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Bryant Terry's Vegan Soul Kitchen Book Launch on March 3 at MoAD

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  • carmen_cebs
    March 3, 2009 Chefs of the Diaspora Series - Chef Bryant Terry 6:30 pm – 9:30 pm MoAD Salon National launch of Vegan Soul Kitchen: Fresh, Healthy, and
    Message 1 of 1 , Feb 4, 2009
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      March 3, 2009 Chefs of the Diaspora Series - Chef Bryant Terry
      6:30 pm – 9:30 pm MoAD Salon
      National launch of Vegan Soul Kitchen: Fresh, Healthy, and Creative
      African-American Cuisine by Bryant Terry.
      Following a wine and hors d'oeuvres reception, Chef Terry lead a
      conversation about food politics then sign copies of the book.
      The reception will feature:
      *Live music by Renee Wilson (vocals) and Kev Choice (keys)
      *Wine provided by Mouton Noir Wines
      *Water provided by Metromint
      *Dishes from Vegan Soul Kitchen catered by Back to Earth Organic
      Catering
      Menu
      Spicey Goobers
      Garlicky Baby Lima Bean Spread with Winter Crudites
      BBQ Tempeh Cubes
      Rosemary Butternut Squash Soup Shooters
      Citrus Collards with Raisins Bruschetta
      Chef Terry will also be unveiling a set of food justice posters co-
      created by artist Favianna Rodriguez.
      There will be gifts and giveaways. So join us for a night of food,
      music, art, and culture.
      GENERAL ADMISSION $10
      Vegan Soul Kitchen available for purchase.
      http://www.moadsf.org/visit/calendar.html?year=2009&month=03
      "Bryant Terry knows that good food should be an everyday right and
      not a privilege. This book is full of easy, tasty, seasonal recipes
      that also happen to be vegan and affordable!" —Alice Waters
      Vegan Soul Kitchen (VSK): Fresh, Healthy, and Creative African-
      American Cuisine is the forthcoming book by Oakland-based eco chef,
      food justice activist, and author Bryant Terry. In this deeply
      personal and cutting-edge cookbook, Terry revisits his Southern
      roots and offers innovative, animal-free recipes mostly inspired by
      African American and Southern cooking. VSK recipes use fresh,
      whole, best-quality, healthy ingredients and cooking techniques with
      an eye on local, seasonal, sustainably grown food. Reinterpreting
      popular dishes from African and Caribbean countries as well as his
      favorite childhood dishes, Terry reinvents African American and
      Southern cuisine—capitalizing on the complex flavors of the
      tradition, without the animal products.
      http://www.bryant-terry.com
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