PULLMAN, Wash. — Legendary TV chef-entertainer Graham Kerr, and his author-producer wife, Treena, will be special guests at Mom’s Weekend events, April 16-17, at Washington State University. The Kerrs will extend their stay on the Palouse to the following week and address WSU classes, hospital and health care audiences and churches on a variety of topics.
Kerr is known to millions for his “Galloping Gourmet” series aired in the United States from 1969-71 and several syndicated shows that are running currently on TV. His life goal is “to help convert habits that harm into resources that heal” and he concentrates on serving people who want to make healthy, creative lifestyle changes. Treena Kerr is co-creator of his shows and has written a best-selling book of poetry.
Their first WSU presentation will be at 3:30 p.m. Friday, April 16, entitled, “A Synergy of Science and the Senses: A Funny Thing Happened to Me Between the Kitchen and the Studio” in the Smith Center for Undergraduate Education building, Room 203. Kerr traces his 56-year journey through fine cuisine, television media, and “reasonable moderate consumption.” Preceding the speech, at 2:30 in the Smith CUE atrium, the Kerrs will sign copies of their books. The public is welcome.
At 5 p.m. Saturday, April 17, the Kerrs will be special guests at a “Celebrating WSU Moms” dinner in the first-floor atrium of Todd Hall. He will present a dinner topic entitled, “Indivity: Our Very Personal Journey to Wellness.” Students from the School of Hospitality Business Management will prepare and serve the gourmet three-course meal.
The menu includes appetizers of crab cakes with curried lentils, chilled asparagus tips, mixed greens with passion fruit vinaigrette and curry-honey oil. The entrÃ©e will be grilled halibut with beet-potato puree served with steamed baby bok choy topped with apricot cilantro sauce and mango chutney. The dessert will be summer berry pudding and a mÃ©lange of fresh berries with vanilla yogurt cheese and mint oil. Freshly baked Italian bread with olives and rosemary will accompany the supper.
Reservations for the meal can be made until noon that day by phoning 509/335-3287, registering online at www.cbe.wsu.edu/~dine, or by sending an email to firstname.lastname@example.org . The cost per person is $50 and includes the Kerr’s “The Gathering Place Cookbook.” (The charge without the book is $30.) WSU Moms, their guests, and the public are all invited to the dinner.
The Kerrs will also greet guests at book signings at 2 p.m. both Saturday and Monday, April 19, at the Student Book Corporation (The Bookie) on campus.
“Graham and Treena Kerr are remarkable entrepreneurs who are devoted to wellness and it is a pleasure to welcome them to WSU for Mom’s Weekend activities,” says chef Gene Fritz, culinary educator in the WSU College of Business and Economics’ hospitality school. Co-sponsoring the visit to WSU with the school is the Dept. of Food Science and Human Nutrition.
Kerr has been a television star since 1959 and has aired more than 1,700 programs from 10 different shows in the U.S., New Zealand, Australia, Japan, other parts of Asia, Africa, and throughout Europe including the United Kingdom. Many of his programs appear today on PBS, allfood.com, the Food Channel, and other locations worldwide through syndication. He recently served as editor-at-large for “Cooking Light” magazine.
His wife since 1955, Treena, has been the co-creator and producer of Graham’s programs. She is the VP of The Kerr Corp. and is writing her second book of poetry. More information on the Kerrs is available on their Web site at www.grahamkerr.com.
The Kerrs will spend the week of April 19 on the Palouse. Pullman Memorial Hospital, Whitman Hospital and Medical Center, Gritman Medical Center, and St. Joseph Regional Medical Center will host Kerr’s presentation of “Between a Rock and a Hard Place: Living Creatively with Diabetes and Heart Disease” at 6:30 p.m. Monday, April 19, at Living Faith Fellowship, 1035 S. Grand Ave., Pullman. That church is also hosting the Kerrs for presentations. Contact any of those organizations for more information.
For WSU events with the Kerrs contact chef Fritz at 509/335-2433, and by email to email@example.com.