Keep Calm and Carry on Cooking: Exciting Video Announcement Reveals My Next Steps

With only a few days before Easter to go, I know I should be writing about ham and sharing egg-cellent (ha!) recipes. The truth is, there’s something else weighing heavy on my mind that I’ve been dying to share with you. Since I started my food blog in 2011, a large part of my inspiration has come from this Julia Child quote: “Find something you’re passionate about and keep tremendously interested in it.” 2016 is the year I take that philosophy to the next level. You can attribute it to 10 years of being in the workforce or the clarity that comes with the decade of turning 30, but no matter how you slice it, experiencing a situation such as When My Job Quit Me, has provided raw perspective.  Continue reading “Keep Calm and Carry on Cooking: Exciting Video Announcement Reveals My Next Steps”

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Living the Dream Through Cupcakes and Caffeine

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CAKE 
Statesboro, Georgia

It’s mid-morning on a sunny Saturday, after a satisfying brunch and visit to my local farmers’ market. Dressed completely casually with nowhere to be, I stroll along East Main Street in downtown Statesboro to find an inviting sidewalk chalkboard and the doors open wide at CAKE Bakery and Cool Beanz Espresso Bar. Upon entering, I discover much more than cupcakes and caffeine. Here two kindred spirits — one culinary artist and one head coffee geek — have joined forces to make their dreams a reality.

wpid-0407141733.jpgMeet David Hoyle, former senior project manager for a technology integration company, turned owner of Cool Beanz Espresso Bar. Here’s a guy who said, ‘It’s now or never,’ and dove head first into his passion–pure coffee, expertly brewed. He started down the path of coffee discovery after tasting his first cup of lightly roasted coffee on a business trip in Caracas, Venezuela. Before, David says he was a fan of triple grande, 3-pump skinny mochas. When it came to drinking coffee, he would disguise its bitter taste with heavy doses of cream and sugar, consuming what he calls “coffee-flavored sugar milk.” Curiosity led him to begin experimenting with various brewing methods which can alter and enhance the flavor profile of a coffee bean. Now, just over two months into his new business venture, he’s having the time of his life offering three different brewing techniques to Southeast Georgians everywhere: Pour-over, Immersion and Espresso. He prepares every single cup by hand. Armed with the finest local ingredients, he’s ready to rock your coffee world.

Two Statesboro-based coffee companies supply all David’s coffee beans: Three Tree Coffee Roasters and Iron Wedge. Java isn’t all he’s serving up. You can order hot chocolate, frozen chocolate shakes, chai tea lattes and milk. On my last visit, I ordered Three Tree’s Ethiopian coffee. Naturally bright and sweet with a hint of berries, every sip was smooth going down, not wanting for anything.

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Contributed Photo

This is Shannon Ward, bakery owner. A former registered radiologic technologist and sonographer, Shannon enjoyed her career in the medical field but needed a job that would allow her creative spirit to soar. After becoming a stay-at-home-mom, she began baking cake pops and cakes for extra income. She gained quite a following in Screven and Bulloch Counties, and with the support of many encouraging friends and family, gained the confidence to open CAKE. 

wpid-0509141720.jpgIn addition to those tried and true flavors like chocolate, birthday and red velvet cake, Shannon enjoys changing up the menu daily, offering creations like the baklava cupcake with all the essentials–lemon, honey and pistachios–or her maple and bacon cupcake. She says she loves the freedom of coming into her kitchen early in the morning, looking at what she has on hand and whipping up something unexpected and amazing. So far, I’ve tried the PB&J and Key Lime flavors. I also love her nod to all things local, from the ingredients she bakes with to the Georgia Southern-inspired True Blue cupcakes. Based on customer requests and her own inspiration, Forrest Gump might equate the ever-changing menu to a box of chocolates–you never know what you’re going to get. 

wpid-0407141728a.jpgFrench Macaroons are also offered daily, along with homemade quiche.  Birthday and other special occasion cakes are made to order. Tying the knot? Wedding cakes are available too.

wpid-0407141727.jpgCAKE is a small space with big impact. Chic and modern with exposed brick walls and quaint little tables, the atmosphere is inviting and cozy. The artwork hanging in the bakery is all for sale and painted by a local artist. Even the fresh flowers on each table are provided by a neighboring florist. Food is served on dinnerware with metal utensils. These small touches really enhance each visit. You get a happy and pleasant energy the moment you enter, and those kinds of details keep me coming back.

My Ethiopian coffee along with a Peanut Butter & Jelly cupcake.
My Ethiopian coffee along with a Peanut Butter & Jelly cupcake.

With a name like CAKE, what’s not to love?



New to Some Kinda Good?
Thanks for stopping by! If you like this post, you may also be interested to read about a few of the other local restaurants and bakeries I’ve reviewed. As the Statesboro Herald food columnist and a Georgia Southern University alumna, the ‘Boro is a second home to me. Be sure to like Some Kinda Good on Facebook, or follow me on Twitter, to keep up with all my latest, local food discoveries.

CAKE Bakery & Cool Beanz Espresso Bar on Urbanspoon

St. Patrick’s Day Episode of “Statesboro Cooks” including Featured Recipes On Air Now

A brand new episode of “Statesboro Cooks” is on air now! You can watch the 30-minute program featuring my St. Patrick’s Day menu on local cable Channel 99 at 7:30 p.m., 1 a.m. and 1 p.m. daily, or right now by clicking on the video below. Featuring the musical talent of lead vocalist and guitarist Justin Dukes of The Tiger Creek Band, this show was the most fun episode to film yet! Special thanks to Hunter Cattle Company, Sugar Magnolia Bakery & Cafe, and Simply Sweet Cakery for all your help in making the meal Some Kinda Good! Without further ado, enjoy the show and the recipes below. Cheers to St. Patrick’s Day!

“Statesboro Cooks” is a Georgia Southern University Department of Communication Arts multimedia communications team production.  

Mixed Green Salad with Seasonal Strawberries and Candied Georgia Pecans
Mixed Green Salad with Seasonal Strawberries and Candied Georgia Pecans

Mixed Green Salad with Fresh Strawberries

  • Organic Mixed Greens
  • Seasonal, Fresh Strawberries, hulled and halved
  • Candied Georgia Pecans, toasted
  • Dried Cranberries
  • Feta Cheese
  • Homemade Balsamic Vinaigrette

Directions:
Toss all ingredients (except dressing) together in a trifle bowl. Serve alongside Shepherd’s Pie and Irish Soda Bread. To candy pecans, dry roast the nuts in a saucepan until fragrant. Add about 1/4 cup of brown sugar, stirring until melted and coated evenly. Remove from the heat. For the dressing, combine equal parts balsamic vinegar and olive oil by whisking briskly. Add 1 tablespoon of Dijon mustard and season with salt and pepper. Dress salad lightly.

Shepherd's Pie Featuring Hunter Cattle Company's Grass-Fed Beef
Shepherd’s Pie Featuring Hunter Cattle Company’s Grass-Fed Beef

Shepherd’s Pie

  • 2 pounds Hunter Cattle Company Ground Beef
  • 4 Large Potatoes, peeled and quartered
  • 1 stick of Unsalted Butter
  • 8 oz. Sour Cream
  • 1/2 Cup of Heavy Cream
  • 1 Bundle of Walker Farms Rainbow Carrots
  • 1/2 Cup Frozen Peas
  • 1/2 Cup Frozen Corn
  • 1 Large Onion, Diced
  • 2 Cloves Garlic, Minced
  • 1 1/2 Cups of Sharp Cheddar, Grated
  • Bella D’ Olivia Extra Virgin Olive Oil
  • Flat Leaf Parsley, for Garnish
  • Salt, Pepper, Dried Thyme

Directions:
Fill a large stock pot with water and bring it to a boil. Liberally salt the water. Add potatoes and cover. Let boil for 20-25 minutes until fork tender. Meanwhile, melt 3 tablespoons of butter in a cast iron skillet or 10-inch frying pan. Add in diced onion and carrots stirring until soft. Season with salt and pepper. After about 5 minutes, add in ground beef and brown. Stir in garlic. Season again with salt and pepper, adding in thyme. Incorporate peas and corn. Let cook for about five minutes. Drain potatoes and put them back in the same stock pot. Add in butter, heavy cream, sour cream, salt and pepper. Mash with a potato masher. Grease a 9 x 13 inch casserole dish. Pour ground beef mixture into the dish. Spread mashed potatoes evenly over the top. Sprinkle with grated cheese. Finish with a drizzle of olive oil. Bake in a 375 degree oven for 30 minutes, until cheese is melted and slightly browned. Garnish with fresh parsley. Enjoy!

The spread!
The spread!

Irish Coffee
Serves 1

  • 1 Cup Brewed Strong Coffee
  • 3 Tablespoons of Irish Whiskey such as Jameson
  • Fresh Whipped Cream
  • CinnamonDirections:Stir three tablespoons of whiskey into one cup of brewed coffee. Top with a dollop of fresh whipped cream, sprinkle with cinnamon.

Making it Happen – My Dream in Action

It was 1:37 p.m. on Tuesday afternoon when the email came. The subject line read: ABC’s The Taste. I had pre-registered for the show the week before, after a friend shared on my Facebook wall that they were casting for Season 2 of the cooking competition reality show.

TheTaste
A casting producer was interested in me! I stared at my computer screen in amazement for about 10 minutes before I pulled myself together. I emailed her back and got the details. She’d invited me to come to Nashville that weekend for a private on-camera interview, and to skip the Open Call auditions and long lines. Mind. Blown. I had already committed to traveling to Atlanta to write a restaurant review for Hottie Hawg’s Smokin’ BBQ, but had previously planned to submit an audition video. She completely understood and encouraged me to do so. In the 10-minute video, I had to cook a dish that represented me and really showed my personality, including any other talents.

I chose shrimp and grits with a white wine sauce, of course.


Today marks over one week since I’ve heard back and I’m eagerly awaiting the outcome. It would be amazing if I made it any further in the process, but the truth is, I’ve already won. During the midst of the week, I’d shared the news with a few folks I hold close. My dear friend, Bill, knows my story and where I’ve been. He said it best.

“You have a brand new testimony of someone who stopped, took stock of her life and decided that life was too short not to pursue her passion. You are proof that success isn’t about the size of the stage or how big the audience, but making it happen. You have taken what you love and pursued it with passion. And, in the process, you have discovered that regardless of where the road takes you, you already are living out your dream.”

If you’d like to see my audition video, you can check it out below. I’ll keep you posted on where the road leads.