Vintage Eve 2/2016: Moms Best…and Worst Cooking, A Roundup Part 2

March 12, 2019 by evebushman

Last week my column ran a wee bit long sharing all of your stories from your childhood dining hits and misses – at the hands of our mothers. This week we pick right back up with a few more tales:

Renee P. – She over cooked everything until it was dried out and tasteless! Except for her red sauce/pasta, which I still cook today with some upgrades.

Valentino’s wine room – photo from website, but it (used to be) set for dinner just like this!

Jodi F. – She made the best stuffed artichokes. My birthday favorite.

Kathy P. – My mom was saddled with a husband who could criticize every single meal she ever made, which played havoc with her confidence as a cook, as well as not having much in the way of money for groceries and only one day a week to go to the grocery store, since we only had one car. Despite that, she always made something good for dinner, EXCEPT her liver and onions, which was really, really overcooked! She loved it, but we ate a lot of sides that night and our requisite 2 bites that we had to eat of everything at every meal!

Tamara L. – Best.. Her fried chicken. Worst… Shit on a shingle.

Celeste D. – I grew up with a southern grandma. Everything was cooked in bacon grease. When I made green beans for the first time, after moving out, they didn’t taste right. I called up my grandma and asked what I did wrong, and she asked what brand I used and how much bacon fat I cooked them with. I said they were fresh and I just steamed them, and she said “that’s the problem”.
When I think of my grandma cooking, it’s biscuits and gravy, salt ham, and grape jelly. Oh and some crazy fruit salad with marshmallows, cool whip and maraschino cherries. I loved it as a kid.

I dated an Italian guy for awhile who had a mom who was a great cook. I think I stayed with him a little longer than I should just for those Sunday dinners.

Carmel F. – I was blessed (or cursed) to be raised by a mom who was an excellent cook. A Mexican-American, and the first-born of twelve, even as a child, her days revolved around food prep. Tortillas and refried beans from scratch were a constant with that many mouths to feed. Although as an adult she branched out in cuisine, she never learned how to not to cook for a crowd. Which came in handy with five kids. Mexican food wasn’t a staple, but we love her (now special occasion) chicken tacos and her cheese enchiladas with cottage cheese and green onions. She found a recipe in Playboy decades ago for “Green Sauce” for spaghetti: cream cheese, oil, margarine and tons of parsley. YUM! She made a different breakfast for us every morning; Thursday was always SOS, tuna or ground beef – still my favorite breakfast in the world. My dad, however, was the experimenter, using cream of asparagus instead of cream of mushroom for the SOS. I still have nightmares about that.

And one more from Scott E. – My Mom seemed to get zero genes from her Italian Mother, or was just a casualty of the times (frozen dinners and casseroles).

Fridays we had fish. It was then that I learned that fish were awful and disgusting and OMG she could not cook fish. Slimy and fishy tasting without fail. I was years into adulthood before I could manage to turn that aversion into what is now one of my favorite meals.

Julia Child to the rescue, however as, somehow, my Mom managed to learn how to cook Boeuf Bourguignon. It always filled the house with a wonderful aroma and I loved it.

The sad epilogue to that, however was that years later, after I had forgotten about the dish (she seemed to stop making it at one point, I don’t remember when), I saw the movie, “Julie & Julia” and rush out to make that movie’s signature dish. Sad because years later, the familiar flavor was actually a little disappointing when I realized it was “just” that dish from my childhood. Even though, at the time, I used to love it.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve 2/2016: Moms Best…and Worst Cooking, A Roundup Part 1

March 5, 2019 by evebushman

After reading and reviewing Tender at the Bone by Ruth Reichl, a memoir that spelled out how Reichl, editor of Gourmet magazine, food critic and author of many food-related books, got hooked on the food industry after surviving some…well…failures that her mom made in the kitchen.

From my kitchen: Rhubarb pie, Mankato cookbook, Grandma Ellen recipe

A comment I received, about another mother’s daring attempts in the kitchen, made me want to do this roundup from readers. I asked that they comment what was their most memorable dining experience in a meal cooked by their mom. And to share both the best and the worst:

I’ll start: my mom was somewhat of an off and on vegetarian so her flavorless attempts – Barley Casserole and Carrot Casserole – nearly killed me. However, she made up for it with her homemade Bracioles (pronounced Bar-joe-lees)!

Scott E. – One Mother’s Day I got her a set of storage containers that had clock face like dials to mark the day and month they were saved. Only the very brave ventured into her freezer. Lol.

Mike B. – Best: Chicken Fried Steak. (We’re from Texas.) Runner Up: Pasta La Gusta (she never told us what was in it) Worst: Nothing. She was an amazing cook. I’m gaining weight just thinking about all of her awesome meals. I regret never learning how to cook from her, but she definitely taught me how to eat.

Michael G. – I’ll start with best, my Nana used to cook the most amazing Italian dinners. During the week she would bake bread and make a small loaf just for me. She’d pull it from the oven and pour out some good olive oil and black pepper and we’d have an after school feast of bread. Such fond memories. Worse food, as good as my family was with Italian food, meat was always served beyond well done. It wasn’t until my first job as a server that I discovered lamb chops were not supposed to be little pieces of burnt meat on burnt bones. A guest ordered them medium rare and I thought they were insane. LOL.

Kevin K. – I found out my mom used mustard as a spice in her spaghetti. I hate mustard. On the positive side I still make her homemade macaroni and cheese recipe.

Susan W. – Everything was straight out of the Betty Crocker cookbook: meatloaf, tuna noodle casserole, liver and onions (us kids really didn’t like that one!) I remember once in a while it got exotic and we would have cheese enchiladas!

Danika S. – My mom was not a great cook, although I didn’t learn that until I had Lule kebobs at the Farmers Market in L.A. You mean they’re NOT supposed to be dry and tasteless?

Vicki H. – My mom was a great cook. But now that is a lost art to her. I disliked Curry for many years because she over did it once. But I am eating a lot of it now in our South Beach Diet. Her Sho Pao was to die for. Along with her Pan Sit. Miss her cooking.

Lori R. – My mom was on a health kick, and substituted carob for all candies on Easter, convincing us that carob tastes the same.

Yeah. I kept eating that carob, thinking it would magically taste like chocolate.

Another time, we had a huge box of cantaloupes and dozens of eggs (all left over from an encampment — we lived at a Girl Scout camp).

Living on a mountain, far from a market, and on a very tight budget, my parents announced that we would eat 2 eggs and half a cantaloupe every morning. My mom even convinced my brother and I that lemon pepper would taste good on the cantaloupe.

I couldn’t eat eggs or cantaloupe again until I was in my 30’s.

Good food: my grandma has always made the best marinara sauce. As a new bride, she lived next door to an Italian grandma immigrant, who taught my grandma that Old World style. So delicious.

Food Blogger Shares 10 Best Practices for Following a Recipe

January 17, 2019 by evebushman

PHOENIX (PRWEB) – In theory, recipes are supposed to be simple and straightforward ways to turn raw ingredients into delicious dishes. Unfortunately, many cooks — especially folks who are new to the culinary arts — discover that there is much more to recipes that meets the eye, because instead of something delectable they wind up with something disappointing; or in some cases, disastrous.

The good news is that award-winning food blog GiangisKitchen.com has just published an easy-to-read article with 10 best practices for following a recipe. Just some of the practical wisdom courtesy of Giangi Townsend, food maven and founder of the globally-popular blog, includes:

Before starting any recipe, read it twice from beginning to end.
Understand that cooking times are soft suggestions, not hard rules.
Head to YouTube to learn how to dice, chop and julienne like a pro.
Understand the different ways to measure liquids vs. solids.

In addition to these and several other best practices, the article also provides advice on replacing ingredients without ruining recipes, such as swapping breadcrumbs with panko, white pepper with black pepper, and more.

There is also a bonus tip on presentation that can make all the difference between a meal that is worthy of remembering fondly, and one that is destined to be quickly forgotten. Writes Giangi: “Remember to serve your dishes in beautiful plates! Personally, I really like white plates as makes the food stand out more…Portion and shape are also important. After all, we don’t just eat with our mouth and stomach — we also eat with our eyes. A fantastic presentation is much more inviting.”

The full article is available on the GiangisKitchen.com blog at: https://www.giangiskitchen.com/10-best-practices-for-following-a-recipe. Access is free, and no sign-up is required. The recently re-designed website also features original recipes, money-saving offers and coupons, and is optimized for all screens including tablets and smartphones.

For additional information on GiangisKitchen.com, including advertising, marketing and media inquiries, email giangi(at)giangiskitchen(dot)com or visit http://www.giangiskitchen.com.

Facebook users can also follow Giangi’s Kitchen by visiting https://www.facebook.com/giangiskitchen.

About GiangisKitchen.com

GiangisKitchen.com is a popular blog that features simple, delicious, elegant and nutritious recipes, which are primarily geared towards working moms, dads, grandparents, and everyone else with a desire to prepare a great evening meal for their family in just 30-45 minutes.

The One with the Beer Can Chicken – Cooking Class w/ Dave Lawrence Sat. Aug, 18th 2018

July 30, 2018 by evebushman

It’s been called many things: Beer Butt Chicken, Drunken Chicken, Chicken on a Throne, even Dancing Chicken. No matter what you call it, BBQ Beer Can Chicken is delicious and succulent and requires very little effort. Granted, it looks a little funny sitting upright on your grill, but a little whimsy with dinner never hurts. This chicken starts with a beautiful dry rub that achieves the optimum balance of spice with just a hint of sweet. And in the last few minutes of cooking, it gets slathered with tangy bbq sauce. Beer Can Chicken is perfect for warm summer evenings, and I’m going to teach you how to do it on the grill and in the oven.

Our cocktail toast will be made with a refreshing and seasonal Triple Berry Infused Lemonade. I’ll show you how to infuse your own vodka with any flavor you fancy. So much better than the artificially flavored stuff!

Speaking of seasonal, tomatoes are at their peak this time of year and what could be better than using them in a Tomato Salad with Watermelon, Ricotta & Raspberries drizzled with a tarragon and basil spiked vinaigrette? The answer: nothing.

Oh, and did I mention that we’re going to make our own Homemade Ricotta? You’ll be amazed at how quick and simple it is and how much better it tastes than store-bought.

And last, but not least – a retro dessert that carries fond summer memories for me: an old-fashioned glazed Strawberry Pie. Big, juicy strawberries piled high in a golden, flaky crust and shellacked with a sweet, glossy glaze and topped with a dollop of fresh whipped cream.

Frankly, I think we got summer covered.

Join Dave, Allen & Kate for cooking class on August 18th from 1:00 PM to 3:00 PM in their brand-new kitchen in the Aliento community off of Golden Valley and Via Princessa.

The price is just $50.00 per person. Payment and class registration can be made via PayPal.

Reservations are mandatory, and address, map, and directions will be emailed upon receipt of payment. Reservations must be received no later than Thursday, August 16th by 1:00 PM.

If the RSVP date has passed, please email us for space availability before registering for the class.
CLASS MENU:
Triple Berry Vodka Lemonade
Tomato Salad with Watermelon, Homemade Ricotta & Raspberries
BBQ Beer Can Chicken
Fresh Strawberry Pie

*B.Y.O.B. Feel free to bring a bottle of your favorite wine to enjoy during class.

*Cancellation Policy: We are happy to refund your purchase 48 hours in advance of any class or transfer credit to a future class. Unfortunately, refunds and/or transfer of credit cannot be given for no-shows or cancellations made less than 48 hours prior to the class – policy dictates that no exceptions can be made. Although we make every effort to avoid changes in our schedule, we reserve the right to cancel any class due to low attendance (in which case a full refund will be made) and alter recipes due to product availability, quality and seasonality.

*Classes are for adults over the age of 18 only. Minors must be accompanied by an adult with prior consent from Forking Delicious Events.

Southern California High School Students Turn Flour Into Gold

July 4, 2018 by evebushman

Los Angeles, CA – Thirty-six outstanding culinary students from Los Angeles County public high schools were awarded scholarships to continue their culinary studies on May 21^st, 2018 by Careers through Culinary Arts Program (C-CAP) at its annual Los Angeles Region Awards Breakfast hosted by the Jonathan Club, L.A.’s premier social club located in Downtown Los Angeles. C-CAP President Karen Brosius, alongside C-CAP Los Angeles Program Director Lisa Fontanesi and Culinary Program Coordinator Gail Carney, awarded over $918,000 in scholarships and opportunities to the students.

LA MISSION COLLEGE and JONATHAN CLUB

These scholarships were awarded to high school seniors to attend local culinary schools and some of the most prestigious culinary schools in the country. Some students also received C-CAP Education Scholarships that help defray the costs of books, supplies, housing, and other expenses while at community college or another culinary school.

During the C-CAP Los Angeles Cooking Competition for Scholarships held on May 18^th, 2018, top finalists from 19 high schools representing different surrounding districts competed against the clock with recipes from memory when C-CAP re-created the intensity of a restaurant kitchen at Los Angeles Mission College, for the high school seniors to face off in a savory and sweet cooking challenge. Students were judged by a panel of local esteemed judges on the presentation of their dishes, knife skills, techniques in the kitchen, taste, sanitary food handling, and timeliness.

The C-CAP Cooking Competitions for Scholarships are hosted across the country and are the culmination of the C-CAP high school program for underserved teenagers at risk of leaving high school without a job or college prospects. The C-CAP program offers a wide set of opportunities including exposure to the restaurant/hospitality business, a set of useful life skills, scholarships, and the potential for a fulfilling career in a vibrant industry.

This year’s C-CAP Cooking Competition for Scholarships Top Judges included:

Tony Salazar, Executive Pastry Chef, Porto’s Bakery & Café
Matthieu Chamussy, Research and Development Pastry Chef, Porto’s Bakery & Café
Sandra Cordero, Executive Chef and Owner, Gasolina Café (Woodland Hills), Pancake (Oxnard)
Jason McClain, Executive Chef, Jonathan Club
Suzanne Tracht, Executive Chef and Owner, Jar Restaurant, Key Note Speaker at C-CAP Awards Breakfast
Katteryn Hernandez, Sr. Operations Manager Wolfgang Puck Catering, C-CAP Alumna, Speaker at C-CAP Awards Breakfast
Kyle Johnson, Executive Chef, Bourbon Steak
Jonathan Solis, Executive Chef, Sheraton Los Angeles San Gabriel, C-CAP Alumnus
Ted Hopson, Executive Chef and Owner, The Bellwether
Alex Porter, Executive Sous Chef, Jonathan Club
Della Gossett, Executive Pastry Chef, Spago
Andrew Gruel, CEO and Founder, Slapfish Restaurant Group
Juan Torres, Executive Chef, Manhattan House, C-CAP Alumnus
Rigo Salas, Executive Chef, SO.PA Palm Springs, C-CAP Alumnus

2018 C-CAP Los Angeles Region High School Senior Awarded Scholarships:

Arroyo High School

Cam’Ron Anderson, Baldwin Park Adult & Community Education Culinary Arts Academy Partial Tuition Scholarship 1 Year Certificate Program ($2,100)

Justin Phan, Eydie & Ed Desser Scholarship ($5,000)

Baldwin Park High School

Angelica Cervantes, The Gourmandise Full-Tuition Pro-Pastry Series 1&2 Scholarship ($2,400)

Dyanne Contreras, Ronald Newburg Foundation Scholarship ($3,000) / Richard Grausman Scholarship ($600)

Brandon Guerrero, Diane Mohilef Scholarship ($2,000)

Jennifer Orona, Institute of Culinary Education Full-Tuition Scholarship for the Diploma in Pastry & Baking ($29,225)

Athena Ruiz, Vernon Dowell Memorial Scholarship ($2,500) / Fresh & Ready Food Scholarship ($1,500)

Banning High School

Franki Bellhouse-Garcia, Johnson & Wales Full-Tuition Scholarship for Bachelor’s Degree ($128,364) / Richard Grausman Scholarship ($1,500)

Birmingham High School

Ruby Castillo, Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($2,000)

Carson High School

Traivona Jordan, Chef Stefanie Kelly Scholarship ($750) /Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($1,500)

Dorsey High School

Monique Malone, Culinary Institute of New York at Monroe College Full-Tuition for a Bachelor’s Degree Scholarship ($55,584) / Richard Grausman Scholarship ($500)

Glendale High School

Kelsey Hulguin, Cadarette Scholarship ($15,000) / Gourmandise Full-Tuition Summer Intensive Pro-Pastry Series 1&2 ($1,650)

Joaquin Johnson, Glendale Community College Culinary Arts Department & C-CAP Matching Scholarship ($500) / Ericka Komarck Scholarship ($500) /Mitzie Cutler Scholarship ($1,525)

Golden Valley High School

Elijah Vines, Chef Eric’s Culinary Classroom Full-Tuition Scholarship ($2,700)

Granada Hills Charter High School

Erin Borja, Half-Tuition Scholarship to the International Culinary Center Diploma Program ($17,450) / Cadarette Scholarship ($5,000)

Sammantha Pitpit, Academy of Culinary Education Full-Tuition Scholarship ($6,895)
John Muir High School

Mion Pointer, Ronald Newburg Foundation Scholarship ($4,000)

Nathaniel Narbonne High School

Michael Perez, Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($2,000)

Monroe High School

Heidi Reyes, Institute of Culinary Education Full-Tuition Scholarship for the Diploma in Restaurant & Hospitality Management ($13,030) / Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($3,000)

Pacifica High School

April Chavez-Betancourt, Culinary Institute of America Full-Tuition Scholarship for the Associate’s Degree Scholarship ($58,760) / Richard Grausman Scholarship ($500) / Richard Grausman Scholarship Community College Stipend ($900)

Juan Sarabia-Cota, Ronald Newburg Foundation Scholarship ($5,000)

Eric Karpowich, Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($2,500)

Odalys Mena, Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($3,000)

Rio Mesa High School

Mireya Rivera Hernandez, Ronald Newburg Foundation Scholarship ($3,000) / Eydie & Ed Desser Scholarship ($1,500)

S.O.C.E.S.

Gregory Amaya, Alice M. Hart/Food for Film Stylists Scholarship ($900) / Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($1,600)

Lukas Araneta, Vernon Dowell Memorial Scholarship ($2,500)

Zachary Collins, Full-Tuition Scholarship to the International Culinary Center, California ($35,990) / Richard Grausman Scholarship ($1,000)

Algin Dabu, Institute of Culinary Education Full-Tuition Scholarship for the Diploma in Culinary Arts ($29,360)

Eugene Galapin, Half-Tuition Scholarships to the International Culinary Center Diploma Program ($17,450) / Slapfish Scholarship ($2,500) / Richard Grausman Scholarship ($2,500)

San Fernando High School

Jazlyn Corral Botello, Culinary Institute of America Full-Tuition Scholarship for the Bachelor’s Degree Scholarship ($117,520) Richard Grausman Scholarship ($500) / Richard Grausman Scholarship Community College Stipend ($900)

Sylmar High School

Joseph Lopez, Fresh & Ready Foods Scholarship ($1,000) / Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($400) / Richard Grausman Scholarship ($600)

Vasquez High School

Melinda Lewis, Eydie & Ed Desser Scholarship ($2,000)

MariaJose Otero, Art Institute of California- Orange County Full Tuition Scholarship for the Culinary Arts Associate’s Degree ($48,300)

Andrew Rees, The Art Institute of California- Hollywood Full Tuition Scholarship for the Associate’s Degree in Culinary Arts ($48,300)

West Ranch High School

Jordan Bullard, Mise en Place Scholarship ($1,000), Elissa & Rick Phillips Scholarship ($1,000)

Y.O.U. High School

Verania Gonzalez, Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($2,000)

In addition to the culinary school scholarships awarded, C-CAP awarded C-CAP Alumni Jose Gordillo (’15) from Manual Arts High School and Isabel Castro (’15) from Carson High School, a full-tuition Alumni Scholarship of $99,264 each towards their Bachelor’s Degree in the Culinary Arts at Drexel University in Philadelphia, PA. In addition, C-CAP awarded Alumni Ismael Cardenas (’09) from Roosevelt High School an Olesay Work Abroad Scholarship for $9,000, Jayro Martinez (’11) from Manual Arts High School an Olesay Work Abroad Scholarship for $4,313 and Krista Mae Alpuerto (’15) from Van Nuys High School was given an Avero Alumni Experience. C-CAP also announced the 2018 Meatless Monday Recipe Contest Los Angeles winner at the ceremony. The scholarship was presented to Graciella Dizon from Narbonne High School for her Mushroom Quartet Farrotto dish. C-CAP high school students from around the country were invited to create an innovative meatless dish. Through the contest, students are introduced to the Meatless Monday public health initiative.

About Careers through Culinary Arts Program: “C-CAP has an incredible system in place that, through education and training, prepares underserved youth for careers in the culinary and hospitality industries. The program is also of great benefit to chefs in our industry who are constantly looking for skilled and motivated employees,” says Marcus Samuelsson, chef, restaurateur, and cookbook author, C-CAP Board Co-Chair.

Founded by Richard Grausman in 1990, C-CAP has since awarded over $53 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms across the country. C-CAP works with over 17,000 students nationwide each year and through C-CAP’s efforts, a large number of students find rewarding careers in the foodservice and hospitality industry. Many alumni, now graduates of top culinary schools, are working in leading restaurants and hotels throughout the country. For the fourth year in a row, C-CAP has received a four-star rating from Charity Navigator, the highest rating from the nation’s largest evaluator of charities. For more information visit, www.ccapinc.org.

The C-CAP Council Los Angeles Board: Barbara Fairchild Chairperson, Alice Hart, Andy Harris, Art Sezgin, Caryl Chinn, Debbie Schlesinger-Greenwood, Eric Boardman, Gail Carney, Jayne Portnoy, Jennifer Sezgin, Jet Tila, Lisa Fontanesi, Lorri Wressell, Terrie Cooper.

Follow C-CAP Los Angeles for the latest updates on:

Facebook: https://www.facebook.com/CCAPLosAngeles/

Twitter: @CCAPLosAngeles

Instagram: @ccaplosangeles

C-CAP – Careers through Culinary Arts Program

202 West 1^st, Suite #6-0410

Los Angeles, CA 90012

T: 213-542-1967

www.ccapinc.org

Circa 7/13 Vintage Eve: Five Questions with the Lady Herself, Lady Ducayne SCV Food Blogger

June 6, 2017 by evebushman

My friend and food blogger Lady Ducayne has two, count ‘em, two websites tucked neatly under her belt: The original Lady Ducayne blog and now as the highlighted restaurant blogger for SantaClarita.com, SCV Eats with Lady Ducayne Blog. Lady Ducayne, who prefers to work anonymously, has succinctly reigned in all of the attention from local restaurants…luckily for me, she doesn’t drink. (2017 Editor’s Note: Lady Ducayne reviews can now be found at http://eatscv.com/)

Golden Spoon, by Lady Ducayne

I met the Lady herself through one of her tweet-ups that she sometimes organizes to introduce her followers to a Lady Ducayne-approved restaurant. I learned from that first meeting and through reading her blog that she doesn’t pull any punches when met with mediocre dish and never fails to praise when a chef makes a dish bloom.

So here are my five questions that I thought SCV Beacon readers would want the answers to:

EB: I know that your reviews are your opinions alone, but it’s clearly obvious that you are a “foodie.” Tell us, how did you learn so much about food?

LD: I always say I’m just a hungry girl with a camera, and I’ve been that way ever since I can remember! The credit goes to my parents, because from such a young age they always took me out to try the latest and greatest eats throughout Los Angeles, and beyond. We also traveled a lot, whether it was a quick road trip up the coast, or gaining some stamps on my passport, I feel that those experiences shaped who I am today. I’m a traveler, not a tourist, and even street food in a different country has never let me down.

Now that I’m older, I’ve learned so much more about how the restaurant industry works and what goes on inside a professional kitchen from my better half. He is a professional cook and currently works at a well regarded, award-winning restaurant on Fairfax in Los Angeles. I’m not as quick to judge a place anymore, and when something goes wrong during a meal, or I complain about something seemingly trivial, he explains the possible causes to me. I feel this helps my writing in that I can see things more objectively.

EB: You don’t call restaurants ahead, and arrange for interviews over their best dishes like other reporters do. Can you tell us why?

LD: I don’t consider myself a reporter, I’m just a customer with a camera. Ever since I can remember, friends have always asked me where they should go out to eat, and the blog started as a place to make it easier to show them. I also feel that you get a more genuine experience that way. A large majority of my posts are just from me going to lunch after work or heading out to dinner with a group of friends. My motive for going to these places is that I was hungry and needed a place to eat, since I don’t cook at home. I just happen to always have my camera in my purse. If a place is worth writing about (be it good or bad) then I’ll do it. I just want to keep it genuine and not forget the essence of why I started the blog.

EB: Professional photographs always accompany your reviews. Is it difficult to remain anonymous in a restaurant when you whip out a real camera instead of a cell phone to take your mouth-watering photos?

LD: Yes! I have a DSLR and I try to be as discreet as possible when taking photos, which is incredibly difficult! I also want to snap the perfect photo before the food gets cold so I try to be quick and stealthy. Funny, because I always joke that I know my friends don’t read my blog, they just look at the photos.

EB: Tell us what some of your favorite SCV restaurants are.

LD: My favorite restaurant in Santa Clarita is Sabor Cocina Mexicana located in the Bridgeport Marketplace. It reminds me of my travels to San Miguel de Allende. For a quick after school meal, you can find me at Rustic Eatery eating a prime cut sandwich on house made bread, served with a side of fresh cut fries. I’ve actually overheard a couple of customers come in and mention to the owner that they read about Rustic from “Lady Ducayne’s website” and I just get so embarrassed and quietly keep eating my sandwich. I’m flattered, of course, but I still think my friends are the only ones that visit the site.

EB: Of the restaurants in town that haven’t fared well in your reviews, what were some of the reasons? Lack or originality? Fresh ingredients? Service?

LD: Getting decent service is a huge problem in Santa Clarita. Lack of communication between front of house and back of house is evident in many local restaurants. At a majority of the places that have come and gone from SCV, the common factor I’ve noticed is that the owners seemed to be more interested in looking good and walking around and talking about themselves, instead of focusing on the food coming out of the kitchen. In LA, Bill Chait is a successful restaurateur, but he’s not above bussing a dirty table or refilling a water glass. When I go to a place, I like to see real heart and genuine concern in providing a great experience to diners, which is why I like supporting mom and pop restaurants locally. I try to avoid chains, except once a year when I get the Red Lobster cheddar biscuit craving.

If a place is absolutely dreadful, and I decide to post about it, I’ll omit the name or make it a blind item. I haven’t done that in a while because I haven’t had a terrible experience lately, and if I did then it wasn’t worth writing about. Most of those places don’t last long anyway. Having said that, I just ate the worst slice of tiramisu in my life over by Tesoro del Valle. I’ve been contemplating a post titled “Sad Tiramisu” but haven’t quite figured out how I want to go about it. I feel like that place lacks customers so they just gave up. The pastries look sad, the workers look bored, and no care is taken into plating or presentation. If you go through the trouble and risk involved in opening a restaurant, a little heart and soul (and research) goes a long way. Open a cookbook, look at what pastry chefs are doing at their own bakeries, find inspiration, and customers will come.

EB: I couldn’t help myself, but in adding a sixth question, I have to know why the name Lady Ducayne?

I don’t get that question as often as one would think so thanks for asking! I majored in English Literature as an undergrad, and right around the time period I was contemplating a blog, my professor assigned a short story titled Good Lady Ducayne by Mary Elizabeth Braddon. I couldn’t come up with a name for my site (and didn’t want to use my real name of course) but as I was procrastinating on my reading assignment, and probably doodling in the margins, it just clicked, and that’s how I became known as Lady Ducayne.