The challenge for the Bowling Green State University Libraries and its Advocates Board: to find a speaker
who appeals to students and the community.
Oh, and he or she has to be an ordinary person with an extraordinary story.
For last year’s inaugural event, the speaker for the “Ordinary People, Extraordinary Stories” dinner
event was Elizabeth Smart. At age 14, she was abducted from her Utah home and held captive for months.
Now she is a motivational speaker and runs a foundation.
Following that bill is Chef Jeff Henderson. The extraordinary part of his story is that he is the host of
“Flip My Food” on WTOL-TV daily at 10:30 a.m. and is the author of several best-selling cookbooks that
are combined with a success message.
The ordinary part isn’t so ordinary. Henderson was caught running a $35,000-a-week drug operation and
sentenced to 10 years in prison when he was 24 years old.
“While he was there he discovered a passion for cooking and ending up turning his life around there,”
said Sara Bushong, dean of University Libraries.
He worked his way through the kitchens in some of Los Angeles’ best restaurants, became the first African
American Chef de Cuisine in Las Vegas at Caesars Palace and then executive chef at Café Bellagio.
Henderson is also the author of the New York Times best-seller, “Cooked: From the Streets to the Stove,
From Cocaine to Foie Gras.”
“What we wanted to do was create a speaking event that the regional community might be interested in
hearing. An ordinary person with an extraordinary story,” Bushong said.
“We thought his story was really motivational and would be an inspiration with the community.”
Some of Henderson’s creations will be served Oct. 28. On the menu: field greens and apple salad with a
creamy balsamic dressing and candied walnuts (shared on this page), a garlic herb marinade over chicken,
buttermilk mashed potatoes, sautéed string beans and a chocolate s’more bread pudding.
Before the dinner on Oct. 28, Henderson will speak to students, who will have a chance to ask him
questions. Bushong said over 400 students from the culinary, journalism and criminal justice areas have
committed to coming, and the event is open to all students.
“I think it’s great to offer a speaker with a meaningful message that will involve students on our campus
as well as local and regional members,” Bushong said.
One of Henderson’s notable projects was “The Chef Jeff Project” on Food Network. The show documented his
work in the kitchen with six at-risk young adults helping them to turn their lives around by putting
them to work for his catering company.
“From what we understand he’s just a down-to-earth fellow,” Bushong said.
The dinner event raises funds to digitize items that are not funded through the university library’s
regular operating money, she said. Last year, Smart’s fundraiser paid to digitize copies of the BG News
and Key yearbook.
Proceeds from Henderson’s dinner will pay to digitize local cookbooks. They could be from church and
women’s groups around the county, Bushong said.
Field Greens and Apple Salad
20 ounces mixed field greens
1⁄2 red onion, thinly sliced
2 Granny Smith apples, cut into wedges (skin on)
3⁄4 cup dried cranberries
1⁄2 cup candied walnuts
Creamy Balsamic Vinaigrette
Kosher salt and freshly ground white pepper
Prepare the balsamic vinaigrette.
Place the mixed greens, red onions, apples, cranberries and walnuts into a medium to large bowl. Toss
gently and season with the salt and pepper to taste.
Serve immediately, or wait to add the apples so they don’t brown.
Add up to 1⁄4 to 1⁄2 cup of the creamy balsamic vinaigrette dressing. Toss to coat.
(From “Chef Jeff Cooks”)
Creamy Balsamic Vinaigrette
6 tablespoons balsamic vinegar
11⁄2 cups extra-virgin olive oil
2 teaspoons Dijon mustard
2 garlic cloves, peeled and finely minced
2 tablespoons minced red onion
1 teaspoon finely minced fresh thyme leaves
Pinch of light brown sugar
Kosher salt and pepper to taste
Place all the ingredients except the sugar, salt and pepper in a blender and process on medium speed
until fully blended, 8 to 10 seconds. Season with sugar, salt and pepper. Cover and refrigerate until
ready to serve.
(From “Chef Jeff Cooks”)
Candied Walnuts
Henderson’s note: These walnuts are like candy. Besides the salad, they can be served with ice cream and
other desserts. At Café Bellagio I had to hide the candied walnuts from the staff or they’d disappear.
After you make these a few times, try making candied pecans.
2 large egg whites
2 tablespoons water
3⁄4 cup walnut halves
1 cup superfine sugar
2 teaspoons salt
1 teaspoon cayenne pepper
Preheat the oven to 250 degrees. Beat the egg whites and water together in a mixing bowl. Add the nuts
and stir until completely coated. Drain well in a strainer or colander.
Combine the sugar, salt and cayenne and toss the nuts in this mixture until evenly coated. Turn onto a
baking sheet lined with wax paper and spread in a single layer.
Bake for 10 minutes, then reduce the oven temperature to 225 degrees. Bake, stirring occasionally, until
the nuts are dark brown, about 10 minutes more. Let cool completely before serving.
Store in an airtight container for up to two weeks.
(From “Chef Jeff Cooks”)