Virginia Willis Discusses Lighten Up, Y'all

New York Times journalist Kim Severson joins Chef Virginia Willis and photographer Angie Mosier for a discussion of work, reinvention in life, and their collaboration on Willis’ new book LIGHTEN UP, Y'ALL, a collection of classic Southern comfort recipes made lighter, healthier and guilt-free. Major life changes are never easy, because fear and the urgent matters of the day-to-day against you, but when you learn to believe in your future self, you'll be surprised at what you can achieve. Virginia Willis is not only an authority on Southern cooking, a French-trained chef, and a veteran cookbook author, she is also a proud Southerner who adores eating and cooking for family and friends. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the food had to taste delicious. The result is LIGHTEN UP, Y'ALL , a soul-satisfying and deeply personal collection of Virginia’s new favorite recipes. All the classics are covered—from a comforting Southern Style Shepherd’s Pie with Grits to warm, melting Broccoli Mac and Cheese to Old-Fashioned Buttermilk Pie. Each dish is packed with real Southern flavor, but made with healthier, more wholesome ingredients and techniques. Wherever you are on your health and wellness journey, LIGHTEN UP, Y'ALL has the recipes, tools, and inspiration you need to make the nourishing, down-home Southern food you love. Angie Mosier is a writer, photographer, stylist, and cook, endeavoring to merge all of these skills in a meaningful way. By documenting food, and the folks who work to bring good food to the table, she hopes to celebrate it, save it, cook it, serve it and of course, eat it. Angie’s photography has been published in the New York Times, the Houston Chronicle, Edible Communities Magazines, Food & Wine Magazine, Garden and Gun. She has also photographed the books Truck Food Nation by John T. Edge, Avec Eric by Eric Ripert, Fire in My Belly by Kevin Gillespie, Pickles, Pigs and Whiskey by John Currence. Light hors d'oeuvres and drinks will be served. Books will be provided by Charis Books and More/Charis Circle.