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

[Guest guest]

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