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Culinary Medicine: Food for the Brain

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Culinary Medicine: Food for the Brain

March 25, 2021 @ 6:30 pm 7:30 pm

In honor of Brain Injury Awareness Month and National Nutrition Month, we are proud to present the “Food for the Brain” program.

Culinary medicine; the combination of the art of cooking and eating with science, nutrition, and medicine is growing increasingly popular in the United States. Chef Amy Riolo has lectured and written on the topic at the Library of Congress and in her many cookbooks. Dr. Sam Pappas also incorporates culinary medicine into his practice and promotes the Mediterranean lifestyle to his patients.

In this fun and informative virtual presentation, Chef Amy and Dr. Pappas discuss the many foods that are known for increasing brain power, boosting memory, enhancing alertness and energy. Chef Amy discusses brain-health promoting ingredients and how to use them while Dr. Pappas shares the latest medical research and discusses nutriceuticals that can reverse injury to the brain.


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About the Presenters:

Chef Amy Riolo and Dr. Sam Pappas have teamed up to offer the latest culinary and medical inspirations to live and eat with pleasure and health. Through public forums, panel discussions, webinars, a Facebook Live series, cooking classes, and workshops, they teach the tenants of the Mediterranean Diet along with the tips and techniques needed to fit them into a busy lifestyle. Follow them on social media @culinarymedlife.

Dr. Sam Pappas is a board-certified physician in Internal Medicine. He completed medical school at Pennsylvania State College of Medicine and training (including a year as Chief Resident) at Case Western Reserve University/University Hospital in Cleveland, Ohio. He has been selected as a Top Doctor in the Washingtonian Magazine, Northern Virginia Magazine, and Washington Consumers Checkbook.

As an award – winning, best-selling, author, chef, television personality, cuisine and culture expert, and educator, Amy Riolo is known for sharing history, culture, and nutrition through global cuisine. A graduate of Cornell University, Amy is one of the world’s foremost experts on culinary culture.

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