Launching in 2021, Heshima is a traveling four-course dinner party and culinary experience brought to life by Micah Labrosse, a born and raised Fort Worthian. Labrosse fell in love with cooking at an early age, influenced by the tastes and smells of his immigrant parents' culture.
"We grew up on a farm with goats and chickens. So, it was common for us to eat fresh produce and farm-raised meat," says Labrosse pragmatically about the east-side family farm from his memories.
The child of a Tanzanian father, a country just South of Kenya, Labrosse's parents introduced him to diverse cuisines from India and France, influenced by Polynesia, but also Tex Mex.
"After I got married, I loved having friends and family come over for dinner," he says. "And one day, someone said I should open a small restaurant, and I looked into it."
From the fated suggestion, Heshima, the Swahili word for community, respect, and honor, was born; a traveling four-course dinner party and culinary experience unlike any other.
The dinner travels to the host, which means Labrosse is cooking anywhere and everywhere, including private parties at the host's home and occasionally for business groups at corporate venues.
"The first thing we do when someone books us is sit them down and discuss the menu," says Labrosse. "When you work with a catering company, they only have limited options to choose from. We go a step above that. We want you to feel a part of the experience when we build the menu."
The menu at a Heshima dinner tells a culinary story from the host's perspective, using their favorite foods or a recent vacation spot to influence the meal.
"If a client tells me they went to Italy last year, I'll build something authentic that they could experience in that region of Italy," he says. "And then I'll try to sneak in some Texas influence."
Labrosse also crafts drink pairings for his meals, choosing wine and cocktails that compliment the flavors on the plate.
"The whole experience is about community," he says. "Giving the table a story and taking them on a journey. I want the host to be able to explain the menu and own the experience."
While the staff serves each course, Labrosse approaches the table, giving the guests information about the meal and stepping in as a master of ceremonies.
"Our job is to help guide the process," he says. "I want the host to be excited about the menu we came up with and ready to get out there. Our goal is to innovate the art of hosting."
Since starting Heshima, Labrosse's favorite part of the job is watching table conversations go from a slow simmer to a roaring boil as people come together in a shared experience.
He recalls a dinner where different couples from the tech industry came to the dinner as strangers but left as best friends.
"They were exchanging numbers outside and making plans for the future," he concludes. "I think people connect to stories, and that's what we do. We try to draw people in with a story."
And as Heshima gains traction in Fort Worth as an exceptional group experience, their story continues.
