Black History Month done right

1 8

Soul Food in the spotlight

Chef Linsey Romain was born and raised in an African-Caribbean-Black neighborhood in Brooklyn, N.Y., where she was surrounded by the comforting melting pot that is Soul Food. Romain created a menu at Stony Brook celebrating the soul-satisfying components of Soul Food.

Greens, elevated

Let’s take a closer look at Romain’s greens: She braises collards with red peppers, slow-cooked garlic and crispy bacon.

Sharing history

As part of winning the recipe contest, Ligonde hosted a teaching kitchen session.

Rising Star guest chef

Mavis-Jay “MJ” Sanders, named a New York Rising Star Chef last year, was part owner of award-winning food truck Pico House in LA before returning to NYC to advocate for food justice.

MJ’s plate

Sanders wowed attendees with chicken thighs in red-eye gravy, collard greens and herb grits. See a video of Sander’s cooking demo.

Family recipe

Stony Brook’s Interim Chief Diversity Officer Dr. Jarvis Watson shared Mamma Sandy’s Southern banana pudding to kick off the recipe contest.

Banana pudding’s sweet simplicity

Watson’s banana pudding illustrates why it’s a Southern sweet staple. See a video of Watson’s cooking demo.

An award-winning approach

At the end of the month, CulinArt Executive Chef James Kellenberger received an award from the university in recognition of his service and dedication toward developing a healthy relationship between the Black History Month committee and the Faculty Student Association.

Next Up

BU dining brings macabre musical Sweeney Todd to life (gulp!)

Start Slideshow ›