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Monday, April 3, 2017

Teen-Chef Alumni Series: Meet Jeremy and Make Langos, Fried Potato Bread with Garlic and Honey



Ready to Start Your own Taste Adventure?


Take Europe by storm by canoeing water ways and learning how to craft traditional Spanish and French cuisine on this summer adventure. See how to sign up for one of the last remaining spots on our Taste the Adventure for teens trip!

Thanks for joining the continuing series on our Teen-Chef Alumni and discover Where Are They Now? 

I invite you to catch up on NoraElijahMayaJonathan, Cary,  and Grace

As well as learn more about my son, Erick, co-leader and instructor of our very talented Summer Taste Team! 

Please meet another member of the C'est si Bon! Team of whom we are very fond, Jeremy Salamon! 

You can follow him on Instagram @jeremycooks of @fondnyc

Jeremy in 2008

Between 2007 and 2012 in June and July, Jeremy Salamon would fly up from Boca Raton to the cool climate of North Carolina to assist with kid-chef classes. Jeremy was fond of contemplating the day with a cup of coffee sitting at the cherry wood kitchen table in the house at C’est si Bon! He loved watching the birds fly to and from the feeder and likened them to the kid-chefs who would be arriving in less than an hour. And as I write this post on this morning in April, there’s a tweeting and fluttering at the front door. A bright red male and dusty brown female cardinal perch on the straw wreath building a nest. They fly back to the bird feeder at the white oak tree. And just like the parents driving to Brace Lane to drop off their of kids for feeding at the summer classes, so I feel a pang of gratitude not only for the generations of yellow finches, woodpeckers, bluebirds, and simple wrens who have raised their babies around the cooking school in the last 20 years, but for Jeremy, who returned and returned and who I felt honored that C'est si Bon! and this kitchen and garden could nourish him a little, and in the same way as my own two sons, Erick and Jaryd. But like in the best of all life, the tables turn, and so it is that he nourishes me and the continuing work at C'est si Bon! 

Twelve years ago on a Sunday in late June I pulled into the long driveway at Fickle Creek Farm. There were cars already lining the driveway and I saw Jeremy calmly pulling his suitcase. We said hello. I had talked at length with his Momma, Robin, on the phone from Boca Raton about the week and how much Jeremy was looking forward to it. His Poppa, Jeff, smiled when we toured the barn. The teens claimed their spaces and got settled. I saw concern and doubt on Robin’s face all rolled up in a hush puppy moment. I wouldn’t see them again until Friday night and the Gumbo Mumbo Feast when parents returned.



Jeremy wrote this essay as part of the application process. He was twelve at the time.

        “I have loved cooking for as long as I can remember and my dream is to one day become a chef. My mom and Nana are great cooks and have learned a lot from them. I have created dishes with mussels and clams as well as Rack of Lamb among many other dishes. I even baked a 3-layer anniversary cake for my parents made with fondant.

        I enjoy eating at fine restaurants and trying new dishes. Each time I eat out I imagine one day owning my own restaurant and creating my own dishes.

        I have taken classes at the Florida Culinary Institute and Rivets Gastronomic cooking school and camp. My hope is to attend West Boca High School, which is a magnet school for students with culinary interest.

        My grandparents have a summer home in Banner Elk, N.C. and I have been visiting them almost every summer. I like the mountains and the cooler temperatures. I look forward to staying on a farm as it will be a great experience. I hope to learn new things about the whole culinary process. Not just cooking but how to get fresh ingredients, how to buy and maybe how to have my own business.

Thank you for this opportunity.”

And Jeremy has realized his dream of becoming a chef, and is now pursuing another dream with fond, his very special series of pop-up dinners in NYC in April and May. Dinners with compelling & revisioned food of his Hungarian ancestry.

That year, 2007, at Carolina On My Plate when we returned to Fickle Creek, sometimes there was a stray chicken on the second floor of the barn. We giggled at owls and ghost stories as the stars came out. The temps were unheard of cool for that time of year. Our alarm clock was the pink sherbet light streaking across the sky and the sound of the feeder banging open and closed as the pigs went about getting breakfast.

Jeremy was good company during all of the weeks adventures, and became curiouser and curiouser. At the end of our program he stood up at the Gumbo Mumbo Feast, and thanked me for braving the same conditions they did. I was like, what? Who’s kidding who? I felt incredibly lucky and grateful to have witnessed all the movements and changes of the week. How we had all grown from being nervous and scared to being at home with each other, and cooked up a week of amazing memories and mousse. And without air conditioning.

During the years Jeremy was at C'est si Bon!, I got to see him transform. Like a recipe or a dish that was shared, he worked with a synchronicity to feed our turkey poults, turkey and lurkey, and also to glaze the gargantuan turkey legs from Cliff’s meat market for the welcoming dinner and the food styling workshop the first night of Carolina On My Plate, now transformed into Taste the Adventure in North Carolina.

Since 2012 Jeremy has attended the CIA and worked in NYC restaurants such as Prune, Loconda Verde, Buvette, and most recently was Executive Sous at the Eddy in the East Village.

During the years before he graduated high school he competed for Junior Chef with the ACF in Atlanta. He interviewed Giada and Jamie for his blog. Then the day of his graduation flew out to Arkansas to be a guest teen chef on the Great Food Truck race with Tyler.


Jeremy is still Hungary. Hungary for change.




A few weeks ago he called me one morning from Paris burbling about his very much long awaited visit to his homeland, Hungary, where he foraged with family, explored his heritage cuisine and ate a wealth of salami and pickles, and discovered that the essence of Hungarian cuisine comes from the very challenges it has endured; war and poverty and is on the verge of some very cool explosions that may not be entirely goulash. But they are based on his love of simplicity and vegetables.

“If my family came to this dinner they might not recognize the dishes. I’m trying to follow what the younger generation of Hungarians are doing.”

And so was born his latest project, fond, but which has been in the works for some time.  Probably centuries! Jeremy is recrafting his family legacy into dishes utilizing NY’s bounty of spring produce. You can learn more by visiting his website, fond. He is working with Chef Daniel Storck to launch these dinners. 

“Announcing our first Pop-Up date: Monday, April 24th 2017 – at Brooklyn dessert bar, Butter & Scotch will be our home for the evening. Join us for New Hungarian fare, plus inspired desserts and cocktails courtesy of @drunkbakers . Further details will be posted as we get closer. Stay tuned. Artwork by the wickedly talented Emma Louthan.

The charming West Village bistro, Wall Flower NYC, will be our home for the evening of Tuesday, May 9th 2017. Expect new Hungarian fare including wild mushroom goulash & rose sugared Lángos! Tickets and full menu to be announced. This tasteful garden is brought to you by Emma Louthan 

Mark your calendars! Our trilogy of dinners ends with a feast - Saturday, May 20th 2017: We'll be offering up a ticketed prix fixe menu in this intimate and rustic East Williamsburg spot @fitzbk . Athena Bochanis of @palinkerie wines will also be joining us for a unique Hungarian wine paired option. Further details to be announced! Plus check out our newly refurbished site by the brilliant Emma Louthan.”

Just in! Kerry Drew interviewed Jeremy for the next installment of #TheDish on @fox5ny!
If you are in NY you do not want to miss this!! Visit fond soon for the menus! You can follow him on Instagram @jeremycooks of @fondnyc

But if you do, you can visit Jeremy when he returns to teach kid-chefs this summer at C'est si Bon! We are thrilled to have him return, and to again spend a quiet moment at the cherry kitchen table.  




Jeremys Langos, Fried Potato Bread with Garlic and Honey

 (yield 20 small fritters)

Ingredients 

-  490 grams Yukon - Gold Potato, peeled / cubed
-  1 Tablespoon instant yeast
-   2 teaspoon sugar
-   1 cup warm milk
-   3 Tablespoon extra virgin olive oil
-   1.5 teaspoon salt
-   2 cups 00 flour
-   1 quart canola oil, for frying
-   Salt, for seasoning

Method

Submerge the potato in a small pot of cold water. Bring to a boil and cook until potato is fork tender (about 10 minutes). Drain the water and while still hot puree ( or mash ) the potato until smooth. Let cool.

In the meantime, stir the yeast and sugar into the warmed milk. Let the yeast bubble and foam. Preferably in a food processor (or by hand), stream the milk mixture, olive oil, and salt into the cooled potato. Pulse the flour in 1 cup at a time until the mixture has formed a semi-sticky ball. Let rest in a large oiled bowl in a warm area of the kitchen (about 1-2 hours).

In a medium heavy bottomed pot, begin to heat the oil until it registers 350F on a candy/oil thermometer.

By now the dough will be big and fluffy. Punch it down and with oiled hands scoop out on to a floured surface. Knead the dough ever so gently until it comes together once more. To form the Langos, pinch a tablespoon sized ball from the dough. Working from the center pinch with your finger tips to the edges. You want a thin tiny saucer (there’s no right or wrong here).

Working in batches, carefully fry each piece until golden brown. 1-2 minutes per side. Drain on a  paper bag or towel and immediately  season with salt. 

Langos is typically brushed with garlic oil and topped with grated cheese. Be creative! Try tossing in flavored sugar and serving alongside jam!





Friday, March 24, 2017

Teen-Chef Alumni Series: Meet Grace and make Tortellini di Ricotta e Spinachi!


Ready to Start Your own Taste Adventure?



Click here to learn more about Teens in Europe this summer!
Thanks for joining the continuing series on our Teen-Chef Alumni and discover Where Are They Now? 

I invite you to catch up on Nora, Elijah, Maya, Jonathan, and Cary

As well as learn more about Erick, co-leader and instructor of our very talented Summer Taste Team! 


Grace takes her joy of cooking with her wherever she goes! 

"At its root, cooking is a joyous act of love and service that is incredibly rewarding--especially when shared with others. It is also a bit of everything: a way to commemorate past traditions and a way to explore the world, a science and an art, ancient and modern, and commonplace yet extraordinary."

Grace Lutfy in DC

I am excited to share Grace's story with you!

Grace Lutfy was the first teen to arrive at RDU airport for Carolina on My Plate that summer. Her curiosity led her from Michigan to search out this experience, and as she went through the week, she gained comfort in a new kitchen, and all the kitchens we worked in. Whether at Fickle Creek Farm, Anathoth Community Gardens, the Carrboro Farmer's Market, Sunshine Lavender Farms or at C'est si Bon! 

But the kitchen was a place that Grace already loved, and where she had a strong family food and cooking connection that stretches over the Mediterranean.  And still does. 

This was her essay:

"I think the life benefits of knowing how to cook are… numerous. Knowing how to cook is a valuable skill that many people are taking for granted lately. It is a rarity now, with all of the new fast food chains springing up along with the overextension of people trying to do too many things at once. Food and the meal have lost their importance in modern-day society, so learning how to be a good cook would empower me and strengthen me because I could be set apart from the rest of society and be able to raise myself on my own, without depending on restaurants and other people to feed me.

Another benefit that learning how to cook has to offer is that if I was to learn how to cook well, I could teach others and those others could teach more people, and so on. It is a tool that allows people to be creative, have fun, enjoy themselves, and learn new things about the world around them. It can familiarize people with different cultures around the world and bring people together. It can change people’s lifestyles and encourage others to try new things and go outside of their comfort zone.
       
I love food and all of the variety it has to offer. Once these benefits are put to use, I’ll feel stronger and more independent. The life benefits of learning how to cook are too numerous to count, and I would love to learn how to cook to better the lives of myself and others around me."

And so where is Grace today? Here's where!

I graduated from the University of Michigan last year and received a BA in Public Policy with a focus in international security—or international relations and national security issues. Through my program, I was able to study multiple languages, various regions around the world, the challenges we face, and ways to solve them. I was even able to travel to Greece and take a course about the Anthropology of Food and the Mediterranean Diet. Now, I am in Washington, DC, looking for work in my field and keeping my passions for cooking and food alive. Luckily, it isn’t hard when there is so much to learn, new recipes and techniques to try, and amazing restaurants in the area for exploring new flavors!

I aspire to better understand the world’s history, people, cultures, and movements. My experiences and studies have allowed me to learn so much about these things and more easily connect with any person I meet. Aside from all of this, they have also led me to learn more about myself, my family, my culture, and my history as a Chaldean, Lebanese, and Syrian Detroiter. On an everyday basis, I would say meaningful interactions give me a sense of satisfaction—whether it is helping someone, meeting someone new, talking to an old friend, keeping up with family, cooking for and with others, or sharing a meal. No matter where the future takes me, I know I will have my love for cooking and food. I always have, and I always will.

Grace was recently in Sicily with her mom and sister, who lives there, and they took a pasta-making class at a local pasta shop.

Grace and her sister, Katrina, in Sicily,
cracking a few eggs in the name of pasta!

Grace contributing to the ricotta and spinach filling for the tortellini! 

Grace's sister, Katrina. 

Katrina and Grace's mom, Michelle, with Guiseppe and Andree. 

Katrina, Grace and Michelle, with their Italian instructors, Guiseppe and Andree, holding "certificates" after completing the class.

Grace says, "Class was very tasty and very fun!" 

Merci, Grace for spending time with us again. We can't wait to see where you are headed, but where you are is a delicious place. 

Now who will be next? Join us for the next post on our Teen-Chef Alumni. 

tortellini di ricotta e spinachi ~ tortellini with ricotta and spinach served with a cremini mushroom sauce

this tortellini is from the C’est si Bon! recipe vaults of 2003, when we made a lot of pasta dishes in the school. Long before the whole no carb low carb no gluten craze.

pasta is still very satisfying. but if you are on a no gluten diet, you might try making little bundles with collards or swiss chard. 

filling:
4 shallots, finely chopped
1 large handful fresh spinach, shredded
3 cloves garlic, minced
2 tablespoons olive oil
½ tsp. dried or 1 tsp. fresh oregano and thyme, chopped fine
1/2 pound whole or part-skim ricotta
1 t. pine nuts, chopped
3 tablespoon fresh grated parmesan cheese

sauté the shallots, garlic and spinach in the olive oil, add in the ricotta, the chopped pine nuts, and the parmesan.

store in the refrigerator until ready to roll. 
  
pasta: 
3-4 cups unbleached all purpose flour
4 eggs
1 tablespoon olive oil

sauce:
2 tablespoon each olive oil and butter
1 medium yellow onion, coarsely chopped
1 tablespoon fresh garlic, minced
½ bulb of fennel, coarsely chopped
3 cups fresh mushrooms, your choice, coarsely chopped
1-2 tablespoons flour
1/4 cup each fresh parsley, sage, rosemary, and thyme, chopped
½ cup red wine or ¼ cup red wine or balsamic vinegar
1 –2 cups chicken or veg stock

in a heavy pot heat the oil over medium heat. add the onions, then the garlic, the fennel, and the herbs. sauté these, stirring and tossing, for 7-8 minutes, or until softened. remove to a bowl and reserve. add the butter to the pan, and saute the mushrooms. add the flour and stir till incorporated, then deglaze with the wine or vinegar, scaring up any browned bits of vegetables. add the reserved garlic mixture and the stock and bring to a boil. taste ad season with salt and pepper. simmer for 30 minutes. 

making pasta:
to make the pasta without the aid of a food processor, mound the flour on a smooth work surface.  make a well in the center of the flour and break the eggs into it.  (remove the shells, please!)  add a generous pinch of the salt and the olive oil.  with one hand gradually incorporate the flour from around the edge of the well into the eggs, stirring with your fingers to form a doughy batter.  use the other hand to support the edge of the flour well and prevent the eggs from flowing out.  continue incorporating the flour until the batter feels fairly stiff but still pliable.  if it still feels too soft, work in a bit more flour, until the needed consistency is reached. i truly believe its easier to make pasta this way because you can control the amount of flour and get a better consistency.

rolling pasta:
divide the dough into fist-size portions.  when you're ready to roll, flatten this portion slightly, and fully open the rollers.  flour the flattened dough and pass it between the rollers.  fold the rolled sheet into thirds and turn it 90 degrees before passing it through again.  repeat the folding, flouring, and rolling process four or five times, until the dough is smooth.  reduce the setting by one notch and pass the dough through again. continue taking the machine down a notch until the pasta sheet is thin enough to see your hand through when held up to the light.  now you're ready to get the tortellini in shape.

shaping tortellini:

use a 3" inch biscuit cutter or a well-floured rim of an upside down glass to stamp out circles from the sheet of dough.  in the center of the circles, place a teaspoon of the filling. using a small pastry brush or your fingers, moisten the edge with water. fold the circle of dough in half and press the edges to seal them and form a half moon shape.  you can stop here, or go on to make tortellini.  grasp each half moon, fold up the lower sealed edge to form a cuff, and pinch these curled ends together at the same time to make the familiar tortellini shape. set these aside on a lightly floured surface or sheet pan to dry a little before cooking, maybe half an hour.  usually this is no problem, as you roll more, the first ones dry as you become knee deep in tortellini, then as you begin to cook them, the last ones have a chance to dry.


cooking tortellini:
bring a large pot of salted water to a boil, add the stuffed pasta, and cook al dente, about five minutes.  drain and serve with your chosen sauce.  

Wednesday, March 15, 2017

The Care and Feeding of C'est si Bon! Lemons = One Lone Lemon


I peeked at the lemon tree, and thought I had picked them all, but then saw it. One little lemon left. What should we do with it? 

The care and feeding of C'est si Bon! Cooking School involves more than testing recipes, keeping the kitchen up and running, and unfrozen in the winter, and shopping for ingredients for classes. 

As with any small business there's the inside part; a web-site, and daily emails, and social media. I do think sometimes its hard to see all of the parts, if its shady or sunny, or a tree is down. It's always changing which is a good thing, and a challenge too. 

And then there's the outside part of the farm that is C'est si Bon! Each chapter enjoys its own story; of work, joy, and transformation. 

There's weeding and caring for our garden. It will soon be time to harvest the collards which are doing great. And with that harvest comes the weeding and readying the beds for summer. 

There's the daily feeding of 5 hens, who are down from 10 hens ~ no thanks to a possum ~ but now that possum has been dispatched. 

There is watering and soaking and harvesting shitake mushroom logs, and the occasional take down of a white oak or sweet gum tree that has passed on, and yet might make a good fertile ground for new mushroom logs. 

One of the winter joys is the care of a lemon, key lime, and a bay laurel tree that we roll in and out from the back deck into the tv room. Carefully. 

Our Lemon Tree.

Limoncello in the making.


Our lemon tree has a long history. I bought it on a whim one year for my husband, Rich's, birthday from a nearby garden shop in Carrboro, Southern States.

Rich wasted not a moment in taking the little tree under his wing to nurture and grow. This involved measuring the soil, its composition, temperature, content, and soon a water schedule was set up, as well as an occasional pollination schedule of the sweet flowers in February with a q-tip. 

When its sunny and warm as it was last week, the tree gets rolled outside. 

Over the years the tree has spread and been moved to new and bigger pots, and sometimes, in the winter, under ultra-violet growing lights of a spectrum and color. (Can you tell I am on the outside of the details?)  

As Chapel Hill is in a freeze right now, the trees are rolled in, and huddle together in the entertainment room! We're lucky to have the ability to bring our lemon trees inside. 

Like many of of the farm operations around here, this rolling rigmarole has transformed. It used to be a bit of a disaster as it required coordination with neighbors and friends, and strapping on of weight-lifting belts so there could be groaning and lifting of heavy pots. Pots that grew larger every year.  

All of his care has resulted in a bounty of lemons which are a real sensory pleasure to hold. The thin-skinned Meyer Lemons leave their sweet scent on your fingers.  

This year we had family over to pick! 

The Limoncello Begun. 

Cousins, Picking and Peeling Lemons.


We've used the lemons in every way; salty and sweet, and in a lamb dish we love, for when winter is still hanging on. 

There is one lemon left on the tree. What should we do with it? Send me your ideas! 

Sweet Lemon Curd from C’est si Bon! 

Wouldn't it be loverly to keep a supply of half-pint jars of this wonderful stuff on hand to bring out at the mere mention of company for brunch? It's great for miniature tarts, as a spread for just-baked muffins, between cookies or on the tip of your finger.

makes 2 half pints

6 egg yolks
1 cup sugar
3 meyer lemons, juiced (you should get a generous 1/2 cup. make sure to strain it, to ensure you get all the seeds)
zest from the juiced lemons
1 stick of unsalted butter, cut into chunks

in a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar. add the lemon juice and zest and switch to stirring with a wooden spoon, so as not to aerate the curd.

stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil.

your curd is done when it has thickened and coats the back of the spoon. when you determine that it's finished, drop in the butter and stir until melted.

pour the curd into two prepared half pint jars, leaving 1/2 inch of headspace. if you want to process them for shelf stability, process them in a boiling water canner for 20 minutes (start the time when the water returns to a boil).



Salty Moroccan Preserved Lemons – from David Lebowitz


Preserving Lemons


Stuffing with Salt

Preserved Lemons


12 lemons

6-8 bay leaves
4 cayenne peppers

scrub the lemons with a vegetable brush and dry them off.

cut off the little rounded bit at the stem end if there’s a hard little piece of the stem attached. from the other end of the lemon, make a large cut by slicing lengthwise downward, stopping about 1-inch (3 cm) from the bottom, then making another downward slice, so you’ve incised the lemon with an x shape.

pack coarse salt into the lemon where you made the incisions. don’t be skimpy with the salt: use about 1 tablespoon per lemon.

put the salt-filled lemons in a clean, large glass jar with a tight-fitting lid. add a few coriander seeds, a bay leaf, a dried chili, and a cinnamon stick if you want. (or a combination of any of them.)

press the lemons very firmly in the jar to get the juices flowing. cover and let stand overnight.

the next day do the same, pressing the lemons down, encouraging them to release more juice as they start to soften. repeat for a 2-3 days until the lemons are completely covered with liquid. if your lemons aren’t too juicy, add more freshly-squeezed lemon juice until they are submerged, as I generally have to do.

after one month, when the preserved lemons are soft, they’re ready to use. store the lemons in the refrigerator, where they’ll keep for at least 6 months. rinse before using to remove excess salt.

to use: remove lemons from the liquid and rinse. split in half and scrape out the pulp. slice the lemon peels into thin strips or cut into small dices. you may wish to press the pulp through a sieve to obtain the tasty juice, which can be used for flavoring as well, then discard the innards.


roasted lamb shoulder with berebere and preserved lemon

for the lamb:
1 (2.2-pound) shoulder of lamb, fickle creek farm
¼ cup coconut oil
1/1/2 teaspoons berebere spice paste
freshly ground black pepper and crushed fennel seed
2 tangerines chopped
1 cup chicken stock and ½ cup preserved lemon

for the vegetables:1 1/2 pounds peeled potatoes, cut into large chunks
1 large onion, sliced thick
1 pound greens, such as cabbage, kale or collards

for the sauce:1 tablespoon all-purpose flour
2 cups good-quality hot chicken or vegetable stock
1 tablespoon capers, drained and chopped

for the lamb:
heat your oven to 350. and when hot, add the coconut oil to a medium cast iron pan and set in the oven to melt and get hot.
meanwhile on a cutting board rub your lamb shoulder with pepper and the crushed fennel seed. then massage in the berebere spices.
place it in the pan on top of the tangerines. roast in the oven for 30 minutes. pull out and deglaze with the chicken stock and lemon. tightly cover with aluminum foil and return to the oven.
turn the oven down to 325 degrees f and roast for 4 hours - it's done if you can pull the meat apart easily with 2 forks.

for the vegetables:remove the lamb from the oven and place it on a chopping board. cover it with foil, then a kitchen towel, and leave it to rest. add the potatoes, onions, and greens to the cast iron pan. return to the oven for 30 minutes. 
when done, remove the pan from the oven and put on the stovetop on medium heat. using a slotted spoon remove the vegetables to a bowl and cover with foil to keep warm.

for the sauce:
mix stock and flour. add stock mixture to the pan, stirring and scraping the bottom to incorporate any drippings. add the capers, turn heat down and simmer till thickened to desired consistency. taste for seasoning. serve.

Friday, March 10, 2017

Teen-Chef Alumni Series: Meet Cary and Make Scones!

Read how Taste has shaped and inspired former Teen-Chef, Cary!    

Join us this summer ....
For Mouth-Watering Recipes and Forever Friendships Apply Here 

Say Hi to Cary!
Cary was one of our sweet original kid-chefs at C'est si Bon! Her skills grew and she transformed into an intern, which is a teen who leads kid-chefs, in making Julia Child's Chocolate Mousse Beef Bourgignonne or Rich & Creamy Fettucine!
And then it seemed overnight, her passion grew and she stretched her kitchen spoon out to and dipped into the delights of Soupe de Poisson (Provencale Fish Soup) with peppery and garlicky Rouille. 

Grinding Mediterranean Pepper in Provence!
Since embarking on a C’est si Bon adventure over a decade ago, Cary has obtained her BA in English from the University of North Carolina at Chapel Hill and is currently pursuing an MFA in Theater Management and Producing at Columbia University’s School of the Arts in New York City. Cary has worked in theatrical management positions up and down the eastern seaboard, and is currently in the producing management office of New York Theatre Workshop and is a Living Legacy Fellow at The Actor’s Fund. After graduate school, Cary hopes to work in the not-for-profit sphere supporting the development and producing of new plays and expansion of arts education in public schools.


Cary, Now, Living the NYC Dream!


In 2005, We're Excited for Provence!


Cary says, "The tenor of my days vary wildly from Monday to Tuesday, but on this particular Tuesday, I had a meeting off Times Square to pitch and discuss a revival production of a 1967 dramedy, followed by a salad on the go from Westside Market and office work at Columbia University. At 9:00 pm I’ll clock out and head home to work on a budget for one of my classes and another budget for a showcase I’m producing in March, and if I have time I’ll start packing for my trip to Puerto Rico next week! 


I don’t have much time to cook these days between grad school, work, and attending upwards of three performances a week, but I love spending a Sunday evening at home with my fiancée and our cat rolling out a batch of fresh raspberry scones for the week ahead. Cooking gives me a quiet way to focus the frenetic energy from the city, school, and work into something delicious!"


Cary's Raspberry Scones 

  • 2 1/2 cups all-purpose flour, plus more for work surface
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk
  • 1 large egg yolk
  • 1 1/2 cups fresh raspberries (6 ounces)

  1. Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
  2. Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead enough times to get the raspberries into the mixture. Gather dough and pull apart into 2-inch pieces. Place pieces on 2 parchment-lined rimmed baking sheets and sprinkle tops with sugar.
  3. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Serve warm with clotted cream or take on the go!






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