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A Beautiful Equation – The Melding of Skill and Love

By October 13, 2014 creativity, Durham, Fall, feeding ourselves, living a joyful life, nurturing, personal growth, pleasure, practice, self care, slowing down, Travel

Wow! Life has been busy and full of adventure. How about for you guys?

I had a wonderful week at the beach with friends mid-September. I took naps. I read fiction. I danced. I fished. I allowed myself to lose track of time. I nurtured myself and friendships with meaningful people in my life. I enjoyed the sun, the sand, and the water.

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That time re-ignited my intention to only put my energy into avenues and projects that feed my soul. I came back from that trip with a new sense of what I am going to be doing next. I will keep you posted on these adventures.

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I returned from vacation with my feet hitting the ground and running. I participated in and planned two different dinners for an annual fundraiser for Durham Central Park called Meals from the Market. I played a more of a hands-on role at a dinner at the historic Kress Building in downtown Durham with hosts Amanda Smith, Marybeth Dugan, and Kenny Dalsheimer. We could not have imagined a more picture-perfect evening!

These guests are enjoying a glass of Friulano, one of my favorite Italian white wines.

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I had the pleasure of working with a close friend and talented chef, Amanda Orser (pictured below on the right). This was mine and Amanda’s first public expression of melding our passions  and skill as a team. We have enjoyed each other’s company in the kitchen for as long as we have known each other.

We plan to facilitate many meals for others in the near future. If you know anyone need of a party, we are your gals. Amanda does the savory cooking, and I enjoy doing the wine pairing and making desserts. I was thrilled to have some of my Pizzeria Toro colleagues, including the lovely Nicky Owens (pictured below on the left), assist in making our service seamless from beginning to end.

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From fundraising to family- I just returned from a long weekend in San Antonio, Texas. I flew out to visit my family. I have a new niece, Rosalie, who just turned six weeks old. I went give her a loving welcome to this world and share some quality time with the rest of my family.

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I enjoyed time in the kitchen with my niece, Selena. We roasted okra that we found at the Pearl Farmer’s Market in downtown San Antonio.

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My mom flew back to North Carolina with me. She will be staying with me for a few weeks. Over this last weekend, we enjoyed a nice balance of cooking, connecting, and relaxing. I am looking forward to spending some time in the kitchen with her. She likes to bake as much as I do. I see some apple pie in our future. It is apple season here in North Carolina. Tonight I made sorghum glazed apples for dinner. They were the epitome of seasonal fare!

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I have another dinner event coming up this week. I am going to make some sorghum and cinnamon ice cream to serve with a pumpkin shortcake. I am excited and nervous to pull off a dessert that I have never made before. What always works in these situations is trusting my instincts and experience. It always turns out great! I was baking long before I could drive a car. I see an opportunity to share a recipe in the future.

With as full as my plate had been over the last month, I am as content with my life as I have ever been. I am putting my energy into projects that I truly enjoy. I am moving into the space of work becoming play. Who wants more of that? All hands raised, please!

Lesson: I am continuing to focus on my goal of only putting my energy into what feeds me – keeping in mind that I want to nurture the expansion of my talents and gifts. I am stretching myself all along the way. Isn’t that what this journey is about? What are you doing to feed yourself these days, even if it’s one little thing (that really is a big thing)?

 

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Bring on Summer!

By June 22, 2014 coffee, Durham, feeding ourselves, nurturing, sandwiches, simplicity, summer veggies

Here’s a photo recap on my week leading into the beginning of summer. My sense of wonderment is overflowing right now. These pictures capture what would take me more hundreds of words than anyone may have the time to read in one sitting. I will break it all down. I will share my love of summer in recipes like mint iced tea, fresh tomato juice, chilled cucumber soup, peach and blackberry crisp, and vanilla bean ice cream. Anything else you’re particularly interested in hearing about?

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I  L – O – V – E  zinnias!

 

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Cucumber Puree with Fresh Dill for Cucumber and Buttermilk Soup

 

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Enjoying a beautiful evening in Durham with my dear friend Peter at Alley 26.

 

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First peaches, won’t be the last!

 

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Sungold tomatoes

 

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Friday night burgers – grass-fed beef and gruyere

 

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Summer = iced coffee! My first Japanese method home brew

 

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Cold beer for stocking the fridge.

 

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Summer love => BLT

Stay tuned for lots more summer food and FUN!

Lesson: My cup has been overflowing with so much appreciation for what this summer season is bringing- at the dinner table and in my life. I am moving into a new way of how I want to live my life. Without defining it, it feels exhilarating from the inside out. If you see or sense some extra exuberance, you’ll know why! I feel like I am opening up and blossoming like those zinnias I posted. Getting to this place has taken consistent focus and intention. I have been planting these seeds for as long as my feet have been on this planet. The importance of self is a life-long journey for me. If you’re wondering how I got here or where I plan on going, feel free to ask!

Where are you going? What seeds that you have planted are beginning to bloom? What seeds are you wanting to plant for the future? I would love to hear about your journey! Thanks for being here and your interest in mine!

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Serving Coffee, Creativity, and Community

By May 2, 2014 building relationships, coffee, creativity, customer service, Durham, excellence, inspired by others, local flavor, people skills, working in restaurants

One of my first outings after I moved to Durham was venturing to a place called Motorco. On Sunday’s they had a community market where artists and artisans were selling their wares. That is where I first met Areli. She had a table where she sold spices, chocolates, and coffee. While her wares were intriguing and attractive, the vibrancy of Areli’s smile and the light in her eyes were what made me interested in what she was selling.

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I continued to follow what Areli and her husband, Leon, were up to. They began selling hand ground coffee around town from a bike that they had built for their mobile coffee business called Bike Coffee. Their momentum was building with a mobile food scene happening at the time, with a number of food trucks showing up to feed people around town. Areli and Leon were in the middle of that movement.

A while later, I saw them launch a Kickstarter project for their coffee business. They were planning to build a brick and mortar space to sell their unique wares. From the perspective of an outsider looking in, they spent a lot of time building relationships with the community here in Durham. When it came time for them to launch the fund-raising campaign for their business, people were ready for them to have a larger presence in the community. They raised $32,325 dollars for their coffee shop, Cocoa Cinnamon. That is $12, 325 more than their goal. To see a video about those guys and their Kickstarter video, click HERE.

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Finally, long after my initial intention to have more than a causal conversation with Areli, we sat down in front of her coffee shop for a chat. I wanted to know what it has been like for her and Leon to get this business going. I wondered what it was like for them to work together. I wondered how they had created the magic that I experience when I go to Cocoa Cinnamon.

I feel like I could write a book about what makes Cocoa Cinnamon such an enjoyable place to hang out. I go there a couple times a week for coffee. You might remember just a moment ago when I mentioned what interested me about Areli in the first place. Extrapolate vibrancy, soulful energy, and passion from a human being, and they will create a space where people want to be. From the warm and welcoming staff behind the bar, to the creativity that spills off of the walls in their coffee shop, like attracts like.

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Areli and Leon have been incredibly thoughtful about the creation of their space, carefully choosing who they have hired to be a part of their team, and deliberately selecting what they sell in their shop. I applied to work there when they began looking for staff. While I decided to continue my journey working in the restaurant world, it is still tempting to me to go to work for Areli and Leon. Their application process is different than most. They are digging into people’s interests. Areli says that their hiring process is like casting for a Broadway musical.

The process seems to be working for them from my side of the coffee bar. I enjoy good service. Having worked in the service industry for 20 years, I appreciate businesses that put a lot of effort into how they interact with their customers and the community.

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Areli said that in their first year open that they were able to donate $5,000 to the community of Durham. That is remarkable for a first year of business. They also pay their staff a living wage. Thankfully, more thoughtful employers are into creating a long term staff. Areli said that their goal is to hire people who want to have careers with them. Having a staff that is passionate and invested in what they do for work makes a world of difference in how they perform. Most of the baristas at Cocoa Cinnamon never worked as baristas before. I made sure to tell Areli that I would have never known that before she told me.

A lot of training goes into the staff. Areli seems to be good at giving people responsibilities that fit their personal desires. One of her team members, Susie, has a culinary background. Susie creates the specials. These kinds of moves are important ones for a business owner to make. They keep the staff engaged and provide opportunity for personal and professional growth.

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As a culinary and service professional, I know that it speaks volumes when business owners can relinquish control and allow their staff to take a lead in creating menu items or implementing ideas. That is what facilitates a culture amongst a staff.

This kind of leadership that Areli and Leon are exercising is integral for a young business to thrive. Businesses like theirs are breaking the mold of the old business models. We are living in a new world. Times are changing rapidly. While Areli did not mention how successful she feels after recently celebrating a year as a brick and mortar business, she did mention how they have only just begun. I got the notion that she and Leon have a lot of ideas up their sleeves and much more creativity to unleash.

With their attitudes and passion for what they are doing, these people are not only running a coffee shop. They are creating a model for a new way of doing business, and they are creating a model for building community.

I left my chat with Areli today wanting to know more and more about her plans and ideas. I wanted to say, “Hey, when can I start?” I left wanting to be a part of what they have going on.

Lesson: Doing business in this world today calls for a different quality of service and wares. Cocoa Cinnamon is embodying a way of doing business that is a model for the entrepreneurial folks here in Durham. The way Areli and Leon are doing things inspires me to continue to pay attention to all of the ingredients in my business and in my life! Little details make large impact. What little touches do you notice about a business that make a difference in the community? What makes it so important to you and your community? 

 

 

 

 

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My Intro to (Loving) Good Coffee

By April 17, 2014 beverage junkie, coffee, Durham, inspired by others, integrity, local flavor, so much to learn

I have wanted to dedicate some writing time to coffee for a while now. I have the pleasure of living in an area where we have many local coffee roasters who focus on quality and sustainability. This article will be one of many because there are so many facets of the coffee world to learn about. As I learn more, I will share!!!

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To give you some history, let’s go back to when I first began my love affair with good coffee. I had just begun to enjoy and appreciate coffee on a regular basis while living in Nashville in 2007. I was working at a restaurant called City House. We were serving Drew’s Brews coffee to our patrons. I had so many people comment about how it was the best coffee that they had ever had at a restaurant. The quality of the coffee was in alignment with the quality of the food we served.

In the fall of 2008, I decided that I was going to move to North Carolina. I had gone through a list of all the foodie-things that I loved and could only get in Nashville. Coffee was certainly on the list, Drew’s coffee that is. So I was going to have to have a chat with Drew. I was going to have to arrange a regular delivery of coffee beans to my new apartment in North Carolina. I needed to arrange how that could work out. I was not about to give up my newfound love and appreciation for stellar coffee.

Drew was in the bar one evening. It was time for me to have this chat with him. I had assumed that he would be overjoyed that I would want to carry 100lbs of his coffee with me to North Carolina. It was a funny thing that happened during that conversation with Mr. Drew Parks. I realized a couple of cool things about myself and about him. His response to me was that there was lots of good coffee where I was headed. He would gladly pack me up with enough of his to last me a bit. splash

He wanted me to support my own local coffee culture. At the time, that was an interesting perspective for me to look at in the moment of that conversation. I had already assumed that he was a man of good character and integrity. I knew that he cared about quality. His response was powerful to me. Over the last 5 years, I have remembered his words and his suggestion to nurture and support my own coffee community.

I have certainly been supporting my own local coffee community. Today I am in the Research Triangle of North Carolina. I call Durham home. This community is filled with food and beverage enthusiasts. Aren’t I lucky? I have found myself in another community that cares about food and drink. I have access to really good coffee here. Drew knew what he was talking about.

I have got some more research to do about the coffee production here. From what I have been able to tell so far, Counter Culture Coffee is the largest producer in NC. Durham is the home of nationally known, Counter Culture Coffee. Counter Culture has a learning center here that teaches the science of brewing coffee and many other facets of being a coffee professional. While I have no intention of being a coffee professional, I am looking forward to taking some of their classes.

Counter Culture also develops blends for various restaurant businesses in the area. I used to work at Magnolia Grill here in Durham before they closed at the end of May 2012. We served a house blend of regular and decaf. Counter Culture also bags and sells the Magnolia Grill blend to the public. I have heard through the grapevine that it is one of their most popular blends. Needless to say, people appreciated the good coffee that we served there.

There are a handful of additional local roasters that I would also like to mention – Larry’s Beans, Jo Van Gogh, and Carrboro Coffee Roasters are currently the largest operations in the triangle that I know about. I have had the pleasure of enjoying many of their coffees. I intend to learn more about each of these operations. I promise to share my discoveries with you guys. From the bit of research that I have done, I know each of these businesses has a unique story to tell.

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With more research, I am learning about even smaller local roasters. I am beginning to learn about classes being offered as well. So stay tuned. I am going to have a lot to share with you about my coffee-learning journey! I have also been drinking some wonderful coffees that coffee shops have been bringing in from out of town roasters. I have some enjoyable work cut out for me!

If you are in Nashville, TN – go see Drew. He’s a good guy. You can buy his coffee at Whole Foods Market, Marche Artisan Foods, Imogene and Willie, The Turnip Truck Natural Market, or enjoy it after a wonderful dinner at City House. You can also order it at Drew’s Online Store. I am sure he wouldn’t mind you being curious about a coffee outside of your local community!

Lesson: You never know how a person is going to touch your life and make you think about something in a different way. Drew Parks made me think about being a small  business person in a very different way. There is enough love to go around for us all (using the word “love” literally and figuratively.) Who has touched your life and made you see something important that you might not have seen otherwise?

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Slingin’ hash

By April 11, 2014 building relationships, customer service, Durham, getting out of our comfort zone, people skills, working in restaurants
Menus that I translate 2 shifts a week at Mateo Tapas in Durham, NC. Come see me!

Menus that I translate 2 shifts a week
at Mateo Tapas in Durham, NC. Come see me!

 

I am currently faced with the decision to leave the world of working as a professional waiter. The energy and action that I have been putting into new goals for myself are transforming seeds that I have planted into blossoms of new opportunities. Exciting!!!

Making this decision to leave waiting tables is more of a challenge than I would have ever anticipated. I savor the work that I do in the restaurant world. As with any transition in life, I am working this process one step at a time. I do intend to stay connected to food, wine, and restaurants. I will keep you posted on my new adventures!

I truly delight in being a professional waiter. There are two key titles for this position; some people prefer waiter, others prefer server. Some people find either title offensive or demeaning. In my own mind, I have livened up my title to “hash slinger.” It makes life more fun!

What is so fulfilling about slingin’ hash? I relish being in an environment where people care about food. I crave expanding my food knowledge. I appreciate the creative nature of the people with whom I work, and service rocks my world. Yes, I said it – and I will say it again! Service rocks my world! I am one of those crazy, weird people who love all people – with no exceptions.

There are two ways that I look at service. First, it’s the time in which the restaurant is “on the move” with a lively energy of diners, tickets rolling in one after another to the kitchen, wine glasses being filled by attentive waiters, and carefully crafted food being placed in front of excitedly awaiting mouths and taste buds. Secondly, service is facilitating an experience for restaurant guests.

I enjoy facilitating dining experiences for people. I really get engaged in the “how” of providing these experiences. I admit, working with people can be a challenge. Yet I find great pleasure in turning those challenges into personal victories.

My approach to creating victories is one of the ways that I am able to leave work at work. I don’t rant about people and their so-called idiosyncrasies. I focus my energy on how I can provide memorable service to people and sharpen my skills along the way. This is an attitude that would serve a lot of waiters well. It would certainly make their lives smoother. It’s a way to take the “hate” out of the love-hate relationship that many waiters have with the profession.

How do I approach my job? It is all about making people happy. For me, it is a simple equation: making people happy brings satisfaction to my soul and puts cash in my pockets. Please come see me at Mateo Tapas in Durham, North Carolina!

One of my fave bites at Mateo - pan con tomate with boquerones

One of my fave bites at Mateo Tapas
pan con tomate con boquerones

What are some important skills that have I learned slingin’ hash?

– how to build rapport with people from all walks of life

– to encourage people to try new dishes that they probably would not have considered otherwise

– how to assist someone who seems uncomfortable with the environment or the menu so that they can become comfortably engaged in their experience

– how to lead someone from being angry into a smoother state of being

– how to get out of my own comfort zone in order to accommodate someone else’s needs

– to build rapport with (sometimes) cranky chefs to provide my guests with special requests

– how to ask questions to gather information so I can provide my diners with the experience that they want – not what I think they should have

When I am working, what I do is all about my guests. My job is about combining all of my skills and knowledge to facilitate an experience for them.

Lesson: In any field working with people, there is opportunity for learning and growing. There is magic in this human experience.  I often find this magic in unexpected interchanges with others. Where do you uncover this kind of magic? 

 

Note: For those of you who know me from Pizzeria Toro in Durham, NC – I am still gratefully employed by Pizzeria Toro. We are patiently awaiting getting back to business since the fire that stopped us in our tracks in November of 2013. I don’t have any word on what is happening. Like you, I can’t wait for them to open again! I will keep you posted.

 

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The Way I Cook

By March 27, 2014 bakeries, Durham, eggs, inspired by others, local flavor, sandwiches

I had a busy day of errands last Friday. On these kinds of days, I take the opportunity to buzz into one of Durham’s delicious lunch spots. This last week, I went into Scratch bakery. Scratch is owned and operated by pastry chef, Phoebe Lawless. It is one of my favorite places in town! Her food communicates comfort, artisanship, and seasonality. Her food speaks to my soul.

I have the most difficult time choosing what to eat there. I simply want one of everything!!! She serves breakfast and lunch, along with incredibly stunning sweet and savory pies and cakes. Talk about the burden of too many good choices!

Phoebe’s skills have drawn lots of local, regional, and national attention. She was recently on the list of 2014 nominees by the James Beard Association for Outstanding Pastry Chef. Around these parts (Durham, NC), Phoebe is well known for her pies. You will find her fresh baked breads, sorghum granola, sweet and savory crostadas, fresh squeezed lemonade, and much more at her storefront, Scratch, and at the Durham Farmers Market.

Back to my lunch – since I was torn between 3 or 4 items, I asked for some advice from the cheerful young lady working the counter. She recommended the pickled egg salad sandwich, which I had on my list.  I was smitten with my sandwich! Fresh egg salad made with pickled eggs was a first for me, though it will certainly not be the last! I was awestruck by the textures and flavors of my sandwich. I loved the way the bright green lettuce laid against the egg salad and created a subtly crisp layer between the smear of mayonnaise and fresh baked sourdough bread. As always, I was completely satisfied with my Scratch experience.

IMG_0193As the day went on, I could not stop thinking about that egg salad. A few more days passed, and I was still thinking about that egg salad. This is the way that I am often inspired to create and re-create in the kitchen.

I picked up a loaf of sourdough bread from Scratch. I made sure that I had plenty of eggs. I would finally be eating delicious egg salad again. Yesterday was the day!

I did not have time to pickle the eggs. Though it is at the top of my “to do” list – to research some pickled egg recipes. I like using briny or pickled ingredients like capers, olives, and cornichons. I have never really followed a strict recipe for making egg salad. I follow the “little bit of this, little bit of that” method. It can really depend on what I am in the mood to eat as to what will make its way into my egg salad.

Sometimes I get inspiration from unexpected places. With some quick research I discovered that Deb Perlman, the author of Smitten Kitchen, had posted a blog about… you guessed it, egg salad. Deb had a lovely addition of pickled celery to her egg salad recipe. I was “on a roll.” I had a pickled element to add to my egg salad. It was time for me to dig in the fridge and get my egg salad going!

Lesson: I feel so lucky to have access to such skilled artisans and chefs where I live and work. I have inspiration and experience to draw upon from these wonderful resources in humanity. I am ever so grateful for the inspiration. What are you grateful for today?

 

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