It may be springtime, but let’s face it: the weather can be crazy and unpredictable. For those not-so-springlike nights this season, I’ve got a recipe for Roasted Root Vegetable Soup with Homemade Thyme Croutons that’ll give you an excuse to transform leftovers and get the most out of your farmers’ market finds.
This recipe is a classic example of technique. Once you master it, you can substitute whatever ingredients you choose. Roma tomatoes and onions would be absolutely fantastic with a grilled cheese sandwich. I made Roasted Root Vegetable Soup using leftover carrots and turnips that I’d made for Easter dinner with my Roasted Leg of Lamb and Mint Chutney. I seasoned the vegetables with salt and pepper, then tossed them in a good quality olive oil and roasted them at 425 degrees for 30 minutes. I love reinventing leftovers. It’s ultimately fun to create something totally new with the same ingredients from another dish.
In a food processor or a blender, puree the vegetables until fluid, adding a little chicken broth or water to help the vegetables liquefy. You can also use an immersion blender, but that’s a fancy tool I’ve yet to acquire. If you’d like your soup to have a little texture, don’t puree them totally. Just pulse your blender a few times, leaving some of the vegetables chunky. I enjoy bites of carrot here and there, rather than pure creaminess, but it’s personal preference.
Transfer the pureed vegetables to a stock pot. Then add 3 – 4 cups of chicken broth. Season to taste with salt, pepper and dried oregano. Let simmer over medium-low heat for at least 30 minutes.
I just so happened to have a french baguette on my counter top that was more than a few days old. What better way to give stale bread new life than to chop it into cubes and make crunchy croutons? I did just that. With the Holy Trinity of kosher salt, freshly ground black pepper and olive oil, I added dried thyme, and roasted them in the oven, also at 425 degrees, for 10-15 minutes until golden brown and fragrant.
If you look closely, you can see chunks of carrot adding texture to the soup. With a pop of green color from my carrot tops for garnish and the addition of my Homemade Thyme Croutons, soup never tasted better on a cool, springtime night.
Here’s a quick look at what you’ll need:
Roasted Root Vegetable Soup featuring Carrots and Turnips
1 Bunch Carrots, peeled
3 Large Turnips, chopped
3-4 cups Chicken Broth
Kosher Salt
Freshly Ground Black Pepper
Dried Oregano
Parsley or Green Carrot Tops for Garnish
Homemade Thyme Croutons
Day old bread or Stale Bread, such as a French or Italian baguette
Kosher Salt
Freshly Ground Black Pepper
Dried Thyme
3 Tablespoons of Olive Oil or enough to coat bread well
An Easter Feast featuring Roasted Leg of Lamb with Mint Chutney, Roasted Root Vegetables, Rosemary Mashed Potatoes and Blanched Snap Peas.
At my house, it wouldn’t be a dinner party without the smoke alarm sounding at least once or my Shih Tzu, Ewok howling to the top of his lungs and doing the happy dance each time a new guest arrives at the door. That was the scene on a rainy Tuesday night recently when I invited my boyfriend and two close friends over for an early Easter feast. It was an occasion special enough for fine china and the antique, linen seashell napkins my mother gave me. On the menu? Continue reading “An Easter Feast of Roasted Leg of Lamb and Mint Chutney”→
The older I become, the more I realize that so much of life is about our experiences. When I auditioned for ABC’s cooking competition reality show “The Taste” last year, I couldn’t have predicted the friendships that would result and never would have imagined I’d be hanging out in the Music City with the co-owner of an award-winning food truck eating chicken liver pate and drinking cocktails with smoked bacon. I’m talking about my friend, Carlos Davis of Riffs Fine Street Food. You may have seen him on the Cooking Channel’s Eat Street or featured in the Nashville Scene. He’s the coolest Caribbean I know, with a local, inside perspective on good eats. On a chilly Saturday night in early spring, Carlos and I reunited for the first time since we’d both hopped on a plane Southbound from Burbank, California in September 2013. Carlos showed me around a Nashville neighborhood known as the Gulch, and introduced me to The 404 Kitchen, led by Chef Matt Bolus.
As noted on The 404 Kitchen’s website, the restaurant is “Housed in a former shipping container…and offers a modern take on classic European cuisine with an emphasis on local, seasonal fare, including herbs grown on the rooftop garden.”
A semi-finalist in the Best New Restaurant category of the 2014 James Beard Awards, The 404 Kitchen features indoor and outdoor seating to accommodate 56 guests for dinner, Tuesday through Saturday.
The Nearest Green
The bartender whips up smooth libations and entertains guests.
We decided to forgo the entrees all together and jump right in with Starters and Cocktails. We took our seats at the bar where Carlos quickly pointed out The Nearest Green, a libation featuring Jack Daniel’s Single Barrel, Laird’s Rare Apple Brandy, Benton’s Smoky Mountain bacon and citrus infused Tennessee honey. It had every flavor going for it–fruity, smoky and sweet. Who wouldn’t love a cocktail including bacon? I was all in, and it didn’t disappoint. When I had finished sipping the cocktail, I shamelessly ate the bits of bacon in the bottom of my glass with a spoon to which Carlos commented, “You would be weird if you didn’t!” The next order of business came in the form of Crudo, an appetizer of Cobia, blood orange, fennel, bee pollen (that’s right, bee pollen), pistachio and vidal ice vinegar. Now, I grew up in Blythe, Georgia and Twiggs County farm country. My folks and I didn’t eat quite like this. I had no idea what the majority of these ingredients were, but I tasted them with gladness and what a refreshing combination! I learned that Cobia is a type of fish. I loved the crunch of the pistachios and fennel. The vinegar and citrus flavors gave every bite a noteworthy kick. As for the bee pollen, I was at a total loss.
Starter number 2 was delivered on a butcher block: Kennedy Farms Chicken Liver Pate, served with whole grain mustard, pickled radish and the Lowcountry’s popular benne wafers. A pate is a mixture of cooked ground meat and fat minced into a spreadable paste. Nothing about that sounds appealing to me, and by the looks of it, you’d think it came directly from a Spam can. Tasting chicken liver pate was another first for me, and the truth is, I really liked it. Reminiscent of humus in texture, its flavor was rich and herbaceous. When the dish came out, I looked directly at Carlos and said, “Alright chef. Teach me how to eat this.” He took a healthy portion of the pate and spread it on the wafer, then topped it with a bit of the spicy ground mustard. I asked, “What about the radish?” to which he informed me it was a palate cleanser. Makes sense! This home cook surely enjoys having chef friends.
Next up came my pick for the evening, and my favorite of all: 14 Month Aged Benton’s Country Ham served with buttermilk biscuits, Tennessee whiskey jelly and red-eye gravy. In the moment the plate came, Carlos tweeted, “#CountryHamAndBiscuits @The404Kitchen. @SKGFoodBlog just squealed.” It was true. I had church with this appetizer. The biscuits were perfection, the country ham was salty and sliced to the perfect thinness, and the jam? I can’t. I could have turned the red-eye gravy ramekin up and drank it, but civility got the best of me.
With each new dish, the bartender switched out our silverware and brought new small plates. Lastly, we tried the Burrata featuring celeriac, grapefruit, black truffle, pine nuts, leeks and calabrian peppers. Burrata is a fresh Italian cheese made from mozzarella and cream. Smooth like butter, I’d never known a cheese could be elevated to such heights. Other Starters on the menu that night featured Lamb Sugo, Winter Squash Soup and a 3 Cheese Plate. Entrees included Rabbit, Cioppino, Swordfish, Pork Ragu and other mind-boggling dishes. Dining in a place like The 404 Kitchen reminds me of just how much I have to learn about the world of gastronomy.
Brioche bread with bittersweet chocolate
Banana Nut Loaf with Ice cream
We wound the evening down with dessert. The grand finale was brioche bread with bittersweet chocolate, and a banana nut loaf alongside cold ice cream. With a daily changing menu, this is a place I could return again and again.
With clean plates and full hearts, we left The 404 Kitchen satisfied, anticipating the next great food adventure. From the service to the atmosphere, topped only by the food, The 404 Kitchen was Some Kinda Good, and the perfect spot to catch up with my culinary pal. After all, good food and good company is what it’s all about.
My boyfriend Kurt (right) and I at the Savannah St. Patrick’s Day Parade 2013.
March is finally here and that’s something to get excited about for SO many reasons–1) I’ve got a new episode of “Statesboro Cooks” premiering this Friday, 2) Daylight Savings Time and 3) St. Patrick’s Day!
Here in Statesboro, I’m just a few miles down the road from Savannah, Georgia where one of the largest parties celebrating Irish history and culture, second only to New York City, takes place in the United States every year. Last year was my first experience at the Savannah St. Patrick’s Day Parade, and what a blast it was! My Savannah-born-and-raised boyfriend and I donned our green, packed a festive picnic including Paula Deen’s Green Grits Pie and Trisha Yearwood’s Green Punch (spiked of course) and spent the day on Johnson Square playing beer pong with complete strangers at 10 a.m., watching the horse and buggies pass us by and enjoying the sound of bagpipes. It was an unforgettable event I believe everyone should experience at least once.
Paula Deen’s Green Grits Pie
Trisha Yearwood’s Green Punch with a few Some Kinda Good enhancements, like Vodka and a green sugar rim.
On my upcoming episode of “Statesboro Cooks,” a local 30-minute televised cooking program produced by students in the Department of Communication Arts at Georgia Southern University, I share an Irish menu featuring Shepherd’s Pie and a Mixed Green Salad with seasonal strawberries and candied Georgia pecans. To round out the meal, I get a little help from some local businesses: Simply Sweet Cakery provides dessert (you won’t believe these cupcakes!) and Sugar Magnolia Bakery and Cafe sends me home with a loaf of fresh-baked Irish Soda Bread.
Extra Stout Guinness Beer
With a couple of extra stout Guinness beers and an Irish Coffee or 12, we celebrate St. Patrick’s Day in true Savannah style. Also on the show, I couldn’t be more excited to introduce one of my dear and talented friends from Vidalia Georgia’s Tiger Creek Band, lead vocalist and guitarist Justin Dukes. Justin entertains us with one of his new singles, “Rolling with the Flow,” and the two of us join voices singing Luke Bryan’s, “Tailgate Blues.” This is my favorite episode to date and I’m on the edge of my seat just thinking about it. Good food and good company, that’s what it’s all about!
Justin Dukes (right) and I met in the line at American Idol auditions during the summer of 2011 in Charleston, S.C.
Tune in to “Statesboro Cooks”on local cable channel 99 at 7:30 p.m. seven days a week beginning Friday, March 7. The show will also air again at 1 p.m and 1 a.m. daily. Be sure to check back right here on “Some Kinda Good” to get my St. Patrick’s Day menu, including all the recipes featured. If you’re not local, no worries! The program will be available on my blog.
Now, here’s an exclusive, behind-the-scenes look on set during the filming of “Statesboro Cooks.” Will you be watching? Thanks for tuning in!
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New to Some Kinda Good? Welcome! A Season 2 Contestant on ABC’s “The Taste,” I’m the Statesboro Herald food columnist as well as host and executive co-producer of “Statesboro Cooks.” Some Kinda Good is a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. I hope you’ll stick around, and follow me on Twitter at @SKGFoodBlog or find me on Facebook. Thanks for visiting!
Barry Turner, partner at Sugar Magnolia Bakery & Cafe, says one of his favorite menu items is the chicken salad sandwich.
I recently sat down for a Q & A with Barry Turner, partner at one of my favorite hometown bakeries here in Statesboro, Ga.–Sugar Magnolia Bakery & Café to learn what inspires him in the kitchen, and what the bakery has in store for 2014.
Why was Statesboro the place you chose to open the bakery? I am from here, have lived here all of my life, with the exception of some time in Atlanta in school, and didn’t consider any other place! At the time Statesboro did not have a bakery, and the renovation of Gaslight Crossing offered what seemed to be a good location for the business. So, after careful consideration, the bakery was founded.
I’ve noticed you guys bake with a lot of organic ingredients and sell local products. What’s the philosophy behind Sugar Magnolia Bakery and why? We want to offer good quality, great taste, and whenever possible, options which are as healthy as possible. While we realize that the very nature of many bakery offerings isn’t what one would consider healthy, we want what we offer to be as good as it can be. When feasible, we like to use local products, and we always want to use ingredients of good quality. The local supply can be a challenge, since the volume of ingredients we require often out paces some of the local supplies–however, we still utilize products from local producers when it works for us. Another challenge is having a customer base that is willing to pay extra for ingredients which may cost a bit more. While the idea of choosing organic options, for example, may be attractive in theory, not everyone is really willing to pay extra for food made with ingredients that aren’t mass-produced food service products. It can be a struggle to do what we would like to do, and what we have to do to be profitable. In the end, all the good intentions in the world are for naught if we don’t succeed as a business.
The Ham & Cheese Rolls are one of the most popular menu items at the bakery. “Some Kinda Good” approved!
What’s your best-selling bakery item and item on the menu? We have a number of menu items that seem to be more popular than others–they include our ham & cheese rolls, chicken salad, chewy cake, pizza, fresh mozzarella Panini and our pulled pork hash which we offer at Sunday brunch. I’m sure you’ll find plenty of people whose favorites are one of the other items we offer!
What’s your personal favorite thing to eat at Sugar Magnolia? I like the ham & cheese roll, the chicken salad sandwich, and the roast turkey sandwich. For something sweet, I love the carrot cake and chewy cake.
Tell me about your new business partner Adam, and what his role is at the bakery. Adam is a culinary school graduate who has worked in some great places in Atlanta and beyond. He is a Statesboro native, though, and worked with us at Sugar Magnolia previously before coming on as an owner. Adam brings a wealth of knowledge in food service operation, as well as a passion for food and cooking. He is assessing our operation at present, and is helping develop plans for improvement where necessary, and working to expand our menu and service.
I’ve been to an Open Mic Night at Sugar Magnolia before. What kinds of events are on schedule in 2014? We do have the occasional poetry night at the bakery, and also provide a venue for local musicians. We love local folks who play their own music. Since we don’t have a large space, smaller, acoustic based groups, or individuals, is best. We also have local artwork displayed in our dining area. Artists can schedule a show of their work, usually for about a month, and can even sell their work at the bakery. We love supporting the local art scene, in our own small way.
How are you inspired in the kitchen? I get great pleasure out of serving something that people like to eat. I want the food that we serve at Sugar Magnolia to be more than just something to fill the stomach, I want it to be an opportunity to build memories with friends, to create an atmosphere of community, and to be something that someone will remember fondly, but in the end, to be something that is just good! Even though I don’t do a lot of the cooking or baking myself, I love trying out new things and getting reactions from people who taste what I’ve cooked. I like making soups, bread puddings, and other comfort foods.
From left: Chief Baker, Sharena Williams and Barry Turner show off the fresh-baked Ham & Cheese Rolls.
Tell me about your staff. We have a fantastic group of people working with us at Sugar Magnolia, from our chief baker, Sharena Williams, to our other bakers and cooks, to counter personnel. Everyone here believes in what we do, and they are invested in doing a good job for our customers. While we are in transition presently, with a new ownership structure, we are mindful of keeping the good things that people love, while trying to improve and expand where possible.
Name an ingredient that’s always in your pantry at home. Now that’s a tough one–we typically always have way more than we need in the pantry and freezer at the house! My wife, Marilyn, and I both like to cook, but typically not together–too much chance for conflicting views on how something should be done! Some basic ingredients that we usually always have, though, which would allow us to whip up a meal for unexpected guests, include pasta, something to make a good pasta sauce, and of course a loaf of some sort of bread from Sugar Magnolia! We usually get something that is leftover at the end of the day, but I really am not kidding when I say we always have a loaf of bakery bread. It is good for grilled or French toast in the morning, for a sandwich at lunch, and as a great accompaniment with that last-minute pasta dinner. Popped into the oven with some cheese, Italian herbs, and a little olive oil, and our French bread or Sourdough is often supper (along with a glass of wine, if you are into that). Our bread keeps in the ‘fridge for a week or more, and is still quite good.
Opened in the fall of 2005, Sugar Magnolia Bakery and Café is owned and operated by Statesboro natives Barry and Marilyn Turner, and Adam Sapp. Specializing in fresh-baked breads and treats, both sweet and savory; including breakfast pastries, cookies and brownies, the bakery is open for breakfast, lunch, dinner and my personal favorite– weekend brunch! Sugar Magnolia is located downtown on Savannah Ave. adjacent to Eagle Creek Brewing Company. Be sure to join the nearly 2,000 others that follow them on Facebook at Facebook/SugarMagnoliaBakery for your chance to win a free slice of their scrumptious pizza!
Know of a business you’d like to see featured in The Local Spotlight? Join the conversation on social media by using #LocalSpotlight or email Rebekah at SKGFoodBlog@gmail.com.
New to Some Kinda Good? Welcome!
I’m a Georgia food writer and Statesboro-based TV personality. A Season 2 Contestant on ABC’s The Taste, I’m the Statesboro Herald Food Columnist, and I co-produce and host Statesboro Cooks, airing on local cable Channel 99. This blog, Some Kinda Good™ is a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. I hope you’ll stick around, and follow me on Twitter at @SKGFoodBlog or find me on Facebook. If you want, learn more about me, and thanks for visiting!
This article originally appeared in the Statesboro Herald on Sunday, Jan. 26, 2014.
During Tybee Island Restaurant Week, I had the privilege of meeting a fellow blogger–one of my longtime blog followers, and discovering a new place I had seen in the distance many times while crossing over the Lazaretto Creek Bridge, but had never taken the time to stop and explore. After a little menu research on participating restaurants, the Fried Strawberries at Coco’s Sunset Grille caught my eye and the marina filled with shrimp boats and sunset views lured me in.
Immediately, Coco’s has the feel of a fun and festive Florida vibe with its bright, cheerful paint colors and lively bar. While my boyfriend, Kurt and I were waiting to meet our friends, Jon and Lydia, we took a walk around the docks and saw the Bait & Tackle Shop and Kayak Rentals on the marina.
This view never gets old.
Our waitress, Megan, a laid back girl in holey jeans and a Hawaiian shirt, had a great sense of humor and made sure we were always taken care of.
We kicked things off with a couple of Landshark Lagers and dove right in to making our selections. For just $25, the special menu offered choices in appetizer, dinner and dessert categories. In the appetizer round, we had our choice of French Onion Soup, a Shrimp Cake, Fried Green Tomatoes or Bacon-Wrapped Scallops.
Served with a Thai-chili sauce, the scallops were presented atop a bed of greens alongside an inviting wedge of lemon. From the plating to the service, Coco’s had me happy at every turn.
For my main course, I ordered the Shrimp Cakes with sautéed vegetables and mashed potatoes. This was something new for me. I had eaten crab cakes before, but never a shrimp cake. Cooked to perfection, the plump, wild Georgia shrimp were sweet within the seasoned breading and left me wanting more. Rustic including the red skins, the mashed potatoes sang on the plate. The house-made remoulade was mayonnaise based and one waitress commented, “I put it on everything. I even dip my fries in it.”
Thai Tuna with wasabi mashed potatoes and sautéed veggies.
Sirloin Steak Marsala with scalloped potatoes and grilled asparagus.
Other dinner selections included Sirloin Steak Marsala with scalloped potatoes and grilled asparagus, and Thai Tuna with wasabi mashed potatoes and sautéed veggies. Coco’s is the place to go for sophisticated flavors minus the fuss of fine dining.
Fried Strawberries with fresh whipped cream and strawberry sauce.
The unusual and decadent dessert was reminiscent of a doughnut.
The Fried Strawberries totally surpassed my expectations! After the delicious meal we’d eaten, this came as no surprise. Served with fresh, sweetened whipped cream and a pretty pink strawberry sauce, the fresh fruit was fried in pancake batter and rolled in cinnamon sugar. I can’t wait to recreate this experience at home. They were Some Kinda Good!
So much of a customer’s dining experience is affected by a restaurant’s environment. From the attitude of the staff to the sound of live entertainment and the tastefully decorated, clean bathrooms, Coco’s Sunset Grille is a place I will definitely return, especially in the summertime. Their website took the words right out of my mouth–“Just add an ice-cold beer…great music, and a few of your best friends, and you’ve got a recipe for Tybee living the way it’s meant to be.”
My friend Jon (right), editor of “The SOG City Oracle” food blog.
Special thanks to my fellow blogger and new-found friend, Jon, of “The SOG City Oracle” (SOG is abbreviated for South of Gandy). Though we’d interacted before in the blogsphere, our visit to Coco’s was the first time we’d met in person. He’d suggested a “blogger convergence” during Tybee Island Restaurant Week, and we had such a great time meeting (and eating!) together. On his Tampa, Florida blog, Jon shares his passion for food and more, with “only an occasional opinionated detour.” While reading “The SOG City Oracle,” you’ll appreciate his witty sense of humor, be enlightened by his Quote of the Day and you’ll come across several restaurants worth paying a visit.
Good food and good company, that’s what it’s all about!
The thrill of being on national TV, if only for a moment, never gets old! It was so exciting to be a part of Dr. Oz’s Healthy Recipe Challenge today on The Dr. Oz Show. Thanks to everyone who tuned in!
Now, to have a little fun. I’d like to show you the actual clip that aired on the show, and then a short blooper reel of what really happened behind the scenes. To quote Ninny Threadgoode from the famous Southern movie Fried Green Tomatoes, “I’ve found what the secret to life is: friends.” One of my dearest friends, Chad, helped film the footage The Dr. Oz Show requested. We spent hours upon hours climbing in chairs to get the perfect camera angle, staging the kitchen, laughing and trying to get just the right take before the ice cream melted. I am so happy he made the cut, and what fun we had! Check out his blog, The Stylish Steed, for all things fashionable and tips on living well for less. Love you Boo, and in the words of The Golden Girls, “Thank you for being a friend!”
Here’s the actual segment. I was first up!
…And here’s what really happened. Hope you get a laugh or two!
2014 is off to a great start! Tune in to The Dr. Oz Show this Monday, Jan. 27 at 4 p.m. on WSAV-3 Savannah to watch my video segment during Dr. Oz’s Healthy Recipe Challenge. I was asked to submit a healthy recipe to represent my home state, featuring Georgia peaches. Three finalists were chosen to appear on the show to have Dr. Oz taste their dessert. Though I wasn’t chosen as one of the top three finalists, the video I submitted will appear in a segment! Be sure to check your local listings for the time the program airs in your area.
I submitted my Grilled Georgia Peaches with Toasted Granola and Honey. If you’ve never tasted grilled peaches, start living. Something about grilling fruit makes it that much more desirable, and Georgia peaches really shine in this lightened up dessert. While we all know there’s no real substitute for one of Georgia’s best Southern recipes–good ol’ peach cobbler, this dish satisfies your sweet tooth without packing on the pounds. The great thing is, when fresh peaches aren’t in season, you can substitute frozen ones. The peaches may also be grilled outside or on an indoor grill pan. Not an ice cream fan? Forgo it and serve it with fresh, sweetened whipped cream instead.
Here’s what you’ll need:
Grilled Georgia Peaches with Toasted Granola and Local Honey Serves 2
Ingredients
2 Large Georgia Peaches, peeled and cut in half, or 1 bag of frozen, sliced peaches
Directions
To grill a fresh peach, slice it right down the middle, remove the pit, brush the halves with melted butter and season with kosher salt. Allow the peach to grill skin side up for about 3-4 minutes. Meanwhile, toast granola in a saucepan over medium heat, about five minutes, stirring slightly, until golden brown and fragrant. Place 1-2 scoops of cold ice cream in a bowl. Top with grilled peaches. Sprinkle with granola and drizzle with honey.
Once the program airs, the episode will be available online here. Also, be sure to check back on Some Kinda Good for what you won’t see on the show…my blooper reel!! Thanks for watching, y’all.
P.S. A few other bloggers from around the U.S. will also be featured on The Dr. Oz Show. Check out the recipes they offered up to show state pride!
New to Some Kinda Good? Welcome! I’m a Georgia food writer and Statesboro-based TV personality. A Season 2 Contestant on ABC’s “The Taste,” I’m honored to make my second national TV debut on The Dr. Oz Show. Some Kinda Good is a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. I hope you’ll stick around, and follow me on Twitter at @SKGFoodBlog or find me on Facebook. If you want, learn more about me, and thanks for visiting!
Standing in my driveway, about to leave for Hollywood on the morning of my flight.
Six days. Five airports. 4,830 miles round trip. 35 people nationwide.
Over the summer of 2013, I auditioned for Season 2 of ABC’s The Taste, a cooking competition reality show. After a two-month process of interviews, loads of paperwork and intense anticipation and waiting, I was selected out of thousands to be among the Top 35 contestants in the nation to compete on the Audition episode which premiered on Jan. 2, 2014 at 8 p.m. They flew me to Los Angeles, California and put me up in a 24-story hotel in the Hollywood Hills where I had a view of the pool, the palm trees and seven lanes of interstate.
The view from my room.
This is my story.
Filled with big dreams, confidence and high hopes, I left rural Georgia with my California-titled iPod playlist including Kelly Clarkson’s Breakaway, Eminem’s Lose Yourself and Jay-Z and Alisha Key’s Empire State of Mind. From the airport, I posted LeAnn Rimes’ One Way Ticket music video on Facebook and sang the “West bound train” lyrics in my head.
Fast forward through Day 1: I traveled through four time zones, experienced plane delays, checked in at the hotel and got somewhat acquainted. Day 2: I shopped for ingredients. Day 3: On scene at Universal Studios, I felt like a movie star in a hair & make-up trailer and had my outfit approved by two British people in the wardrobe trailer. On-camera interviews were completed. Day 4: Showtime.
We shopped for ingredients at Whole Foods Market.
The first 15 minutes of the season on set were mine. I was the first contestant to face the mentors. I’ll never forget the moment I entered the set through the “pantry,” and rounded the corner to step on stage. There were big lights, lots of extras and over 15 cameras–from every angle–ALL pointed at me. That made some contestants nervous, but I reveled in it. “This is it,” I thought. It was my moment to shine. Everything I’d waited for. I gave it to them. I smiled. I played my Southern character with pride, relishing in the fact that I was the only contestant there from Georgia. I lived every moment. As I walked on set, I heard one producer shout to a camera man, “We got a good one!”
Aside from the challenges I faced, like my first time cooking on a gas stove, using pots and pans I’d never used before, along with shopping in a region where ingredients are titled “Southern Style Grits,” I kept a level head and remained cognizant of the time. I was given an hour to cook and plate my signature dish: Shrimp and Grits with a Creamy White Wine Sauce. While chopping vegetables and talking with producers, I burned my first pan of bacon. I also almost mistook lemon grass for my garnish because I couldn’t find green onions in the refrigerator. Nevertheless, I kept going.
This photo was taken prior to the show, at home in my kitchen. My signature dish of Shrimp & Grits with a Creamy White Wine Sauce.
I finished the challenge with five minutes remaining, having successfully plated my dish and all six tasting portions–two for beauty shots, four for tasting. I put forth the best creamy white wine sauce I’d ever made. Some memories fade and some feelings are fleeting–but one that will remain with me forever is stepping off the set and feeling that rush of fulfillment wash over me. I had done what I came to do, and I had done it well.
My best and dear friends, and my good-looking boyfriend. From left: Kurt, me, Charity and Chad.
Then I exited the stage and was escorted to the friends and family room where I would see my boyfriend, Kurt, and two of my very best friends, Chad and Charity. They were flown out for a three-day period during my stay. Following a brief touch-up with the make-up artist, I opened the door to the family room and saw the people I love sitting on the edge of their seats with expressions of expectation so vivid. We had been separated since the previous day, and the emotion and excitement I expressed was nothing short of real.
After that high, I faced my fate. I would wait for the producer’s cue, then walk forward and stand on the spoon-shaped “x marks the spot.” There, right in front of my face, just steps away, sat Anthony Bourdain, Nigella Lawson, Marcus Samuelsson and Ludo Lefebvre–in the flesh. It was one of those moments where you’re present, but beside yourself. I saw their lips moving and heard them speaking, but had it not been recorded, I would question if it ever really happened. There I was, a food blogger from small town Blythe, Georgia and Twiggs County farm country, in Hollywood on a set at Universal Studios, in front of these well accomplished, renowned culinary experts. They had just tasted my food.
British home cook, food writer and bestselling cookbook author Nigella Lawson was the first to tell me what she thought. Nigella’s team is the one I had hoped to join. Nigella and I were wearing the same color–both royal blue dresses, so right off the bat, it was meant to be.
She asked me to introduce myself and tell her a little bit about my dish. She was interested in “the powdered seasoning” I’d used and the spice in the dish. Unfortunately, she’d decided that my shrimp were “slightly overcooked,” and the Old Bay seasoning I’d used was too much. “As you know we made our decisions before we met you,” she said and with what seemed regretful, she pushed her red “No” button.
I was crushed, and I knew my chances of joining the others’ teams were dim. Sure enough, with every comment followed the dreaded red button.
After everything I’d heard about Anthony Bourdain, I must say, I thought he’d be the toughest judge. As it turns out, he was one of the kindest to me. We agreed that food was such a personal thing. “Unfortunately for you, I didn’t have an emotional connection to your shrimp and grits,” he said. He had been surprised that I wasn’t professionally trained though, noting that the Old Bay gave my dish a restaurant quality. That was HUGE coming from a man who’s traveled the world. I’ll take it.
One of The Taste judges, Marcus Samuelsson, on set at Universal Studios in Hollywood.
Marcus Samuelsson said my passion was evident, and that he liked how my dish represented the region of the country from which I came. With a quick and succinct comment, Ludo Lefebvre said “It wasn’t my thing. I didn’t like it. It’s a no.”
Everyone has their taste buds, and America would be a boring place if we all liked the same things.
So, as show business would have it, all four of the judges rejected me. It was time to pack it up and head on back to the Peach State, but not before I drank a Shirley Temple on Hollywood Blvd., got my picture taken in front of the notorious HOLLYWOOD sign and took pictures of the stars on the Hollywood Walk of Fame. I exited the hotel with my 50-pound suitcase in tow, containing clothes with the tags still on them, as Adele’s Chasing Pavement played over the elevator like the well-timed beat of a drum.
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I won’t forget the talented people I got to compete with and the connections I made. I will carry this experience to the grave.
Restaurant owner, Michelle (far left), me, Carlos Davis and Pastry Chef Vidya Krishnan.
Me (left) and Pastry Chef Vidya Krishnan (right).
Carlos Davis (left), co-owner/Chef of Riffs Food Truck in Nashville, TN, was one of my competitors and a new friend for life.
My appreciation for the South has never been greater than when I travel outside the South. I came home with new eyes. At the grocery store in my hometown, as I pushed my buggy through the produce department where I’m known by name, where hardly anything is gluten-free, organic or vegan, and where Johnny Cash plays on the radio, I was home. Home in my Southern, two-lane, suburban, football-loving town. If ever I needed a reminder of exactly who I am, traveling serves it purpose.
I made it to HOLLYWOOD!
One word of advice: No matter the outcome, go after it. Always go after the things that make your heart beat.
“Find something your passionate about and keep tremendously interested in it.” –Julia Child
It may be springtime, but let’s face it: the weather can be crazy and unpredictable. For those not-so-springlike nights this season, I’ve got a recipe for Roasted Root Vegetable Soup with Homemade Thyme Croutons that’ll give you an excuse to transform leftovers and get the most out of your farmers’ market finds.
This recipe is a classic example of technique. Once you master it, you can substitute whatever ingredients you choose. Roma tomatoes and onions would be absolutely fantastic with a grilled cheese sandwich. I made Roasted Root Vegetable Soup using leftover carrots and turnips that I’d made for Easter dinner with my Roasted Leg of Lamb and Mint Chutney. I seasoned the vegetables with salt and pepper, then tossed them in a good quality olive oil and roasted them at 425 degrees for 30 minutes. I love reinventing leftovers. It’s ultimately fun to create something totally new with the same ingredients from another dish.
In a food processor or a blender, puree the vegetables until fluid, adding a little chicken broth or water to help the vegetables liquefy. You can also use an immersion blender, but that’s a fancy tool I’ve yet to acquire. If you’d like your soup to have a little texture, don’t puree them totally. Just pulse your blender a few times, leaving some of the vegetables chunky. I enjoy bites of carrot here and there, rather than pure creaminess, but it’s personal preference.
Transfer the pureed vegetables to a stock pot. Then add 3 – 4 cups of chicken broth. Season to taste with salt, pepper and dried oregano. Let simmer over medium-low heat for at least 30 minutes.
I just so happened to have a french baguette on my counter top that was more than a few days old. What better way to give stale bread new life than to chop it into cubes and make crunchy croutons? I did just that. With the Holy Trinity of kosher salt, freshly ground black pepper and olive oil, I added dried thyme, and roasted them in the oven, also at 425 degrees, for 10-15 minutes until golden brown and fragrant.
If you look closely, you can see chunks of carrot adding texture to the soup. With a pop of green color from my carrot tops for garnish and the addition of my Homemade Thyme Croutons, soup never tasted better on a cool, springtime night.
Some Kinda Good® 