Unscripted-Unedited-Unrehearsed, JUST RAW! Volume II Issue 5 Winter 2015
Special Edition
Also Inside: Recipes Videos And more!
www.CookingInTheRaw.net
Contents Unscripted-Unedited-Unrehearsed JUST RAW! Pg. 3 Pg. 4 Pg. 6-9
Forward About The Magazine 28 Days of Soul Food
Pg. 10-20 Culinary Icons Pg. 21-25 Wine Pg. 26-35 Taste Pg. 36-40 Pg. 41-47 Pg. 50 Pg. 51 Pg. 52
Culinary Icons Pg. 20
Healthy Eating Southern Desserts Links The Future Contact Information
Contributors: Larschelby “ Schel” Kidd Chef, Restaurant Consultant, Wine Educator, CITR! Show Host, CITR! Magazine Author/Editor, Recipe Developer mailto:info@cookingintheraw.net
Jackie Schwark Video Editor, Local Marketing Consultant, Video Producer, Creative Consultant mailto:Jackieschwark@Jackieschwark.com Jessica Marie Video Editor, Video Operator Administrative Assistant
Chef Larschelby Kidd circa 1999 Retired
Black History Month What Black History Month means to me. I look upon this time as an opportunity for me to reflect and pay homage, to those who have paved the way for the opportunities that I enjoy today. Within the pages of this “Special Edition” I want to honor those Chefs from the past who laid the foundation for “Cultural Cuisine” known affectionately as SOUL FOOD. We’ll explore and learn about key people heading the most important kitchen in our nations history. We’ll embrace the evolution of “Cultural Cuisine” as told from stories shared through generations. Being Black in America isn’t just one month out of the year, its everyday. I am proud to be apart of this elite group of Black Professional Chefs. To all current and future Black Chefs,” Keep It Pushin and make a difference”. Be proud of every day and moment of your life, as I know you will. Learn from the past, embrace the present moment and secure the future for generations to follow. -L. Kidd ‘2015 Enjoy your visual tour with Cooking In The Raw! Magazine and Welcome to Black History Month Special Edition “Culinary Icons”.
Unscripted-Unedited-Unrehearsed JUST RAW! About the Magazine Welcome to the 2015 Winter issue of Cooking In The Raw! Magazines Black History Month Special Edition, “Culinary Icons”. Some kitchen stories are funny while others are less entertaining. Each with it’s own personality and character developed over time. This quarterly edition will showcase the contributions made by African Americans as told through stories about FOOD. Food is the common thread that connects people from every culture. Whether we are eating dinner with family at home, joining a cooking class or sharing recipes with are friends. Food has a way of uniting us through the comfort of the smell and the beauty on the plate. This all comes Together in Cooking In The Raw! Magazine.
Cooking In The Raw! Magazine will be your portal to Food and Beverages . “ I love to eat and I love to cook, Let’s explore together” -Larschelby ‘Schel” Kidd. About Cooking In The Raw! Cooking In The Raw! Is a series of unedited and unscripted cooking videos and LIVE Shows. If I make a mistake it’s live! Our magazine is also interactive. For example when you see the
logo click it for action!
Throughout the magazine you will see different symbols and live links to connect you to various content on the web. Our mission, To introduce your palate to wonderful flavors, one “TASTE” at a time.
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Black History Month 28 Days of “Soul Food”
Soul Food As Defined by Webster dictionary : food, such as chitterlings, ham hocks, and collard greens traditionally eaten by southern black Americans. Soul Food has its roots in slavery, when African Americans had to make do with whatever food was available to them. After the end of slavery, these recipes continued to make use of cheaper ingredients that had been passed on to many generations to follow. Historically, there hasn’t been much of a difference between the foods eaten by black Southerners and white Southerners. This style of food has become a Classical “Comfort Cuisine” enjoyed by many. Take this journey with CITR! Magazine and feast with your eyes, 28 Days of “Soul Food”
Black History Month 28 Days of “Soul Food” Soul Food and the Family These traditional meals had more of a meaning than the ingredients used. It was a time for renewing the vows of love and commitment towards one another. The food itself would be the glue that binds brother and sister, mother and daughter, father and son. The preparation for the meal included almost everyone. Each family member sharing there life experiences with stories to help and heal the next generation.
Even the young had a role in this pre-meal ritual. You see, at this stage is when they begin to learn the stories of the past to be shared with future generations. The Sunday meal and Soul Food was a time of remembrance, the renewing of faith and a welcoming of extended families into this Soulful Love
The “Soul Food”
Black History Month 28 Days of “Soul Food” Origins of Flavor Most of the spices used in foods enjoyed by African American families today has it’s origins from Africa. Many families either have there own house blend or the standards that are used in many dishes. Those standard spices would be, Paprika, Black Pepper, Dried Chilies, Onion and Garlic powder and sometimes Cumin. It kind of sounds like Seasoning Salt. When you read the ingredient list on the back of the spice mixes that you purchase and use in your cooking today, you are experiencing a piece of African flare. The cooking method most often used was slow braising or stewing and deep frying in various fats. Soul Food as it’s own place in our culture with a history that is deep and meaningful as the dishes themselves. If you haven’t experience this wonderful thing called “Comfort Cuisine”, Let me tell you that you are missing out on History.
The “Soul Food”
Black History Month 28 Days of “Soul Food”
THE KITCHEN Is The Heart of The Home
The “Soul Food”
CULINARY ICONS
Hercules and Hemings: Presidents' Slave Chefs Original story presented by: The Kitchen Sisters “Hidden Kitchens” Series Published February 19, 2008 NPR.Org
Some kitchen stories are complicated — full of mystery and missing pieces — the truth hidden by time. No photographs to capture them, little historical record to go on. "Hercules and Hemings" is one of these stories. In this piece, Hidden Kitchens turns its focus to the president's kitchen and to some of the first cooks to feed the Founding Fathers — the enslaved chefs of George Washington and Thomas Jefferson. "It was Hercules who really began this long connection of presidents and African- American cooks," says Sharron Conrad, historian of African-American cuisine. She began Dolly Johnson, cook for President Benjamin Harrison researching this connection for her article The President's Kitchen: African American Cooks in the White House Hercules, one of George Washington's slaves, came to be the chef of Washington's kitchen at Mt. Vernon and later in the nation's early capital in Philadelphia. Hercules, Cesar — names of Rome and antiquity were often bestowed upon slaves along with the last names of their owners. There is a portrait believed to be of Hercules painted by Gilbert Stuart, the same artist who did the most famous portrait of George Washington. Hercules gazes out across history, "a large, cinnamon-colored man in immaculate chef whites with a kerchief tied around his neck and a toque," says Jessica Harris, culinary historian and author of The Welcome Table: African American Heritage Cooking. Harris led us to this story when we heard her give a talk entitled "Feeding the Founders." Black Cooks in the White House As we began to dig into the lives of Hercules and Hemings, the little-known stories of black cooks in the White House throughout history began to surface. Dolly Johnson cooked for President and Mrs. Harrison. Johnson had been the Harrisons' cook in Indianapolis and was "called to the White House sometime around 1890 to replace French chef, Madame Petronard," Conrad says. Mary Campbell cooked for Franklin and Eleanor Roosevelt. Harry and Margaret Truman brought Vietta Garr with them to the White House. Lyndon and Lady Bird Johnson came to the White house with Zephyr Wright. Mrs. Johnson hired her when Wright was a home economics student at the historically black Wiley College in Texas. She cooked for the Johnsons for 27 years in Texas and Washington, D.C.
Hercules Washington, First White House Chef
Hercules, Washington’s slave chef, may have been trained by Martha Washington. It was Martha who brought slaves into Washington's home when the two married. Martha was known for her table and for her "Great Cake" (40 eggs, four pounds of butter, four pounds of sugar, five pounds of flour, five pounds of fruit, a half-pint of wine and some fresh brandy). "A lot of it was touch and go in those kitchens," Seale says. "Just imagine putting a cake in a pot with a bigger pot around it with coals in it and knowing when to take it out. Of course, there were no thermometers; the old cooks had to know that. They had to have an eye for that." Martha Washington's grandson, George Washington Parke Custis, remembered Hercules as "highly accomplished and proficient in the culinary arts as could be found in the United States." Seale called him "the commander of the kitchen. He did everything, all the soufflés, almond pudding, trifles, fricassee chicken, kidney, etc."
Hercules had eight assistants — stewards, butlers, undercooks, waiters. He cooked in a huge fireplace — hearth cooking. The fireplace was full of a series of iron pots, hooks and cranes to lift and move the kettles. The job was long and hard, especially in the hot summer. The cooks and kitchen crew had to build the fire, burn it down, gauge the temperature by hand and gather fuel to keep the long-burning fires fed. Hercules is described as being immaculate and impeccable. Harris, the historian, says he was noted for being a "dandy." He walked through the streets of Philadelphia in a velvet waistcoat and a gold-handled cane. He probably got the money to buy his clothes by selling leftovers and kitchen waste, a privilege sometimes given those in special positions. Hercules was well known around town and people would follow him as he walked through the market. "Philadelphia had one of the largest open-air markets in the world," says William Woys Weaver, a food historian and author. "The boats came in from Cuba three days a week, so there were bananas and pineapples, and if you had the money, you could get practically anything you wanted. George Washington loved an apple that came in the fall; it's known as Washington's favorite. Big yellow apple, it's now unfortunately extinct. He would send his people out in the market and buy every apple out there. And the other Philadelphians in their diaries and letters grumbled about this president who's hoarding these wonderful dessert apples."
When Washington was getting ready to leave Philadelphia to return to Mt. Vernon, Hercules escaped. Washington sent out search parties and offered rewards. Hercules was never found. Harris says, "A French visitor to Mt. Vernon asked one of Hercules' daughters how she felt about her father running away. She replied, 'I miss my father, but I know that he is free and so I am happy for him.'"
White House Chef James Hemings 1765 - 1801 Many people have heard of Sally Hemings and her suspected relationship with Thomas Jefferson, which, Harris notes, "is increasingly becoming not alleged but a matter of DNA fact." But most of us do not know of her brother, James Hemings, who was also a slave to Jefferson. In 1784, Jefferson was appointed minister to France and left Monticello to negotiate treaties of commerce for the new republic. He took with him his body servant, 19-year-old James Hemings, to master the French style of cooking. Hemings apprenticed with well-known French caterers and a pastry chefs. "James went from the hearth cooking that was the good solid country cooking of Monticello into this complex multiservice, class-oriented cooking in France," Harris says. He learned how to cook on a potager, a stew-holed stove, and he learned the art of saucing things. It was the time of the French Revolution and there was great upheaval in Paris. "As the society was democratizing itself, so was the food," Harris says. "We see in Paris the development of restaurants, which comes from the French word restaure, to restore. It was food coming out of the chateau, coming out of the royal kitchens, becoming more democratic. At the same time, the Royal Family is falling. Jefferson's enslaved chef, James Hemings, was there to witness and be a part of these changes." Hemings assumed the role of chef de cuisine in Jefferson's kitchen on the Champs-Elysees, earning $48 a year. Under French law, Hemings could have claimed his freedom at any point. There was no slavery in France at that time. But he didn't, and the reason remains a mystery. Hemings returned with Jefferson to the United States along with copper pots, wine, olive oils, recipes for ice cream and seeds to be planted in the Monticello garden. A potager was installed in the kitchen. In 1793, Hemings petitioned Jefferson for his freedom. Jefferson consented upon one condition, "if the said James shall go with me to Monticello and shall continue until he shall have taught such persons as I shall place under him for the purpose to be a good cook ... he shall thereupon be made free." Three years later, having fulfilled the terms of the "manumission" agreement by teaching his brother, Peter Hemings, the cooking techniques he had learned in France and at home, James Hemings became a free man. "He departed Monticello leaving behind him only a well-written inventory of the kitchen and some recipes, and other writing in his own had," Conrad says. Many of the enslaved cooks and others in plantation kitchens throughout the South were never taught to read and absorbed recipes for French and European cuisine by having them read to them. What happened to James Hemings after he left Monticello is a mystery. "He was asked to return to cook when Jefferson was in the White House, but he refused," Harris says. "Beyond that, we don't know." "James Hemings received his freedom in the same year that Hercules escaped," Conrad says. "Hemings and Hercules are both in Philadelphia at the same time. In a city with only 210 slaves, surely Hercules and James Hemings were each aware of the other's existence. It would not surprise me in the least if James' freedom may have helped inspire Hercules to take on his own freedom.“ Published February 19, 2008 NPR.Org
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Vietta Garr worked for the Truman family as cook and housekeeper for nearly forty years. Her involvement at church and her leadership in a fraternal organization called the Knights of Tabor, as well as her position at the Truman home, made her a highly respected member of the African American community in Independence, Missouri. Vietta’s life is an example of one of the overlooked stories of our nation’s history: the African American domestic. Born Ione Vietta Garr on March 21, 1896, Vietta grew up watching female relatives work as cooks and laundresses. She attended and graduated from the Young School, a school for African American children in Independence, and by 1920 was working in Independence as a house servant. Vietta began working in the Wallace-Truman home in 1928.
Vietta Garr 1896 - 1973
Benjamin Garr, Vietta’s father, had once worked for Bess Truman’s grandfather, George Porterfield Gates, as a houseman. In some respects, Vietta was like a member of the family. She helped raise Margaret, the Truman’s daughter. She also served as a companion to Madge Gates Wallace, the president’s mother-in-law. Not able to say “Vietta” as a young child, Margaret often called her “Petey” instead. They developed a strong bond that lasted into Margaret’s adulthood. Vietta later accompanied Margaret on numerous concert appearances providing trusted companionship.
Vietta continued to work for the Truman family until 1943 when she was no longer needed as much at the Independence home with Senator Truman and family spending much of the year in Washington D.C. She soon found a position as manager of the Crown Drug Store lunch counter in Kansas City. However, in 1945, Bess asked Vietta to work for the family once again when Harry Truman became president. She accompanied the family to the White House to be a companion to Bess’s aging mother.
Although Vietta was never the official White House chef, the Trumans favored her meals. Truman requested that Vietta instruct his staff on how to cook the “Missouri Way.” Vietta knew which foods each of the Trumans enjoyed. During their stays in Independence, she fixed steam-fried chicken or baked Virginia ham, her own special recipe for sweet potatoes, and the President’s favorite angel food cake. While in Washington, Vietta met many famous and influential people. She collected cards, autographs and other keepsakes, which she compiled into scrapbooks chronicling her travels.
Vietta was well known throughout the African American community, not only for her position at the Truman household, but also for her involvement in the Second Baptist Church and the Knights and Daughters of Tabor, a benevolent society for African Americans that aimed to spread Christianity and education, offer sickness and burial insurance, and a means for members to socialize.
Vietta was a longtime member of the Second Baptist Church in Independence. Truman Library
Vietta took an active role in the society, serving as High Priestess, the leader of the Tabernacle. She served in this position for several years. Within the Independence community, Vietta’s opinion was respected by both blacks and whites. She often referred people from her church and organizations for domestic positions, including several people who worked on a part-time basis for the Truman family.Church was an important part of her daily life and she was involved with many committees and special groups within the church. She played the piano and sang soprano in the church choir.
She was known for her wonderful cooking and often prepared food for church gatherings. In 1957, the Trumans set up a trust fund for Vietta with $5200 from their estate. Vietta continued to work for the Trumans, finally retiring in the mid 1960s. She never married. Over the next few years, Vietta continued to be active in the community and her church. Following the death of Harry Truman in December 1972, Vietta was one of the few guests invited to his funeral. Vietta was severly injured in late 1973 when her dress caught fire from a burner on her kitchen stove. She passed away on December 31, 1973. Her funeral was held January 6, 1974, at her beloved Second Baptist Church. One of Mrs. Truman’s last public appearances was to attend Vietta Garr’s Funeral. In her eulogy the pastor commented that Vietta was associated with diplomats and statesmen from many countries, yet she never lost her love of church and community. Vietta Garr is buried with her parents at Woodlawn Cemetery in Independence.
Vietta Garr (left) and Leola Estes, following Margaret Truman’s wedding ceremony, June 21, 1956. Truman Library
Story and photos as published at NPS.gov by way of the Harry S. Truman Library
Custom Wine Labels JChristophersArt1@gmail.com
Custom Hand Drawn Wine Labels. Had a unique limited Edition look for your special vintage Also available for custom wine labeling for special occasions. Contact: jchristophersart1@gmail.com
Edna Lewis inspired a generation of young African American chefs and ensured traditional Southern foods and preparations would live forever.
Who Was Edna Lewis? Ms. Lewis was born in 1916 in Freetown, Orange County, Virginia, one of eight children. Her grandfather, an emancipated slave, helped found the community, hence its name. The family lived on a farm that had been granted to her grandfather and central to the family’s life was food in all its phases: growing, foraging, harvesting and cooking. Without any modern cooking conveniences—everything was cooked over wood and, lacking measuring spoons, baking powder was measured on coins—food preparation called on creativity, resourcefulness and ingenuity. Edna Lewis 1916 - 2006
At 16, after her father died, she left Freetown for Washington, D.C., and then New York City where her culinary journey got off to a rocky start with her first job ironing in a laundry. She had never ironed before and was fired after three hours. She may not have ironed but she had sewn, and quickly found work as a seamstress. She copied Christian Dior dresses for Dorcas Avedon (the wife of photographer Richard Avedon), made a dress for Marilyn Monroe and became well known for her African-inspired dresses. In New York, after a series of jobs, she opened a restaurant, Café Nicholson, in Manhattan’s East Side. She became a local legend and cooked for many celebrities such as Marlon Brando, Marlene Dietrich, Tennessee Williams, Greta Garbo, Howard Hughes, Salvador Dali, Eleanor Roosevelt, and Truman Capote. In the late ’40s, female chefs were few and far between and black female chefs were a rarity, yet Edna Lewis became well known and beloved for her simple, but delicious Southern cooking. Edna Lewis cookbooks: Ms. Lewis was the author of three seminal cookbooks that, to quote The New York Times, February, 2006, “revived the nearly forgotten genre of refined Southern cooking while offering a glimpse into African-American farm life in the early 20th century.” Her cookbooks include: The Edna Lewis Cookbook (1972), The Taste of Country Cooking (1976) and In Pursuit of Flavor (1988). Among her many awards are: “Who’s Who in American Cooking,” (Cook’s Magazine, 1986); “Dr. Edna Lewis is lauded as one of the great women of American cooking. A specialist in Southern Cooking, She has received an honorary Ph.D. in Culinary Arts from Johnson & Wales University (Norfork), College of Culinary Arts May 26,1996″; “James Beard Living Legend Award” (their first such award, 1999), and being named “Grande Dame” (Les Dames d”Escoffier, 1999). Dr. Edna Lewis died in 2006 at the age of 89. Information from the Edna Lewis Foundation. To learn more click on the logo
Chef Randall is a fifty year veteran of the hospitality and food service industry. The depth and range of his experience and his dedication to professional excellence, have earned him the respect of professional chefs as well as restaurant managers and owners. He is noted for his capacity to teach, guide and advise others in the practical aspects of food quality and profitable food-service operations. Randall has worked his way up through the ranks from Air Force flight line kitchens to executive chef post at a dozen restaurants, including the award-winning Cloister Restaurant in Buffalo, New York and Baltimore’s Fish Market in Maryland. Chef Randall has owned and managed a catering firm and provided consultant services to restaurant operators. His broad experience, coupled with a talent and enthusiasm for helping others learn the craft and systems of restaurant excellence, resulted in his serving on the faculty of four schools. Chef Joe Randall’s uncle, a Pittsburgh, Pennsylvania restaurateur and caterer Richard L. Ross gave him a tease for a culinary career, he then completed apprenticeships under notable Chefs Robert W. Lee at Harrisburger Hotel and Frank E. Castelli at the Penn Harris Hotel in Harrisburg, Pennsylvania. Chef Joe has received many awards, including: Distinguished Service from the National Institute for the Food Service Industry; Gold, Silver and Bronze Medals for Culinary competition, the Outstanding Service Award, City of Los Angeles and the Meritorious Award for Performance and Professionalism conferred by the President of California State Polytechnic University, Pomona. In January 1992 he received the Black Men’s Forum Distinguished Award for Outstanding Contributions and Service to the Community. In February 1995 Chef Randall was awarded a Lifetime Leadership Award for his efforts to advance the culinary contribution of African-American Chefs by the Culinary Institute of America’s Black Culinary Alumni. In April 2001 Chef Randall received recognition for his outstanding contributions to southern cuisine and culture from the president and faculty of Georgia Southern University. Click the Icon to learn more about Chef Joe Randall
Meet Jefferson Evans, from the first graduating class (1947) of what was to be renamed the Culinary Institute of America (CIA).
The Life of Jefferson Evans
Custom Wine Labels JChristophersArt1@gmail.com
African American Winemakers & Winery Owners
Times have changed since the days of Schlitz, Colt 45, Night Train and Ripple commercials. Just as wine was to be enjoyed by the Social Elite Class or Celebrities. African American culture was not immune to the onslaught of programing and commercializing of, “What you should be drinking” . Status played a significant part in price, awareness, education and lifestyles. But that was then and this is now. Business became the vehicle, market share was the momentum to engage the senses of many palates who wished to enjoy this delicious thought provoking juice called, WINE. As curiosity grew education became important to keep the growth of the changing beverage industry. Out of this growth many in the African American Culture strived for more. Here is where are story begins. As a whisper in the night, a new market was emerging. I like to call it the Afro Nouveau Wine experience. Education was key to this expansion. As with any individual or group, learning how to taste and what to taste for set the foundation and fueled a desire to reach higher. Wine is no longer limited by status but is enjoyed by all no matter what your taste preference may be. Let me introduce you to some of the “Icons” that are expanding the WINE GAME. “Let Your Palate Be The Guide”
African American Winery Tour Discover new wineries through the pages of Cooking In The Raw! Magazine. Read about each featured winery explore through video and various links. This is only one of ways to experience African American owned wineries incredible variety of wines.
Meet the winemakers, see the vineyards read the wine descriptions. You can almost taste the wines! “Let Your Palate Be The Guide”
In 1980, our parents acquired land in the hills east of Rutherford in the Napa Valley. We were farmers first, and farmers we remain. In 1995 we decided on the strength of our fruit to make wine under our own label. The following year we produced our first vintage of zinfandel, and along the way we have added cabernet sauvignon, chardonnay, petite sirah, and the occasional dessert wine. In 2010 our family celebrated thirty years in the Napa Valley read more…..
Born and Raised in Oakland Ca. Raymond worked as a Ship Joiner and grocery clerk. In the late 1980,s Raymond moved to the small town atmosphere of Paso Robles Ca. where he quickly acclimated himself to the many aspects of the wine business. Shortly thereafter read more…
African American Winemakers & Winery Owners
Theopolis Vineyards is a small lot vineyard and handcrafted winery located in California’s prestigious Yorkville Highlands of the Anderson Valley. Situated along Highway 128 in southeastern Mendocino County near the border of Sonoma County, the AVA is a highly elevated, rugged interior wine-growing area. Established in 2003, Wine Critic read more…
VISION CELLARS is a Passionate Boutique Award Winning Winery specializing in Pinot Noir without compromise. Established in 1995, however, the first release was the 1997 vintage. Our goal is to capture the essence of the Pinot Noir Grape read more…
Maison Ilan is a garagebased micro-négociant winery, focusing exclusively on sourcing fruit and producing limited lots of red Burgundy from Premier and Grand Cru vineyards. We focus on read more…
Industry Professionals Our vision is to introduce people to wines, specializing in those made by family owned vineyards, women, AfricanAmericans and other minorities. Our goal is to change the way people view wine by read more… Owner Wine Guide
André Hueston Mack is an American sommelier, winemaker, and author. He is the first African American to win the title of Best Young Sommelier in America, and was the runner-up for the title of Best Sommelier in North America in 2004. read more…
SOMMELIER, WINEMAKER & DESIGNER
Master Sommelier
Master Sommelier
Cornmeal Mush with Creole Spiced Shrimp and Smoked Beef Sausage Cornmeal Mush ½ c yellow cornmeal 2 c water Salt to taste ¼ c white cheese blend 2T butter
Cook cornmeal according to packaged instructions. The consistence should be medium thickness. Stir in butter and cheese. Adjust flavor with salt and pepper.
Spiced Shrimp and Smoked Beef Sausage EVOO as needed 8 oz shrimp 2 large garlic cloves ½ c red and white onion ½ c smoked beef sausage cooked ½ c diced chicken cooked 8 chopped dried tomatoes Red Pepper Flakes to taste CITR! Creole spice mix (garlic and onion powder, chili powder, paprika, cumin, oregano) 2 oz tomato broth (homemade preferred) ½ c Vegetable broth Salt and Pepper to taste Sauté’ shrimp till cooked and set aside. Add onions and garlic cook till softened. Add in meats, tomato warm through add spices, add back shrimp, add tomato broth reduce then add vegetable broth reduce to sauce. Adjust flavor with salt and pepper serve over cornmeal. Makes 2 servings
Chef Champion is a native of the great food state of Louisiana. He specializes in Cajun/Creole; the base cooking in New Orleans. He has over 18 years of culinary experience ranging from Certified Meat Cutter, Executive Chef, Event Coordinator, Personal Chef, as well as Cooking Class Instructor. He is also a graduated‌.read more
What’s Cooking Smothered Pork Chops and Onions
Smothered Pork Chops and Onions
Like-Share-Subscribe Welcome to the new style of online entertainment. Cooking In The Raw! A show that is Unscripted-Unedited-Unrehearsed. If I make a mistake it is live. Watch as I prepare some of my favorite dishes in the kitchen studio. The shows can be watched here or on the Cooking In The Raw! YouTube Channel Ingredients: EVOO Center Cut Pork Chops Bone-in and Thin Cut Seasoning Salt, Pepper and My Spice (you decide) Pork broth or Chicken Dark Roux Garlic Onion Water
My goal is to get you hungry and to get you cooking! Cooking should be fun and something for all to enjoy, but it needs to be approachable and easy enough to make a new cook feel confident that they can turn out a great meal. That's where I come in. Let's put a spin on some of our favorite home recipes while keeping it simple and absolutely delicious. Don't be afraid to try something different. I am also the owner of Grand Diamond Seasoning. Our line of seasonings are available online at http://gdseasoning.com. If you want to bring a bold flavor to your dishes without a lot of hassle, Grand Diamond Seasoning is the way to go!
Soul Food fried Catfish and Fries
Chef Joe Randall's Cooking School
“Here’s a little south in your mouth”
Savannah Crab Cakes
A voice from the past
Soul Food And Health
Bryant Terry is a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. Bryant’s fourth book, Afro Vegan was published by Ten Speed Press/Random House April 2014. Just 2 months after publication, Afro-Vegan ……Read More
Creating Calm Network
Juan Hagger "The Raw Mogulista".
COOKING RAW is is hosted by certified raw chef Caroline Carter and her daughter Shenita Ray. The duo puts a new twist on popular recipes by substituting uncooked ingredients. The friendly and down-to-earth mother-daughter team demonstrates how to use nuts, vegetables, fruits, protein concentrates, natural sweeteners, spices, seeds, yeast, and various kitchen gadgets to create meals that are rich in flavor, enzymes, minerals and vitamins .
Southern Sweets
Preview
Like-Share-Subscribe New Season, New Ingredients, More Fun! Wednesdays @ 6:30p Welcome to the new style of online entertainment. Cooking In The Raw! A show that is Unscripted-Unedited-Unrehearsed. If I make a mistake it is live. Watch as I prepare some of my favorite dishes in the kitchen studio. The shows can be watched here or on the Cooking In The Raw! YouTube Channel
Custom Wine Labels JChristophersArt1@gmail.com
Contact: jchristophersart1@gmail.com
Links to Additional Information
Food Heaven Made Easy with Wendy & Jess
Black Culinary History Marisa Baggett
The Future
Future Culinary Icon Chelsey Kidd, My Daughter
There are lots of African American Chefs, Cooks, Beverage Specialist, Butchers, Bakers, Farmers, Authors, Teachers etc. Some well known and others unknown, until now…. They are all Culinary Icons. During the creative process of the Culinary Icons Special Edition, I was educated, amazed, excited and even brought to tears, from what I discovered about Black History from a food or culinary perspective. I am proud to have made and continue to make a contribution to making others aware of the talented individuals from the Past, in the Present and passing the torch to the Future “Icons” There are so many individuals to talk about and share there stories. But, that would probably be a book instead of a magazine. (smile) For those who wish to learn more, I’ve opened the door for you. Seek the knowledge, share the wisdom and feel the passion.
My message to the next generations. Make your mark on history and become, A CULINARY ICON -Larschelby Kidd
Content Contributions If you are a blogger, writer, photographer, recipe developer, cook Amateur or Professional and would like to Have your content appear in a issue of Cooking In The Raw! Magazine. We look forward to hearing from you.
Coming Soon! Sips Tips & Snacks
Contact us: mailto:info@cookingintheraw.net or P.O. Box 212 Kohler, WI. 53044
Advertising Inquiries: Would you like to advertise with us? Cooking In The Raw! Magazine is quarterly online source of information with a audience of foodies, wine drinkers and adventurous palates looking to make discoveries and indulge in their passion for “TASTES� We want to help you connect with are subscribers utilizing are different online resources. For more info. mailto:info@cookingintheraw.net or P.O. Box 212 Kohler, WI. 53044
Exploring Wisconsin Wines
CULINARY ICONS
