#3 On flexing, fermenting, and leaning into cooking
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While I've spent most of my career in and around food—as a restaurant worker, agricultural advocate, publicist, and now writer—my confidence in the kitchen has only really developed in the past few years.
I was amazed by friends (chefs and home cooks) who could rifle through kitchen cabinets, see an ingredient, and know they could make a dish out of it. It didn't come naturally to me, and I wanted to build my existing food knowledge: not to attain chef status, but to make a meal for my friends and family with ease.
As a kid, some of the most meaningful cooking moments for me were standing next to my mother in our kitchen, asking lots of questions about what she was doing, and sometimes (if she let me) try it. Whether she was making an apple pie or a whole roast, seeing the preparation of these dishes close up gave me the space to ask all of the questions: "Why did you add baking soda?" "What does this spice taste like?" "How do I know it's time to take it out of the oven?" The best way I retained information was listening, watching, and doing rather than reading a recipe line-by-line.
While I don't have the option to watch my mother cook every night (she's been leaning into baking during this pandemic), I've been connecting with friends, created a Facebook group to share recipes, and fortunately have a partner who cooks for a living. It's a shift in how I'm learning about food without spending time with the person who has had a significant impact on what I've learned so far. Instead, I've spent my time with my nose in cookbooks, down the Youtube rabbit hole, and made many Insta-friends that I'm inspired by along the way. Starting with small cooking projects, to making my ragu, my culinary muscles are getting stronger, and along with it my confidence. It’s grown to the point that I’m testing recipes for my non-writing work which has meant, lots and lots of desserts.
While I haven't had the opportunity to cook a full dinner for family and friends, I've learned how to make mustard from wild edibles, orecchiette from the ladies of Bari, lots of infused and fermented vinegar and made my own jam. So I'm leaning into those wins, flexing my culinary muscles and cooking more at home. Confidence comes with time, patience, and being ok with something that doesn't come out well.
In the Berkshires:
Bright Ideas Brewing releases Summer Bummer IPA, "a clear American IPA that is bright, soft, and juicy. Citra and Idaho 7 hops create an explosion of citrusy and tropical aromas and tastes."
Chef James Gop of Heirloom Fire has launched a YouTube channel where he shares videos on foraging, garden tips, and ways to minimize food waste. If you are into foraging, check out his feed on Instagram as he posts lots of advice there too.
In Pittsfield, a new restaurant CRUST will be opening next week. "blends the best qualities of Neapolitan and New York Styles offering a truly unique pizza experience," according to their Facebook page. Vegan and GF options are available.
The Capital Region (Albany and Troy, NY):
Central Ave is, in my opinion, one of the best neighborhoods to get food in Albany. Here are some of my favorite spots:
Fairie Sichuan: offering traditional Sichuan cuisine.
Taiwan Noodle: offering Taiwanese, dim sum, noodle soups, dumplings & more
Mazadar Mediterranean Kitchen: contemporary Afghan, Mediterranean, and Halal cuisine.
Afghan Kabab Express: Afghan, Persian, and Middle Eastern Cuisine. It looks like they've opened another spot in Lake George as well.
+1: Right off of Central Ave: Oaxaquena Triqui: tacos and traditional dishes from Mexico's Oaxaca region. I would drive from Pittsfield, to sit and have tacos here.
Farther afield (places perfect for a day trip):
This coming September, Bennington Vermont, is for one day turning the town into Garlic City, USA.
The Dutchess Hotel is a secret Hotel and farm-to-table restaurant in Dutchess County, New York. While high-end luxury is not my thing, I'm always impressed that some of the most "innovative" concepts are the simplest.
What I've published:
I had a chance to speak with a couple of Black bakers in the Capital Region to learn how they have created and scaled their businesses with a retail storefront for The Albany Times Union. As with most stories, I learned about more folks that I couldn't include, so I wanted to list those folks and the bakers I spoke with for the article below:
Great Exbaketations by Cheyenne Simmons makes alcohol-infused cakes that she ships all around the US. For those who don't consume alcohol, she offers booze-free cakes and vegan options and develops gluten-free versions of her cakes this fall.
JoyceAnn McDonald started her home-based baking business, JoyceAnn's Bakery, in June, making beautiful custom cakes and baked goods for special events in the Capital Region.
Albany based bakers Tahiem Smoot and Alana McCray-Smoot are behind the brand Misses Kisses Pies making pies and cakes, (such as Cinnamon Toast Crunch Cheesecake and 7-up Poundcake) shipping and delivering from the 518 area.
What I'm cooking/eating/reading:
The scallions that I regrew this winter (remember that trend?) are still going strong (one of the keys is planting them!) this summer, and Max used some when he made the Corn and Charred Scallion pasta recipe from the book Mastering Pasta. Excited to eat this again now that fresh corn is everywhere.
This article from Medium's Elemental channel isn't food-related, but has resonated with a lot of friends who have been trying to pinpoint an energy drain, and "Your' Surge Capacity' Is Depleted — It's Why You Feel Awful."
There's still lots of focaccia in our house! We are taking advantage of a full herb garden, fresh tomatoes, and leftover pizza dough.
I enjoyed The Sporkful's recent episode "The Hidden History of Regional Burgers" and the interview with hamburger historian George Motz.
If you have a spot you think should be featured, food news to share, or a great food day trip from the Berkshires or Capital Region, please email me at thestephanita@gmail.com or message me on Instagram at StephanitaEats.