Foodie & Fête Magazine | Aug./Sept. 2015

Foodie & Fête Your Open Invitation To The Celebration™

Magazine

August/September 2015

Grandbaby Cakes

Jocelyn Delk Adams Author and Dessert Enthusiast

Delicious Fall Recipe A Gorgeous Spin On A French Classic

Foodie Event Recap Any Given Sunday Brunch With Mr. Foodtastic

Summer Reading Bijan C. Bayne

Poet Spotlight Marc Lacy

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Publisher’s Note We are back! Our August/September edition of the magazine features Jocelyn Delk Adams aka Grandbaby Cakes! Jocelyn is quite the dessert enthusiast and her credentials speak for themselves!

You just have to read the feature article to learn all about her sweet adventures in food!

We also decided to cover a cool summer novel by Bijan C. Byane, who is a noted author. We even have a poet, named Marc Lacy, who has now moved into the world of writing novels. Don’t miss these two wordsmiths!

I am also excited for Chef J. Jackson aka Mr. Foodtastic! He was on our cover last spring and has been making some news! He was recently a contestant on Beat Bobby Flay! on the Food Network and has started his own signature Sunday brunches in the DC area. His Any Given Sunday Brunch has been an instant hit with the foodie crowd across the DMV area. We did a recap of his lasts brunch, complete with pictures! The next one is on August 23rd, 2015. This brunch will be giving back to the children of the DC Public School system. Chef J and his team will be collecting gift cards for the DC Public School uniforms at Charles Hart Middle School.

This is such an amazing and worthy cause, we hope you will come down to enjoy some delicious food and fun, while supporting our youth!

Foodie & Fête

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TABLE OF CONTENTS

6 Cover Feature Story: Author and Dessert Enthusiast

15

Jocelyn Delk Adams Grandbaby Cakes

Poet Spotlight: Meet Marc Lacy

10

17

Foodie Corner: Fall Recipe – A Gorgeous Spin On A French Classic!

Entertainment: Event Recap – Any Given Sunday Brunch With Mr. Foodtastic!

13 Summer Reading: Martha’s Vineyard Basketball

By Bijan C. Bayne Cover photo: © Chuck Olu-Alabi Adams Recipe Images: © Jocelyn Delk Adams

Cover Feature Story Grandbaby Cakes

Jocelyn Delk Adams Author and Dessert Enthusiast Jocelyn Delk Adams is the founder of Grandbaby Cakes, a food blog inspired by her grandmother and devoted to classic desserts and modern trends in pastry. Her work has been featured in Better Homes and Gardens, Ebony, the New York Times, People, Food52, The Kitchn (no “e”), the Chicago Sun-Times, and more. She is also the founder of "A Charitable Confection," an annual anti-violence dessert fundraiser featuring the top bakeries in Chicago.

FF: When did you know you wanted to become an entrepreneur?

JDA: As a kid, I always knew that I didn’t want a traditional 9 to 5 career.

Once I became an adult, I felt stifled by jobs that kept me chained to a desk even if they were somewhat creative and mentally stimulating. In the back of my mind I loved the idea of freedom that being an entrepreneur presented. I definitely had a great example in my dad, who is an entrepreneur, but I wasn’t quite sure what my specialty could be. Grandbaby Cakes presented the opportunity and grew when I decided that it could be a business in and of itself. The risks definitely paid off.

FF: How did you initially get started in your business?

JDA: My business started as more of a hobby. While baking and being around food has always been a passion of mine, the idea to start my website came from a friend who encouraged me to do it. I had no idea that my passion project would take off the way it did, though I did put a great deal of effort and love into it. For me, the focus was always to create community around food, and that is still my main focus today.

FF: What is your favorite dessert to eat? To make?

JDA: My favorite dessert ever is my Big Mama’s peach cobbler. I can't think of anything better to eat. My favorite dessert to make is my Real Deal Caramel Cake, which is included in the book. It gets rave reviews each and every single time I serve it.

FF: Who is a positive and inspiring influence in your life?

JDA: I am so blessed to have the most amazing family ever. Having a career where my family’s traditions are steeped in the very fabric of what I do is such a great tribute to them. They have supported every crazy idea and dream I have ever had, and I’m so glad I can pay it back a little bit through Grandbaby Cakes.

FF: What advice do you have for budding entrepreneurs just starting out?

JDA: The road is definitely tough, but it gets easier if you just keep going. Never quit. Make a commitment every day that you will just keep going, no matter how many obstacles stand in your way.

FF: Please tell us a little about your book and what we can expect from it.

JDA: I am so excited for this book to go on sale. It is really the perfect blend of my brand. It marries the old school with the new school in a creative way. I like to think of the book as half cookbook, half memoir. I really loved sharing my family stories, vintage photos and zany, yet delicious cake ideas.

Readers will find my heart and soul on every single page, and I think it will truly resonate with lots of

people. At the end of the day, my hope is that it encourages new generations get in the kitchen so they can create new memories going forward.

FF: What can we look forward to with Grandbaby Cakes? Any upcoming events or appearances?

JDA: I will definitely be hitting the road a bit to promote the book, so you can definitely catch me sharing recipes from the book in different parts of the country. You can keep track of where I’ll be by visiting: www.grandbabycakes.com/events

Click The Picture To Watch The Grandbaby Cakes Book Trailer!

Connect with Jocelyn Delk Adams aka Grandbaby Cakes: Website: www.grandbaby-cakes.com | Twitter: @grandbabycake | IG: @grandbabycakes

Foodie Corner: Fall Recipe by Demure Delights Poulet Rôti Aux Pommes De Terre (Roasted Chicken With Potatoes) A Gorgeous Spin On A French Classic!

Ingredients: 1 large (4-5 pounds) Chicken 1 large bunch of fresh herbs (thyme, rosemary) 1 tablespoon dried herbs (oregano, thyme - something mild yet earthy) 1 teaspoon brown sugar 1 teaspoon onion powder 1 lemon, halved 1 orange, halved 1 head of garlic 1 stick of butter, softened (or ½ of cup margarine spread) 1 large yellow onion, thickly sliced 1lbs baby carrots 1lbs small red potatoes, cut into chucks Good Quality Sea Salt (Mediterranean Please) Freshly ground black pepper Olive oil (Light Olive Oil no Extra Virgin) The Bird: *Preheat the oven to 425 degrees F. Remove the chicken parts (giblets and such). Give the chicken a good rinse - inside and out. Be sure to find and remove excess fat and any 'flyaway’ feathers as well. Using a thin towel or pap er towel, pat the outside of the bird dry.

Combine dried herbs, brown sugar, onions powder, a few dashes of pepper and sea salt in a small mixing bowl. Mix until a paste forms. Add a bit of Olive Oil to slightly loosen mixture.

Generously salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, and/or rosemary, both halves of lemon and orange, and all the garlic.

Brush or rub the outside of the chicken with the butter herb mixture and lightly sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Combine the potatoes, onions and carrots. Toss with salt, pepper, your choice of herbs, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh (and the potatoes are cooked through).

Remove the chicken and vegetables. Move to a temporary platter and cover with aluminum foil and let rest for about 20 minutes. This will allow the juices to infused and se t in all that glorious flavor.

The Gravy: Add a bit of boiling water, Herbs, Olive oil and the juice of a lemon to the original roasting tray.

This will unearth all those delicious bits of flavor left after the roast. Use a spoon to scrape the bottom of the tray a bit. Stir for a few moments to bring sauce together.

Pour gravy into a bright bowl and serve with your bird.

Move chicken onto a beautiful serving tray/dish. Garnish the chicken with the veggies and left over fresh herbs. Carve, Serve and Enjoy!

Rhonda Murray is the CEO of Demure Delights, a Chicago based Cuisine and Lifestyle Company. She is also a self-taught chef and has traveled to various countries in Europe. She earned her degree in Multimedia Make-up Artistry for film, television, fashion and retail. She provides custom makeup instruction and advises on the latest fashion trends as well as fashion forecasting. Her work can be seen on the faces of countless brides, music video shoots and on the runway for Mercedes Benz Fashion Week.

Connect with Rhonda: Web: www.demuredelights.tumblr.com | IG: @demure.delights | Email: damedemure@gmail.com

Summer Reading: Martha’s Vineyard Basketball

By Bijan C. Bayne Bijan C. Bayne is an award-winning Washington-based freelance columnist and critic and a founding member of the Internet Baseball Writers Association of America. His work has appeared in The Washington Post, The Boston Herald, and SLAM, among others. Bayne is the author of

Photo Credit: Mark Lovewell

Sky Kings: Black Pioneers of Professional Basketball, which was named to the Suggested Reading List of the Basketball Hall of Fame.

The narrative weaves connections between politicians, NBA stars Ray Allen and Julius Erving, TV stars, and local athletes and coaches, in a manner that blurs degrees of separation. . . .Martha’s Vineyard Basketball is a folksy read. The reader can hear the story being told. If you are one of the hundred-plus people named in this book, you’re in for a great trip down Memory Lane. If you like an authentic retelling of American life in the 1960s and 1970s, you’ll enjoy this one as well. (Martha's Vineyard Times)

Year round on Martha’s Vineyard Island, residents and vacationers have played basketball—almost since the game was invented in Massachusetts

by Dr. James Naismith. President Obama, former NFL linebacker Willie McGinest, and Family Matters sitcom star Jaleel White (a.k.a. “Steve Urkel”) all played basketball on Martha’s Vineyard, as did future college stars, authors, war heroes, and entrepreneurs. Their stories touch current events from World War I through the Civil Rights Movement—and even includes the filming of the blockbuster Jaws. Bijan C. Bayne includes historical background on Martha’s Vineyard and describes the distinctions between its residents and vacationers, who ranged from the poorest in the state to the very wealthy. Original interviews with those who were there tell the stories in a fresh light, giving personal reflections on the racial dynamics of the time. As teens gathered to play on the outdoor basketball courts, they did more than compete in a game—they developed lasting friendships among a wonderful diversity of social classes and races.

Connect with Bijan: Web: www.bijanc.wordpress.com | Twitter: bijancbayne

Poet Spotlight: Meet Marc Lacy FF: In the world of language you Marc Lacy are known for your poetry. Talk about the writing process for your debut novel The Curse of the Whiskey House.

ML: Of course I’m known for poetry and spoken word, however, I was into creative writing before I ever wrote or performed any poetry. In fact, I’ve always marketed myself as a writer, who “happens” to do spoken word I’m half technical and half creative. I used my technical side to develop scene and plot charts, timelines, and character analyses. I used my creative side and my Southern familiarity to develop the scenes and the characters themselves.

FF: Creatively speaking, where how did you come up with your cast of characters?

ML: Curse of the Whiskey House was derived from flash fiction blogging I used to do on Facebook. I wrote high action and high drama snippets and people took a liking to the stories. They especially loved the heavy-flawed characters. These characters are so flawed that the mischief and mayhem with which they are associate is very believable. One of my goals with this series is to make sure what each character does is not too far-fetched.

FF: What part of writing this story did you enjoy the most? Did you find transitioning from prose to full out narrative, character development, plot setting challenging?

ML: I enjoyed writing the intense action the most. I’m a high action writer and I took great pride and pleasure setting up the fast-paced scenes.

There were challenges transiting from prose to narrative; however they were not impossible to overcome.

FF: Most readers of Foodie & Féte magazine enjoy pairing a good novel with a good beverage or cocktail. Can you share with our readers, what drinks of choice you would pair with your debut novel The Curse of the Whiskey House?

ML: Yes, you’d need the STRONGEST thing you can find. Perhaps a couple of straight Jack shots will do. But if you prefer another brand; just make sure it’s good whiskey. But more importantly, if you’re reading this book out and about, please have a designated driver.

FF: What's next for Marc Lacy? Will you return to poetry someday?

ML: I will be working to promote the new book. Up next for me is The National Book Club Conference in Atlanta August 7-9. I am going to complete The Whiskey House Trilogy (2 more books in this series). Subsequently, I’ll release my poetry vault, which will be my last poetic publication. I’m currently in the studio working on another spoken word CD. God willing, while I’m taking the fiction plunge, I’ll at least continue to perform spoken word to stay sharp.

Connect with Marc: Web: www.MarcLacy.com | IG: @marc_lacy | Twitter: @marc_lacy

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Event Recap (Washington, DC): Any Given Sunday Brunch With Mr. Foodtastic!

The buzz around Chocolate City is the brand new brunch option by Chef J. Jackson. Most people know him as Mr. Foodtastic! Chef J is no stranger to making the news. Chef J is a contributor to various culinary publications and is a regular culinary contributor to Fox & Friends Morning Show. He was even a contest-

Christian Keys, Chef J. Jackson aka Mr. Foodtastic, Trey Wheat (Erotique Vodka)

ant on Beat Bobby Flay! on the Food Network, this past spring.

He is a private chef based in Washington, DC, but travels the country weekly to service clients with his delicious culinary fare!

Even though Sunday Brunch is pretty much a sport in the DC area, Chef J has brought something unique to the game! His popup restaurant is at The Loft at 600 F Street, NW. This is a little known hidden gem in the eclectic Chinatown neighborhood of DC. He holds his brunches once a month and they have quickly become the talk of the town lading him in The Washington Post and Guest of a Guest DC news outlets. His latest Sunday Brunch welcomed actor and author, Christian Keyes serving as the special guest host. The menu is another thing that you will not find at any old Sunday Brunch. Chef J loves to experiment with ingredients that he finds from the local farmers markets. His menu is extensive and you will leave feeling STUFFED! Some of his culinary delights have included: Brown Butter Salmon, Salted Caramel Granola, Soufflé Grits, Lacquered Short Ribs, and Pop Mac and Cheese….which is a fun twist on the classic dish using popcorn…YES! POPCORN! In addition to all the amazing eats, there are bottomless mimosas at the ready, along with flavored vodka provided by the celebrity brand beverage company, Erotique. All of this capped off by select vendors and a LIVE DJ spinning the latest tunes!

There is a reason why people are buzzing about Mr. Foodtastic’s Sunday Bunch and you would want to get yourself a ticket to enjoy this one-of-a-kind experience! The any given Sunday Brunch sells out VERY quickly, so be sure to get your tickets early!

The next one is on August 23rd and it benefits DC Public Schools! Reserve now!

Don’t miss this experience!

Tickets WILL sell out!

Please visit: www.chefjjackson.com/brunchevents Photo credits: B. McGhee Photo and Video

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