LITTLE MISS LOCAL » LML

NEW YORK, NY :: BEHIND THE SCENES AT JBF SUNDAY SUPPER // chelsea market, barbara lynch, bill telepan, elizabeth falkner, stephanie izard, elizabeth karmel, hedy goldsmith, justin brunwasser

LML // Justine — Sun, 31 Mar 2013 05:29:45 +0000

This is what happens when the James Beard Foundation closes Chelsea Market to the public for an exclusive Sunday Supper:

300 Guests
19 Featured Chefs
23 Dishes
9 Alcoholic Beverages
Beautiful Linens
+ JBF Staff, Waiters & Volunteers

(Photo By: Tom Kirkman) (Photo By: Tom Kirkman) (Photo By: Tom Kirkman) (Photo By: Tom Kirkman)

HOST CHEFS:

Francesco Berardinelli
Giovanni Rana, NYC

Justin Brunwasser
Friedman’s, NYC

Mary Cleaver
The Green Table, NYC

Yang Huang and Brian Ray
Buddakan, NYC

JBF Award Winner Pastry Chef Sarabeth Levine
Sarabeth’s Bakery, NYC

Masaharu Morimoto
Morimoto, NYC

Amy Scherber
Amy’s Bread, NYC

JBF Award Winner Anne Quatrano
Bacchanalia, Atlanta

CHEFS:

Dominique Crenn
Atelier Crenn, San Francisco

Elizabeth Falkner
Krescendo, Brooklyn, NY

Pastry Chef Hedy Goldsmith
Michael’s Genuine Food & Drink, Miami

Stephanie Izard
The Girl & the Goat and Little Goat Diner, Chicago

Elizabeth Karmel
Hill Country Chicken and Hill Country Barbecue & Market, NYC

JBF Award Winner Barbara Lynch
Menton, B&G Oysters, The Butcher Shop, Drink, No. 9 Park, Sportello, Stir, and 9 at Home, Boston

Jeremy McMillan
Bedford Post Inn, Bedford, NY

Jehangir Mehta
Graffiti, Graffiti Me, and Mehtaphor, NYC

Bill Telepan
Telepan, NYC

JBF Award Winner Jacques Torres
Jacques Torres Chocolate, NYC

OVERALL:

Yet another amazing opportunity provided by the Beard Foundation.

Initially I considered purchasing tickets to attend this event, but was offered a volunteer spot to work Sunday Supper. I spent a majority of the night running from one end of Chelsea Market to the other, expediting dishes to the tables, and assisting the kitchen managers whenever/wherever I was needed; I followed up with allergy concerns, walked 30 heavy salad bowls up a windy staircase and stood among some of the nations best chefs.

It is an honor and privilege to work as a JBF Intern. Big thank you to the Beard Foundation and the Chefs for making my experience memorable. Living in gratitude.

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NEW YORK, NY :: BOTTLING & BREWING HOMEMADE KOMBUCHA // chef richard lamarita, natural gourmet, scoby, probiotics, fermentation

LML // Justine — Wed, 16 Jan 2013 04:59:24 +0000

Remember when a certain someone bought 12 bottles of GT’s Kombucha at Whole Foods NYC for $40.00? #YESthatwasme

Well, that’s when the light bulb went off:

I really, really, really like Kombucha (#addict)
Kombucha is hella expensive (#poor)
I need to start brewing this myself (#withdrawal)

What is Kombucha? Kombucha is fermented sweet tea. That’s it.

But in order to ferment the tea, you must have a ”S.C.O.B.Y.” (symbiotic culture/colony of bacteria and yeast), also known as a mushroom or a mother.

In layman’s terms: This thing is insanely good for you.

You can eat the SCOBY, you can grow another SCOBY from the original, or you can toss it out if you think it’s that gross… but I’d gladly take it off your hands since its the best part of the brew.

Health Benefits? Kombucha is a recognized probiotic and it has gut healing properties. There’s not a lot of research on the health benefits but there’s more than enough to google #GoCrazy

Brewing Kombucha: Before I started making Kombucha at home, I thought kombucha involved a lot of time and effort (due to the cost of the product); however, it’s easier than cutting an apple.

http://www.youtube.com/watch?v=IClusN-n5CY

First Batch of Kombucha Day 1 – Day 12:

Fun right?? Well, after watching my video/reading this post, you have three things to do:

1) Make your own kombucha.

2) Contact Natural Gourmet and book a class to learn more about kombucha.

3) Subscribe to my blog to read about my kitchen adventures & much, much more!

NEW YORK, NY :: HAPPY NEW YEAR 2013 // defining justine, re-evaluating my goals, living in a place of possibility

LML // Justine — Thu, 03 Jan 2013 20:19:07 +0000

On New Years Day, I was asked to hold up a blank piece of paper for a photo shoot. On that blank piece of paper, I was told that my new years resolution would be reflected in the white space.

As my photo was being snapped, I started to rattle off different goals and ideas that came to mind… but my friend/photographer looked me gently in the eye and said, “Justine… it has to fit on this paper.”

MY GOALS FOR 2013? #BakersDozen #13

Apply for a JBF culinary scholarship.
Write a book proposal.
Work as a paid food/travel writer.
Maintain a healthy work & personal life balance.
Build positive relationships in the culinary/food media industry.
Accept a paid food media position (that I am passionate about) with salary/benefits.
Take a Class on SEO Skills for LittleMissLocal.com
Be able to decide when an opportunity is beneficial to my personal growth.
Take risks: “The only way to not get criticized is to not do anything.”
Be Bikini Fit: Find the time to spin, practice yoga, & commit to cardio every week
Get 1,000 followers on Facebook & Twitter
Embrace all aspects of Health + Wellness (food, exercise, knowledge)
Film & post 12 videos to YouTube for LittleMissLocal.com

OVERALL: 2012 was a wonderful year of self-discovery & learning. Now that a year has passed, 2013 is dedicated to turning my education and experiences into a life of possibility.

And to remind myself of the positivity 2013 brings, I will write myself a note every time I feel accomplished or taking steps towards my goal(s), place it in a jar, and then I’ll open them on January 1, 2014. What do you want to see in your 2013 jar?

HAPPY NEW YEAR!