The Art of the Plate: CIC Grad Lisa Robinson Energizes a Benefit for Nkosi's Haven, an Orphanage in Johannesburg, South Africa

Monday, November 2, 2009

CIC Grad Lisa Robinson Energizes a Benefit for Nkosi's Haven, an Orphanage in Johannesburg, South Africa

"Keeping Nkosi's Legacy Alive: From Charleston to South Africa," a benefit for Nkosi's Haven, an orphanage in Johannesburg, South Africa, will be held at 4 p.m. Nov. 22 in the Felix C. Davis Community Center at Park Circle.
The event will consist of various gospel choirs, singers, jazz musicians, poetry, spoken word, and African dancing and drumming. Admission will be free, but donations for Nkosi's Haven will be solicited. Also, vendors will be on hand to sell food and other items.
For information about how to "adopt" one of the children or mothers at Nkosi's Haven this Christmas holiday or to be a vendor or participant, call 801-2211.

Executive Director of the Royal Foundation and professor of business at Webster University, Lisa was featured in the Post & Courier's MOXIE section on Friday, October 30th. To read the exciting story of Lisa's life and her involvement with Nkosi's Haven, see:
http://www.postandcourier.com/news/2009/oct/30/lisa-robinsonabout-her-upcoming-trip-to-south/

No comments:

Post a Comment

What We're Reading

“Eating from the Ground Up”

Out just in time for the vegetables appearing at our farmers markets, Alana Chernila’s cookbook focuses on creatively using every root and leaf. While some of the recipes may be familiar concepts – think stuffed tomatoes – hers are packed with millet, basil, and parsley. Fried rice stars salmon, fennel, and Swiss chard stems. Roasted asparagus are sauced with a combo of butter, garlic, nutritional yeast, and tamari. Stone fruit, raw corn kernels, scallions, basil, and jalapeño make a cool salad for hot weather. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

"Soul: A Chef's Culinary Evolution in 150 Recipes"

“This book is my homage to the cuisine of my family,” Chef Todd Richards writes in his autobiographical collection of essays and recipes. “These are the ingredients of my people. This is my sermon about my Soul food.”

Bringing accolades for his stints at Atlanta’s Ritz Carlton and Four Seasons, James Beard nominations, and, of course, his prowess at Southern cooking, Richards seasons the pot with a powerful bouquet of flavors as he pays his heritage forward. Collards cooked with ham hocks are accented with piquant pickled collard stems. Blueberries are found in fried pies; strawberries are plated with champagne aspic, whipped cream, and honey. Grilled peaches pair with radishes on toast spread with pimiento cheese. Sweet potatoes are layered with cauliflower and crab in a lush gratin.

"Soul food," Richards tells us, "is the original cuisine of the South, born from an involuntary collision of cultures."
Published by Southern Living. $35.