Chef Spotlight: 13 Questions with Bryant Terry

Originally posted on The Spokesman-Review

Bryant Terry, author of “Afro Vegan” and the chef-in-residence at the Museum of the African Diaspora in San Francisco, will give a free talk Tuesday as part of this year’s Get Lit Festival.

This marks his first visit to Spokane, where he’ll be talking about his life as an eco-chef, vegan and food activist.  His talk is sponsored by the Hagan Center for the Humanities at Spokane Community College in partnership with Get Lit.

Here, we get to know the 44-year-old James Beard Leadership Award-winning chef a bit better.

Any places in particular you are hoping to eat while you are here? I have heard good things about Mizuna.

What’s your favorite dish to cook at home? Tortilla soup. My daughters love it.

What are your go-to ingredients? Depends on the season. Right now it is asparagus.

What’s a dish you’ve never made but would like to, and why? Fufu, which is dough made from boiled and ground plantain or cassava, used as a staple food in parts of western and central Africa.

What dish or ingredient best represents you? Collard greens, for sure.

What’s your favorite food pairing? Beans and cornbread.

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