This is a past event.

The Origin of Southern Food 

When: Sat., March 14, 2-3:30 p.m. 2015
Price: Free
Chef Gregory Williams, culinary educator at the Art Institute of San Antonio, will discuss how economics, exploration, and the slave trade changed the course of American cuisine from French-based into a truly American fare. He will also share information about how many of our favorite foods can trace their roots to these historical events. Chef Williams is a Certified Executive Chef by the American Culinary Federation.



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