Girls on Food

Farmer’s Market

Yountville Live 2019 – Our Favorite Luxury Food, Wine And Music Weekend Returns

Duck Confit by Bottega from Yountville Live 2017

Julianne here- I am so excited for the 5th annual Yountville Live, featuring world class food, wine and live music, that I will be driving up from LA to bring you coverage. This year, the ultimate getaway takes place March 14th – 17th, 2019 with events all over Napa Valley.

Image provided by Yountville Live

Many beloved Napa Valley wineries including Handwritten Wines, Jessup Cellars, Regusci Winery, AXR Napa Valley, Vineyard 29, Mersenne Wines, Whetstone Wine Cellars, Stewart Cellars, Robert Mondavi Winery, Y. Rousseau Wines, Azimuth Estate Wines, Anthem Winery, Peju Province, Trefethen, Harumph Wines, Hewitt/Provenance, Beringer and more will be providing wine tastings for attendees. The four day exclusive event will feature food by favorite Napa Valley restaurants including La Toque, Las Alcobas, Bounty Hunter, Angele, Tarla, Mustards, Zuzu, Basalt, Bistro Jeanty, Ottimo, Kollar Chocolates, Bottega and more. Confirmed culinary talent participating this year are author, chef, cyclist and philanthropist, Chris Cosentino, award-winning chef and restaurateur Timothy Hollingsworth and host of NBC’s Health + Happiness, Joy Bauer.

Chef Timothy Hollingsworth

Having attended the 2017 event myself, and scoping out GOF blogger Brianna‘s coverage of last year, I know how incredible this experience is, and every year keeps getting bigger and better. Also, very happy to see one of my favorite LA chefs, Timothy Hollingsworth, getting in on the fun, I’ve been to Otium more than a handful of times now.

From 2017 Yountville lIve at Brix Restaurant and Garden

Yountville Live is a 4-day event celebrating everything that shapes Napa Valley into the culture we know and love: wineries, exceptional cuisine, music, and art. I’ll be attending several of the tastings, concerts and cooking workshops and providing the live coverage on our Instagram, @girlsonfoodblog, so make you’re keeping up with our stories.

Ahi Tuna Poke from Celadon at Yountville Live 2018

Although the foodie in me is salivating over the chefs involved, the soft rock enthusiast is also thrilled for music and food pairings. Here are some of the key events for the Yountville Live VIP:

The Eight at Eight Dinners on Thursday, 3/14 are private dinners held at a select Napa Valley winery. Each dinner will be coursed out, feature a wine pairing and live music. I cannot wait to reveal which dinner I will be attending!

Master Class Experiences on Friday, 3/15 are one of my favorite parts of this event. Local chefs and restaurateurs teach attendees the tricks of trade with cooking classes at some of Yountville’s favorite spots.

Chef Graham Elliot at the 2017 Red Carpet Gala

The Red Carpet Gala also on Friday, 3/15 is gourmet food lovers paradise. The 4 course, star-studded gala in 2017 was such an extravagant event, I cannot wait for this year.

The Taste of Yountville and Grand Cru Wine Tastings, Saturday, 3/17 at the Pavillion and the Social at The Estate Yountville will be featuring tastings of some of Napa Valley’s most beloved bites and awarded wines.

Buttermilk Fried Chicken by Smoke Catering, 2017

This event concludes Sunday, 3/18 with a Bubbles Brunch.The live music will be presented by CMT Next Women of Country, featuring performances by Kelleigh Bannen, Ingrid Andress, Natalie Stovall and Lauren Duski as we enjoy a brunch of open-fire cooked foods.

There’s still time to get tickets! Check out the schedule here to purchase, earlybird tickets are sold out but individual tickets are on sale now for $195 per person. If you’re there, please be sure to say hello, and we can sip some wine together!

Bubbles Brunch, 2017

To keep up with this me at the event, be sure to follow @girlsonfoodblog for live stories and pictures. A full post is coming next week! CHEERS!

The 2018 Garden to Table Dinner Hosted by Independence Gardens Brings Farm to the Table For a Good Cause

Eating for a cause! It doesn’t get much better than that. I was honored and excited to attend the annual Garden to Table Dinner event hosted by Independence Gardens again last weekend.  A first grade teacher with a dream, Sarah Allen, saw a need and took action. Her students (and thousands others) live in an area referred to as the “food desert” because of the lack of grocery stores within walking distance from their homes. The need for access to healthy foods and the knowledge of nutrition is real. When she heard about Independence Gardens and their mission she knew she had found the perfect partner. Independence Gardens was found by Chonnie Richey. Being a first grade teacher myself, I am well aware of the effect lack of nutrition can have on children.

The six course menu was inspired by the fruits and vegetables growing in the community schools gardens and each course was cooked by a different local chef. Unfortunately, the weather made it impossible to dine outside. Nonetheless, the team transformed the cafeteria into a dream and the student entertainment was topnotch.

First Course – Chef Jennifer Bajsel
We started with a wonderful, comforting Roasted Apple and Squash Bisque. I overheard someone say it “tasted just like fall”. They were right it did; with hints of clove, cinnamon and the freshness of the apple squash.

Second Course – Chef Braden Wages/Yasmin Wages
Next up was the Thai Tuna Tartare. The diced sushi grade ahi tuna was perfectly seasoned with herbs including mint from the school garden. The homemade sriracha sauce was good and spicy.

Third Course – Chef Amanda Bensley and The Colony High School Culinary Program
The Blue Harvest Salad with Rosemary Dijon Vinaigrette and Mini Beef Tarts were next in line. The salad was dressed but not soggy and the crispness of the apples and spiced pecans were a wonderful addition. I was happy with the blue cheese, but one bite of the fresh goat cheese in the beef tart and I was in heaven. Wow!

Fourth Course – Chef Kyle Jones
The fourth course was another feast for the senses with a Sausage and Cornbread Stuffed Quail with Golden Raisin and Carrot Puree. The rich sausage and quail were wonderfully paired with the cornbread and puree.

Fifth Course – Oscar Miranda
For our next course we were introduced to Chef Miranda’s Vegan Cajun Polenta. The spicy and richly flavored jackfruit was amazing. The polenta brought down the spiciness of the cajun jackfruit. I would put this dish up against any cajun meat dish!

Sixth Course – Chef Cesar Barachina
Lastly, we we dined on Roasted Carrot Spice Cake with Candied Pecans, Pineapple Salsa and Cream Cheese Cremeux. The spice cake was moist and flavorful. I don’t often think of pineapple as a fall fruit, but is was a wonderful surprise to the dessert. I found myself trying not to lick the plate it was so good. Manners….

I also got to spend the evening with the winners of our ticket giveaway and my daughter. Four current and former educators. In a world full of negative news it was good to know people are making a difference!

GOF Interview: Brooke Rewa of mylk

There’s nothing more irritating than buying something that you think is good for you and then realizing, it’s not. After the interview below with Brooke Rewa, owner of mylk by Made With Love Wellness Co, I finally decided to look up the ingredients to the almond milk my husbands likes me to buy and… yikes. I can see all the icky ingredients she pointed out to me: added sugars, gums, binders, fillers and oils. Also, when I looked up the nutritional facts, I realized, there’s nothing nutritional to the almond milk I was buying at all.

According to Brooke, “not all plant milks are created equally and just because it’s a plant milk doesn’t mean it’s actually healthy” and after researching many other store brands of plant-based milks, she’s totally right. Originally, juice started as a beverage line under Made With Love Wellness Co, then came the mylk, which has been very successful.  

After mylk was also such a hit at my recent Shared Plates fundraiser for the L.A. Kitchen, and after tasting many of the different flavors from Brooke’s line, I am officially making the switch in my almond milk to mylk and I hope you’ll join me! Check out my interview with Brooke below!      

GOF: Why did you decide to cut out dairy?

BR: Well, I never liked the taste of milk. My parents would make us drink a glass of milk with dinner every night and I would plug my nose and chug mine to get it down as quickly as possible. I cut out dairy when I was in my early teens mostly because I loved animals and as I learned about the practices of most big dairy farms, I got really grossed out. Plus, it never made me feel that well.  

GOF: Do you remember when and how you discovered almond milk?

BR: I was pretty young when I started drinking non-dairy milks but honestly, I started with soy. It was all the rage back then and the most widely known. Freshman year of Collage, I moved to San Francisco and that’s when I found almond milk and there was no going back! 

GOF: When it comes to making your own almond milk recipes, what is the process like for you? 

BR: Making the recipes is my favorite part! I’ve never made a plant milk recipe I didn’t like actually. I always joke, as a kid I never competed in talent competitions because I didn’t really have a talent. But if I could go back to my childhood, with my recipes now, I think I’d have a good chance at taking home some prizes! 

GOF: Have you had any recipe blunders when you were creating your products?

BR: I actually have a strange knack for getting it right (or at least tasty) the first time. Other than the literal messes I make, not really. My staff pretty much cringe when they see me coming for the kitchen as I am definitely very messy in there. I have certainly had a few face fulls of blender contents in my day… putting the lid on is very important!  

GOF: I see you grew up on a farm in New York, what brought you out to LA?

BR: My grandparents actually had their own dairy farm, so I spent a lot of time there. I came to LA after film school to work in film/tv. Health and wellness were my other passions but I had no idea how to make a living pursing a career in those areas. 

GOF: How long did you take you to go from selling at farmer’s markets to selling in shops and cafes?

BR: Selling wholesale was really my plan all along so they kind of went hand in hand. The farmer’s market was great because it paid immediately and allowed me to put money right back into my business. Wholesale accounts usually take anywhere from 7-30 days to pay, so you have to have a little financial support to get those accounts going.  

GOF: Any new flavors coming up that you’re excited about? 

BR: Yes! We are planning for the launch of our new Single Serving and Concentrate Frozen Mylks. Hopefully by January 1st, 2019 you will be able to order Goodmylk to your door anywhere in the US! 

GOF: What is your favorite flavor of mylk or juice? 

BR: Matcha Mylk, always. But Nut Nog is coming, during the holidays, that one! 

GOF: Is there anything in the health/lifestyle world that you’re tired of seeing on Instagram? 

BR: Oat milk. I could go on but instead, I encourage people to do their own research. The oat milks on the market are very dangerous for daily consumption. 

GOF: Are there any restaurants in LA that you think live up to Made With Love standards?

BR: We have a few that we are lucky to work with actually! Joi Cafe, Jewel, Green Table Cafe, Sweet Laurel Cafe, the food and drinks are all on point at these places.  

GOF: How often do you do cleanses? 

BR: I personally do our 3 day cleanse with juice, food and our superfood mylkshakes twice a year.  

GOF: If there’s one piece of advice you have for aspiring business owners? 

BR: Be bold. Think Bigger.  
Made With Love Wellness Co is located in Los Angeles, join me in making the switch from grocery store to locally owned!

Girls on Food’s Shared Plates Event Recap

The Girls on Food inaugural fundraiser with Industrious Century City and some of LA’s finest food and beverage vendors raised over $2,300 for the L.A. Kitchen.

Host Julianne Gabert (Girls on Food) hosted the event on Friday, October 5, 2018 at Industrious Century City. This ticketed event was in affiliation with L.A. Kitchen’s Shared Plates fundraiser, a city-wide weekend of gatherings October 5-7, 2018 to celebrate the power of food in Los Angeles. 100% of all ticket sales and any additional funds raised were donated to L.A. Kitchen.

Despite the L.A. Kitchen’s significant impact and outpouring of support, they have had to acknowledge that their combined philanthropic and earned income has not been able to fully sustain their work and meet the requirements of the loan they took out to build their beautiful facility. This required them to temporarily pause their culinary training and meal distribution programs.

Although they are not going anywhere, this year’s Shared Plates was more important than ever. All money raised through Shared Plates was matched as part of their goal to reach $600K by the end of the year. Although this event raised a total $1,167, through donation matching, this event raised $2,334 total!  

Industrious Century City, a co-working space that also celebrated it’s grand opening 2 night before this event, generously donated the space. Attendees were allowed to explore the upscale Century City offices, which make up the entire 17th floor of the Watt Plaza, freely as they participated in the event.

Attendees participated in a “take one, give one” burrito station, sponsored by Benny Borsakian, the owner of Benny’s Tacos. At this station, guests took half a burrito to eat at the event and donated the other half. Burritos and additional leftovers from this event were delivered to non-profit organization Upward Bound House, and distributed to local food insecure.

Slo Bru Craft Coffee owner Eric Raschka provided guests with bottles of his new decaf cold brew coffee. He also donated his new product, Bru Packs, a line of brew-it-yourself cold brew packs for the raffle.

Lauren Zeiher of the mylk team, supplied guests with servings of their honey, lavender and matcha almond milks. Many guests fell in love with these local plant-based mylks.

Gérard Bertrand brand ambassador Mathias Icard poured the brand’s Rosé, Sauvignon Blanc and their 90 point Cap Insula Red Blend into mason jars, which guests were encouraged to take home.

Wolfgang Puck Catering provided hor d’oeuvres including Butternut Squash Tarts with Caramelized Onions and Crispy Sage, Poached Pear Parmesan Crisps as well as an array of desserts like cookies and brownies.

Co-Opportunity Market and Deli, who’s locations include Culver City and Santa Monica, contributed a full crudités plate and a generous $100 gift card for the raffle.

A Chile Mushroom Quinoa Salad was provided by Beaming Century City. This dish was a perfect side for guests keeping it vegan.

The avocado toast station, provided by AvocaToast by Lizzy with bread by Bread Lounge (special thanks to the team at Kitchen Table app for arranging) was one of the most interactive stations. Caterer Lizzy Cooper has a special connection to L.A. Kitchen having volunteered there several times helping them prep food.

Cheeri Cheeri, an artisanal and vegan Filipino ice cream, were scooped by owner Christy Cunanan on site as well, and ended up being the Instagram image hit of the night.

Additional prizes awarded from the raffle included CHAYA Modern Izakaya, Mee And GreetTŪMBI, Osteria Mamma, and Food Stirs.

Stay tuned for information on any upcoming events here at Girls on Food! 

For more information on L.A. Kitchen, visit https://www.lakitchen.org/.

GOF Interviews: Christy Cunanan of Cheeri Cheeri Ice Cream

I appreciate any good food but food that delivers a kick of nostalgia is extra tasty to me. The preparation of food with an intention to make you feel sentimental takes more than making food that feels familiar. It has to somehow stimulate your sensory memory using all 5 of your senses, transporting you to a specific place in time. These foods often evoke more emotion out of me, because I usually associate the flavors with something very personal to me.

“Ice cream is a medium that takes people back to something special” according to Christy Cunanan, the creator of Cheeri Cheeri, her vegan and Filipino ice cream brand. The mission of Cheeri Cheeri ice cream is to allow its customers to connect back to something precious in their lives, all the while enjoying their ice cream. What inspired her line of ice cream the most? Time spent with her Lolo and Lola (for those not familiar, that’s Grandpa and Grandma).

Born and raised in Pasadena, Christy remembers when the ice cream man would drive around her neighborhood. “What made it so special was the rushed ritual of hearing the ice cream truck and then that challenge of convincing them to give us money to buy the ice cream. After I’d get my hands on a watermelon pop, I’d realize how much Lola and Lolo just wanted to see us happy. So you just remember these times like this and how special they were. You were never eating alone.”

Christy Cunanan in her Pasadena home

These days, this UCLA alumni works a 9-5 at Disney Animation as a Production Coordinator, builds up her ice cream empire and still makes time to have 4 hour Facetime sessions with Lolo and Lola. She started embarking on her ice cream career with her first pop up in April 2017. In the beginning, her brand wasn’t vegan, but in December of 2017, after her family got hit with diabetes and cancer, she decided to take on a plant-based lifestyle. “Since my family was vegan, my product had to be as well. I have to have this ice cream reflect my family. I’d hate for people to miss out just because they’re vegan. It matters enough to have a line of ice cream knowing it’s on the healthiest side.”

Although many people think of dishes like Ube and Ensaymada when they think of Filipino food, Christy insists it’s not hard to go plant-based in this genre. “Sure, I’ve struggled with capturing butter and cheese, common ingredients in Filipino breads but through trial and error, I achieve what my Lolo and Lola say “time is medicine”. I’ve been able to replicate the identity of many traditional Filipino desserts, so we can all enjoy them.”

Buko Pandan

Her top seller is her Buko Pandan ice cream, but looks can be deceiving with this flavor. This classic dessert tends to be identified with it’s bright green gelatinous chunks. But because Christy keeps everything as natural as possible, she doesn’t do dyes. It’s white, but the flavor is still rich with a beautifully creamy texture.

Calamansi Ice Cream (size small)

My favorite flavor is her Calamansi ice cream. It’s refreshing, tart and velvety all in one. This flavor had had stakes for her to capture perfectly. “My Grandpa planted a Calamansi tree in our backyard, so I felt the extra pressure to get it correct. This is one of the most personal flavors to me” Christy told me.

When I asked Christy about the current Filipino food craze; she shared she’s very supportive of the trend but notes “there’s major ube love happening right now and that’s great, but we want you to explore the full spectrum of our food. A strong sense of identity has to be transferred to every bite.”

What customer melts Christy’s heart the most? “Grandparents! I get a kick out of when older Filipino-Americans taste my ice cream and say ‘I know what this is!'”

Get frozen in time! Christy will be scooping her famous Calamansi Cheeri Cheeri ice cream at the Girls on Food Shared Plates dinner coming up, Friday, October 5th at Industrious Century City. get your tickets here.

GOF Interview: Chef Ria Barbosa Of PCP DTLA

ROW DTLA, what was once known as the LA Terminal Market, is an industrial oasis in the heart of downtown Los Angeles, packed with contemporary retail and dining spots. Among them is one of the latest additions, Paramount Coffee Project, a Sydney-based coffee shop.

PCP DTLA
777 E 7th St, Los Angeles, CA 90021
https://pcpdtla.com/

This giant location offers the option to grab beverages to go, space for laptop work and a full dining experience. The modern design, with color-pops of gold and bits of street art, PCP fits in perfectly with ROW DTLA.

Chef Ria Barbosa (Sqirl and Go Get Em Tiger) created both Paramount Coffee Project locations (Fairfax and The Row DTLA) breakfast and lunch menus. The menus merge comfort, seasonal, local and cuisine from Ria’s Filipino upbringing all together.

Pork Collar Sandwich – With Brie & Stonefruit on Baguette

I had a moment to sit with Ria to discuss creating recipes, childhood memories and the LA scene.

Me and Ria

GOF: Since Paramount Coffee Project first opened in Sydney, have you spent time in Australia? Did any items from the land-down-under inspire your menu?

RB: I actually have not been to Australia but I’m familiar with Vegemite! I’ve been introduced to a few native ingredients such as wattle seed and saltbush. They’re pretty amazing. I’ve also been introduced to the sausage roll which I’ve already hybridized with a Filipino lumpia filling that’s on the menu.

Sausage Roll

GOF: Have there been any cultural differences working with Australians?

RB: There’s a lot of pronunciations that we jab each other about such as herbs they pronounce the h, they pronounce tomatoes as to‐mah‐toes, and the like. We have a lot of fun talking about food stories.

I’m originally from the Philippines and the food there is still somewhat new to them so it’s nice to be able to introduce it to them and have them taste it. Because they’re so close to Asia there is already a familiarity with Asian influence so it’s nice to vibe and bounce ideas off of each other. I also love to hear about what Asian influenced foods they grew up eating.

GOF: What is the recipe creation process like for you?

RB: Often times it’s a food memory I’d like to recreate, or something we’ve tasted or heard about that influences what direction we want to take the original towards. How true to origin we’d like to stay closer to or how conceptual we want to take it. It all depends on how our diners receive it of course. For the most part, we’re approaching food from a very familiar and comforting stance but taken up a notch or two. We’re not trying to reinvent the wheel.

Corn Fritter – With Peach Pico De Gallo, Fried Egg, Watercress and Creme Fraiche

GOF: What is your favorite childhood meal and have you ever recreated it on one of your menus?

RB: Summers growing up in California meant weekends in Redondo and my parents would take my siblings and I to eat crab by the pier. I was about 9 or 10 and learned how to pick dungeness crab by myself. We’d order a crab each along with a bunch of lemon and steamed rice. I would clean the whole crab myself, storing the picked meat in the shell of the crab, mixing it with the mustard (guts) and fresh lemon juice and eating it over steamed rice. It was a revelation and a very powerful food memory. It was possibly the first time I learned to balance fat and acid. I recreated it while I was the Chef at Sqirl and it actually made it into the cookbook! It was of course, jazzed up a bit. It impressed Antoinette Bruno of Star Chefs who had the dish while they were in town.

GOF: What’s one kitchen tool you think deserves more love?

RB: The humble mortar and pestle. Sure the Robot Coupe or the Vitamix can give you super smooth and delicious things but there’s something about the rustic nature of the mortar and pestle and the texture it lends to whatever you’re making in it.

GOF: Is there one food item on Instagram you’d like to see less of?

RB: I’m going to say it… Avocado toast!

GOF: Favorite LA high end spot and favorite lower end spot?

RB: These are always tough as it always changes, but off the top of my head, current high end would have to be Rustic Canyon. I’m such a fan of Chef Jeremy Fox and crew’s skills. And favorite lower end spot…I’ve been eating a lot of Mariscos Jalisco lately, it’s so good!

GOF: What is your favorite shop at The Row?

RB: Can there be a tie for first? I’ve really been loving the convenience and the selection at Flask and Field for post work activities and I found the tool box of my dreams at High Tide.

GOF: One item on the menu you’re the most proud of?

RB: They’re all kind of like my kids ‐‐ I’m very proud of all of them. But if I had to choose one, it would be the Eggs & Ham. It’s very simple in nature but the wet brining process and getting it to where it is took about two and a half months. It was still a work in progress when we opened and it was good, but there is always a chance to make things better in my opinion. The same goes for everything else on the menu. I’m always thinking of ways to push it and make it better.

Eggs & Ham – With Baguette House Cured Ham & Spicy Sunny Eggs

The quality of ingredients stood out in the Sausage Roll – the roll comes with a small but powerful side of fresh tarragon, parsley, dill and chevril adding a lightness to the meaty and flaky pastry.

If I had to choose, my top 2 favorite dishes were the Corn Fritter – the peach pico de gallo was beautiful and the onions are sweeter, less overwhelming than traditional pico de gallo and the Eggs & Ham – I can see why this is one of Ria’s proudest dishes, cause when you can take something familiar but elevate it with your own personal spin, it’s really something special. The addition of Bub & Grandma’s baguette is also excellent for dipping into the egg and hot sauce.

Dutch Baby – with seasonal fruit (plum) and creme fraiche

Thank you to Prismatics for arranging this interview. Although this tasting was comped by PCP DTLA, all thoughts and opinions expressed are my own. 

Between the Buns Slides into Home Plate with Their Inaugural Slider Event

Last Saturday the Dallas Observer and Whole Foods held the first annual Between the Buns – Slider EventThirty of Dallas’ hot spots were busy cooking some of their most tempting treats for the taking. Seriously, there really isn’t a better biteful than a slider and a great vehicle to pretty much get anything into your mouth! 

Between the Buns
Dallas Farmers Market
920 S. Harwood St.
Dallas, TX 75201

There were sliders for every taste and eater. Here are some of the best bites of the day….

Hutchins BBQ – Pulled Pork
If there is one thing Hutchins knows how to do it is BBQ and this slider was no exception. Sauce-laden and juicy to the last bite with a nice crunch from the coleslaw.

Full Circle Tavern – The Italian Stallion
The Italian seasoning was spot on and the peppers added a little bite. Mamma Mia!

Arepa – BBQ Jackfruit Arepa
Shout out to all my vegan and gluten-free foodies! This fluffy corn cake was stuffed full of seasoned jackfruit and jicama slaw. A great change from beef or pork.

Snuffer’s – Bacon Cheddar Slider
Man, I love a poppy seed bun! his baby was filled nicely with a beef patty smothered in Dr. Pepper BBQ sauce, cheddar cheese and bacon.

Dot’s Hop House – Club Schmitz Burger
Dot’s Hop House pays homage to a Dallas legend with their namesake burger. Two patties, American cheese, lettuce, tomato and housemade pickles. Club Schmitz would be proud.

Easy Slider – The Mini Mac
Move over golden arches there is new burger in town that has you beat. This double-decker has two angus beef patties, American cheese, lettuce, onions, pickles and special sauce. It is small in stature, but mighty in taste.

The Dapper Doughnut – Strawberry Bella Mini Doughnut
After all that savory goodness it was time for something sweet. Warm and yummy, this mini doughnut was just what I needed to finish off the bevy of burgers.

The inaugural Between the Buns is in the books! Clear your calendars for next year’s event.

Brittaney’s Wellness Wednesday Lunch Bowl

New year, new me … right? Kind of. I went on a 3 week cleanse right after Christmas to detox of all the hot chocolates, cookies and mac and cheese I consumed during the holidays! This detox consisted of no alcohol, and no pork or red meat and very minimal dairy products. A friend of mine adds a spritz of glutathione to their morning routine to boost their detox routine, but I prefer to go down the food and drink route. Plus, they’re much more stringent about theirs.

During this time I fell in love with mushrooms and had a weird obsession with smoked fish! My skin cleared up and I lost some weight! This wellness bowl became my best friend and I made over 10 variations of it. I took several trips to Trader Joe’s as they made my shopping experience so much easier! This one was my favorite.

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Isabel’s Whole Roasted Chicken

There’s something about whole roasted chicken with it’s the perfect balance of herbs, spices and lemony aroma! It makes my heart sing and my tummy rumble with joy. It reminds me of all my favorite things; my mother’s house, fall, cozy nights playing cards with my family! Not only is it delicious, it’s also one of those meals that produce little baby meals all week long.

To me, the best part of roasted chicken is the crispy skin. I realize that might gross some people out, but when it’s cooked correctly, it’s delicious. This roasting method gets a nice crisp outside but keeps the meat nice and juicy on the inside. No dry white meat here! You can really use any combo of spices and herbs you want, but I personally love the combo in this recipe.

Serve your beautiful chicken with your favorite sides and you have a delicious dinner for the whole family. My favorite sides are quinoa or rice, steamed broccolini or roasted veggies, and a side salad!

Isabel’s Whole Roasted Chicken

1 organic, free range whole chicken (Mine was about 4 1/2 Lbs)
Tons of fresh rosemary
Two or three large garlic cloves
Lemon
1/2 white onion (optional)
Pink sea salt
Lemon pepper
Garlic powder
Cayenne pepper
Paprika
Olive oil
Directions:
Preheat oven to 400F (If your oven runs hot or cold adjust it accordingly).
Pat chicken dry with a paper towel so the skin will get nice a crispy-steam=soggy skin.
The wings will be pointing up when cooking so starting on the bottom season starting with lemon.
After lemon, add olive oil and a good amount of spices.
Flip over and liberally season in the same way.
Stuff the used lemon halves, rosemary, garlic and onion inside the chicken.
Truss the legs of the chicken tightly. (Don’t skip this step!)
Bake covered for 25-30 minutes.
-Tip- be sure that the tin foil or lid doesn’t touch the chicken because when you take it off the skin will come off with it wherever it’s touching.
Baste with juices in the bottom of the pan and season with a little more lemon pepper, garlic powder, and salt.
Cook uncovered for 15-20 minutes or until internal temp is 165F and skin is crispy.
-I like the skin almost burnt, in some places, as you can see in this photo. If you want it a little less intense just turn down the heat a bit or “tent” with tin foil. This method allows the direct heat to be blocked without trapping steam, which will uncrisp the skin.
Let rest for at least 10 minutes before cutting to keep the juices from running out which will make your chicken dry. 
Once you’ve cooked a whole chicken the possibilities are endless as far as where to go next. Plain old leftovers, cold chicken salad, chicken sandwiches, and the best part…bone broth! The process of bone broth involves slow cooking the chicken bones in water with spices, herbs, and vegetables. This takes the nutrients from the marrow of the bones and the vegetables and makes an extremely nutritious broth that can be eaten alone or made into any soup that calls for chicken broth. Homemade is always best in my book! It adds such amazing flavor and depth to your soups that you’ll never go back to store bought!

Promise of Peace Gardens Presents: Okrapalooza in Dallas

Brussels sprouts—smoked, charred, covered in bacon. It doesn’t matter how they are prepared; they remain the darling veggie. But one non-profit, Promise of Peace Gardens (P.O.P.) gives the spotlight to another veggie: okra. That’s right, okra.

Photo by Allison McClean

September 17th P.O.P hosts its 8th annual fundraiser, Okrapalooza at the dog and kid-friendly The Lot in East Dallas. From 11am – 2pm twenty celebrity chefs will create their best okra dish for guests to taste.

Chef Uno Immanivong (left) Guest (right)
Photo by Allison McClean

The Chefs include last year’s winner, Chef Peter Barlow of Flora Street as well as Chef Graham Dodds, The Statler; Chef Mark Wooton, Garden Café; Chef Thomas Archer, 3015 at Trinity Groves; Chef Daniel Pittman, Luck; Chef Anastacia Quinones; Chef Ryan Barnett, Lark on the Park; Chefs Noelle Hendrix and Nick Amoriello; Chef Uno Immanivong, Chino Chinatown and more!

Five celebrity judges will choose one top chef while guests will award the People’s Choice award. And in case you were wondering if there will be anything else to eat besides okra, Elizabeth Dryer, founder of P.O.P. promises me that we can expect much more!

Okrapalooza supports P.O.P. Gardens and its comprehensive programming aimed at restoring urban communities while making sure that all have high quality nutritious food on their plate. P.O.P. transforms unwanted land into thriving gardens and teaches low-income families about sustainable living. Portions of produce grown in P.O.P. gardens supply a few Dallas-area food pantries.

Purchase tickets online for $50 in advanced or $60 on the day of the event. Entrance to the event includes live music, all food and beer from Lakewood Brewery. Cocktails will be available for purchase. Get the discounted price of $40 by purchasing your ticket in person at North Haven Gardens.

Food Truck Rodeo at the Rochester Public Market

Though it is among my favorite culinary cities, most people don’t associate Rochester, NY with farm to table dining, haute cuisine or award winning farmer’s markets. They should.

A hub of Rochester life for more than 100 years, the Rochester Public Market was voted Best Public Market in the United States back in 2010, beating out the market in Davis, CA. Today it’s more popular than ever, thanks in part to a year round calendar of events that offers something for everyone.

Among my favorites is the monthly food truck rodeo which is held on the last Wednesday of the month starting in April and running through September. The event draws huge crowds for the more than 20 trucks routinely in attendance offering everything from French macarons and sushi to that Rochester staple, the garbage plate.

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The Gramercy Garden Eating Club in NYC

It’s difficult to focus on how you are eating when you are so much more focused on what you are eating. Steph Jensen, whose background is rooted in health and wellness, is well aware of this. In an effort to educate others on why focusing on how you eat is important, she started a whole dinner series focused on mindful eating called The Gramercy Garden Eating Club.

For her club, she teams up with local New York City chefs to bring her guests a “mind-to-table” experience right in her own private NYC patio. The dinner I attended was cooked by Micah Fredman who has cooked in incredible NYC restaurants including Gramercy Tavern and Eleven Madison Park. The night was full of an incredible paleo/pescatarian menu, approachable guests and eating tips that are simple enough for any foodies to follow.

All ingredients used for this dinner were picked from the farmer’s market the morning of the dinner, so the freshness of the vegetables really stood out during the meal.
Chilled squash soup- The chilled squash soup was perfect for a hot summer night, with its smokey finish from spices. It was a great opener to the rest of the courses leaving you not too full but instead, excited for what’s to come.

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