Chef Trammell Antrinette recently sat down with host Trae Holiday on The Day With Trae to discuss her newest endeavor, Quarters "In Da Cut,” an exclusive, reservation-only fine dining experience designed to foster deep human connection through the universal languages of food, music, and raw conversation.

A Legacy Born in the Kitchen

Chef Trammell's journey as a curator of taste began long before she put on a professional apron, tracing back to childhood memories in the Midwest alongside her maternal grandmother.

"I remember one Christmas she brought me real pots and pans and she sat me next to her and said, 'Do what I do.' And that's how I learned," Chef Trammell said fondly.

Her family roots run deep into Mississippi's rich southern traditions before migrating to Milwaukee, Wisconsin. Holidays were spent hopping between the homes of aunts and her grandmother, each renowned for their own specific desserts.

After spending years working in law enforcement, Chef Trammell chose to pivot back to what made her feel most vibrant. "Cooking was something that really just resonated with me. It made me happy and it makes me feel alive," she said.

The Birth of Quarters “In Da Cut"

Having previously operated a traditional restaurant footprint, Chef Trammell wanted to transition into an atmosphere that felt decidedly more personal. Quarters “In Da Cut” brings exclusive groups of only eight guests directly into her own home for a five-to-seven-course meal.

The title pays homage to both her former establishment (The Quarters) and the Ebonics term "in the cut," referencing hidden, unassuming spots where the absolute best-tasting food is uncovered. Additional inspiration stemmed from her time spent traveling to the French Quarters in Louisiana during her college years.

Host Trae Holiday, who recently experienced the fine-dining event firsthand, described it as a masterful orchestration reminiscent of Europe's slow-food movement.

"As soon as I walked in, it was like, this is going to be a different type of experience," Holiday said, praising the exquisite courses and meticulously paired playlists.

Food as a Catalyst for Vulnerability

What separates Quarters “In Da Cut” from standard private dining is its intentional coupling of gastronomy with guided emotional dialogue. Chef Trammell crafts thematic concepts that thread seamlessly through each dish. For instance, a recent month featured the theme "No More Blues," which utilized a distinctive blueberry profile integrated into a Wagyu steak entrée.

The chef uses culinary preparation techniques as metaphors to guide the table's conversations. "With a properly prepared steak, you have to let it rest. And so the conversation that I correlated with that was... how do we let it rest in relationships?” she said.

This unique structure cultivates an immense level of safety and intimacy, often moving guests to tears as they share personal stories. Chef Trammell shared a poignant moment from a recent weekend, noting it was the very first time a man sat at the table.

"It was amazing to see just how much he opened up," she recounted. "Sometimes that's hard for men to do, especially our Black men, to open up and say what they feel. And so it really moved me in a way that was like, 'this is what I'm supposed to be doing'."

Vetted and Invited

Because the event takes place within the chef's private residence, accessing a seat at the table requires more than just an online payment. Chef Trammell strictly vets all potential patrons through a detailed application process on her official website quartersindacut.com.

For Seattle residents lucky enough to secure an invitation, Quarters “In Da Cut” delivers a reprieve from a hurried world. Learn more at quartersindacut.com

Catch The Day With Trae Mondays, Wednesdays, and Fridays at 11 a.m. on all Converge streaming platforms.

Slowing Down and Savouring the Soul: Inside Chef Trammell Antrinette's Cultivated Culinary Haven

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