Tonight is the big night! I’m counting down the hours until my national TV debut on ABC. I’m excited to announce that I’ll be competing for a spot on one of these four culinary giant’s teams—Anthony Bourdain, Nigella Lawson, Ludo Lefebvre and Marcus Samuelsson! Please tune in to cheer me on at 8|7c. Learn more about my audition experience, and be sure to visit SomeKindaGood.org after the premier to get the scoop on my post audition show thoughts!
Will I make the cut? Show your support for me on social media by following me on Facebook and Twitter. Join the conversation and live tweet with me tonight using #TeamRebekah and #TheTaste! Thank you for watching. I plan to make Georgia proud!
Some Kinda Good is two. Happy Blog-iversay to me! The year 2013 has been filled with amazing opportunities, complete with my local TV debut on Statesboro Cooks, lots of feature writing, live cooking demonstrations, volunteering and more. What a year!
To celebrate Some Kinda Good’s second birthday, my friends at Braswell Food Company have graciously donated a Gourmet Holiday Gift Set to one of YOU, my lucky readers! How awesome is that? Before we get to that, I’d like to take a look back at a few of my favorite moments from 2013, highlighting some pretty major accomplishments:
Urbanspoon Recognition
Some Kinda Good has held the #2 ranked spot on Urbanspoon’s Leaderboard of Top Georgia Food Blogs since April 2013.
Freelance Work
I became a guest blogger for Visit Savannah, and my local work is also featured on the Visit Statesboro website.
I got to write the November Cover Story for Moments Magazine, featuring Hunter Cattle Company’s Kristan Fretwell.
Newspaper Food Columnist
May 19, 2013 – A proud day. My first published food column.
I became a food columnist for the Statesboro Herald in May 2013.
TV Appearances
Summer Episode June 2013
Holiday Episode November 2013
The best camera crew ever!
I had the opportunity to co-produce and host two episodes of Statesboro Cooks, a local, cable TV cooking program in June and November this year.
Live Cooking Demonstrations
I was invited to be the Celebrity Chef at the Statesboro Main Street Farmers’ Market on August 17, 2013. What a blast!
In August, I appeared as the Celebrity Chef at my local farmers’ market, where I performed a live cooking demonstration serving up Summer Bruschetta.
Future Happenings
Perhaps the most exciting adventure this year has been auditioning for The Taste on ABC in L.A., Calif. Premiering on Jan. 2, 2014 at 8 p.m., the cooking competition reality show is sure to be entertaining. I hope you’ll tune in to see how my Hollywood experience plays out!
Thank You
Since its inception in Nov. 2011, Some Kinda Good has reached nearly 37,000 hits. Though it’s a lot of hard work, blogging has proved to be a wonderful, creative outlet and platform for me. My success wouldn’t be possible without you, and my dishes wouldn’t be as delicious without Georgia Farmers! I sincerely thank you, my blog followers, for reading and sharing my little piece of the World Wide Web with your friends and family. Thanks for your encouraging comments, and all your “likes” and re-tweets. Not a single one has gone unnoticed. To my farmer friends, chefs and restaurant owners, thank you for making Southeast Georgia the finest place to exist.
I especially thank Julia Child who said, “Find something your passionate about and keep tremendously interested in it.” As it turns out, that philosophy has served me well.
Giveaway Information
Braswell’s Gourmet Holiday Gift Set includes pumpkin, apple and sweet potato fruit butters, and Balsamic Sweet Onion Jam and Red Pepper Jelly. Some Kinda Good approved!
I couldn’t think of a better way to show my appreciation for your support than to share with you food products from one of Statesboro’s own gourmet businesses. Braswell’s has been making specialty preserves, condiments and sauces for almost 70 years. Valued at $35, the set includes an assortment of Braswell’s most popular fruit butters and hors d’oeuvre jellies, perfect for entertaining this time of year! For your chance to win, choose from the options below. You do not have to be local to participate, but must reside in the United States. 1) Comment on this blog post with your favorite and most memorable Some Kinda Good post, explaining why you chose it. If you’re new to Some Kinda Good, tell me how you came across my blog.
2) Follow me on Twitter @SKGfoodBlog and tweet “Win a Braswell’s Gourmet Gift Set from @SKGFoodBlog! wp.me/s20PUE-4197 .”
3) Like and share Some Kinda Good on Facebook (or just tell me you already do if that’s the case)!
Contest ends on Friday, Nov. 29 at 11 a.m. EST. I’ll email the winner and announce the recipient on the Some Kinda Good Facebook page. The gift set will be mailed directly to your home.
Disclosure: I received one Braswell’s Gourmet Holiday Gift Set valued at $35 to celebrate Some Kinda Good’s 2nd Birthday.
Update: 11/26/13: In addition to the Braswell’s Gourmet Gift set, the winner will also receive one fresh baked loaf of bread from Sugar Magnolia Bakery & Cafe!
It’s officially holiday season. Let the menu and party planning begin! I’ve put together a holiday inspired meal including a classic combination of flavors, along with some of my family’s traditional recipes that are impressive on the table but simple to execute. These dishes are special enough for Thanksgiving or Christmas dinner, but delicious year ’round. Here’s what’s cookin’: Herb-Roasted Pork Tenderloin, Sautéed Cinnamon Apples, Mama’s Sweet Potato Casserole, Farm-Raised Green Beans and Grandma’s Made-from-Scratch Buttermilk Biscuits. We couldn’t celebrate the holidays without incorporating pumpkin, so for dessert, the Pumpkin Spice Trifle will make its debut appearance. The star of this show is the Herb-Roasted Pork Tenderloin. This time of year, I think folks get ham and turkey’d out. So, now is a great time to allow pork to step into the limelight. To accomplish that gorgeous golden brown exterior and moist meat, I use a combination of dried and fresh herbs and Georgia olive oil. Season the meat liberally with kosher salt and black pepper. Drizzle it with olive oil, then massage in a healthy amount of fresh basil, fresh rosemary and about a two teaspoons of dried oregano. Here’s a tip: Cook the tenderloin in a 9 x 13 dish, and just before putting it in the oven, add about an inch of water to the pan. Roast the meat at 425 degrees for 25 minutes per pound. Another reason this tenderloin tastes amazing, is because it’s pasture-raised. This little piggie wasn’t given any antibiotics or steroids, and was free to roam and eat Georgia grass. The result is a much more nutritious animal that’s healthier to eat and healthier for our environment. Thanks to my friends at Hunter Cattle Company for raising it.
Nothing compliments pork like a side of delicious cinnamon apples sautéed in butter. This is as simple as it gets. Slice 5 to 6 medium apples about a 1/4 inch thick and saute in four tablespoons of unsalted butter. Allow them to cook down, then season with cinnamon and keep them warm. You don’t even have to peel them!
Green beans may be a popular side item, but served this way you can’t go wrong. My Farm-raised Green Beans also feature Hunter Cattle’s smoked bacon and sweet Vidalia onions and homegrown tomatoes from the Statesboro Mainstreet Farmers’ Market. Cook the bacon and set aside to drain on paper towels. Saute diced onion and tomato in the remaining bacon fat, season with salt & pepper and add to cooked green beans with a pat or two of butter. Top with crumbled bacon. On the left above, Mama’s Sweet Potato Casserole is a regular at every family function. It adds a wonderful pop of color to the plate. The topping, made of chopped pecans, brown sugar, flour and butter–is like candy.
Finally, no meal would be complete without Southern, made-from-scratch Buttermilk Biscuits. With a dollop of blackberry jam, bread never tasted so good.
After a mouth-watering meal, a 14-layer cake or heavy pie is overwhelming. My Pumpkin Spice Trifle hits the spot. Complimented by soft spice cake and crunchy gingersnap cookies, it’s like a pillow-y cloud of light fresh whipped cream and vanilla pudding bursting with fall flavors. Plus, it makes a stunning presentation.
The best camera crew ever!
For the complete recipes to these dishes and to watch me cook them in action, tune in to my next episode of Statesboro Cooks, premiering in mid-November on local cable Channel 99. Be sure to watch the show to discover my secret to the best buttermilk biscuits you ever tasted! For those outside of the area, I’ll be sure to post the episode right here on Some Kinda Good, so you can watch too. Wishing you and your family a very happy holiday season. Eat well!
When a single place comes to mind for lunch, going out on a Friday night and entertaining company, it’s a winner. That’s Gnat’s Landing of Statesboro. The versatile bar & grill is family friendly and college town worthy. It’s a natural choice for lunch before a Saturday afternoon football game in the Eagle Nation, or place to catch a good band and go out dancing on a Friday night. It’s that hometown joint you can hardly visit without running into someone you know. Christmas lights year ’round. Live music every weekend. Beer can and chicken wire decorum. What’s not to love? The local favorite boasts a wide selection of American food with a Southern, coastal vibe in a casual and bright atmosphere.
THE FOOD:
My staple: Shrimp & Grits.
The BBQ Sandwich is served with a vinegar based sauce and Gnat’s signature battered fries.
The Blackened Chicken Caesar Salad is a flavorful and light option.
Gnat’s is my all-time favorite spot for lunch in the ‘Boro. My friends and I call it “Ol’ faithful.” Nowhere else in town offers lunch for $7.47. Spending $15 going out to lunch can get expensive, and unfortunately, that’s easy to do in a lot of places when you consider tax and tip. I have two lunchtime standbys at Gnat’s and they never fail me: 1) Shrimp & Grits and 2) the Crab Cake Sandwich with Sweet Potato Fries. The food is always on point. The Shrimp & Grits is served with andouille sausage and bacon surrounded by toasted bread. Seasoned just right, it’s warm, comforting and takes me to the coast. Served with cocktail sauce, the Crab Cake Sandwich features a large crab cake that’s seared to perfection and served on toasted bread with tomato and lettuce. On occasion, I branch out and try something new like the BBQ Sandwich or the Blackened Chicken Caesar Salad pictured above. The menu also offers wraps, a great grilled chicken sandwich and unexpected side options like grits. I enjoy the cook’s attention to detail and presentation…they always sprinkle the rim of each dish with Parmesan cheese and fresh herbs.
THE ATMOSPHERE:
Seating includes booths and tables with checkered flooring.
Beer cans from around the world decorate the walls secured behind chicken wire.
Open more than seven years, Gnat’s Landing of Statesboro is one of only two locations in Georgia. I’ve also visited the St. Simons Island restaurant in Red Fern Village. Though the weather is rarely cold enough to use it, Gnat’s dining room in Statesboro even has a fireplace which creates a wonderful ambiance in the winter. Located on South Main Street in the heart of town, the restaurant also offers ample parking. Depending on when you go, the environment at Gnat’s is bustling. Visit for Trivia on Tuesday nights, Karaoke on Wednesdays and Happy Hour all day on Sunday and Monday. No matter the time of day, they’ll always have affordable drinks, daily lunch specials and a football game on the big screen.
THE GOOD TIMES:
My friend April (right) and I enjoying the Daniel Johnson Band on the dance floor at Gnat’s on a Friday night.
Hanging out on the patio with April (right) at Gnat’s on game day. Go Eagles!
A lunch date with my friend Jennifer, and her sweet baby Lily.
My friend Tori (right) and I after another great meal!
With a name like Gnat’s Landing, this Statesboro front-runner is right at home in the “Gnat Capitol of America.”
Cinnamon Sugar Pecan French Toast with Smoked Bacon
Food tastes better when you buy local. For Sunday morning brunch recently, I made french toast and bacon, but not just any french toast and bacon. On Saturday, I visited the Statesboro Mainstreet Farmers’ Market where I purchased a pecan loaf from Sugar Magnolia Bakery and Cafe and a pound of smoked bacon from Hunter Cattle Company. The sweet bread was the perfect thickness when sliced just right, and the Georgia pecans provided a nice crunch and texture that regular loaf bread lacks. Dusted with a touch of confectioner’s sugar, it was all I could do to take one picture before I savored every bite. And the pig. Never have I tasted the flavor of hog meat so profound and assertive.
Only available on Saturdays, the $4.50 pecan loaf at Sugar Magnolia Bakery and Cafe is hand-shaped into a round and baked. When the bread comes out of the oven, the top is sliced into what resembles a tree to allow steam to escape. When purchased, the bread is so fresh, you can still see the white flour on top in its brown paper sack. It’s so rustic and fun. For french toast, slice the bread about a 1/4 inch thick.
French toast is awesome for a few reasons: 1) It breaks up the monotony of pancakes and waffles, 2) Everything you need to make a batter for it is usually readily available on-hand or easy to get, and 3) It takes no time! For the batter, beat two eggs, whisk in a cup of milk or half & half, cinnamon sugar and a pinch of salt. Soak slices for about 30 seconds on each side.
Melt half a stick of butter in a skillet over medium heat. Toast slices about 2 minutes on each side until golden brown and beautiful like the one in the center. Flip. Repeat.
Meanwhile, cook your bacon. For one pound of Hunter Cattle Company smoked bacon, you’ll pay a little less than $10, and when you think about what you’re getting, you can’t put a price tag on your health. Learn how choosing pastured pork can benefit your well-being. You’re guaranteed to taste the difference.
Drizzle it with syrup or eat it without. You decide. There you have it. Breakfast locally inspired.
Attention to detail is unmistakable. Nine times out of 10, if a restaurant understands how to be great in the little things, that trait is going to carry over in the taste and presentation of food, as well as the quality of service and atmosphere. Fiddlers Seafood in Savannah, Georgia nails it. From the coastal beach-shack vibe to the seafood inspired menu, stepping through the front door is like stepping back in time. Maritime, that is. Black and white photographs depicting generations of happy fisherman families fill the walls, while char-grilled oyster platters and steam pot shrimp dinners come barreling out of the kitchen.
The menu is posted outside on the patio, so you can get an idea of pricing and a jump-start on what you’d like to order. Once seated, you’ll receive a tangible menu that opens up like a window (It’s these little nuances that make my heart sing!). It’s full of colorful, enticing and tempting pictures that will prolong your decision! After careful deliberation, I decided on the Lobster Sliders for $14.99–a trio served three ways: lobster salad, lobster sautéed in a garlic wine sauce and fried lobster. I also ordered a Caesar salad for the sake of something green.
THE FOOD:
The Lobster Trio is served with house made tarter sauce.
Beautiful presentation served up with sweet iced tea.
The Lobster Salad was creamy and not too heavy.
Fried lobster was the most interesting. I liked the texture and crunch paired with the succulent meat.
I enjoyed the unique spin on the popular lobster roll. The bread was toasted and each filling provided a different flavor. The shape of the white plate was also a nice touch. I liked the fried lobster best. The crunch of the light batter with the succulent meat worked well. The menu is broken down into a few themed categories: Oyster Bar, Beginnings, Soups & Salads, Fiddlers Finest and Steam Pot. You can also choose from Fried, Land and Sammies selections. I plan to try the Seafood Nachos and blackened Fish Tacos on my next visit. Not to worry, Fiddlers Seafood doesn’t forget dessert. Key Lime Pie, Pecan Pie, Chocolate Brownie A La Mode and Clemmie’s Peach Cobbler range from $5.99 – $6.99.
THE ATMOSPHERE:
Each booth seats four comfortably.
Framed oceanic wall art.
How cool is this? Seashells and beach sand are layered under the table tops.
Take a seat at the bar and try a signature cocktail, like Captain’s Mast.
The hostess stand sits under a large image of sail boats, making a huge statement and first impression.
The bar area is filled with ample seating.
The decor pays tribute to Savannah’s rich history and families that drove the seafood industry.
I visited during lunch on a Wednesday afternoon. The atmosphere was friendly, upbeat and coastal. In other words, my kinda party. Our waitress couldn’t have been more pleasant. We shared a few laughs and had everything we needed throughout the meal. Open seven days a week, with daily Happy Hour specials from 4 – 7 p.m., attire is casual and no reservation is needed. Live music happens every Friday beginning at 7 p.m. I can’t wait to visit again!
A fish pond flows around the restaurant.
With two locations, Fiddlers Seafood has been around for over 22 years. I visited the Memorial Drive venue, but if you’re in downtown Savannah, be sure to check out the Fiddlers Crab House River Street location too. Either way, you’re guaranteed a great food escape!
For months now I’ve been reading and hearing about the ubiquitous lobster roll–in Bon Appetit and Cook’s Illustrated magazines, and on TV shows like the Cooking Channel’s Eat Street. I must admit I’ve only eaten lobster on a cruise ship vacation; it is not something I can often afford. Plus, I live in the South and have always associated the lobster roll with Maine and seaside towns like Portland, Oregon. The concept of pairing lofty lobster with the all-American lowly hot dog bun, well, that’s just not something you see every day. So, over the weekend I sequestered myself in the kitchen and set out to make this mystery. I may be in Georgia, but with one bite, I was at a seaside shack on the upper East coast, toes in the sand.
With a little help from the July & August edition of Cook’s Illustrated, the recipe was actually very simple. The most difficult part is getting the meat out of the lobster tail, but no worries. I’ll share a tip that makes it easy. I purchased two lobster tails for $18.95 from Ellis’ Meat Market here in Statesboro, then cooked them for 12 minutes in boiling salted water.
Meanwhile, I toasted two good ol’ Sunbeam white bread hot dog buns in butter and seasoned them with salt and pepper on each side. They didn’t know what to think.
I managed to get all my ingredients locally, which can never hurt. I picked up some lemons, green onions and celery from L&D Produce. Chop about two tablespoons of celery and a teaspoon of the onion. A little onion goes a long way, it shouldn’t overpower the lobster.
Once the lobster is finished cooking (you’ll know when a meat thermometer inserted in the thickest part of the tail registers 175 degrees), drain and let it cool. Be sure to take them out of the hot water. I forgot to do this and nearly burned myself cracking the shell because I was so excited to get to the meat. There is more than one way to skin a cat, but to keep the tail meat in one piece, Cook’s Illustrated recommends removing the meat by turning the lobster on its side, and pressing down with both hands until the shell cracks. Then, with the flippers facing you and shell facing down–thumbs on opposite sides–pull back to crack the shell and remove the meat. Works like magic. See? Dice lobster into 1/2 inch chunks.
Next, mix two tablespoons of mayo with a pinch of cayenne pepper, salt and pepper, and a splash of lemon juice. Toss in the green onion and celery. Mix well and add lobster meat. Toss to coat.
And now for the assembly. I used a lettuce trio including green leaf, iceberg and radicchio. Line the hot dog buns with lettuce. Then spoon lobster salad into the buns, until it’s spilling out and looking irresistible. Finish with a drizzle of melted butter and a final sprinkle of salt and pepper.
The lobster roll is really the perfect, down home dinner party food around. It’s so approachable and unpretentious. That is of course, if everyone brings their own lobster. Ha! Serve it with potato chips or fries, whatever suits your fancy.
The crunch of that toasted bun with the creaminess of the lobster salad is something to write home about. The lemon juice really brightens the flavor.
Bon Appetit contributor Michael Paterniti says,“For me, the lobster roll is more than just culinary transcendence or proof that simple food made simply is the most soul-satisfying of all. It is summer itself, the baptismal rite after winter and mud season, a diary of days.” That sums it up.
Here’s a quick reference of everything you’ll need.
Grape tomatoes are abundant at farmers’ markets this time of year, and I’ve got the perfect way to use them up! My recipe for Summer Bruschetta is a scrumptious starter course and makes one fine appetizer with drinks. Fun fact for ya: The Italian word Bruschetta translates to, “slice of toasted bread seasoned with oil and garlic.” If you’ve never cooked slices of bread in melted butter on the stove top, start living. There’s no time like the present!
I’m a firm believer in supporting Georgia farmers and shopping local whenever possible. All of the ingredients in my recipe are locally sourced, but can certainly be substituted wherever you live. I encourage you to visit a farmers’ market near you for fresh, local and nutritious ingredients! This recipe is simple, sweet and satisfying.
1 bunch fresh basil, separated into leaves, rolled up tightly and sliced (chiffonade)
Kosher salt and freshly ground black pepper
1 Sugar Magnolia Bakery & Café Baguette
1 whole garlic clove, peeled
1 stick of butter
Directions Heat olive oil in a medium skillet. Add garlic and onion and stir for about one minute. Pour into a mixing bowl and let cool slightly.
Add tomatoes, a splash of balsamic vinegar, sugar and basil. Season to taste with salt & pepper. Toss to coat. If time permits, refrigerate for one hour. If not, it is fine to use immediately.
Cut the baguette into diagonal slices. Melt half the butter in the same skillet you used for the garlic. Cook the baguette on both sides until golden brown. Rub toast with one whole garlic clove while hot. Repeat with remaining butter and bread.
To serve, stir the tomato mixture and spoon generously over toasted baguette slices.
Special Event
You’re also invited to join me at the Statesboro Mainstreet Farmers’ Market this Saturday, Aug. 17, 2013 from 9 a.m. – 12:30 p.m. I hope you’ll stop by the Celebrity Chef tent to say hi and get a taste of my Summer Bruschetta! Be sure to listen out for my radio commercial (below) on air this week promoting the market.
Mornings and I have been butting heads since 1983–the year I was born. That’s why brunch is quite possibly the best concept ever. I love everything about it. The idea that sleeping in is perfectly acceptable, the ease of drinking coffee near afternoon, the pleasure of indulging in breakfast and lunch foods simultaneously…it all feels a bit devious, but oh-so-good. When I roll to the big city of Atlanta, discovering new brunch spots is my tolerate-six-lane-traffic and fast-paced-people salvation. Upon my last visit, fate introduced me to Watershed on Peachtree. As if the complimentary valet parking wasn’t enough, the country ham biscuits served with peach marmalade, local honey and whipped butter almost sent me over the edge. It’s a Southern jewel with big presence, in a location where the competition is ravenous.
Recently named one of the Best New Restaurants in the American South by Conde Nast Traveler, the highfalutin’ eatery is an upscale farm-to-table experience I believe everyone in the free world should try at least once. I ordered the Bay Bloody Mary above, when I learned it was seasoned with Old Bay. Garnished with pickled green beans, pimento-stuffed olives and a juicy lime wedge, the souped-up cocktail and salted rim had me at hello.
THE FOOD:
Country ham is a rarity in restaurants anymore. To see it featured on the menu in its rightful place between two flaky, fall-apart-in-your-mouth buttermilk biscuits…what is life? Other Starters on the brunch menu include Pimento Cheese Toast, Wild Mushroom Toast, Sausage Gravy & Biscuit served with bacon jam and fine herbs, and Smoked Ham Wrapped Gulf Shrimp a la plancha (grilled).
Coconut pancakes served with melted marshmallow creme and toasted coconut shavings, alongside coconut syrup.
Beautiful pig.
I’m attracted to all things coastal, even more so when I feel landlocked. Naturally, I ordered the Coconut Pancakes served with coconut syrup and a side of bacon. The bacon was cooked to perfection without an ounce of fat…lean and crispy, the perfect crunch to the meal. At just $10, the pancake stack was sweet and satisfying, keeping me full late into the day.
Huevos Rancheros and Chilaquiles featuring eggs any style, heywood’s andouille, salsa ranchero.
French fries because life is short.
We also tried the Huevos Rancheros and Chilaquiles featuring eggs any style, Heywood’s andouille sausage and salsa ranchero. My boyfriend ordered a side of fries because the table’s order next to us looked so appetizing. Potatoes rock. Offering a variety of sophisticated, yet recognizable dishes like Chicken Fried Poached Eggs, Seafood Melange and a Crabby Shrimp Burger, the brunch menu also boasts classics like the Southern Cobb and Wild Georgia Shrimp Salads. Prices range from $6.50 for Starters to $18.50 for Steak & Eggs.
THE ATMOSPHERE:
Wesley Powell is quoted at the main entrance.
Elegant, understated decor makes for a beautiful setting.
Bright and open, the vaulted ceilings make the room feel large.
Enjoy small plates or full entrees at the bar.
Seating includes tables and booths, in addition to private dining.
Watershed on Peachtree on a Sunday morning.
Serving brunch, lunch and dinner, the restaurant’s hours are written on a stand alone chalkboard.
The menu is conveniently displayed at the doorway.
Watershed on Peachtree has a beautiful, raw setting that’s bright and open with modern lighting. From the moment you set foot in the elegant entryway, the cheerful and clean atmosphere invites you to stay.
THE STAFF: Our server, John had been waiting tables at the restaurant for just four months, but was very informative and most helpful. He told us all about the famous fried chicken served only on Wednesdays. In Southern Living magazine this month, Watershed on Peachtree is considered an upscale place to get The South’s Best Fried Chicken, noting it’s “always sold out by 8 p.m.” He also shared that Executive Chef Joe Truex, native Louisianian, couldn’t wait to begin serving up gumbo on Thursday nights.
Watershed on Peachtree has a commitment to seasonal, locally sourced ingredients. Many of the cocktails are even organic! With an ever-changing menu, the restaurant’s cocktail napkins read, “creative and delicious Southern food enjoyed in comfort and community.” I couldn’t have said it better myself.
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.
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.
Wild Georgia Shrimp & Grits
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.
Tonight is the big night! I’m counting down the hours until my national TV debut on ABC. I’m excited to announce that I’ll be competing for a spot on one of these four culinary giant’s teams—Anthony Bourdain, Nigella Lawson, Ludo Lefebvre and Marcus Samuelsson! Please tune in to cheer me on at 8|7c. Learn more about my audition experience, and be sure to visit SomeKindaGood.org after the premier to get the scoop on my post audition show thoughts!
Will I make the cut? Show your support for me on social media by following me on Facebook and Twitter. Join the conversation and live tweet with me tonight using #TeamRebekah and #TheTaste! Thank you for watching. I plan to make Georgia proud!
For months now I’ve been reading and hearing about the ubiquitous lobster roll–in 
Once the lobster is finished cooking (you’ll know when a meat thermometer inserted in the thickest part of the tail registers 175 degrees), drain and let it cool. Be sure to take them out of the hot water. I forgot to do this and nearly burned myself cracking the shell because I was so excited to get to the meat. There is more than one way to skin a cat, but to keep the tail meat in one piece, Cook’s Illustrated recommends removing the meat by turning the lobster on its side, and pressing down with both hands until the shell cracks. Then, with the flippers facing you and shell facing down–thumbs on opposite sides–pull back to crack the shell and remove the meat. Works like magic. See? Dice lobster into 1/2 inch chunks.
