Uploaded April 2025 | Updated September 2026, 1 week ago
Last month was a busy yet insightful time for Dillard University's Ray Charles Program! The Ray Charles Program hosted multiple events, all of which featured special guests and highlighted various cuisines.
The final special guest in March was Chef Tanya Holland, founder of Brown Sugar Kitchen. As a Mellon Fellow for Spring 2024-2025, Chef Holland shared her culinary expertise with some of her signature dishes, which included rice-flour fried chicken paillards and black-eyed pea salad.
Thank you to Chef Tanya Holland for gracing our campus and sharing your time and talent. We look forward to more events hosted by the Ray Charles Program!
Last month was a busy yet insightful time for Dillard University's Ray Charles Program! The Ray Charles Program hosted multiple events, all of which featured special guests and highlighted various cuisines.
The final special guest in March was Chef Tanya Holland, founder of Brown Sugar Kitchen. As a Mellon Fellow for Spring 2024-2025, Chef Holland shared her culinary expertise with some of her signature dishes, which included rice-flour fried chicken paillards and black-eyed pea salad.
Thank you to Chef Tanya Holland for gracing our campus and sharing your time and talent. We look forward to more events hosted by the Ray Charles Program!
