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Guest Post By “Love Among The Recipes” Author Carol M. Cram & Giveaway!

November 23, 2020

Travel to Paris in Love Among the Recipes

*Note this post contains affiliate links*

This post is a guest post by author Carol M. Cram. Enter to win a copy of the book on my Instagram!

I know I’m not alone when I declare that I adore Paris. I love strolling along the Seine in the moonlight, connecting with so many of my favorite artworks in the fabulous museums, spending long afternoons in the cafés, and, of course, enjoying the food. When I’m in Paris, I always set aside plenty of time to explore the local markets, seek out cozy new restaurants, and even take a cooking class or two. 

So it’s no wonder that I decided to write a novel that combined my love of Paris with my love of great food! Love Among the Recipes tells the story of Genna McGraw, a cookbook author of a certain age who escapes to Paris where she writes a cross-over cookbook/guidebook and rediscovers love in all its flavors.

In the novel, Genna matches descriptions of Parisian sites with recipes for bistro-style French dishes. For example, she matches Crème Brûlée  with the Musée Rodin and Pot-au-feu with the Luxembourg Gardens. Links to most of the recipes mentioned n the novel are included on the companion web page to Love Among the Recipes.

Genna’s quest to find pairings provides an amusing counterpoint to the relationships she forms during her Parisian sojourn. She dabbles in romance with dishy French lawyer Pierre Leblanc, makes friends at her French class with Colorado transplant Marsha Renfrew and her snooty English boyfriend, and gets drawn in by big, blunt Bill Turner from Australia. Does he really eat crocodile steaks for tea?

Genna’s old life collides with her new one when her family lands on her doorstep, and she has to find the courage to embrace a future in which she may well lose everything.

Here’s what readers are saying:

“A perfect escape. This romantic and engaging story has a delightful humorous touch. Cram’s lovely writing brings Paris and its many treasures to life. I truly felt like an armchair traveler…what a delight!” – Amy Maroney, author of The Miramonde Trilogy

“Take a dash of travel, stir in some flirtation, and add a pinch of sparkle to a woman’s life after she leaves her husband to write a cookbook on the other side of the world. Set in the bustling bistros of Paris, this book adventures into the deep cauldrons and heady filled chalices of true love.” – Cathleen With, award-winning author of Having Faith in the Polar Girls’ Prison

“Cram’s passion for Paris is apparent on every page, and the book is chock-full of rich descriptions of famous landmarks like the Louvre and mouth-watering dishes such as bouillabaisse …Genna is an intriguing hero: a woman who has experienced motherhood and switched careers midlife, leading her to the place she’s always wanted to live, with surprises around every corner and an open mind to receive them … A vivid tale” – Kirkus Reviews

“A delicious feast for foodies and Francophiles ~ Paris has never tasted better!” – Patricia Sands, author of Drawing Lessons

About the Author: Carol M. Cram loves the arts, food, travel, and writing novels about people who follow their passions. She writes about women in the arts in her first three award-winning novels of historical fiction, The Towers of Tuscany, A Woman of Note and The Muse of Fire, and matches her travel-inspired vignettes with pastel drawings created by her husband, Canadian artist Gregg Simpson in Pastel & Pen: Travels in Europe. Carol expresses her enthusiasm for the written word, the arts, and her love of travel on Artsy Traveler and Art In Fiction , and on the Art In Fiction Podcast in her chats with authors who write novels inspired by the arts. She also teaches writing courses and mentors new authors—one of her favorite things to do.

Carol is the author of over sixty bestselling college textbooks in computer applications and communications for Cengage Learning and was also on faculty at Capilano University in North Vancouver for two over decades. She holds an MA in Drama from the University of Toronto and an MBA from Heriot Watt University in Edinburgh. She lives with her husband, painter Gregg Simpson, on beautiful Bowen Island near Vancouver, BC, where she also teaches Nia, a holistic dance/fitness practice.

Enter to win a copy of Love Among The Recipes on my Instagram!

Charleston Wine + Food Featured Foodie Random Fodder

CHSWFF: Out of the Lowcountry with Reem Assil

February 4, 2020

Get ready folks because we’re just about a month away from the kick off of my favorite time of the year: The Charleston Wine + Food Festival! This year’s festival is slated to be bigger than ever, and while I’m always excited to see my favorite Charleston chefs, having moved to DC recently, I am especially excited to get to meet all of the out-of-town chefs coming in for the festival.

And to see all my friendsssss

In that vein, I took the time to speak with James Beard Award semifinalist Reem Assil of Reem’s in California. Reem is a Palestinian-Syrian chef who uses her blended heritage to and talent for baking to bring together her three passions: food, community, and social justice. I had a wonderful time speaking with her and can’t wait to meet her in person at the festival!

Growing Up On Hummus and Mac + Cheese

Reem: I grew up in Palestinian-Syrian household. My parents emigrated in the early 80s. Mom grew up in Lebanon most of her life… that’s where my parents met. My household was very Arab growing up, but I lived in a little suburb outside of Boston. It was a fascinating juxtaposition of Arab and Americana. I always say that I grew up on hummus and macaroni and cheese.

Breaking Into Baking

Reem: I grew up with that traditional value that you go to school to be a doctor or an engineer… so my parents were very concerned when I said that I wanted to be a baker. Originally I got a job at a non-profit but, food has always been the backdrop of everything I did. I got into baking recreationally and then decided to quit my job and pursue it full time. I enrolled in a baking & pastry 2 year program and landed a job about 1 year in at a bakery co-op where I learned how to be both a baker and an owner. I aways knew I wanted to start my own thing and used everything I learned in those contexts to learn about my own cuisine and how those techniques overlap.

International Inspiration

Reem: Going to Lebanon and seeing the bakeries there… I just fell in love with that feeling. Those street corner bakers are anchors in the community. The matriarchs in the family were always the alchemists, creating something out of nothing. That’s what baking is all about. The thing that really sets the bakeries in Lebanon apart is the theatrics of everything. It’s like a party. You go into a bakery and it’s not serious, it’s an extended part of your family, very communal, something that is rare to find in the US anymore.

Baking Without Borders

Reem: Bread is my inspiration because every culture has some way of breaking bread. It’s a lifeline in the history of my culture, but there are so many elements of bread that transcend any culture: the smell, generations of people going in and waiting for their pastries, kneading dough… you see those things in a lot of cultures. I wanted to create that in a way that spoke to my culture specifically.

Putting On A Show

Reem: When I started, we were in farmers markets. It was literally an open kitchen in front of everyone, and I think part of the attraction is getting to see your food being made from scratch, You see people stretching the dough, putting it on a pillow, and then cooking on the griddle, and then you wrapping it around fresh veggies. Customers get to see everything happening and all the workers working together, with the Arabic music playing… it’s very immersive. We wanted it to be accessible to more people but still be a very high level, high quality food experience.

More Than A Restaurant

Reem: When I started, I was very intentional. Having come from a social justice background, I’ve seen how people, especially immigrants from the Arab world, were hiding their food and marketing it as Mediterranean to be more palatable to American sensibilities. I made a conscious decision to market my food as Arab, which some people think of as being a “bad word,” but I really wanted to emphasize that it’s not a bad word and make Arabs feel proud to be Arab and celebrate our culture. I feel like I succeeded in helping to make the word “Arab” more mainstream. For better or for worse, we’re in a time when people really want to work for social justice and become galvanized. We now have allies and supporters and we’ve benefited from people wanting to understand the intersections between food and culture and social justice. I have a platform. My food is not just the food, it’s everything around the food: the story behind it, the spaces I create, it all makes a difference.

First Time at CHSWFF

Reem: I’m really looking forward to my trip to Charleston. This region of the country is super fascinating to me. I took a trip to the deep south when I was young, and I am so fascinated by the history, the struggles, and especially how that history is told through food. I haven’t met a lot of folks through the food world from that area, so I’m really looking forward to that. I’m excited to be having these harder conversations about food and access and race–these timely conversations that people are starting to have–and to be able to have the space and avenue to share my perspective is very exciting. These events are always interesting, as you never know what to expect. All of these opportunities, I use to learn and grow as a person and a chef. I hope to learn and be inspired and bring that back with me to my restaurants.

Tickets for Reem’s Breaking Bread workshop during the festival are still available, so get them before they sell out!

*Note: this interview was edited for clarity and space*

Featured Foodie

Featured Foodie: The Castejóns

May 17, 2018

Are y’all hungry? I am. That’s because I’ve been stalking this month’s Featured Foodie on Instagram while writing this post, and y’all, I’m straight up drooling. If you’re not already familiar with The Castejóns (pronounced cast-uh-hones… I still have PTSD from when I mispronounced it the first time I met them), they’re a married couple–Rachel and Alfonso– who put on Spanish pop-ups around town. Their food is deeeelicious (seriously, try the paella if you haven’t already), and they’re super fun and sweet people IRL. So without further ado, let’s meet The Castejóns!

What inspired y’all to start your pop-ups & how do you determine the recipes / menus you prepare?

We started doing pop-ups because we knew we eventually wanted to own a restaurant, but we wanted to gauge the interest in Spanish food and get some experience running our own business before we jumped head-first in to a brick and mortar restaurant. There was also a strong pull to begin working for ourselves and control our own destiny in the culinary world. Our menus are decided according to what looks good when we do our weekly shopping, what we’ve been inspired by when we have meals with other people, and our culinary travels.

What are some of the best and worst things about working together and being married?

The best thing about working together (and for ourselves) is that we have the flexibility to change and adjust schedules according to our family life and what works best for both of us. When Alfonso was working in established restaurants around town there were a few rough years, mostly due to the fact that he was never home and I never saw him. Right before we decided to make the jump to (at the time, part-time) pop-ups he was working about 30 minutes away for around 55-60 hrs/week for someone else’s dream- it was a nightmare. He was always irritable because he had no life and I was irritable because I had no husband. Nothing a little therapy and a job change can’t fix! While he learned a lot from some of the places that he has worked, restaurant life isn’t always family-oriented. Now even if we are putting in an excessive amount of hours (which happens A LOT) we can do it together, so it doesn’t feel like we loose out on family time.

The worst thing about being married and working together is the excessive amount of hours we are together and talking about work- haha. It’s a double edged sword- there are a lot of time where we have to make a point to say, “We are not going to talk about anything that has to do with the business for the next however long.” We are each extremely invested in different aspects of what we do, so sometimes it’s hard to separate work and regular life because it all seems so wrapped up together. I imagine it like when new parents go on a date for the first time and have to make themselves talk about something other than the baby!

When you’re not cooking / working, what are some of your favorite spots to hang out?

I love Leon’s Oyster Shop and when we’re feeling a little “spendy” we’ll go there from time to time. But, honestly we hang out a lot at home or try to go away (even short distances) to get a different view of the world. We are also no strangers to our cheap neighborhood Mexican joint- combo #6 and a Dos Equis draft please!

What’s the coolest thing you’ve experienced in your foodie career?

Most definitely when people tell us they love what they just ate from us. Yes, external validation is “bad” and we’re supposed to know we’re all wonderful without anyone telling us and blah blah blah, but I like compliments, haha. Also when we see people who follow us around from brewery to brewery- we love that they know us and are interested in what we do. We love sharing Spanish food with people and showing them how different it is than what they may have thought.

What’s something that no one knows about working in a kitchen / in a pop-up environment like what you guys do?

Some people might figure, but what was shocking to me when we first got rolling is that the hours that we are actually open and serving food is such a small amount of time compared to the planning, prepping, and oh-my-god the loading and unloading before and after EVERY service.

What’s something that you’re really craving right now?

Right this second I could really go for a giant tex-mex salad with grilled anything on top and a side of truffle fries, you know, the basics haha. But, in general, a not-too-sweet cocktail and a tropical beach.

Featured Foodie

Featured Foodie: Daisy Gray Moses

April 4, 2018

So I’m switching up the Featured Foodie segment a bit this month to bring you someone whose expertise pairs well with food, wine rep Daisy Gray Moses of Boja Bo wine! I recently tried their garnacha, which is a bold red wine that’s super smooth, very drinkable, and pairs really well with Southern food. Boja Bo means “crazy good,” and in my experience the garnacha at least lives up to the hype (I can’t wait to try their rosé next!). Let’s meet Daisy, shall we?

What inspired you & your partners to start Boja Bo Wine?

As simple as it sounds, the idea was to create a fun brand with a terrific, yet affordable unique wine in the bottle. I love interesting wines, food pairings and positive female-driven projects. Boja Bo plays into all of those things.

What’s something that most people don’t know about winemaking?

There are incredible wines available at crazy good prices from Spain because they don’t deal with inflated land prices like the vineyards in US. These Spanish wine are produced by families who have owned the land forever, so they don’t need to jack up prices of the wine to cover the cost of their real estate. And the winery families live on the vineyards, so they use biodynamic methods to keep their living environment healthy – meaning, growing the grapes without pesticides or chemicals.

Love their cubist-style labels!

What are some of your favorite foods to pair with your wine?

I love savory, earthy foods that play off the complexities of our Garnacha – which is dry, yet rich in character —mushrooms, especially roasted with good olive oil and root vegetables are awesome with Boja Bo. Spicy dishes too. People really like the paring of Boja Bo with the crispy duck in red curry at Basil Thai in Charleston.

What’s the coolest thing you’ve experienced in your wine career?

Technically (because of the archaic liquor laws in the US) my wine career is about as old as a melting cream cone. But, I was raised in the alcohol industry, thanks to my dad (Jeff) whose been making beverages for what seems like forever – and is a partner on this. The coolest thing has been working with him to connect to customers and our distributors for Boja Bo. Actually, it’s just great to see that people really like something we created and makes the enjoyment of their lives a bit better.

When you’re not making wine, what do you like to get up to?

I love eating good food and supporting the Charleston foodie and bar scene. As a kid I spent many years training to sing, dance and act. So when I’m not singing in the car, dancing at Charleston clubs and acting my part to make Charleston a better place, then I’m hanging out with my amazing Charleston friends, my boyfriend Jeremy (who is working with me on this project) and my mother Erin, who is a lawyer here in Charleston.

What makes Boja Bo perfect for Charleston?

Garnacha is a great match for low country food because of its edgy, adventurous flavors and yet it’s still being discovered by US wine drinkers (even though it’s been a favorite of European wine lovers for a long time).

when original art meets original wine making…

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Will you be expanding into other varietals or sticking with the Garnacha?

We have a bright, favorable and very drinkable Rosé coming in a month. And some exciting discoveries from there, that will keep with our masterplan: old-world varietals produced in a bold new style – with original artwork to represent it.

Featured Foodie

Featured Foodie: Charlotte Park

November 8, 2017

Happy November, foodie friends! It’s been a minute since my last featured foodie, but we’re back with bells on with one of my favorite foodies, Charlotte Park! Charlotte is a PR extraordinaire who’s worked with some of the best restaurants around town, and this year, she started this amazing project where she channels her love for baking into raising money for charity with her venture Crumbs 4 Charleston. She’s also one of the founders of #TastemakersCHS, which helps me try a lot of amazing food around Charleston.

Photo credit to the awesome Mac Kilduff

What inspired you to start Crumbs 4 Charleston?

Crumbs 4 Charleston was a direct result of my faith as God gave me the vision and direction for this passion project from the beginning. The more I work on my relationship with God and dig deeper into my faith, the more and more I feel purpose, joy, wisdom and fulfillment in life. God calls us to love our neighbors as ourselves, seek selflessness and focus on giving as opposed to receiving, which are all areas of my life I’m was and still am curious about exploring in more depth. Trusting God has always led me to positive growth so I knew I wanted to follow the desire he put on my heart to give “Crumbs 4 Charleston” a valiant effort. I feel so lucky to be working for a job I love in a city I love, surrounded by incredible friends and mentors, but also know that there are thousands of people in our own backyard dealing with serious struggles.

Over the past four years of living in Charleston, I have been so inspired by the stories of so many hardworking men and women who dedicate their lives to helping those less fortunate through work with various non-profits in community. Although I’m not a huge fan of the word “foodie”, I really have been once since I was a kid. I grew up journaling about everything delicious I ate on my travels, obsessing over the Food Network, and binge reading food blogs and magazines. I started a recipe blog called Salt & Preppy in college and wrote a “College Chef” column for my college newspaper where I would talk about delicious and affordable recipes college kids could easily master. My love for cooking quickly turned to a love for baking upon moving to Charleston after graduation, as I quickly discovered it was much easier to feed friends (which was my favorite part of cooking) through baking. Baking for me became a way for me to decompress and relax after work, and I soon found myself playing with new recipes a few nights a week, bringing my creations with me to work and to friends around the city- ALL THE TIME. I began to think- if I could channel my love for baking and use it to not only bring joy to customer’s days but promote awesome organizations that don’t get the PR they deserve– it would be a win-win. While I am still in the process of learning as I go with Crumbs 4 Charleston, it has been an incredibly rewarding and exciting venture thus far!

How do you pick which recipes you’re going to feature each month?

Every month I feature three different baked goods for Crumbs 4 Charleston, and try to bake unique and creative treats that people can’t find anywhere else. I love mixing it up and have offered various versions of brownies, blondies, baked donuts, fudge, muffins, bread, cupcakes and cookies in the past. I like my Baked Goods rich, decadent and drool-worthy! I also love offering specific holiday-themed treats such as the Pastel Easter Egg Cupcakes I offered for Easter, or treats that pair with the theme of the origination in some way- such as the Turtle Cookie Cups I baked for the South Carolina Aquarium’s Sea Turtle Care Center a few months back.

Working PR for restaurants means you get to eat at a lot of great places around town… what are some of your favorite spots?

Yes my day job is a PR Executive at an agency in town Lou Hammond Group. I feel super lucky to have worked with many restaurant clients in the past, and as a result been able to go to lots of cool culinary events–many with the Queen of the Food Age! It’s hard to pick a favorite but SNOB’s Cookbook Launch Dinner with Chef Frank Lee stands out as an incredible evening with incredible company. More than the food, what I really remember about all the culinary events I’ve experienced in the past are the people. In addition to Chef Frank being a legend, my table at the SNOB Cookbook dinner was full of some really talented, interesting and fun food journalists – both from Charleston and other cities and I still remember our conversations about enjoying life through the lens of food to this day.

What’s the coolest thing you’ve experienced in your foodie career?

Earlier this year I was in charge of hosting a Culinary Press Trip at a resort in Cancun for our client Certified Angus Beef (CAB)- which was insanely fun. We invited a bunch of  culinary Instagram influencers from New York to come and experience the resort’s new partnership with CAB. The first night we had a big beach bash with the resort’s team of chefs and mixologists and the next day had an “Iron Chef” style cooking competition amongst the group with some help from the chefs. It was a true foodie dream from start to finish.

Since I know you have a sweet tooth, what’s your favorite dessert (either to make, bake, or order at a restaurant).

I love desserts that are super dense and rich. I can never turn down a warm chocolate brownie with ice cream on top or anything involving the Chocolate-Peanut Butter combo, but my all-time favorite dessert is Cheesecake. My favorite desserts to make are always changing but right now I’m really into cookie cups- which are made by placing cookie dough into mini muffin tins and filling with all sorts of good stuff. The flavor possibilities are endless but using homemade Peanut Butter Cookie Dough and filling with Nutella is always a good idea.

What are you really craving right now?

Welp now that I just said it-Nutella. I find myself eating it straight from the jar with a spoon way too often. Pro Tip: It’s especially incredible when spooned into hot oatmeal in the morning for breakfast.

Kristen Kish!

Featured Foodie

Featured Foodie: Steve Seguin

August 16, 2017

Happy August, foodie friends! This month, I wanted to call out a local chef who’s been doing some amazing things around town (seriously, check him out), Steve Seguin. I discovered Steve when I was looking for someone to do a private dinner / cooking class for T-Quizzle’s bachelorette party (speaking, of which, I need to come up with a new nickname for her now that her last name has changed. Ideas welcome!). Steve came out to Edisto and did an amazing hands-on gnocchi making class and served us a world class 4 course dinner. Since then, I’ve stopped by a few of his pop ups, and they’ve all been fantastic, so you should definitely be sure to check him out!

Chefs > Strippers

What inspired you to start your pop-up dinner series, and where would you like to see it grow in the future?

So, first time I decided to do this was after I started seeing my friends hustle to start their own businesses, and try to be their own boss.  An old girlfriend and I started this about four years ago, calling ourselves “The Ciao Hounds.”  When we planned out our first dinner, we pulled in close to $300 each!  That’s when the light clicked on for me.  I get to share my love of food AND get paid?  Perfect.  We’ve since split up, but I’ve kept on cooking.  It’s been tough rolling solo this last year or so, but I finally feel that I’m picking up some momentum and and just going to keep hustling!  I’ve met a lot of great people who are supportive and they help keep me going.  Look for me at PROOF on King Street on August 17th!

I am currently working on Piacere, my pop up meals.  Piacere means two things to me.  One is a friendly, informal greeting.  It’s means, “Pleasure to meet you.”  It’s also literally means pleasure.  So, I am welcoming you into a place where you can relax and enjoy a good meal, filled with delicious tastes, and it also refers to the pleasure you derive from the meal.

When you’re not cooking, where do you like to hang out?

Selfie Game Strong

When I am not cooking, I need to unwind.  Lately, I’ve been spending time with my girl, seeing shows, going to movies, cooking at home, or whatnot.  I also like to ride my bike around town and just generally be outdoors.  Taking my dog to the park, heading to the beach, reading a new book, taking a roadtrip and making new friends.  I recently reached out to Fiorenzo, one of the founders of CBFB Tablescapes studios, who invited me in to meet him and chat one day.  Such a warm and generous man.  Can’t wait to get in there and learn how to work with some kiln-fired pottery!  I like to do new things, meet new people, so my life doesn’t get boring.  There’s too much to see and do in this world!  My grandmother always said, “are you bored, or are you boring?”

 What’s one of your biggest “wins” that you’ve accomplished in your food career?

I’d say one of the biggest wins so far is over the past five years or so, really growing into a better cook and learning to trust my creative instincts.  Making food for my peers, having them taste it, and getting that nod of approval; that “Mmmmm, that’s good” face, is a big win.  I got to compete in a San Pellegrino Young Chef competition in culinary school, where I won the school competition, and was sent to Atlanta to compete for the regional title.  Long story short, I didn’t win that day.  However, I learned that sometimes when you don’t win, you can still come out on top by taking something positive away from a scenario.  From that scenario, I met Linton Hopkins, Gerry Klaskala, Kevin Rathbun and Ford Fry.  They were all very impressed with my dish, and even a couple of them came up to ME and said “Man, I really wanted you to win.  Your dish was REALLY good!”  That lit me up like a Christmas tree!  It was so encouraging!

What inspires your menus?

My menus are inspired by things I have tasted and learned over the course of my lifetime, and keeping my mind open to new things as well.  My taste memories as a child (for example, I love milkshakes, particulary a chocolate malt.  The Malted milk and honey pana cotta I recently made was a play on that.  The malted milk custard, chocolate meringues as well as a homemade chocolate shell, strawberries, and a peanut butter crumble.)  I love those flavors!  You’ve got a play on words with “Milk and honey,” chocolate shell which was an old ice cream shop stand by (who doesn’t love crunchy chocolate, amiright?) and peanuts and strawberries.  Flavors that all play well together, but come together in a new way.  I like to play with those old taste memories, and get them to you in a different format.  You can see that flicker of recognition of people’s faces, like “Where have I had this before?”  That’s fun for me!

And also, sometimes I just see a new technique I want to try.  Like making a new pasta shape, or using a flavored liquid to make pasta instead of water. (Saffron and vegetable stock, for example)  I am also inspired by other chefs.  I’m inspired by lots of things, and by keeping my eyes open and having a certain sense of playfulness and childlike curiosity, I keep new ideas coming along!

Who’s your food hero?

My mother, 100%.  When my sister and I were growing up, my Mom always made our birthday cakes, as well as birthday dinners.  She always had a little something in a Tupperware container on the kitchen counter.  Even though she was going to school, and raising two kids, and being a Mom and a wife, she ALWAYS found time to have a little treat for us.  That could have been chocolate chip cookies, No-bake cookies, oatmeal raisin cookies, Rice Krispie treats, brownies, banana muffins (my favorite), a huge spread of Christmas cookies, or any number of other little treats!  I remember one year, right after I moved to Charleston, I was sending my Mom a birthday card, and had no idea what to say in the card.  So, as I slowly let my thoughts come to me, I was tending to a pan of banana bread in the kitchen, and the AH-HA moment came:  I got my love of sharing food with others from her.  I remember one night, sneaking into the kitchen for a little refrigerator raid, and seeing that my Mom was asleep, face-down in her school book, on the kitchen table.  She was getting her degree in Special Education at the time.  She always put us first, wanted us to be happy.  Just from her wanting to make us a little snack.  To her, making us happy was so very important.  She made those goodies, and birthday cakes, and all of those birthday meals because she LOVED US.

I love sharing my food with others, because to me, Food Is Love.  My mom taught me that.  I love making that connection with my friends, my guests, co-workers, and anyone else who will let me cook for them!

Dinner…last night… #pastafresca… #vealMarsala. #onpoint. #makingmemories #makepastanotwar #thatsateeshirt #chseats

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What are you really craving right now?

Finally, what am I craving right now?  Hmm, well it’s 3:33 am, and I’m always craving Pizza.  Now that I think about it, chips and salsa could be good, too.  Or a ham and cheese sandwich…  perhaps a handful of pretzels… maybe a spoonful of the Horchata ice cream I have in my freezer… this time of the day, just about anything!  (but seriously though, a margherita pizza with some spicy soppressata would be the BOMB right now!)

Having some #pun with my #sister. Last vacation photo I swear! #familymatters #punnyjoke #forfoxsake #awwnuts

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Featured Foodie

Featured Foodie: Elise Devoe

July 19, 2017

This month’s featured foodie is a new (ish) blogger to the Charleston food scene and someone who is always willing to go try new things with me, even at the last minute. She also makes a mean acai bowl at Huriyali (at least I’ve been told, I still haven’t been by to try it, something she does not hesitate to remind me regularly). Meet Elise Devoe, aka Cookin’ With Booze!

What inspired you to start a food blog?

I was a part of the CofC chapter of Spoon University, which is an online food-based publication written by and for college students. I wrote articles for them on a range of topics from current events to Charleston restaurant round ups. I loved writing for Spoon and that is where I fell in love with writing about food. As graduation was approaching, I contemplated applying to become a writer at a company like Spoon, but I decided that I would enjoy creating my own blog more.

Love making these little works of art every day ? #acaibowl

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What’s your favorite thing to make at Huriyali?

The All-Day Burrito is definitely my favorite thing to make at Huriyali. I get a weird satisfaction from rolling the perfect burrito. The only downside of making the burrito is that it makes me super jealous of whoever ordered it. It’s also nice to take a break from blending the bowls and smoothies, because blending them is an arm workout like no other

Even if it’s not the greatest photo quality. Still counts!

What’s one of your biggest “Wins” you’ve accomplished in your blogging / food career?

My biggest win was definitely when I got to meet Andrew Zimmern at an event at 1Kept Charleston. Sydney can testify that I almost passed out when I saw him because I was so excited. I somehow worked up the courage to go say hi to him with the help of a few Moscow Mules.

What inspired the name of your blog / social channels?

Ah, this one is easy. Growing up, my dad and brother called me Booze as a cute nickname inspired by a star running back for the Jets in the 60s, Emerson Boozer. One day, after I got off the phone with my brother (who still calls me Booze), the name just clicked. It really captures my personality and cooking style. Everything’s better when you add a little Booze to it.

What are some of your favorite spots in Charleston?

If I’m feeling fancy (AKA like dropping some cash money) I love R Kitchen and Xiao Bao Biscuit. I am a big fan of getting a bunch of small plates to try, so both of these places are my ideal dining style. As far as boozing goes, I love a Taco Boy Margarita. They’re cheap and more importantly they don’t skimp on the tequila, which is how they gained my trust. After I’ve had a few Taco Boy margaritas, you can find me at AC’s sipping on their beer of the month and not playing pool because I would embarrass myself and others.

What are you really craving right now?

Is everything an acceptable answer? It depends on the day, but I’m pretty much constantly craving the duck fat fries from Tattooed Moose. I wish they served them by the truck load.

Where would you like to grow in your food career?

I hope to become a well-known member of the Charleston foodie community, as well as the Charleston community as a whole. One of my specific goals is to get a press pass to Charleston Wine and Food, because that would be a dream come true.

Featured Foodie

Featured Foodie: Jai Jones

June 21, 2017

This month’s featured foodie is someone I’d followed (aka stalked on Instagram) for a while before I actually met him IRL. We became fast friends during the Charleston Wine + Food Festival this year, and have attended a number of food events since then, which have helped to solidify our friendship, even though I sometimes hate him for being such an awesome food photographer. Meet Jai Jones!

What inspired you to start taking photos of your food?

I’ve always loved photography and capturing those moments in life that take us back to a time or memory in our past. After my college years of eating anything that was cheap and quick, then making the move to Charleston, I began to gain a great appreciation for the culinary scene in this city. I believe that food is an art in itself, and enjoying a great meal is something that we all have in common.

What’s one of your biggest “Wins” you’ve accomplished in your blogging / food career?

So far, working with the Charleston Wine and Food Festival Street Team over the past two years has to be one of the highlights. The festival continues to grow and evolve every year, and it’s been a lot of fun having the opportunity to cover some of the amazing events (and phenomenal food) that all makes the Charleston Wine and Food Festival such an awesome, can’t miss event every year.

 What are some of your favorite spots in Charleston (restaurants/bars/etc)?

Ah, that’s always a tough one! Right now for restaurants I would have to say Spero, Edmunds Oast, Cinco, 167 Raw, Stella’s and my go-to spot downtown that i’ve loved for a really long time, Cru Cafe.

When it comes to bars in Charleston, you’ll likely find me at Faculty Lounge, Royal American or the rooftop at Revelry Brewery. For a great cocktail, you can’t go wrong with The Belmont, 492 or The Gin Joint.

Your new office is right near Workshop… what are some of your favorite things to eat there?

I love the food hall / fancy food court concept of The Workshop- it’s been tough for me to resist going all the time since it’s opened! The one place I haven’t tried yet (which will likely happen in the next week) is JD Loves Cheese, but I’ve heard great things. I’ve always loved Pink Bellies and have ended up there the most so far. The pastries at Bad Wolf Coffee are some of the best I’ve had, especially the Kouign Amman, which is one of their signatures.

I know that you have quite the obsession with Lewis BBQ (some might even say you moved downtown to be closer to Lewis), what about it do you love so much?

Ha, that’s likely partially true. I met John Lewis at the Charleston Brown Water Society’s BBQ Invitational back in 2014 when he still lived in Austin, and prior to that had never experienced true Texas brisket. After learning about the process, and then taking that first bite, I was hooked. It was one of those moments that redefined how I feel about a type of food.

What are you really craving right now?

At this moment? A burger and beer from Poe’s.

Featured Foodie

Featured Foodie: Stephanie Burt

May 12, 2017

I know it’s been a minute since I’ve done a featured foodie, but I really feel like Charleston has so many awesome foodie people and I love them all so much and want you, my readers, to love them, too! This month’s Featured Foodie is fellow food writer, host of The Southern Fork podcast, former Pecha Kucha speaker, and all around awesome person, Stephanie Burt!

Image credit: Leslie McKellar

What inspired you to start taking writing about food?

I have been interested in “food media” since I was a child. I started reading Kathleen Purvis in the Charlotte Observer around middle school, and I watched Yan Can Cook and Julia Child all the time on PBS. Yep, really. I don’t have an explanation I’ve always been fascinated by how food connects us, the history of something, and how fun it is to learn about it, so although I never “planned” to make a living writing about food, looking back, I see that in many ways it was inevitable.

What was the scariest thing about starting your own podcast?

The technology! I had to learn something completely new. Yes, mics are plug and play these days, but editing, mixing, uploading, all that stuff and metadata too! I stretched my brain learning new skills.

What’s one of your biggest “Wins” you’ve accomplished in your food writing / Southern Fork career?

Hm. Well, somehow the timing worked out that the week I debuted my chat with Steven Satterfield, he won the JBF Best: Chef Southeast award, so that was great! And I was so happy!

For writing, I had a similar serendipitous moment this January when an essay in defense of feminine appetites came out on Extra Crisp the Monday after the women’s March on Washington.

What are some of your favorite spots in Charleston (restaurants/bars/etc)?

Now, it’s hard to choose, and you should know that! But I love Edmund’s Oast, The Grocery, FIG, and Wild Olive unequivocally. I’ve also had some great meals recently at The Macintosh and La Farfalle, and the Husk fried chicken makes my heart sing. The amaro selection is fab at Farfalle too, as well as at the Belmont, and if I am fancy, there is nothing like a drink at The Dewberry.

What is something you wish more people knew about the F&B scene in Charleston?

That’s it’s hard to work downtown, although that’s where the money is. Most places don’t pay for parking, so there’s that constant challenge, and the tourists can be rough on a restaurant, both front and back of house. Every week, I get to visit inside restaurants when they are not serving food and chat with the people about what they do. The feeling that I more often than not leave with is a sort of reverence for the calling when it’s done right. That’s why I’m excited about the FAB Workshop coming up, since it really is about helping industry women go to the next level.


Be sure to go listen to Stephanie’s podcast, The Southern Fork, and give it a great rating on iTunes so she can keep making it (and I can keep listening to it).

Featured Foodie

Featured Foodie: The Kale Whale

November 25, 2016

November is almost over and that means it’s time for another Featured Foodie! This month, I’m happy to share with you someone who I’ve admired from afar for sometime, and only recent had the opportunity to meet, Schanen Smith of The Kale Whale, which she runs with her BFF, Erin. Enjoy learning more about this awesome foodie!

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What inspired you and your partner to create The Kale Whale?

Erin and I have been best friends since we met at AC’s (holla!) in 2007 and have always felt that we were soul sisters because of our likeminded-ness and optimism.  After college our lives took different directions, but we were reunited on a backpacking trip through Europe and decided we’d never let each other go again. We knew we’d work together in some capacity in the future. After two months in Europe together, Erin continued on to Hawaii to pursue her Masters degree in Dance Education and Wellness Management, while I mastered my social media and marketing skills in a corporate setting (and edited Erin’s thesis papers on the side). Throughout our years apart our values continued aligning in the aspects of health, wellness, and a positive mindset.

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Friends who change the game together, stay together.

We reunited in Charleston in 2015 and created the Kale Whale brand to promote the power of plant-based eating in preventing and reversing disease. We do this through e-books, our social media platforms, our blog, and most recently YouTube videos (The Kale Whale Show!). Our approach to a healthy lifestyle (“detox to retox”) isn’t represented in the mainstream. So many people in the wellness industry come across as perfect and unattainable but we want to show people how easy and delicious it is to eat more veggies for your health, while also throwing back a martini or plate full of fries once in a while!  It’s all about giving people the knowledge and empowerment to take control of their lifestyle choices, and making good choices way more than you make bad choices!  Balance, baby.

What’s one thing you wish people knew more about their food?

I wish people knew that EVERYTHING you eat becomes part of you, and that by controlling the types of food you eat, you can take control of whatever ails ya! Once people understand this, they’ll be open to feeding their body what it needs to function at its highest potential, and they’ll realize that certain conditions (gas, bloating, acne, heartburn) are not “normal.” That’s why it’s so important to pay attention to how your food was grown (whether plant or animal) and to really be aware of what your body reacts negatively to. We talk about “anti-inflammatory” foods all the time and even created a free e-book as an introductory guide to eating more alkaline. (People get that e-book for free by joining our email list at www.thekalewhale.com)

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Idk what this is made of, but I want to eat it right meow.

What’s one of your biggest “Wins” you’ve accomplished in your blogging career?

Every time someone tells me that something we’ve shared has helped them, that is a huge WIN!  My goal is to get to the point where I’m pumping out content full-time that reaches people all over the world, and that we’ll be feeling those “wins” a lot more often!

What’s one of your favorite go-to healthy recipes or places to eat in Charleston?

I’m personally a big fan of bowls/casseroles (I’m not a pretty food plater, ha!), and I’d use the term “recipe” loosely since I never write any of these things down, but I love a zucchini lasagna or a cauliflower quinoa enchilada casserole. Something that makes a lot of leftovers! One of my favorite health-conscious places to eat in CHS is Verde because I love a big ass salad!

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If this is “bad” plating, then I really have to step my game up.

What are you really craving right now?

I’m always craving Taco Boy nachos. Remember, balance 🙂

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I’m craving nachos approximately 98.9% of the time that I’m awake.