I am verrry excited about PowerHouse Productions social series called “Foodie Friday’s” We are thrilled to share the most delicious eats from our test kitchen or the best food spots we discover while on the road. Stay in the know of what to make for dinner each weekend or where you should plan your next foodie destination trip!
This week we kick off with a summery dish, a take on the classic Panzanella (a bread salad). Our Panzanella with roasted Apricot Vinaigrette, Pork Belly, and Buratta had everyone going back for thirds. It’s savory, creamy, crunchy and, refreshing. The perfect meal for the summer sprint ahead!
It’s unreal. All that I have seen and what I have gotten to do in the first seven days of my new job. As I sat on the last flight of the first week, tapping away at my keyboard and snacking on extra generic trail mix I recapped the week over again and again. Although I practically worked night and day for nearly ten days straight, I am in love. I love my team, I love my responsibilities, and I love the seemingly constant adventure. I have always imagined a career that was wrapped around so much possibility, amazing people, and travel. I think that those who know me, already understand my world is about food and media, but for me, there is so much more to it than those simple terms. I have been so ready to dive deep and learn all that those are willing to teach me, while still being mentored from the successful people that have guided me to the present.
My time in Italy came before I ever traveled to the other side of this country. For a while, I have been imaging the west coast and how different it is from my New York habitat. Quite different if you know what I mean (you’re supposed to chuckle here). We stayed at the foot of Laurel Canyon in Hollywood, in this insane house that doubled as our promo shoot workspace; actually, pretty clever thanks to Rochelle and Sonia. As the Culinary Associate Producer, I didn’t have time to explore much, but instead did things like prep a pink cake, craft props for a set like my jar of lemons, and shop as the evening ritual aside from running around the house and taking calls each day. We worked and laughed and enjoyed everything even though we spent most of our time at Whole Foods and Target slowly becoming delirious from the time change and sleep deprivation. And yes, that day on the beach in Malibu shooting some B- roll was crazy cool too!
Birmingham (the ham)
Not even 24 hours after arriving in NYC I had to fly back out again. Waiting for that call telling me about a 6 a.m. flight was truly thrilling. I was on a roll! Two flights to Birmingham later and I began to prep for the Twilight Supper fundraiser event that Jones Valley Teaching Farm hosted with Chef JJ Johnson- whom I was assisting. My very first day of work I began to help coordinate this event with Rochelle and Sonia, so seeing it all come together two weeks later on site in Alabama was incredible. I learned to make the infamous Afropot, by Chef JJ and watched the making of Black China Coconut Lime Rice and Okra Fries. What's more, I sang a tune from one of my favorite artists “ I Feel For You” by Chaka Khan with Dolester Miles, who was awarded Best Pastry Chef by the James Beard Foundation this year. Dolester brought her fluffy, perfectly piped lemon meringue tarts to the event for the dessert course and I could not hold back any longer. I had one for dinner. Following the event, I knew I had one last trip to make and that was to visit an old friend, Dave, over smothered chicken and biscuits with a side of sweet tea. I would not dare leave the south without a proper southern meal.
I wish for the best adventures to come yet! And very grateful for this time.