I am a firm believer that everything happens for a reason, good or bad. One must acquire the skill of taking the experience and learning from it. I was meeting the other half of the Dynamic Duo, Rochelle Wharton for lunch at BQE Restaurant and Lounge. We were having a working lunch about our blogs and where we wanted to take them . We arrived at a pretty weird time. They were shutting down their lunch/brunch menu and preparing for their dinner crowd. So depending on what we wanted, it may not have been available. Wait I am focusing on the wrong thing here. This was not about whether or not we were going to be able to eat but rather about us being in the right place at the right time. You see that Thursday was our chance meeting with Mr. Maynard Eaton.
On arrival, we decided to sit at the bar, one seat over from a rather handsome older gentleman. This gentleman turned out to be Maynard Eaton. We introduced ourselves as bloggers and chefs which seemed to peek Mr. Eaton’s interest. Before long we learned that he had his own publication here in Atlanta, taught journalism at Clark Atlanta University, and also ran a live streaming news program entitled NewMakers Live. It was his outlet to Atlanta and beyond used to share what he felt was news worthy. He invited us to the next show happening that coming Monday.
Now I could have focused on how things weren’t going well at that moment. Referencing the aforementioned food selection dilemma we seemed to be facing. But if I did I would miss out on what turned out to be the reason we were there. It was our chance to meet Mr. Eaton! Let’s fast forward to Monday night at NewsMakers Live. This show is normally done live but it was being taped that night. Mr. Eaton arranged to interview a few candidates running in the next city election. I was told that just prior to me arriving, Mr. Eaton referred to Peter Aman, a mayoral candidate, as being the next black mayor of Atlanta. The joke here is that Mr. Aman is very Caucasian. See what I mean about things happening for a reason. Had the show been live instead of taped he would not have been able to cut the film and re-take as if nothing ever happened. I heard it caused a big laugh from everyone including Mr. Aman. In all I had a wonderful time. I got to meet Mr. Peter Aman, Mayoral Candidate, along with Matt Westmoreland, City Council Candidate. I also got to learn a thing or two about doing interviews while watching Mr. Eaton, something I want more knowledge on for upcoming endeavors. Like I said everything happens for a reason.
What are your thoughts on chance meetings? Do you think like I do or do you have your own theory? I’d love to hear your thoughts in the comments.
I think all my memories are news worthy. So no doubt I believe the memories I made that night were too. Now I want you to go forward and make new memories.
Until next time.
~The Chef In Pearls
It was 5:04pm when I received the text notifying me of the location for this year’s Diner en Blanc. We were to report to Gate 2 at Mercedes-Benz Stadium. Wait . . . the newly constructed Mercedes-Benz Stadium? Perfect!! I was less than 15 minutes away enjoying drinks with my blogging partner, Rochelle Wharton of Culinary Vegg Out. We would be part of the digital media covering Diner en Blanc. We left P.S. 404 to head to the festivities. As we drove up to the stadium, all I could see was a courtyard engulfed in a sea of white. As each bus allowed guests to disembark, it became wave after wave of white descending upon the stadium. Have you ever seen a sea of white created by people? It was a magnificent sight.
After parking we make our way to gate 2, where we obtained media passes for ourselves and our guests, Paris Coburn and Dionna Collins. From there we were guided in the direction of the media lounge. Walking through the gates there were people bustling to and fro claiming their space in the courtyard, setting up their tables and chairs. This view of the white sea resembled choppy waters before a storm. So much movement!! Some people pulled wagons while others toted bags. Some were very creative with the way they transported all their Diner en Blanc needs. In the midst of all this choppy water, I began to see where the vision was heading. During the setup there was music played by a live orchestra and cirque style performances throughout the venue. Once at the media lounge I got to finally meet the face behind the emails, Ms. Lisa Fisher. As one of the three hosts for Diner en Blanc Atlanta, it was great to be able to put a face to a name.
The media lounge was wonderful, decked out in all white sofas, white tables and white chairs. We had our own bar and a lovely spread for us to nosh on. We were able to network with other media outlets and reacquaint with others met at previous events. And then it was time to go to work. Time to share through my social media platforms all things Diner en Blanc. When I looked out into the courtyard again that once choppy sea of white had simmersed to a lull with light ripples caused by a few late comers. It was beautiful to see how the table settings came together with the people seated all around dressed in white. The sight was brilliant!
To signify the start of Diner en Blanc there is the traditional waving of the napkins. You can catch a glimpse of it here. The party was now under way. There was a live band and a male vocalist, not sure of their name. I somehow missed it amongst all of the fun being had. There was a guitarist who performed with some of the aerialists of Liquid Sky Entertainment on stage with him. It was great. Then DJ Grace Lamour took to rocking the crowd. People danced the night away. There were plenty of photo ops available for attendees. There were two beautiful white Mercedes-Benz cars, a photo booth with the Diner en Blanc backdrop, the stadium with the great Falcon Sculpture and let’s not forget the lighted letters of Diner en Blanc for people to choose from. The sea of white was taken a step further later in the night when another tradition took place, the lighting of sparklers. Here is a small glimpse of the stars above the sea, a grand sight to see. Let me stop rambling on and share some of the pictures from the night.
All told Diner en Blanc was a breathtaking event. I was sad to see it come to an end but I am super excited thinking about the 2018 edition. Diner en Blanc Atlanta was made possible by the diligent efforts of our gracious hosts Lisa Fisher, Tina DeRenzis and Helen Mitchell, who produced a memorable event. Thank you to Mercedes-Benz Stadium for a wonderful location. Special thanks to Diner en Blanc sponsors Lanson Champagne and Evian-Bedoit who provided the drink options for the night. And let’s not forget all the people who attended. Without them how would I have been able to experience such a stunning sea of white. I look forward to what this team has to offer everyone for the 2018 Diner en Blanc Atlanta.
I made so many memories that night. So many that I wouldn’t know where to start or end. I hope this post makes you want to participate next year. Stay in the know for Diner en Blanc Atlanta 2018 at atlanta.dinerenblanc.com. Now go forward and make new memories.
Until next time…
~The Chef In Pearls
P.S. Here’s a video of inside Mercedes-Benz Stadium
P.S.S. Watermarked pictures were captured by Averi Washington for Diner en Blanc Atlanta all others are C.I.P owned
I am blessed to have lived a childhood where I did not have to worry about hunger. That doesn’t mean there were no hard times in my family’s life. It just means my Mom had a nifty way of making sure as kids we never knew about it. I managed to raise 3 kids and none of them experienced hunger. However, that is not the case for so many children, 1 out of 6 kids do not have a decent breakfast before school. WIthout breakfast they are more likely to miss school, less likely to get better grades and less likely to graduate high school. It is said that 13 million children suffer from hunger. This is where No Kid Hungry comes into play. The goal is to raise awareness of this epidemic happening in one of the richest countries in the world. They also help to raise money to help fill the gap in areas where this is happening.
This past weekend I had the honor of serving as media coverage for the Give Me Five . . . No Kid Hungry Fundraiser. 5 featured chefs and 5 sommeliers crafted a 5 course meal all in the name of raising awareness and money. This was the 11th year for the fundraiser. Attending this event was an “extra happy” event for me. It’s was a chance for me to play dress up, eat good food and do my part to share all of the going ons during the event. It was a win-win situation all around for me. The atmosphere was totally different from the event I had gone to earlier that day. You can read about my time at Culinary Fight Club right here.
The event started off with a cocktail reception and passed appetizers, where entertainment was provided by a live harpist. All great events start with bubbly and this one did not disappoint. Within the next hour we were ushered into the ballroom that was so exquisite. There was a Jazz Trio playing wonderful music as we found our seats. The concept of the event had the chefs and the sommeliers to create wonderful pairings for each course. And they definitely achieved that goal. Now I could sit here and write about each course but I honestly feel like the pictures will speak volumes. Believe me when I say the only way you are not drawn in by the pictures would be because you are blind. One of the coolest thing was that they held a live auction during dinner. It was very exciting to hear the auctioneer roll those numbers off his tongue urging and pulling people into outbidding one another, all in the name of a good case.
Give Me Five was a wonderful event but if you are like me and were moved even the slightest by the statics I shared, you may want to make a donation. You have several ways you can help out. You can make a one time donation, make a monthly contribution or find a local restaurant or event that supports the cause and participate through them. Feel free to click here and check out the options yourself. Let’s work together to help make fond morning memories for some needy children.
Until next time
~The Chef In Pearls
Forty-five years ago, in a hospital in Brooklyn, NY my mother gave birth to who you have all come to know as The Chef In Pearls. I’ve shared that I am a born and bred New Yorker, who transplanted to Atlanta, Georgia. Here is a new factoid for you the readers: you need to know is that I LOVE a good birthday. They are a big deal to me as I look forward to them the way a shopaholic looks forward to a good sale. I mean, I just turned 45 and I’m already planning for my 50th birthday. As if I don’t have other birthdays between now and then. Don’t get me wrong I do plan on celebrating each and everyone until my 50th but I am extra excited about reaching that milestone age.
With that being said I had wonderful plans for my birthday. I wanted to celebrate for a week straight, something to do everyday. I thought about going to a local spa with several salt pools, doing a movie night, or even doing a 5k for charity. Yet as my birthday grew closer, I realized I really didn’t want to do those things anymore. I just wanted to have good vibes for my birthday. I wanted to be around people who would not only celebrate with me but would celebrate me. I knew my best friends of nearly 30 years wouldn’t be able to make it. We had already made plans to celebrate together later in the month. So I pulled out my trusty phone and crafted a text message that I sent out to a handful of friends. The response was want I wanted…yes I’ll be there.
What happened next brought me pure joy and happiness. Let’s start with the fact that my sous chef and friend, Linda Adamswithe, drove in from South Carolina to make me queen for the day. She said with that crown I could have anything my heart desired. What I desired was a menu of appetizing food. She helped me to craft and create a wonderful menu for what would become my birthday gathering. We made crackers from scratch, my recipe for marinated feta cheese crumbles, hummus, and marinated tortellinis — all in the name of a wonderful appetizer board. It was also filled with fruits, nuts, cheeses, dips, veggie and assorted sausages …it was just a beautiful site to see. Then Linda pulled out her bartender’s cap and created a Sangria that left everyone wanting more. But the piece de resistance were the grilled oysters that she pulled off so lovely. Not over cooked and served on a platter of kosher salt with lemon wedges and sriracha for those that needed a bit of spice in their life. Yeah I’d have to say…we did that!
Honestly, as much as I enjoyed the food we created I enjoyed having friends and family around even more. Turning 45 to some may be a thing they want to avoid. Not me, every chance I get to live a little more life I embrace it. I want to grow old and be able to look back through my memory files and smile a big smile. Birthdays are blessings from God and as long as She gives me breath I will continue to celebrate them.
What are somethings you like about celebrating birthdays? Do you have a tradition? Or do you wing it every year? Tell me your fondest birthday memories.
Until next time
~The Chef In Pearls
verb. fail to care for properly
noun. the state or the fact of being uncared for
Had my blog been a child, the state would have swooped in and taken her from me already.Neglect is a serious matter. I have left this blog uncared for, not tended to, the bottom line is she was N.E.G.L.E.C.T.E.D. I want to hang my head in shame but I will not. You see everything happens for a reason. The reason I had to neglect this blog is because I was busy trying to make greatness happen within my life. And to be able to do that required me to lay some things to the wayside. With my youngest graduating high school in less than a week and half, quitting my part time gig, and following my passion of cooking I needed to regroup and get some things in order.
So I throw myself at the mercy of my readers. I ask for forgiveness for my transgressions. Allow me the opportunity to provide you with all the wondefulness of food and fashion. Let me share with you my journey down my rabbit hole of life, filled with new adventures everyday. I don’t normally make promises but I will make an exception to that rule. (As I raise my right hand and place my left on the bible) I promise to do better in keeping you in the loop of all things The Chef In Pearls.
I want us to enjoy new restaurants, recipes and fashion that will bring some much needed color to our lives. I cannot wait for us to connect over food and fashion and life in general. Making and sharing memories we create. We’ve got to remember that neglect isn’t good for either of us. So I’m going to need more comments from you all. And more follows on social media. And just more of US on a whole so that we can become better overall. So now that we have moved on from my neglect, let’s move forward and make wonderful memories together.
Until next time!
The Chef In Pearls
Lately I haven’t really enjoyed doing the whole mall thing. The other day while out with the mini me I ended up at the mall. More importantly I ended up in JC Penney. That’s where I saw the cutest pink outfit. It seemed so fun and flirty. I already figured out so many ways to wear the two piece ensemble in less than 5 minutes of initially seeing it. I needed it in my closet but first a dressing room, please.
I tried on what used to be my size only to realize I needed a smaller size. YAY ME! Down 14 pounds but that’s not what this post is about. This little number that ended up in my closet ( a certain un-named person gifted it to me) was to be my ode to Breast Cancer awareness. A dear friend/neighbor of mine survived breast cancer only to later lose her life to cancer of the spine. I think about her often…missing her. I laugh about how I hated how perfect her home always looked. At that time she had no children and I had 3 so a clean house was hard to keep. She even had the nerve enough to have a white sofa. I secretly hated on her about that. Then she was blessed with a child of her own. And everything changed. The struggle became real and apparent, yet she only had one child. We became kindred spirits. I love the memories we were able to create. Laughing over tea in her kitchen about my oldest one running away from home to her house. Or the time she called my house because the wasband was playing his music too loud and way too late into the night. She threatened to bring her infant child over if he didn’t shut it down. Hell, I pulled the plug myself. I miss her. I wear this pink in her memory and for all the memories we shared. Sandra Hutchinson you are loved.
Go forward and make memories.
~The Chef In Pearls
We all can remember “the firsts” of so many things in life. I can remember the first boy I kissed. The first time I was allowed to wear high heels. The first time I cooked Thanksgiving dinner by myself. All firsts and all a little scary. But I took chances and got through them, mastering some more than others. As I become older, I still experience firsts. This past Saturday, I experienced a first that scared and saddened me deeply. This was the first time in 4 years that I cancelled one of my events. I did it quietly. Removing the event from the ticketing page I created and then refunding money to those already registered. I never made a formal announcement. I still thanked those who notified me they would not be able to attend as if everything was still a go. My family, closest friends and supporters knew. Each one trying their best to comfort me but the reality was it was a door that needed to be closed. Yeah, a really bummer.
My ladies lunch series came to life out of a need for me to get back into the kitchen. I had gone through a dark period in my life where cooking became something I avoided. I went from the mom that made everything from scratch to the Chef Boyardee-can opening-instant potato making-no more Sunday dinner making-I used to be a chef kind of cook.. It was hard for me to get out of that place and the lunch series helped me to re-embrace one of my loves. What started as a Mother’s Day lunch grew into a personalized therapy plan for me, something to soothe my soul. I looked forward to creating new menu ideas and fun ways of presenting food to my ever growing guest list. I always wanted everyone to walk away, not just full with food, but full with life from the interactions and connections they made while attending. I wanted everyone to walk away with gift bags and a desire to return and share in the fellowship the next time. The fact of the matter is the Ladies Lunch was successful as it served its purpose. I am back in the kitchen now. I am back to enjoying the kitchen as my place of peace. I am at a place where I want to share my knowledge with others and have fun doing it. Last year, I created the Exclusive Party of One as an avenue to do so. I will be focusing more of my time on educating and speaking about food and cooking as well as the importance it plays in the lives we lead. So much comes about because of food and the kitchen and I look forward to the mark I will make in this area.
So with a heavy heart I must say goodbye to the C.I.P. Ladies Lunch series and open my arms to today’s opportunities and ventures and those to come.
I’ll end with a quote from The Queendom, “Queen, keep your chin up. All is not lost. Sometimes you have to lose to gain.” I have abundant memories from all of those events and I will cherish them as I do of others. So please go forward today and make a memory, especially one in the kitchen. Until next time.
~The Chef In Pearls
I love bananas…I mean I could eat bananas all everyday if…they didn’t cause me pain. Apparently at some point in my life I met my banana quota. My body’s way of letting me know this is by inflicting excruciating pain on my stomach. I don’t have to eat a whole banana for this phenomena to take place…a bite…hell a half a bite and BAM instant pain. But that doesn’t stop me from creating wonderful banana inspired dishes (remember I love bananas).
Today I bring you the banana bread remixed. This dish was inspired by a post a friend shared on Facebook, “20 Recipes that will make you never want to skip brunch Again,” by viral nova. On this list was a recipe for cream cheese filled banana bread…..how could that not be good. I mean, I have done banana bread with a brown sugar cream cheese spread so I know cream cheese in the middle would definitely take it up a notch or 2. Here’s the thing though I wasn’t feeling the actual banana bread recipe that was posted so I went with my tried and true recipe from out of one of my old dusty notebooks. I now give you Banana Bread with cream cheese filling and candied walnuts….. So here ya go:
3 or 4 ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
1/8 teaspoon of salt
1 1/2 cups all purpose flour
Cream Cheese Filling
1 (8oz) block of cream cheese
1/2 cup sugar
1 teaspoon of vanilla
1/2 cup chopped walnuts
1/4 cup of sugar
1 tablespoon of corn syrup
Pre-heat oven to 350 degrees. Butter & flour a loaf pan. In a saucepan place walnuts, sugar and corn syrup. Heat until sugar is melted and nuts are coated. Spread nuts out on a parchment lined baking sheets so as to cool and not form lumps.Mash bananas with a fork in a mixing bowl .With a wooden spoon mix melted butter into mashed bananas. Mix in sugar, egg and vanilla. Sprinkle salt & baking soda over mixture and then mix in. Add flour and mix until incorporated ( do not over mix as it will toughen the texture of the bread). Put to the side. Place softened cream cheese into bowl with egg, sugar and vanilla, mix until smooth. Pour 1/2 the banana mixture into prepared loaf pan. Then pour cream cheese mixture on top of banana mixture in pan. Top that with a 1/4 cup of candied walnuts followed by the other 1/2 of banana mixture. Finish it by sprinkling the remaining walnuts on top.Place loaf pan on a baking sheet and bake 45 minutes to an hour. Insert knife or toothpick to test bread , if it comes out clean then done. Cool pan on cooling rack for 10 minutes. Remove bread from pan, allow to cool completely on rack. Cut using a serrated edge knife. Then enjoy .
Well I hope you’ll share how your banana bread turns out. CIPapproved
May. What can I say about the month of May except that it’s been one helluva ride. May came complete with a roller coaster ride of up and downs. I wanted to bask in the sun of Springtime but that seemed to get interrupted with life. I am blessed to still be able to enjoy my mother on Mother’s Day. My Children did the one thing most people fear to do for me, they cooked me a lovely dinner. All the while trying to keep the sun on me I was still preparing for the one year anniversary of my other Dad’s death (Yes Cancer Sucks!). We planned a community outreach to help make people aware of their health and bring a little fun to the neighborhood. As if that was not hard enough, in the midst of all of the planning we got news that would break my mother’s heart once again. A close family friend, correction a son to my mother and a brother to me, was murdered. I tried to find solace in cooking but it hadn’t helped. The clouds were covering up my little sunshine. It’s kind of hard to have all these beautiful memories of these great & wonderful men, knowing I wouldn’t be able to make new ones with them. I pushed those clouds to the side as I laughed and recalled the good times I had with the 2 of them. Then life showed up once more as I try to bring closure to my marriage. Remembering the good times with my soon to be ex-husband made it hard but life must continue on. I try to find the silver lining in it all. The memories are what helps to pull you through the rough times. Life continued on. I got some sunshine pushing hard through those clouds. It’s graduation season here in Atlanta and I knew quite a few graduates. I was more than happy for them and their families. Seeing the potential in all of them from the kindergarten graduate to my daughter-in-law who just presented her dissertation for her doctorates. Proud moments and some sun to bask in again. It’s the closing of the month. It’s a celebration of our fallen soldiers , which always marks the start of grilling season and the wearing of white. If ever there was a time when having wonderful memories to recall was most important the month of May was it. I beg you to please go forward and make wonderful memories…tomorrow is promised to no one.
~The Chef In Pearls
April is high tailing it out of here and May is patiently waiting her turn. How did the time fly away from me so fast? I have been really busy this month. So busy that I haven’t written about not one thing I have done. I hang my head in shame…bad Chef In Pearls. I have been naughty and I kindly ask for your forgiveness.
Thank you for so graciously forgiving me. So since you have forgiven me I will provide you with a roundup of all I did this month.
Let’s start with my first visit to the High Museum in Atlanta. It was a mother/daughter outing to take in all the wonders of fashion Iris had to offer us. Iris van Herpen is a fashion designer like no other. I want you to think couture that is outside of the box now multiple that thought by…I don’t know…infinity. There you have Iris van Herpen. She doesn’t just make dresses out of traditional fabric. She created clothing from things most would not even conceive of making clothing from. She collaborates with engineers, architects and so many more to create fabrics made of metal threads to dresses created through 3-D printing to everyday leather sculpted. Even when they told her it couldn’t be done she told them it could. What an inspiration!
As if one day at the museum wasn’t enough I went back two days later to check out the rest of the exhibits. Thanks to the Atlanta Haitian Consulate for sponsoring this day with free admission to the public. We got to view all the exhibits with special attention to Basquiat because he was Haitian. His work cut short by an early death but still well received by most. We got to experience a little Haitian culture while on the museum plaza. There was food to sample, dancing, music and so much culture. On the other side of the Basquiat exhibit was the Vik Muniz exhibit. I really enjoyed his works because a lot of the mediums he worked in were food. He worked in sugar, chocolate, peanut butter and jelly and so much more. I love people who can see things in new perspectives. His work reflected that
I was able to attend the Music in Focus exhibit by Carolyn Grady at the Southwest Atlanta Arts Center. It was a trip down memory lane as I saw pictures of musicians I grew up with. It was such a delight see art from another angle. She presented her photo work in a way that almost made them seem to pop of their canvas. All the work was black and white and printed on metal. It was like having each artist standing right their with you. I really love how she did that.
Last but not least,The C.I.P. Ladies Lunch. It was the second meal of the year…Faux N.Y Strip(grilled Salmon, check out the Youtube video on how to create this dish right here), Indian Inspired Grilled Chicken Strips, Tri-Colored couscous with Sweet Peas & Mushrooms, Roasted Squash, Carrots and Asparagus and Tossed Salad. For dessert I taught the ladies how to make a Strawberry/Blackberry Compote that was served over Frozen Yogurt and Birthday cake. You read right we had another birthday celebration at this lunch. Only difference was that it was three different birthdays being celebrated and I had to allow Publix to make this birthday cake. They got an opportunity to be the first ones to purchase the new spice boxes I plan to roll out on the site. It included the major spices and the recipe card to use them. Be on the look out for them…coming soon. As always I want to thank the gift bag sponsors T.S.P, Naughty Goddess, Fab 222 and Botanical Bliss for the gifts they provided for the ladies. Don’t miss out on the next meal in September…From Dusk to Dark. It will be outdoors with a full tapas menu, wine and a few surprises for the evening. You can purchase your early bird tickets now right here
Life got a little carried away with me this month. I did make time for some memories though. I plan to to do better with posting…scout’s honor. May here we come even better than ever. Now get ready to go make new memories of your own in May.
~The Chef In Pearls