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Adrian Chow Chow
This tangy-sweet side dish is part pickled relish, part
condiment. With a little spice and a good crunch, it
Lipscombe pairs well with savory fare.

Chef, Baker, 2 ½ c. green tomatoes
2 ½ c. cabbage
Owner 1 c. yellow onion
2 c. bell pepper, different varieties
1 c. sweet peppers
Uptowne Café & Bakery 1/2 c. parsley
1217 Caledonia St. 1 c. green onions
La Crosse, WI 1 c. banana peppers
608-535-9990 1 tbsp. pickling and canning salt
Uptownecafe.com 1 ¼ c. vinegar
1/2 c. light brown sugar (packed)
1/2 tsp. dry mustard
You’ve lived most of your life in Texas, what 1/4 tsp. dried ginger
surprised you about Wisconsin? It gets colder here 1/4 tsp. ground cloves
than I ever imagined, but the flora in the summer is 1/2 tsp. ground turmeric
amazing! 1/2 tbsp. yellow mustard seeds
1 clove garlic (finely minced)
What keeps your soul warm in the winter? Warm, 1/2 tsp. celery seed
deep Southern dishes that sit in my stomach and stick
to my ribs. Coarsely chop all vegetables and herbs and mix
together. Add salt and let it sit for 5 minutes. Add
What influenced your menu? Dishes that associate sugar, vinegar and spices and then let stand 10 minutes
with childhood memories, reminding me of love, before serving. If storing, place in an airtight container
comfort and home. and refrigerate for up to 5 days. Can also be canned.

What is your most popular menu item?
Sweet potato hash!

Chicken Waffle: how do customers react? They
usually ask how to eat it (answer: with the chicken and
waffle together in each bite).

What’s been your biggest challenge? I am one of
the few black women who own a restaurant, not just
in LaCrosse, but anywhere. It’s difficult to be in that
position, but I just try to be really forward and open
about it.

You’re a very busy person—chef, baker, business
owner, activist, mom of 4. What do you hope your
children are learning from you? I want them to know
they can change the dynamics of understanding, of
equity and inclusion. I want them to understand they
can create their own space in the same way I have.

In addition to her work as a chef, Adrian started a GoFundMe campaign on June 7, 2020 to buy at
least 40 acres. The land will be Black owned and used to preserve and share Black Foodways.
For more, visit www.gofundme.com/f/forty-acres-project
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