This is a past event.

The Origin of Southern Food 

When: Sat., March 14, 2-3:30 p.m. 2015
Price: Free
mysapl.org
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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