People Are Sharing Their "I'll Never Tell" Cooking Secrets And They Are Honestly So Good - BuzzFeed |
- People Are Sharing Their "I'll Never Tell" Cooking Secrets And They Are Honestly So Good - BuzzFeed
- BriarPatch cooking class to feature Mediterranean cuisine - The Union of Grass Valley
- Richmond chef keeps quiet about TV cooking competition for roughly two years - 8News
- Netflix's 'High on the Hog' reveals how Black cooking is the bedrock of American food - Roanoke Times
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Posted: 02 Jun 2021 05:46 PM PDT  20. "My wife came back from Norway in love with a MAGIC spice we searched for everywhere. It's MSG.""MSG powder. A sprinkling can really elevate a dish. People can be so afraid of it because they've been fed misinformation about its health effects. So unless a guest specifically mentions an allergy, I'll keep adding MSG to my food without telling anyone :)" —u/chasing-the-sun  |
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BriarPatch cooking class to feature Mediterranean cuisine - The Union of Grass Valley Posted: 02 Jun 2021 07:08 AM PDT This month, BriarPatch Food Co-op's virtual cooking series continues with a class designed for home cooks who have always wanted to master Mediterranean cuisine. Philly Chef Rebecca Foxman will share tips, shortcuts and traditional family techniques for making an assortment of meze plates with her online class, "Hummus Where the Heart Is" from 6 to 7:30 p.m. on Tuesday, June 15. By the end of the class, participants will have the skills for making traditional hummus, baba ghanoush and Jerusalem salad. "My family is Jewish. I have a lot of family in Jerusalem. These are foods that are eaten all the time in the U.S.," said Foxman. Rebecca Foxman is the co-owner of Fox & Sons Fancy Corndogs in Philadelphia's Reading Terminal Market, specializing in vegan, vegetarian and gluten-free carnival favorites like corndogs and funnel cakes. Before that, Rebecca was creating award-winning notable sandwiches at Valley Shepherd Creamery & Meltkraft Grilled Cheese. Cooking is her calling. "I'm extremely fulfilled being around food. I like sharing that joy. That's why I have a restaurant. I love feeding people!" Foxman has had her brush with showbiz. She appeared as a contestant on the Food Network cooking reality show, "Chopped" and while working front of house at Four Seasons, she met celebrities like Mick Jagger, Bob Dylan and Nancy Sinatra. Foxman loves the challenge of working with what's in season, surplus ingredients, learning and absorbing all she can about flavors and spice notes and creatively putting a new spin on old favorites. "That's what I like – playing with tones in flavor. That makes me happy." Foxman started cooking at a young age and won her first culinary award by age 8. At 13 she landed a gig as a cooking instructor. She admits that food is her hobby and obsession, one she finds extreme pleasure from, probably more than most folk. "I can't stop thinking about it. It's my hobby. I take photos of everything I eat," she said. Foxman is known for taking comfort foods to the next level. She speaks of food like an artist and a scientist. "Ingredients are just ingredients. They are not confined to any rules. A starch is a starch, a sugar is a sugar," she says. Knowledge of those basic laws is the guidepost of turning food into her medium, one that inspires her imagination. BriarPatch owners who register for this event will receive a $5 shopping credit to help purchase ingredients. An ingredient list and recipes will be sent one week before the class. A Zoom class link will be sent the day of the event. Register here: https://bit.ly/3fZeRaV Source: BriarPatch Co-op Provided photo Provided photo  |
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Richmond chef keeps quiet about TV cooking competition for roughly two years - 8News Posted: 02 Jun 2021 03:29 PM PDT  RICHMOND, Va. (WRIC) — Richmond native Chef Steve Glenn, Jr. has been in the kitchen since he was 10 years old. At just 23, that's more than half his life. "My grandma got me in here doing hard labor — peeling potatoes, cleaning collard greens, stuff like that. So yeah, I got an early start," Glenn said. "I saw how my grandma used to take raw stuff and change them into something amazing. I was like, 'Oh yeah, I'm going to figure out how to do that.'" It was that drive that helped land him a spot on reality cooking competition series Hell's Kitchen. Season 20 premiered on May 31. "My favorite part was being able to learn from the main man, Gordon Ramsay himself. He's a great teacher. If he wants you to learn something, you're going to learn it," Glenn said. "But the most challenging part, once again, is working alongside Gordon Ramsay because you can't be starstruck when you're working with him. You've got to be a cook, you've got to be a chef. Glenn was only 21 years old when the show was filmed. He said the premiere was delayed because of the coronavirus pandemic, which also impacted the restaurant industry in his native Richmond. 
"When I initially got back, I took a vacation because I was tired. I was so tired," Glenn said. "I took off, like, a month, and after that month was up, I just kind of couldn't stay out of the restaurants because once you're in it, you kind of get addicted to it." He returned to his pre-filming job at Richmond Country Club as Chef de partie and was soon promoted Sous-chef. But at the end of 2020, Glenn said that he decided to step away from restaurants and pursue his own private chef business. "I do private events every now and again, and that's been going pretty well," he said. Working for himself has also given him more time to help the struggling restaurant industry in the greater Richmond area. "The restaurant industry before was like almost oversaturated," Glenn said. "Everybody had a restaurant, everybody had a food truck. Then, the pandemic hit, and everybody's restaurant shut down and nobody's working in them, and now it's hard to get people back in the restaurants because of the unemployment thing." 
In an effort to assist, Glenn is working on collaborations with different businesses around the City of Richmond, in the hopes of increasing foot traffic and rebuilding the local restaurant scene. On Wednesday, Glenn collaborated with another local chef at Ma Michele's Cafe in Midlothian on a Caribbean-American soul food night. The time at home during the coronavirus pandemic also prompted Glenn to begin growing his own produce, which he uses to construct dishes with peak freshness. "Once I figured that I could bring something from the ground without it dying immediately, I was like, 'I'll see what else I can stand, too,'" he said. "Over the course of the last year and going through the winter and stuff like that, I just figured out what I was able to grow." Glenn has tomatoes, squash, kale, herbs and more growing in his backyard. But he still struggles with cilantro. "The flavor that you get from some produce that you grew yourself, that you just cut off the plant, is completely different than what you'll get from a store," he said. "Also, it's just really convenient. I've never run out of bay leave or thyme or rosemary ever. It's just right there." 
Each plant has a name, carefully selected and written out by Glenn's 4-year-old sister, who just learned how to spell. "She likes to help me name them," Glenn said. "I name all of my plants because if I'm not there or I need somebody to water them, everybody doesn't know what a tomato plant looks like, but everybody knows who Loretta is. So I'm just like, 'Hey, give Loretta some water.'" Moving forward, Glenn is preparing to sell his own seasoning blend called All You Need. But his number-one goal is to bolster the culinary scene in the greater Richmond area by teaching others what he's learned in the kitchen. "I just want to teach everyday people how to cook because a lot of people think that in order to be a good cook, you have to go to culinary school. But that's not necessarily the case," Glenn said. "I have a way of simplifying things when I teach."  |
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Posted: 02 Jun 2021 09:00 PM PDT  The macaroni pie is ready, so steamy and golden you want to reach through the television screen to scoop up a big helping. Historian Leni Sorensen hovers over a kitchen hearth at Monticello, the Virginia plantation built by Thomas Jefferson. She uses a pot hook to remove the cast-iron lid and reveal the casserole dish inside the baking vessel. "Oh, it's sizzling," she says, the sound audible in the background like distant applause. Then the camera zooms in on a sight familiar to generations of Americans: grated orange cheddar melted into a glossy blanket over tube-shaped pasta. "It's beautiful," says Stephen Satterfield, the host of the limited Netflix series "High on the Hog: How African American Cuisine Transformed America." Cooking the late-1700s-era recipe comes in the third of the show's four episodes, which focuses on contributions of the chefs enslaved to the earliest presidents of the United States. They include Hercules (sometimes known as Hercules Posey), who cooked for George Washington, and James Hemings, whom Thomas Jefferson sent to France for training. Hemings perfected the recipe for what so many of us know and love today as mac and cheese. When bartering successfully for his freedom, Hemings wound up training his younger brother Peter to take over his responsibilities. Historical records can trace how a lineage of cooks from Jefferson's kitchens spread throughout the growing nation, circulating Hemings' base of knowledge. A quick online search turns up plenty of articles detailing Hemings' connection to mac and cheese. But in the context of the series, the reality of its origins reaches viewers with a fresh, saturating clarity. It's the strength of the medium. "High on the Hog" is a revolutionary moment for American food and travel television programming. It has the come-hither trademarks of the genre — the fascinating glimpses into regional and international cultures, the sweeping cinematography of, say, South Carolina coastline and dusty Texas trails, the shots of shrimp sputtering in oil on the stove and barbecued beef being sliced slo-mo into lush slivers. The difference lies in the piercing axiom that drives the series: The roots of our national foodways stem from Black hands and minds. Mapping that veracity fills the beautiful, absorbing and sometimes painful frames. The show takes its name — and its blueprint — from the invaluable 2011 book by scholar and cookbook author Jessica Harris. Her "High on the Hog: A Culinary Journey From Africa to America" weaves academic research with personal narrative, tracking foods of the African diaspora and positioning the ways that Black cooking traversed class and often fueled enterprise throughout our fast-evolving history. Both the book and the series open in the Dan-Tokpa Market in Coconou, Benin, the small West African country that was once a major departure point for the transatlantic slave trade. Harris joins Satterfield in this first episode. The food stalls hold up mirrors to their American diets: They remark on bushels of okra, banter about the differences between yams and sweet potatoes and linger over various shades and textures of rice. They share a lunch in which pepper sauce makes the meal. The two of them visit scenes of past horrors and meet strangers for a meal that feels remarkably like a reunion. In a moving ending to the episode that I'd rather urge you to watch than recount here, Harris all but passes a literal baton to Satterfield, sending him back to America to follow the narrative ripples that their time in Benin sets in motion. Satterfield has worn many hats: chef, sommelier, journalist and, in his current day job, a founder of Whetstone Media. He is a natural onscreen. Charismatic and inquisitive, he also shows a remarkable ability to hold emotional space for the chefs, writers, farmers and other tradespeople (hello, Texas cowboys) as they relate their tales. You see it in his eyes. He isn't simply a personality ushering you along on a journey; he's personally invested in this effort to reclaim and clarify Black culinary identity. He's also brilliant at describing dishes: You want to be sitting next to him as he talks through his first sip of Bellevue broth in Philadelphia or samples Jerrelle Guy's Juneteenth-inspired raspberry-hibiscus cheesecake in Houston. For Satterfield, his participation in "High on the Hog" is another facet of his mission to reframe ownership of history and recast the chroniclers. "I can't even begin to speculate what the show's impact will be," he says, "but I can tell you that had it not been for food media, I would not be here. The Food Network, Jacques [Pepin], Julia [Child], Martha Stewart: Consuming this kind of media was so formative that I decided as a teenager to dedicate the rest of my life to food. Now we have a whole generation of Black youth who are going to see this program. I know how high the stakes are." Satterfield also said yes because of the Black creators involved, including Los Angeles-based executive producers Karis Jagger and Fabienne Toback, Academy Award-winning director Roger Ross Williams, film director Yoruba Richen and producer Jonathan Clasberry, who counts "Anthony Bourdain: Parts Unknown" among his credits. "Why does this team matter? Because stories are central to power," Satterfield says. "People who don't have power are written out of the story, which is why we could get all the way to 2021 and say, why haven't we seen this story about macaroni and cheese told this way on television before? We have the opportunity for the first time to tell our own story in our care. It's rare and powerful." Harris left many threads for the producers to follow. "The themes are so strong in the book: survival, self-reliance, entrepreneurship, connectivity," Jagger and Toback conveyed through a joint email. "There were stories we gravitated to in the book that we were really attached to and felt were necessary to the series: Carolina Gold Rice, Hercules Posey, James Hemings, the catering families of Philadelphia, Thomas Downing. … We wanted to interweave history, modern influences and locations in forming the narrative structure." They succeed, but Harris also cleared paths for them to Chicago; to New Orleans; through Prohibition to the civil rights era; to immigrants with African heritage from the Caribbean, Central and South America; and to other cultural crossroads via Africa. During a meal filmed for the show in Philadelphia, chef Omar Tate notes that "a lot of times our history is dark ... but there is so much beauty between the lines." The four episodes of "High on the Hog" is an incredible, belated start to floodlighting the achievements of Black culinarians. This limited series could — should — be endless.  |
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