Chefs Lunch Another Big Hit for Black History Month

With a unique menu of chef-inspired entrees, sides and desserts, there was no way to come away hungry during Lander University's Celebration of African-American Chefs lunch on Feb. 19.

Part of Lander's Black History Month events, the lunch featured dishes from five noted U.S. chefs from different areas of the country, and highlighted three African-American women who have made their mark in the culinary world.

"This is our fourth year doing the Celebration of African-American Chefs lunch," said Nancy Goplerud, director of Dining Services, "and this year's chefs reflect various regions, social and culinary philosophies."

Menu and Chefs included:

• Govind Armstrong, California - Grilled Cheese with Pulled Short Rib and Pickled Onions.
• Barbara Smith, Pennsylvania - Pumpkin and Pecan Cake with Caramel-Cream Cheese Frosting.
• Samantha Davis, Jamaica - Sweet and Spicy Jamaican Chicken Wings.
• Tunde Wey, Louisiana - Jollof Rice, a popular West African dish with tomatoes, onions, spices and chili peppers.
• Tiffany Derry, Texas - Seafood Gumbo.

Display boards at each food station provided diners with additional information about the chefs' lives and culinary backgrounds.

"Today's menu was developed after researching and reaching out to those making a difference in the hospitality industry," Goplerud said. "And I wanted to share with my team and the students that African-American chefs provide a diverse culinary experience."