to every country in the world, but your tastebuds can!”
In anticipation of her cookbook, Catch Me In The Kitchen: 195 Recipes: One Dish From Every Country in the World, set to be published in January 2027, Jessica Nabongo is taking your palate around the world to some of her favorite food countries, all without leaving the United States!
Starting in July this year, she’ll be hosting dinners at restaurants she loves, each celebrating a different country's cuisine. Think Japanese in Omaha, Persian in Atlanta, Senegalese in New Orleans, Venezuelan in New York City, and so much more.
Every ticket will include a preorder of the cookbook, and Jessica will be there in person at every single dinner, pouring wine, telling stories, and eating the best food alongside you.
July 26, 2026
11:30am - 2:30pmLeila Detroit
Cuisine: Lebanon
Leila brings the youthful cosmopolitan energy of modern Beirut to the beating heart of downtown Detroit to offer a next-generation Middle Eastern dining. We'll be having Sunday lunch with a set menu, served family style.
Limited spots available. Tickets are live now! Want to join? Book your spot before they're gone!
August 8, 2026
12:30pmDrago’s, NOLA
Cuisine: United States
New Orleans is Jessica's favorite food city in the U.S., so this August we’re diving into its vibrant cuisine across two spots. On Saturday, August 8th, we’ll visit Drago’s for their legendary charbroiled oysters.
Following Drago's, we'll walk over to the Four Seasons to enjoy cocktails at my favorite hotel bar in America: the Chandelier Bar. Attendance is not mandatory, and everyone pays for their own drinks.
August 9, 2026
4:30pmDakar NOLA
Cuisine: Senegal
Dakar NOLA is a modern Senegalese tasting menu restaurant. Like the cuisines of the two coastal cities from which it takes its name, Dakar NOLA highlights seafood from local waters and produce from farmers in South Louisiana.
The menu is inspired by Chef Serigne Mbaye’s most cherished memories of his childhood in Senegal, where he learned to cook at his mother’s knee. Dinners at Dakar NOLA feature multiple courses, some served family style in homage to West African dining traditions.
October 3, 2026Austin, TX
Cuisine: Mexico
Este, opened in the fall of 2022 to rave reviews. Led by owner Sam Hellman-Mass and 2021 FOOD & WINE’s Best New Chef Fermín Núñez, Este celebrates coastal Mexican cuisine, charcoal cooking, and fresh seafood sourced from close relationships with premier fishmongers. The menu features oysters, ceviches, aguachiles, seafood platters, fried fish tacos made with pressed-to-order tortillas, charcoal-grilled shrimp and whole fish. Este was awarded Best New Restaurant 2023 by Bon Appétit, America’s Best Restaurants of 2023 by The New York Times, and was also added to the Michelin Guide Recommended Restaurants List in 2024 and 2025.
October 18, 2026Detroit, MI
Cuisine: Italy
SheWolf’s primary focus is contemporary Italian cuisine that is inspired by old Rome.
September 15, 2026
6:30pmChama Mama, NYC
Cuisine: Georgia
Chama Mama is an acclaimed Georgian restaurant group with thriving outposts throughout NYC. The culinary program is led by Executive Chef Nino Chiokadze and features an array of region-inspired khachapuri, Georgian soup dumplings (khinkali), skewers, flavorful meats, kebabs, seasonal vegetables and salads, and rotating side dishes. The restaurant is celebrated for its truly unique selection of Georgian wines, as well as creative cocktails. Chama Mama serves authentic Georgian cuisine with a modern and sophisticated approach, celebrating 8,000 years of rich culinary and winemaking history.
November 1, 2026Houston, TX
Cuisine: Nigeria
ChòpnBlọk is a restaurant and cultural movement reimagining how the world experiences West Africa. Founded by James Beard Foundation Finalist Ope Amosu, the concept began as a grassroots pop-up and has since evolved into a celebrated dining destination with two Houston locations.
On a mission to make its culture more accessible and build community along the way, each dish blends heritage and innovation, bringing together fresh proteins, vibrant vegetables, soulful grains, and bold beverages that make West African foodways part of everyday life.