It’s the second Tuesday in April and Spring is in full swing!
I’m still coming down from the Cherry Bombe Marketplace high I was on this weekend. There were so many inspiring women in food in the room. It was hot, it was crowded, but I left with a lot more than I got there with.
I learned about Barbara Lynch, the bad-ass Boston based chef who now wants to sell her many restaurants (to her employees) in order to embark on opening a bank for women. Her life story is inspirational and complex–pretty sure I’m reading her memoir, On the Line, next.
I also heard inspiration from one of my favorite female chefs and entrepreneurs, Fany Gerson, owner of La Newyorkina and Dough. Her advice on starting a business on a shoestring budget was (and I’m paraphrasing here): Do something that no one can talk you out of. Don’t try to emulate others. Stay in your lane. And make sure you have a lawyer (not having a good lawyer at the beginning of her career recently bit her in the ass
And then New York Times columnist and cookbook author Melissa Clark walked us through her staple pantry items. Three things on her list that weren’t already in my pantry:
1. Preserved lemons. She said they’re awesome chopped up and thrown into vinaigrettes. Or added to grains. Basically, add them anything that needs a punch of acidity and brightness.
2. Sherry vinegar. In her opinion, the best tasting vinegar out there. I have to say, I just bought a bottle and it’s pretty delicious. Excited to make a beautiful vinaigrette with sherry vinegar, shallots and olive oil.
3. Dried polenta. Ok, so this one wasn’t an original pantry staple. She had boxes of pasta on her table and I asked what could substitute the pasta since we rarely eat it in our household. She said polenta is her second go to (also gluten free). She asked if I had an electric pressure cooker (I don’t). She said, “you will soon, especially after it splatters all over your kitchen walls.”
Happy week (end) ahead!