Hop Chef - Culinary Competition comes to Boston
This Wednesday, June 26th, a culinary competition that will excite any Belgium beer enthusiasts is coming to the Cyclorama in the South End. Hosted in a joint collaboration between Brewery Omegang and Saveur Magazine, this event will showcase the works of five young and fun chefs from around Boston as they create dishes to be paired with the brew.
As in any good hearted competition, chefs will present their pairings to a panel of judges who will go on to select the chef most worthy of moving on to represent Boston at the Omegang annual Belgium Comes to Cooperstown later this summer.
With the following chefs participating this year, the competition will be a tight one and apart from all the delicious food they will taste, I do not envy the difficult decision ahead of the judges!
Brian Young of Citizen Public House
Joshua Smith of Franklin Cafe
Andy Husbands of Tremont 647
Michael Lombardi of The Salty Pig
Josh Harrison of Publick House
Join in the fun, get your beer and food on and be a part of this fantastic evening celebrating the culinary creativity of these five chefs. The event runs from 7-10 and tickets are 60 dollars. Get yours NOW! (Use coupon code TEN for 10$ off, now until Sunday!
Eli Kulp had already committed to a life in the industry when he enrolled at the Culinary Institute of America in 2003. He had started cooking professionally at 14 and knew he needed the refinement and depth of knowledge that the CIA off ers. After graduating in 2005, Kulp moved to New York City to work at Casa Lever before joining Josh DeChellis at Fonda del Sol. Kulp returned to Italian cooking at Del Posto under Chef Mark Ladner. There, he grew as a leader in the kitchen, and began to develop his own style.
In 2010, Kulp took his training and new-found inspiration to Torrisi Italian Specialities. As chef de cuisine, Kulp helped solidify the restaurant&rsquos creative dominance established by Chefs Rich Torrisi and Mario Carbone. In 2012, Fork owner Ellen Yin off ered Kulp the opportunity to run his own kitchen in Philadelphia. Just a few months into his role as executive chef, Kulp earned a 2013 StarChefs Rising Stars Award. In 2014, he was named a Food & Wine &ldquoBest New Chef.&rdquo
5 chefs that we want to compete in Tournament of Champions Season 2
Ready for a Tournament of Champions Season 2? While the first ever Tournament of Champions winner was just crowned, it seems like the Food Network and Guy Fieri will be bringing back this popular food TV show again. If there is going to be a Tournament of Champions Season 2, what chefs should fill that bracket?
While the first season was filled with busted brackets and potential upsets, the depth and depth of the chefs made it entertaining. Of course, the randomizer was the equalizer. Still, each chef had to deliver some impressive dishes.
Although there are so many chefs could or would want to compete, FoodSided has picked five chefs that we want to see in that bracket.
While his brother Michael Voltaggio was beat in the first round by the ultimate winner Brooke Williamson, Bryan could be great for season 2. As foodies what to see what happens on Top Chef All Stars LA, Bryan knows how to handle these types of cooking competitions. He has the creativity and the execution skills to do well.
Aarti is well known by Food Network viewers. From winning Next Food Network Star to her appearances on Guy&rsquos Grocery Games and other programs, Aarti&rsquos big personality is a great asset. Also, she can bring some bold flavors to the competition.
Although he is the Sandwich King, Jeff could be a great competitor on this Food Network show. On The Kitchen, he has some super creative recipes. From comfort food to elevated classics, Jeff will deliver in a competition. Plus, he will be entertaining during the battles.
Bringing another Iron Chef to the competition could be a great idea. Forgione had an understated creativity in his Iron Chef competitions. It would be interesting to see where he would be placed in the rankings.
The James Beard Award winning chef competed on Top Chef Masters. His cooking style could adapt well to the unlikely combinations created by the randomizer. Douglas could bring out the best of the special ingredients.
As the most recent addition chef to join the Iron Chef ranks, Stephanie has the creativity that this type of Food Network competition needs. Her long list of accolades, from Top Chef winner to a James Beard Award, Stephanie always wants to be the best. Can you imagine her cooking against Brooke?
These five chef suggestions are just a small sampling of the wide array of chefs that could be part of Tournament of Champions Season 2. Maybe some chefs from Season 1 will come back looking for redemption, too.
What chefs do you want to compete in Tournament of Champions Season 2?
Find out what's happening in Naugatuck with free, real-time updates from Patch.
The panel of judges, who are presented with a "judge's plate" of every recipe to taste a la the television show 'Top Chef,' will choose the winning recipe. While the judges deliberate, spectators are invited to taste the dishes created by the five finalists. "Bring your appetites!," said organizer Kate Murphy.
The five finalists this year include: Airika Echevarria from Salem School, Deyala Mashni who attends Western School, Alona Reboira representing Maple Hill School, Mallory Swindon from Hop Brook School and Rocco Grella also representing Maple Hill School.
Happy Easter: Hop to the kitchen and try these leftover ham recipes
Colored eggs, giant rabbits, and disappointing Animal Crossing updates (yes, we’re still not over it) – it must be almost Easter once again, a time to celebrate the coming of spring with nice weather, great company, and great food.
Of course, it’s also that time of year to once again ask yourself: what the heck am I going to do with all these leftovers? Especially all this leftover ham? Ham has been an Easter staple due to its practicality, but there is nothing practical about the amount of it we end up with in our fridges.
Luckily, we’ve pulled out a few recipes for you to make that piggy ready for the market (or your plate) once again! So grab your plates and dive into these great leftover ham recipes!
Leftover ham-n-potato casserole
This first recipe is easy, hearty, and a perfect quick dinner idea. If you’re a potato lover, this is the recipe for you.
6 small potatoes (peeled & cubed), 3 tablespoons butter, 2 cups cubed fully cooked ham, 1 small onion, finely chopped, ¼ cup butter, 3 tablespoons all-purpose flour, 1 ½ cups milk, 1 (8 ounce) package shredded cheddar cheese, ¼ cup bread crumbs, salt & ground black pepper to taste.
- Place potatoes into a large pot and cover with salted water bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease a 1 1/2-quart baking dish.
- Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham & onion cook & stir until the onion has softened and turned translucent, about 5 minutes.
- Stir potatoes into ham mixture transfer to the prepared baking dish.
- Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
- Gradually whisk milk into flour mixture season with salt and black pepper. Continue cooking & stirring until thickened, about 2 minutes.
- Reduce heat to medium-low and stir cheddar cheese into the white sauce until melted.
- Pour sauce over ham & potatoes.
- Sprinkle bread crumbs atop the casserole.
- Bake in the preheated oven until sauce is bubbly & browned, 25 to 30 minutes.
Ham & corn chowder
Need a hearty dinner that doesn’t pack on the calories? This next recipe is perfect for you! This soup is full of flavor & comfort that you can make in just twenty-five minutes.
3 slices raw bacon (diced), ½ large onion (diced), 1 ½ cups peeled potato (diced), ½ red pepper (diced), 1 teaspoon thyme, black pepper to taste, 2 cups chicken broth, 3 cups corn (fresh or frozen), 1 ½ cups diced ham, 2 tablespoons flour, 1 ½ cups milk or use 1/2 cream.
- Add bacon & onion to a pot over medium high heat. Cook until the onion is translucent. Add potato, red pepper, thyme, pepper, and chicken broth. Bring to a boil, reduce heat, and let simmer for 8 minutes.
- Add corn & ham. Simmer an additional 7 minutes or until potatoes are cooked through.
- Stir together milk & flour. Add into ham mixture and bring to a boil while stirring. Let boil for 2 minutes.
- Garnish with crumbled bacon & green onions if desired.
Chef John’s cuban sandwich
This fantastic Cuban classic is a delicious lunch waiting to happen! The recipe has a few extra steps, but it’s a great way to get rid of leftover ham while giving it a new twist.
¼ cup mayonnaise, ¼ cup mustard, 1 pinch cayenne pepper, 1 (8 ounce) loaf Cuban bread, 8 slices Swiss cheese, 6 thin slices smoked fully-cooked ham, 1 ½ cups cooked pulled pork (heated), 1 large dill pickle, sliced thinly lengthwise, 2 tablespoons butter.
- Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
- Trim off ends of bread. Cut loaf in half and evenly split bread to make tops & bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
- Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
- Melt butter in a heavy skillet over medium heat. Place sandwiches in a skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
Do you have any other easy recipes to make your leftover ham squeal? Drop them in the comments so we can get cooking!
Partner: Nicole Zamlout Nicole is a fan of stories. She loves seeing them unfold in her favorite fandoms such as Marvel, Arrowverse, and 'Lucifer'. While watching new fandoms and shows unfold, Nicole can't wait to see what stories to tell you all about next!
Food & Hip-Hop: A Love Story for the Ages
Martha and Snoop toasting the bubbly.
This week, VH1 is premiering their much hyped new cooking show, “Martha & Snoop’s Potluck Dinner Party,” hosted by, you guessed it, Snoop Dogg and Martha Stewart. Now, despite the fact that Snoop and Martha have quite the history, many see this as yet another tacky contribution to the typical unscripted and pulpy celebrity-centered programming for which VH1 is famous. And that’s not to say this isn’t going to be a silly, marijuana-infused hang-sesh with dope recipes to match. We all know most of the punchlines will revolve around the fact that the hosts are being who they are, but just, together.
Watch the full episode of “Martha and Snoop’s Potluck Dinner Party” here.
But the way I see, “Martha & Snoop” is a mainstream manifestation of the very real and long lasting relationship between hip-hop and food. And I’m not the first person to have picked up on this cosmic creative coupling.
“Food and music, particularly hip-hop, are inextricably related,” says “Dorm Room Chef” (and personal friend and collaborator), Jonah Reider, founder of the pop-up restaurant, Pith. “Both are ephemeral, cathartic, and connecting. Both are highly improvisational. They’re both dope and should be explicitly intertwined more often!”
And we’re seeing a lot more of these two interests intertwining in the mainstream these days. The unveiling of a Vice television station this spring brought to new viewers the life and times of Queens rapper and chef, Action Bronson, with his culinary travel show, “F*ck, That’s Delicious.”
Having been a chef at well-respected New York restaurants well before signing a record contract, Action personifies the “finer things” side of modern hip-hop: strong weed, expensive liquor, and high class eating. And while Action Bronson may stand alone with his formal culinary training in the hip-hop world, he’s certainly not the first rapper to talk about food in their rhymes or to have food-based side projects.
Bohan Phoenix is one of the hardest working MCs in Brooklyn, and he’s certainly the only rapper I know who can spit in fluent Mandarin. I caught up with him after he got back from another tour in China, or a “Motherland Tour” as he calls it. We talked about the importance of food in his work and within the circles of rappers and producers in China.
“The only thing consistent with the variety of music we got to experience [on tour in China] was the variety of food we got to enjoy. In the southern and eastern parts of China where the food is milder and blander, the style of hip-hop coming out of these regions are also bit more smooth and non-conflicting. But areas like Sichuan and Chengdu — in central China, also the spice center of China — produce artists with much sharper and ‘harder’ styles. I just finished a song called ‘Jala,’ which means extra spicy, in homage to where I’m from, Chengdu, and already people who have heard the song, whether they’ve been to Chengdu or not, they are relating to it.”
Back here in the States, culinary moves on the hip-hop scene have been happening for years. Last year, Jadakiss and Styles P founded Juices for Life, a chain of juice bars located in Yonkers and the Bronx, as a way to provide healthy snacking alternatives to the low-income communities that nourished the artists themselves.
Beyond the fancy and organic, even Flava Flav had a run of soul food restaurants in the early 2010s, and Raekwon of Wu-Tang fame has been posting home cooking videos to Youtube since 2009 under the title “Inside the Chef’s Kitchen.”
And the food media establishment is catching on as well. Just this year, Bon Appétit combined forces with Genius to create an in-depth chart illuminating the relationship between rap lyrics and fine dining trends, shown below.
“Hip-Hop Taught Us Everything We Know About Food” from Bon Appétit Magazine
And that’s just the statistics. Any hip-hop fan could name a track or verse, or even an entire song that imparts some culinary wisdom. A personal favorite of mine that doesn’t waste any time cutting to the chase is the MF Doom masterpiece LP, Mm.. Food.
“Beef rap, could lead to getting teeth capped
Or even a wreath for ma dukes on some grief crap
I suggest you change your diet
It can lead to high blood pressure if you fry it
Or even a stroke, heart attack, heart disease
It ain’t no starting back once arteries start to squeeze”
– MF Doom, “Beef Rap” off Mm.. Food
With each song title named in reference to a dish, Doom’s witty lyricism and swung flow, combined with his signature homemade sound collage instrumentals, make this record a hip-hop classic, while adding another brick in the wall of marriage between the culinary and the fine art of rap.
And if all this weren’t enough to adequately convince the non-believers in this holy union, here’s something that might.
The annual Stay Hungry event in New York City, founded by Syreeta Gates in partnership with Chef Elle Simone of She Chef, is a competition that inspires high school students to pursue the culinary arts by connecting cooking with hip-hop. The competition pairs students with experienced chef-mentors to learn skills and build dishes inspired by hip-hop lyrics, giving new relevance to the students’ relationship with food. Food, like hip-hop, becomes a vehicle for self expression. Next year, the competition hopes to expand to include students from elementary through college levels.
From Ludacris’ Chicken & Beer to J Dilla’s Donuts, Beyoncé’s Lemonade to Kelis’ Milkshake, food serves as a topical vessel in hip-hop. Whether it’s witty lyricism, sexually suggestive analogies, or direct samples of culinary audio, food is an inescapable theme in hip-hop and always has been.
As Bohan Phoenix put it in our talk, “hip-hop and food are exactly the same when it comes to bringing together and sharing cultures… It’s the concept of human connection, and that is what they both offer, especially when bundled together.”
The Contenders: Top Chef New York
Ariane Duarte is a Jersey girl who runs and owns CulinAriane in Montclair, a hop, skip, and jump over the Hudson River from Manhattan. What the Bravo website doesn't tell you is that the New York Times gave a ho-hum review for her vegetarian pasta, which, according to reviewer David Corcoran, was underseasoned. Ariane should be wary of stickler judge Gail Simmons, who is always on the lookout for fine-tuned seasoning. After 20 years in the biz, Ariane ought to have that down.
We haven't seen too many southern flavors making their way to the top of the Top Chef kitchen, but Carla Hall may just change all of that. Hall combines fine French training with her Tennessee roots to create upscale, soulful comfort food. The owner of Alchemy Caterers, Hall uses all the right buzzwords to describe her ingredients: organic, seasonal, and local.
Danny Gagnon seems more likely to be one of Tony's buddies on The Sopranos than a contestant on Top Chef. This boy from Long Island is currently a chef at Babylon Carriage House, where he cooks up Italian classics like Rigatoni à la Vodka and calamari. When Gagnon is not visiting his fisherwoman girlfriend in Montauk, he likes to pump iron at the gym. Watch out: He's got the muscle to hand-whip anyone under the table.
One of the few chefs who does not hold a culinary degree, Eugene Villiatora is the clear underdog. Working his way up from dishwasher, Villiatora went on to the professional kitchens of some of the world's top toques. The tattoo-covered father of three from Las Vegas has a cool confidence that will probably take him pretty far in the competition.
Fabio Viviani could be the ringer for this season's Top Chef. Raised in Florence, Italy, Viviani started his culinary career when just 14 years old. At 19, he opened his first restaurant, and at 26, he decided to head to the land of chef opportunity, California. He currently runs Café Firenze in Moorpark. Besides his skill at pasta making, Viviani's advantage may be his smooth Italian charm.
The most learned cooks are usually quite competent in the field of science. With his degree in engineering physics, Hosea (pronounced ho-sigh-ah) Rosenberg poses a big threat. Not only is he book smart, he has a fierce competitive streak. He's a seven-time undefeated cooking contestant at the Flatiron Chef Competition and was named Best Chef at the Denver International Wine Festival two years in a row.
Jamie Lauren has a little home-court advantage. Born and raised in New York City, Lauren headed out west to San Francisco, the foodie capital of the West Coast, after graduating from culinary school. Of all the ladies, she seems to be the one with the most potential. If you are ever in San Francisco and want to sample her new American cuisine, head to Absinthe Brasserie and Bar.
You will soon learn that Jeff McInnis is obsessed with his hair. Most ladies would kill for his golden locks. So, who can blame him for loving a little grooming? But good hair is not what you need to get ahead in this contest. Luckily for McInnis, he has a knack for seafood: He spent years on the water and currently heads up the kitchen at South Beach's lavish Ritz-Carlton. The competition should look out when McInnis shucks oysters, cleans squid, and deveins shrimp without a hair out of place.
Small-town-girl Jill Snyder comes from just outside Pittsburgh, PA. But she left the Steelers to enroll in culinary school, where she received a degree in both cooking and baking. Yes, baking. If you recall from the previous seasons, the cheftestants choke when it comes to preparing dessert. Snyder will definitely have a leg up if she gets the chance to show them her sweet stuff.
While attending the Culinary Institute of America, Lauren Starling Hope met her husband. He is now deployed in Iraq, and Hope did not want her life to be on hold while she waited for him to return. Instead she threw herself into her career and the competition. We'll have to see if the army wife has the ability to handle this culinary combat.
I may be a little biased here. Not only is cheftestant Leah Cohen the sous chef at one of my favorite Italian spots in New York, Centro Vinoteca, she also grew up in my hometown of Scarsdale, NY. I don't know her personally, but I can assure you that we Scarsdalians are pretty smart and strategic. Her go-to ingredients include quality olive oil, butter, garlic, and any porcine product. Sounds like a winning combination. Take that, Top Chefs!
The youngest competitor in the bunch at 21 years old, Patrick Dunlea may be too green to compete in this flavorful fight. A native of Quincy, MA (the tough south-of-Boston town), Dunlea is a student at the esteemed Culinary Institute of America. Spoiler alert: Dunlea has a surprise friend and classmate in the bunch. We'll see if that gives him an advantage.
A first-generation American of Indian descent, Radhika Desai equates her love affair with food with her chubby days as a kid. It looks like the research paid off, as now she holds the title of executive chef at Between Boutique Café & Lounge in Chicago. There she serves up her global, eclectic small plates menu, which has been receiving high marks from diners.
Cuddly Richard Sweeney is just a big teddy bear. Well, a teddy bear with a lot of experience. His breadth of knowledge stems from the many hats he's worn, from working the line to managing the dining room to slinging drinks at the bar. His 360-degree restaurant training will definitely earn him points when Restaurant Wars rears its ugly head.
Cocky European transplant Stefan Richter will surely rub everyone the wrong way. That's not necessarily a bad strategy if you look at where cockiness got Hung Huynh. This isn't a popularity contest, this is a cooking competition and if you have your A-game on, it's likely you will have a good run to the finish line.
Kardea Brown’s Leap of Faith to Food Network Fame
The passion for a dream compelled a New Jersey social worker to sell her belongings, hop on a train with two suitcases and head South for an unchartered journey into the culinary world. Kardea Brown made that leap of faith shortly after appearing in the pilot of a cooking show being pitched to the Food Network.
“Out of hundreds of submissions, they chose me to be featured on the pilot the show,” says Brown. The pilot called “Deen of Lean” with Bobby Deen gave Food Network executives their first look at Brown on camera. Her natural talent and personality impressed them. A former boyfriend’s idea of getting Brown on a cooking show became a life-altering career shift. “The next day, I went back to my job at Big Brothers, Big Sisters, and I quit. I said, ‘You know what. Nothing else in life ever felt this right.’” That was in March of 2015.
Brown’s first series on the Food Network premieres on Sunday, July 28 at 11:30 a.m. ET/PT. She sent out an emotional announcement on Instagram after receiving the news that “Delicious Miss Brown” had gotten a green light from the cable network distributed to nearly 100 million homes. She posted, “I left my career in social work back in 2015 with big dreams of having my own cooking show. I had no guarantees only faith. I worked tirelessly and didn’t take no for an answer…I knew it was only a matter of time.”
A Dream Comes to Life
Brown got the call about her own show as she was preparing to fly to Los Angeles to film another Food Network show. The South Carolina native had already been selected to host “Cupcake Championship,” a baker’s competition that premiered July 1. Brown recalls big tears falling from her eyes over achieving a goal that took four years to bring to life. “I was told that there would be a 1% chance that the Food Network would actually say yes to me having my own series,” Brown says. “It’s been four years of really, really not giving up and knowing in my heart that there was a bigger story and bigger purpose for my life.”
As a child, Brown spent her days on the Sea Islands of South Carolina and in the city of Charleston. Her family’s connections to the land and water around Wadmalaw Island grounded the girl and the woman in the Gullah/Geechee culture and traditions. Growing up cooking with her mother and grandmothers gave Brown a unique story she loves to share. “Our household in Charleston, we took very meager ingredients and made them into flavorful big pots of love. I’m very excited about showing people that it doesn’t take much to make a lot.”
Brown learned the value of cooking what you plucked from your garden or caught from the sea. On “Delicious Miss Brown,” she will share the art of southern and low country cooking while giving viewers glimpses of the Sea Islands and Charleston. “On one of the episodes I go out on a shrimp boat and catch the shrimp I’m actually cooking that day,” says Brown.
The new six-part series is filmed on Edisto Island. It is one of the coastal islands where African-Americans of Gullah/Geechee descent were able to hold onto their West African culture, including their cooking traditions. They were the first recipes Brown learned, and it gave her a different perspective on southern cooking.
Viewers of her show will get a taste of how the Gullah culture influenced regional cuisine. “I like to say that Gullah/Geechee is the fabric of southern cooking. It is the very foundation of it,” Brown says.
Pictured: Host Kardea Brown making her Pimento Cheese-Stuffed Burgers with Special Sauce | Photo credit: Food Network
Moving away from home and back again reinforced and expanded Brown’s own appreciation of her heritage. She started The Gullah Supper Club as a way to broaden her cooking skills and experiences. “I remember going to the first meeting at the Food Network, and they said, “We love you. You’re great.” But the word they used a lot was ‘you’re too green,’” Brown says.
Planning and presenting two to three supper clubs a month has introduced Brown and her cuisine to hundreds of diners in Charleston and other East Coast cities since 2015. At the same time, she started her catering company Kardea Kuisine and made occasional appearances on the Food Network as a guest or judge. “I would say I took my life back. With cooking and having these opportunities with the Food Network, it gave me a new sense of life.”
Brown has appeared on Food Network’s “Beat Bobby Flay,” “Chopped Junior,” “Cooks vs. Cons,” “Family Food Showdown” and “Farmhouse Rules.” She seized every opportunity to polish her culinary and storytelling skills as well as research Gullah culture. “I saw how special it was to have this upbringing. Not just being a southern woman, but being of Gullah/Geechee descent.
Diversity on a National Platform
Food Network’s addition of “Delicious Miss Brown” represents a trend toward more diversity than was visible when it launched in 2009. She recalls looking up to celebrity host Sunny Anderson, one of the first women of color to host a show on the network. Now her show will bring national exposure to Gullah culture and cooking, including one-pot recipes and other dishes Brown learned to make from the “mean cooks” in her family.
“I’m a part of a new type of wave with the network and it just means a lot to be a part of that, and also knowing I actually worked hard to get to this spot,” Brown says. “A lot of my family has helped in the supper club as well, so they have seen how hard I’ve worked to establish a name for myself. Everyone is just really, really happy for me.”
Brown gets an indescribable feeling from all the support she has received along her journey. Food Network’s Nancy Fuller of “Farmhouse Rules” offered Brown a bit of advice about getting a show. “She told me to continue to be yourself and just remember from the beginning why you wanted this so much.”
Go For It!
In the fall, the host of “Delicious Miss Brown” plans to resume the pop-up dinners she started with The Gullah Supper Club. “I already have a waiting list. That’s near and dear to my heart,” Brown says.
While she has no plans to give up the supper club anytime soon, Brown is optimistic about the Food Network airing her new show for more seasons. “I’m looking forward to longevity and being around for the long haul,” says Brown. “I already kind of have a sense of family with the Food Network, but I’m really looking forward to many more years to come.”
The 31-year-old television host certainly made sacrifices to fulfill her dream of starring in her own cooking show, including taking a job driving for a catering company for seven dollars an hour. So, when she tells people to “go for it,” the advice comes with personal proof that where there’s a will, there’s a way. “I’m very big on spirituality and religion. If there is something in your heart that’s eating at you, it’s there for a reason,” says Brown. “I think if you step out on faith or if you pursue that passion, the universe or God will take care of the rest. What do you have to lose?”
Go behind the scenes of “Delicious Miss Brown” and find recipes from the show on Food Network’s website. You can also follow Brown on her website and on Facebook, Twitter and Instagram.
Pictured: Aunt TC’s Lemon Lime Soda Cake | Photo credit: Food Network
Head over to our recipe section to try Brown’s Aunt TC’s Lemon Lime Soda Cake which is one of the dishes featured on “Delicious Miss Brown.”
Date for Future Chef Cooking Competition Announced
Photo of previous competition by Nancy Sasso Janis (Nancy Sasso Janis)
Naugatuck, CT - The annual Future Chef Competition will be held on Tuesday, March 10, 2020 at the cafe serving line area at Naugatuck High School. The cooking will begin at 4pm and prizes are usually awarded by 5:30pm.
Photo of previous competition by Nancy Sasso Janis
Please come and show your support as five fourth-grade students from all over the district compete in Sodexo's Future Chef Competition.
Students will be preparing a "School Lunch Reimagined" recipe that will be presented to a distinguished panel of judges. Please bring your appetites.
The winners that will participating the in the competition are:
Rudy Bush - Hop Brook School
Austin Durkin - Andrew Ave School
Callie Walkusk - Western School
Abby Hawks - Western School
Chloe Whipple-Salem School
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10 Talented Black Chefs To Inspire Your Mother’s Day Meals
You’ve been cooped up in the house for a while now with self isolating, social distancing and lockdown rules still in full effect in many places. It has forced a lot of people who may not have been so familiar with their kitchens to use cooking for both sustenance and creativity.
This year, to celebrate your mom or the motherly woman in your life, cooking a great meal will be appreciated more than ever, especially since a lot of local restaurants are still closed for business. And, while we encourage folks to order from local, Black owned restaurants that are able to provide amazing food to-go, if that’s not an option in your area, we got you.
Here are 10 classically trained chefs and self-taught, home-grown foodies who will inspire you to create fantastic dishes that will let mom know exactly how much you care.
Lazarus Lynch is a New York-based chef who serves up soul food with ontemporary flair. In addition to showing off drool-worthy food pics on Instagram (along with lifestyle flicks), the Soul of a Southern Chef author provides instructive content on both YouTube and TikTok.