- This event has passed.
Food Is a Weapon: Ghetto Gastro with Gregory Gourdet
General Admission Pass required for entry
Join Jon Gray, Pierre Serrao, and Lester Walker of Bronx-based culinary collective Ghetto Gastro, and authors of the new book Ghetto Gastro Presents Black Power Kitchen, for a conversation with acclaimed Portland-based chef Gregory Gourdet.
Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.
“Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.”
—Eater
Portland Book Festival General Admission Passes are required for all events. Passes are $15 in advance and $25 day of Festival. Youth 17 & under, or with a valid high school ID get in FREE. All full-priced General Admission Passes include a $5 book fair voucher and entry into Portland Art Museum.
About Ghetto Gastro Presents Black Power Kitchen
Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general—disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They’ve partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World’s 50 Best.
Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavor, and umami. They are born of the authors’ cultural heritage and travels—from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.
