Award-Winning Chef, Author, Educator Bryant Terry to Speak at Holmes Center Wednesday

Published Wednesday, October 19, 2016 at 11:21 am

By Emily Willis

Join the Beaver College of Health Sciences at the Holmes Convocation Center to hear Bryant Terry, a national leader in the movement to promote healthy eating, speak on Wednesday, Oct. 19 at 11 a.m.bryant_terry_jan_2014_1

Terry is the 2015 James Beard Foundation Leadership Award-winning chef, educator and author. He is the author of Vegan Grub: Ideas for an Urban Organic Kitchen, Soul Kitchen: Fresh, Healthy,  and Creative African-American Cuisine, The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus, and Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed. 

His recipes have been featured in Gourmet Foods and Wine, The New York Times Magazine, the San Francisco Chronicle, Vibe, Domino, and Mothering.

“Terry’s main focus is on food justice and sustainable food  systems,” says Kelli Wilson, the director of development of the Beaver College of Health Sciences. “The event is open to the public in hopes that Terry’s knowledge of healthy eating will draw the attention of the community and region.”

To find out more about Bryant Terry, visit his website www.bryant-terry.com.

Also, join Appalachian Food Services on Oct. 18 at 11 a.m. to 10:30 p.m. to sample recipes from Terry’s books, Afro-Vegan and Vegan Soul Kitchen! There will be opportunities for lunch and dinner.

Locations and Hours:

  • Healthy Select in Rivers Street Cafe / 11 a.m. – 2 p.m.
  • Park Place in Trivette Hall / 11 a.m. – 4 p.m.
  • Traditions in Sanford Commons / 4:30 p.m. – 10:30 p.m.
  • Treat Yosef (all venues) / All day while supplies last

Featured Recipes:

  • At Healthy Select
    • Cous Cous with Butternut Squash, Pecans and Currents: This tasty, sweet-leaning dish combines the seasonal flavors of butternut squash, pecans and currents with saffron, dates and cinnamon. From Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed 
    • Savory Grits with Slow-Cooked Collard Greens:  This twist on “grits and greens” features Ethiopian flavors – ginger, jalapeno and red bell pepper. Contains tree nuts. From Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed
  • At Park Place
    • Tempeh-Stuffed Bell Peppers: Inspired by his mother’s stuffed bell peppers recipe, substituting crumbled tempeh for ground beef. From Vegan Soul Kitchen
  • At Traditions
    • Chermoula Tempeh Bites: Chermoula, an herb-filled sauce used in North African cooking, makes a delicious marinade for tempeh.   From Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed 
    • Lil’ Tofu Po’Boys with Creamy Red Bell Pepper Sauce:  A 3″ version of the New Orleans classic sandwich featuring Creole-spiced tofu dressed with lettuce and tomatoes on a French roll. From Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed
    • Savory Grits with Slow-Cooked Collard Greens: This twist on “grits and greens” features Ethiopian flavors – ginger, jalapeno and red bell pepper. Contains tree nuts. From Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed
  • At Treat Yosef
    • Cocoa-Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache: Decadent and moist (from avocado) with flavors of nutmeg, cayenne, coconut and ginger. From Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed 

There will be gluten free, vegetarian, vegan and local food options while supplies last.

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