photo credit: Jordan A. Colbert
I‘m not good with dates but its probably been almost two years since I stumbled upon Nicole’s Radio show ”Hot Grease” on Heritage Radio Network. I used to tune into the Edible Communities podcast hosted by Kate Manchester that was once a part of the Heritage line-up and soon found myself listening to Nicole. Immediately impressed with her quick wit and tell it like it is attitude this Georgia born Brooklynite had me tuning in every week to see who her latest guest was and what was happening in the Good Food Movement. Nicole and I finally had the chance to meet in person this past winter at the IACP regional event in New York and the following month I got to see her work the magic in the Heritage studio. A lover of all things good in food, Nicole is a member of Food Systems Network NYC, Slow Food USA, and a frequent speaker at New York City food events. Nicole is also a community outreach consultant for the Brooklyn Food Coalition and raises funds for the Urban Justice Center through the Vendy Awards. She was recently featured in the America I Am Pass it Down Cookbook.
Be sure to tune into Nicole’s radio broadcast Monday’s at 3:30pm.
TBTB: Tell me about your culinary journey, how did you find your way into this wonderful world of food?
Nicole: I cooked my first meal in the 3rd grade, southern style fried corn and pork chops. My idea of trouble was baking a cake alone, before my folks got home from work. Over the past 10 years, I have been my friends and family’s go-to-person for food-centric blogs and events, gourmet food, and restaurants recommendations. After moving to New York in 2008, my mission included connecting with influencers in Brooklyn’s hyperlocal and food activism scene. I tip my hat to social media for sparking relationships with the brightest leaders in the “good” food movement.
TBTB: What is your first great Food Memory?
Nicole: My first great food memories are centered around three deceased family members. My great aunt Bessie Goosbly and my cousins Tom and Bonnie Gartrell. My introductions to Julia Childs, yeast rolls, poached eggs, entertaining and backyard gardens all started with them.
TBTB: Who or What inspires you most in the kitchen?
Nicole: I am inspired by cookbooks, traveling and wedding blogs. Yes, wedding blogs! The table settings and locations always sparks an idea for a perfect simple or elaborate meal
TBTB: Favorite Ingredient?
Nicole: Local honey (brooklynhoney.com), fresh herbs (bedstuyfarmshare.org), low to high end quality olive oils
TBTB: Favorite Kitchen Tools?
Nicole: Step stool (I am vertically “challenged”) and my engraved Wusthof knife (valentine’s gift from my husband-adrianfranks.com)
TBTB: I’m a firm believer in the art of the Sunday Dinner, which is a common practice throughout many African-American homes. Every Sunday after church I sit down with my parents, husband, kids, and countless other relatives and sit down to what is arguably the best meal of the week. The conversation is good and the food is always great. What do you do for Sunday Dinner, and can you share a recipe that would be appropriate for my next Sunday Dinner?
Nicole: I view Sunday Dinner as a homage to my maternal grandparents (whom I never met) and my family in the South. Today our Sunday dinners always include an old fashioned prayer, our New York City friends, and cocktails.
TBTB: Best piece of advice you can offer to the next generation of Chefs/Writers/Restaurant Owners, etc. who are aspiring to enter the Food Business?
Nicole: My advice to the next generation is find a mentor/be a mentor, become an ambassador for information sharing, and “take the road less traveled”.
Nicole’s contribution to my next Sunday Dinner
My husband and I have a tradition of visiting pick-your-own farms. Strawberries began this ritual. Use any single berry (strawberries, blueberries, blackberries) or mix it up. This dessert is super simple and perfect after Sunday Dinner treat.
Berry Good Dessert Serves 4-6
Chilled Hand Mixer
Chilled Mixing Bowl
Spatula
1.5 cup Heavy Whipping Cream (cold)
2 tablespoons Brown Sugar
2 tablespoons Premium “Dark” Liquor
2 cups Seasonal Berries
Wine Glasses & Spoons
1) Place whipping cream in cold mixing bowl. Whip cream until soft clouds. Gradually add brown sugar.
2) Lightly fold in dark liquor.
3) Scoop berries in wine glasses and layer with cream. Eat with a spoon.
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