Chef Deborah VanTrece Hosts Five-course Meal to Commemorate Release of New Cookbook

To commemorate the release of Chef Deborah VanTrece’s first cookbook, The Twisted Soul Cookbook: Modern Soul Food with Global FlavorsTwisted Soul Cookhouse & Pours is hosting a five-course dinner, complete with expertly crafted cocktails and stories from Chef VanTrece’s extraordinary culinary journey, on Monday, March 22 at 6:00 p.m.

The event theme reflects Chef VanTrece’s decades-long career as a flight attendant, which took her to destinations around the world and helped influence her modern, global approach to soul food.

The menu, curated from the pages of The Twisted Soul Cookbook by Executive Chef Robert Butts, will be complemented by specially-created cocktails from The Drinking Coach, Tiffanie Barriere.

The first course (Check-In) includes Cracklin’ Honey Butter Cornbread and Twisted Soul’s famous Sweet Potato Biscuits.

The second course (Boarding Announcement) is a distinct showcase of Chef VanTrece’s modern global soul food: Braised Adobe Wings with Coconut Gravy, Collard Green Dumplings with Red Wasabi Vinaigrette, and Salmon Croquettes with Spring Pea and Radish Salad.

The third course (Prepare for Takeoff) features Chef VanTrece’s Spicy Pig Ear Salad, a dish that Chef VanTrece discovered while traveling to Mexico City.

The fourth course (In-Flight Dinner Service) includes several of Chef VanTrece’s favorite dishes, including Harissa Lamb Ribs, Pumpkin Seed Crusted Trout, Foie Gras Dirty Rice, Bacon Praline Mac N Cheese, and Kale and Cabbage Slaw.

The fifth and final course (Prepare For Landing) features two decadent desserts: Strawberry Moonshine Pound Cake and Bananas Foster Bread Pudding.

Tickets for restaurant dining are required and can be purchased via Resy. The two options include the five-course dinner and a copy of The Twisted Soul Cookbook ($150) and the five-course dinner-only option ($120). The Resy link also includes information on Twisted Soul’s COVID-19 safety protocol.