Students were invited to attend the event, and listened to brief introductions from NC State Dining chefs, Director of Nutrition & Nutritional Wellness Lisa Eberhart RD and representatives from University Recreation.
The NC State Dining chefs Jonathan Graves (pictured) and Gary Tessinari demonstrated the preparation of a variety of flavor-packed dishes such as collard greens, blackened fish, fried catfish, candied yams and blended mushroom burgers.
Students were invited to take part in prep work and received a hands-on experience.
Among the recipes demonstrated at the event was one for blended mushroom burgers and meatballs.
Following the brief demo riddled with jokes and attention-grabbing tricks, students each received a place of the soul food to try.
Three of the menu items students got to try were fried catfish, collard greens made with cubes of smoked turkey and blackened fish.
On their way out, students were provided with recipe handouts of the dishes demonstrated, Mason jars full of chopped yams, small bags of barbecue dry rub and small containers of candied yam glaze.
