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DTSTART;TZID=America/New_York:20241016T160000
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DTSTAMP:20260410T194222
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UID:13702-1729094400-1729101600@greensborobound.com
SUMMARY:An Afternoon with Anne Byrn
DESCRIPTION:Please join us as we welcome New York Times-bestselling author Anne Byrn\, just as her latest book\, Baking in the American South\, hits shelves. \n“My new cookbook is a love letter to Southern baking\, a legacy built by grandmothers\, modern chefs\, and Black women and men who pioneered these flavors\,” Byrn points out. “It’s more than recipes — it’s stories\, traditions and the taste of home baked with love. Get ready to savor the South through the baking that made it famous.” \nThink Thomasville Cheese Biscuits\, Church Ladies’ Cinnamon Coffee Cake\, Martha Nesbit’s Blueberry Muffins\, Demopolis Turtleback Cookies and much\, much more! \nByrn will speak in Well-Spring’s Virginia Somerville Sutton Theatre from 4-5 p.m.\, followed by a simple reception featuring treats from Byrn’s new book\, prepared by Well-Spring’s renowned culinary team. Admission is free and open the public – we hope to see you! \nWe want to thank Scuppernong Books and Well-Spring for their support of this event. \nNOTE: Garden & Gun magazine has just highlighted Byrn’s new book in its spread featuring “the year’s standout offerings” in cookbooks. CLICK HERE to read. \n\n[captainform id=”1167661″]
URL:https://greensborobound.com/event/an-afternoon-with-anne-byrn/
LOCATION:Well-Spring Retirement Community – Virginia Somerville Sutton Theatre\, 4100 Well Spring Drive\, Greensboro\, NC\, 27410
CATEGORIES:Adult,All Ages,Cookbooks
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DTSTART;TZID=America/New_York:20220522T143000
DTEND;TZID=America/New_York:20220522T153000
DTSTAMP:20260410T194222
CREATED:20220325T195251Z
LAST-MODIFIED:20220522T025323Z
UID:8427-1653229800-1653233400@greensborobound.com
SUMMARY:Eating & Drinking Together: How Food Shapes Culture
DESCRIPTION:Advanced registration for this event is closed. However\, you may "walk-up" and register onsite.  \n\n\n	 \n	\n		\n	\n\n	\n\n		\n		\n			\n															\n		\n\n	\n\n\n	\n\n	\n\n		\n		\n			\n															\n		\n\n	\n\n\n	\n\n	\n\n		\n		\n			\n															\n		\n\n	\n\n\n	\n\n	\n\n		\n		\n			\n															\n		\n\n	\n\n\n	\n\n	\n\n		\n		\n			\n															\n		\n\n	\n\n		\n	\n\n	\n	\n	\n\n	\n\n\n*All events are FREE\, but we do ask that you please register so that we can monitor attendance and venue capacity.* \nJULIA SKINNER and MARCIE COHEN FERRIS are both food historians and they bring deep understanding of the role of food and drink in our past and in our present. Each author examines how culinary excellence\, entrepreneurship\, and the struggle for racial justice converge in shaping food equity. Hosted by TAL BELVINS \nDR. JULIA SKINNER  is passionate about what we eat and the stories behind it. She uses her broad-ranging background\, from libraries to kitchens to visual art and even city bus driving to help us understand our food. She is the author of Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities. She also owns Root\, Atlanta’s fermentation and food history company offering classes\, consulting\, and other services worldwide. Julia’s writing has appeared in a number of national and regional outlets\, as well as in scholarly journals\, and she writes and illustrates a weekly newsletter on food issues. Julia is an avid fermenter\, regularly brewing and pickling whatever she can get her hands on\, as well as working with wild plants in her garden. You can follow her work at @rootkitchens or @bookishjulia. \nMARCIE COHEN FERRIS\, author of The Edible South: The Power of Food and the Making of an American Region and Matzoh Ball Gumbo: Culinary Tales of the Jewish South\, is professor emerita of American studies at the University of North Carolina at Chapel Hill. \nTAL BLEVINS is the owner of MACHETE\, a James Beard-nominated restaurant in Greensboro\, NC.
URL:https://greensborobound.com/event/eating-and-drinking-together/
LOCATION:Stephen D. Hyers Theater\, Greensboro Cultural Center\, 200 N Davie Street\, GREENSBORO\, NC\, 27401\, United States
CATEGORIES:Cookbooks,LGBTQIA,Non-Fiction
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DTSTART;TZID=America/New_York:20210514T180000
DTEND;TZID=America/New_York:20210514T190000
DTSTAMP:20260410T194222
CREATED:20210331T194925Z
LAST-MODIFIED:20210401T192949Z
UID:5577-1621015200-1621018800@greensborobound.com
SUMMARY:Chefs Ricky Moore & Whitney Otawka
DESCRIPTION:We’ll talk the craft of food with award winning chef and author WHITNEY OTAWKA as she shares her journey from the Mojave Desert in California to Cumberland Island\, Georgia with stops along the way in Michelin starred kitchens and a season of Top Chef\, and RICKY MOORE\, who after a stint in the military attended the Culinary Institute of America\, also worked in Michelin starred restaurants around the world\, and competed in Iron Chef before deciding to return home to North Carolina to open his own seafood joint. Host DABNEY SANDERS chats with our chefs about seafood\, a sense of place\, family\, and of course you won’t want to miss the discussion of Ben’s biscuits and the almighty pork chop. [rsvp required; see below] \nPurchase books from our official bookseller\, Scuppernong Books\, by clicking book image above. \nWHITNEY OTAWKA is a chef\, writer\, and author of The Saltwater Table: Recipes from the Coastal South. With more than 125 recipes\, The Saltwater Table is a reflection of the cuisine Whitney has explored through her travels along the Coastal South and time as Executive Chef at Greyfield Inn on Cumberland Island. The cookbook reflects a modern perspective on southern flavors with a strong emphasis on vegetables and fresh ingredients. Her recipes have been published in The New York Times\, The Wall Street Journal\, Garden & Gun\, and Culture. She is currently overseeing the restaurant development of the soon to be open Thompson Hotel in Savannah (Summer 2021).\nChef Website \nRICKY MOORE is a self-professed evangelist of North Carolina seafood and owner of the popular Saltbox Seafood Joint restaurants in Durham\, North Carolina.  Taking inspiration from the famous wet markets in Singapore\, Moore focuses purely on the food inspired by his native Carolina coast\, and its traditional roadside fish shacks and camps. In 2007\, during his tenure as Executive Chef at Agraia in Washington DC (now known as Founding Farmers)\, Moore’s reputation earned him a spot competing against Chef Michael Symon on “Iron Chef America.” Today Moore continues to fulfill his lifelong dream as an entrepreneur\, professional\, and preserver of North Carolina fisherman and foodways.  Moore was born and raised in the North Carolina coastal town of New Bern\, where catching and eating fresh fish and shellfish is a way of life. He draws inspiration from his Eastern North Carolina culinary background\, as well as from culinary experiences across the globe.\nChef Website \nDABNEY SANDERS is the Project Manager for the Downtown Greenway – a collaborative project of Action Greensboro and the City of Greensboro and Board Chair of the Greensboro Literary Organization\, producer of the Greensboro Bound Literary Festival.  Dabney grew up in Rhode Island\, but has lived in North Carolina for more than 30 years and was named the 2019 Jim Roach Downtown Person of the Year by Downtown Greensboro. Dabney has a passion for food\, is a self-taught cook\, and has cooked professionally in the past\, but now enjoys entertaining for friends\, family\, and to support community organizations. She lives in Fisher Park with her husband\, Walker\, two dogs Hudson and Scout\, and 4 chickens Emma\, Adelaide\, Phoebe\, and Violet.
URL:https://greensborobound.com/event/moore-otawka/
LOCATION:VIRTUAL
CATEGORIES:Adult,Cookbooks,Non-Fiction
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