'Food for Thought: Chefs Celebrate Brain Awareness Week' is a challenge to local restaurants and speciality stores to create meals with brain-healthy ingredients.
Chef Dustin Gray carefully crafts a meal with brain-healthy ingredients.
He's taking on the 'Food for Thought' Challenge along with other local restaurants for 'Brain Awareness Week.'
"It's really exciting to have free rein and come up with new menu ideas and things like that, it's really fun," Fork in the Mark Chef, Dustin Gray says.
Grey uses gluten-free flatbread, spinach, tomato, avocado, and garlic oil to create, 'Spa-for-your-Brain-Pizza.'
"For Brain Awareness Week, we've been trying to engage the community at all levels and what could be a level that reaches more people that eating," Michael Friedlander, VTCRI Executive Director says.
Over in the Gradin Village area at 'Local Roots,' Chef Nathaniel Sloan is all about perfection when it comes to his brain-healthy meal the' Ferguson Farm Spinach Salad.'
"We've gone along way from the traditional southern food that's filled with heavy fats and we're learning the importance of a balanced meal," Local Roots Check, Nathaniel Sloan says.
So when it comes to our food, we're not only feeding our stomachs, but our brains.
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