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
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.
"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 cuisinecapitalizing on the complex flavors of the
tradition, without the animal products.