Monthly Archive for February, 2009
*******The book launch is sold out. The capacity is 300, and the museum is adamant that they cannot admit more people. So unless you pre-purchased tickets, you probably won’t get in. Please visit here for my other appearances. Thank you for your support.*******
If you will be in the Bay Area on Tuesday, March 3rd, please join me at the
Museum of the African Diaspora in San Francisco for the ‘Chef’s of the Diaspora’ series and the national launch of my latest book, Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine.
Following a wine and hors d’oeuvres reception hosted by Weyland Southon of Hardknock Radio, I will lead a conversation about food politics then sign copies of the book.
The reception will feature:
Wine provided by Mouton Noir Wines
Water provided by Metromint
Sounds provided by Torrance Rogers
Live music by Renee Wilson (vocals) and Kev Choice (keys)
Dishes from Vegan Soul Kitchen catered by Back to Earth Organic Catering featuring:
Spicey Goobers
Garlicky Baby Lima Bean Spread with Winter Crudites
BBQ Tempeh Cubes
Rosemary Butternut Squash Soup Shooters
Citrus Collards with Raisins Bruschetta
Garlicky Baby Lima Bean Spread with Winter Crudites
BBQ Tempeh Cubes
Rosemary Butternut Squash Soup Shooters
Citrus Collards with Raisins Bruschetta
I will also be unveiling a set of food justice posters co-created with artist Favianna Rodriguez.
And there will be gifts and giveaways. So join us for a night of food, music, art, and culture.
SOLD OUT!
STARTS AT 6:30PM.
**And please join us at PST (at 330 Ritch in SF) for the official after party.**
today publishers weekly posted a review of VSK. here is what they wrote:
* VEGAN SOUL KITCHEN
Bryant Terry. DaCapo Lifelong, $18.95 (256p) ISBN 9780738212289
In this electric, eclectic collection of vegan soul food, West Coast chef Bryant Terry (Grub: Ideas for an Urban Organic Kitchen) manages not only to demystify classic southern cooking, he makes it healthier and more accessible. With a low-key approach, commonly sourced ingredients and recipes worthy of any palette, Terry avoids the didacticism and rigidity of other vegan cookbooks. An impressive amount of information for each recipe, including entertainment recommendations, is also provided. Many dishes will make the list of to-trys: a riff on the traditional Gumbo Z’Herbs that’s traditionally eaten during Lent; a roasted potato salad with a parsley-pine nut pesto; and the ubiquitous chow-chow, a vinegar-laced relish that’s indispensable with greens. Terry’s simplicity is also commendable: a side of wilted swiss chard and spinach with lemon-tahini dressing is a healthier, creamier alternative to Caesar salad, and his Simple Seared Green Beans are a terrific way to enjoy the vegetable at its peak; classic treats like peach cobbler and mint juleps are also included. Though something of a Pyrrhic victory—a terrific and tasty collection of healthy Southern variations unfortunately relegated to the “vegan” ghetto—Terry’s latest will make a happy discovery for cooks of any dietary persuasions. (Feb.)
