Local cooking show duo visits Goodfellow Commissary

Chef Henry Weins, of the local TV cooking show “Let’s Eat,” adorns a plate of salmon salad while participating in this year’s base observance and celebration of National Nutrition Month (March) by providing a cooking demonstration Tuesday at the Goodfellow Commissary (U.S. Air Force photo by Staff Sgt. John Barton)

Chef Henry Weins, of the local TV cooking show “Let’s Eat,” adorns a plate of salmon salad while participating in this year’s base observance and celebration of National Nutrition Month (March) by providing a cooking demonstration Tuesday at the Goodfellow Commissary (U.S. Air Force photo by Staff Sgt. John Barton)

GOODFELLOW AIR FORCE BASE, Texas -- Chef Henry Weins and Randy Coleman, of the local TV cooking show "Let's Eat," participated in this year's base observance and celebration of National Nutrition Month (March) by providing a cooking demonstration Tuesday at the Goodfellow Commissary produce department.

Dozens of unsuspecting patrons were captivated by the fragrant aroma of spices, sautéed vegetables and lean cuts of meat, which flowed from delicious entrees prepared during a food demonstration. The food demonstration was coordinated by both the Commissary and Goodfellow's Health And Wellness Center.

During the cooking demonstration, Chef Henry provided military and civilian guests with recipes on how to make two of his delicious salads: Chef Henry's salmon salad and his Indonesian peanut salad.

While Chef Henry worked his magic with the spatula and pan, Community Health Club of San Angelo co-director Randy Coleman delighted the seated audience and the occasional strolling grocery shopper with some light humor with a focus on healthy eating and a healthy lifestyle.

He even shared part of his personal story about how he overcame his problem with obesity in his 20s. Mr. Coleman said he used to weigh almost 300 pounds in 1982. He used his story as a way to further emphasize to guests the benefits of eating in ways that are nutritious, delicious and satisfying enough for one's appetite.

He and Chef Henry were not alone when it came to preaching the message of healthier eating as Debbie Manning, a dietician, and other HAWC personnel were on hand to answer health and nutrition-related questions and provide copies of the recipes prepared by Chef Henry.