Chef Jennifer Hill Booker @ Whole Foods November 8th!

Salud! Cooking School Johns Creek

Saturday, November 8, 2014

        5:00 PM – 8:00 PM

FIELD PEAS TO FOIE GRAS: SOUTHERN RECIPES WITH A FRENCH ACCENT

    

$49 DEMONSTRATION – COOKBOOK SIGNING

WITH JENNIFER BOOKER

Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm. Tonight join us at Salud for a special evening with Chef Jennifer as she demonstrates some of her favorite holiday dishes.

MENU: Winter Pumpkin Soup with Parmesan Croutons & Bacon Chips;Roast Turkey Roulade with Cornbread Dressing; Sautéed Garlic & Kale; Fresh Cranberry Orange Relish; Apple, Peach & Pecan Galette

Register Now!

Or call 770-442-3354 x 2

OSUIT Alum Shares Love of Cooking and Cookbook, Field Peas to Foie Gras

Alum shares loves of Southern and French cuisine in cookbook

Thursday, September 4, 2014
04SEP 2014

From a young age, Jennifer Hill Booker knew what she wanted to do when she grew up— she wanted to cook.

I’ve always loved food. I would watch Julia Child’s television show on Sunday nights and I watched my mom and grandmother cook, Booker said. On Mother’s Day I always prepared something from the ‘Joy of Cooking’ cookbook.

Now the OSU Institute of Technology alumna wants to inspire others to do what she loves and has written a cookbook of her own, “Field Peas to Foie Gras: Southern Recipes with a French Accent.”

Booker graduated from Tulsa’s Booker T. Washington High School, then attended the University of Tulsa at her parents’ urging, despite wanting to go straight to culinary school.

“During that time I always wanted to be a chef,” she said, so after she earned her bachelor’s degree in communications, she enrolled at OSUIT and graduated from the School of Culinary Arts in 1995.

“It was such a great school. There were international instructors, it was a great environment to learn and was small enough that there was a lot of hands-on learning,” Booker said.

She worked in Tulsa primarily as a pasty chef before moving to Germany with her husband, an officer in the U.S. Army.

Booker said it was difficult to find work in restaurants in Germany.

“I was American, I was a woman and I was a woman of color,” she said, so she started her own personal chef service, Your Resident Gourmet, for military families living on the base.

Booker also took advantage of her European residence and attended the prestigious Le Cordon Bleu College of Culinary Arts in Paris.

“OSUIT really prepared me for that experience because it was so hard,” she said. “A lot of my classmates quit.”

When she returned to the United States, her personal chef business continued to grow and she became an instructor teaching at the Le Cordon Bleu campus in Atlanta as well as starting the culinary program at Grayson Technical Education Program in Georgia.

Even though Booker has spent time in Michigan, Florida, Oklahoma, Virginia, North Carolina, Georgia and abroad in Germany and France, she really considers herself Southern.

“My family is originally from the delta of Mississippi and I spent every summer there,” she said.

Jennifer Hill Booker’s first book

School of Culinary Arts alumna Jennifer Hill Booker has written her first cookbook

WHAT: Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker

WHERE: Available in bookstores and online at www.YourResidentGourmet.net

FOR MORE: Go to Booker’s website Your Resident Gourmet

The next step for Booker was to take all her experiences and the recipes she developed over the years and put them together in a cookbook combining the cooking styles she loves.

“It’s my family recipes from the Mississippi Delta and incorporating some French techniques and flavors. Lightening it up a bit,” she said, and the two styles aren’t that different. “They’re very connected. If you know the culinary history of the South, French and Spanish cooking styles were taught to slaves, who then incorporated their own style.”

Chef Rene Jungo, Culinary Arts division chair at OSUIT, said he is proud of his former student who is now sharing her knowledge and experience through a cookbook.

“I remember her vividly. She always had that outgoing drive to seek new horizons and an eagerness to learn,” Jungo said. “I am thrilled and happy for her success.”

Booker said the hardest part about writing her cookbook was incorporating personal stories to accompany every recipe.

How do I express on paper the feelings I get when I cook and serve food? I found that I love writing, and I love cooking so this became natural for me, Booker said. There’s something for everyone, cocktails to canned goods. People will feel like they have me in the kitchen with them.

Crush Crave interviews Chef Jennifer Booker

Table talk with chef Jennifer Booker…


Posted on September 2nd, by Greedy Girl in Food News. No

Mother, chef and entrepreneur, I had the great pleasure of chatting with Jennifer Booker. Founder and operator of YRGYour Resident Gourmet, Jennifer has her hands in just about everything mixing up a big pot of success. With roots in Mississippi Jennifer knew she would pursue cooking at an early age. Brought up in a family of great cooks, early years of peeking in the kitchen and tasting family recipes would lead to a delicious journey.

Le Cordon Bleu training combined with dishes and techniques passed down from generations makes up Jennifer’s knowledge and style of cooking. Well rounded in the kitchen Jennifer can make a mean Scotch Egg then take it back to the south with recipes such as Blacked Eyed Pea Salad, Sweet Potato Muffins and Fried Catfish just to name a few.

Away from the stove Jennifer provides culinary therapy at The Cottage in Mountain Creek, a center for adults with mental illness. On the heels of her cook book debut; Field Peas to Foie Gras we talk inspiration and recipes all while having a little fun of course.

Where did your love and interest in the culinary arts begin?

Jennifer – Growing up cooking was a part of every occasion, I come from a family of great cooks. At a younger age being able to help out in the kitchen here and there definitely developed a passion and interest for cooking.

What was the inspiration behind the launch of Your Resident Gourmet?

Jennifer – Your Resident Gourmet stemmed from a need. I was living in Germany at the time and not able to work the restaurant scene. As a solution and to be able to continue to cook the company began. It started as me being a personal chef, I would go into the homes of my clients and cook and it has grown into the company that it is today.

That’s awesome, when did the company begin?

Jennifer – Officially, the company has been going for 21 years.

So let’s get to this cookbook, was a book always a part of your plan? 

Jennifer – Subconsciously I knew there was more in addition to my company. As for the cook book it was something that I’ve always carried in my heart. I felt the need to honor my family, heritage and legacy by putting my recipes on paper. I’ve always said that I would eventually publish, even if I had to self publish. It’s been such an honor to be a part of the Pelican Publishing Family.

That has got to be exciting, what types of thoughts go through your mind when prepping for a book release?

Jennifer – I am so excited, it’s weird it’s like if you have a baby. No one will ever tell you, you know your baby’s ugly. (laughing) When you have a cookbook, it’s like your baby and people will comment. So, I’m nervous that people will look at my baby and be like ewwwwww (laughing).

What type of cuisine can readers expect in the cookbook? 

Jennifer – Some of the recipes are very traditional southern recipes while others will have a french twist due to my studies in France. There are two chapters in the book dedicated to cocktails as well as canning and preserving which has sort of become a lost art. I love butchery and charcuterie which is also present in the book.

What are your favorite recipes from the book Field Peas and Foie Gras?

Jennifer – I love love love the white coconut Christmas cake, this is a family recipe passed down from my grandmother. My entire family makes it. There’s also my take on the apple pie. In the book the recipe is for an apple, peach pecan galette I use ingredients sourced locally from Georgia.

Well before I let you go let’s have a little fun. Deserted island 3 items, a vegetable, protein and seasoning what do you need? 

Jennifer – Beef, Brussels sprouts and garlic!

Learn more about Jennifer Booker on her company website Your Resident Gourmet. Field Peas to Foie Gras; Southern Recipes with a French accent Jennifer’s debut cookbook is in storesOctober 1st .


Chef Jennifer Hill Booker @2014 Savannah Food & Wine Festival!!

savannah food & wine festival
SAVANNAH, GA (September 3, 2014) – The 2014 festival is shaping up to be quite an exciting showcase of
local and national culinary, wine and spirits talent. Currently experiencing unprecedented growth, the festival is
expanding programming, venues and ticket sales for the more popular events – which have already surpassed all
sales projections. In addition, national, regional and local sponsors are now coming to the festival and looking for
partnership opportunities and sponsorship naming rights. According to festival co-founder and director, Jan
Gourley, “It’s really kind of crazy; it seems as soon as we get venues, talent and programming set, another great
opportunity presents itself to integrate into planning for the festival. It’s a great problem to have and unbelievably
exciting for only our second festival year.” The festival has just released its most updated schedule, with additional
talent and venues still likely to be added. Schedules are subject to change. All tickets have now been released,
including the “Master Class Series at the Mansion” cooking demonstrations/wine tastings with individual class ticket
purchases available or a “Master Pass” ticket for all four master classes and the Winery Cellar Dinner. Savannah’s
Connoisseur Wine Dinners are in the process of being finalized and will be announced mid September.
The Savannah Food & Wine Festival kicks-off on Monday, November 10, 2014 with the Bethesda Farm to Table Dinner will have a Georgia Grown flavor, featuring three Georgia Grown Executive Chefs, including Savannah’s own Roberto Leoci, Leoci’s Trattoria, Jennifer Booker, Chef and Cookbook Author, Atlanta, GA, Holly Chute, Director of the Georgia Grown Executive Chef program and previous executive chef at the Georgia Governor’s Mansion for thirty-three years. Georgia Grown products will be featured in the dinner. Local favorites, Kirk Blaine of Cohen’s Retreat will provide dessert and Executive Chef of Savor Savannah, Debbie Reid will provide appetizers. Master Sommelier, Robert Jones will be on-hand once again to provide his wine expertise.
The Gas South Savannah’s Connoisseur Wine Dinners will be expanded throughout the entire week and
taking place with winemakers, Master Sommeliers and nationally recognized winery talent throughout locations in
Savannah, including The Landings Plantation Club, Ruth’s Chris and more. Dinners will be announced in September.
The Master Class Series at the Mansion begins on Tuesday, November 11, from 1:30 – 3 pm with a Cooking
Demo from James Beard Foundation award Rising Star finalist, Katie Button from Curate, Asheville, NC, “Spain for
the Holidays”. The series continues on Wednesday, November 12, from 1:30 – 3 pm with “Taste with the
Master”, Master Sommelier, Robert Jones. Thursday, November 13 features two classes: the first class takes place
from 1:30 – 3 pm with Georgia’s own, chef and author, Virginia Willis will be featuring some Southern favorites,
Chef Nico Romo, the youngest Master French Chef from Fish, Charleston, SC will be cooking from 3:30 – 5 pm.
Celebrity Chef Tour, benefiting the James Beard Foundation takes place on Wednesday, November
12 at 6:00 pm at the Mansion of Forsyth Park: featuring James Beard Foundation award-winning and/or recognized
chefs: Katie Button, Curate, Asheville, NC; Steven Satterfield, Miller-Union, Atlanta, GA; Kevin Gillespie,
Gunshow, Atlanta, GA; and Jay Swift, 4th & Swift, Atlanta, GA and host Executive Chef of the Mansion on Forsyth
Park, Rich Beichner. Artist, Thomas Arvid will be demonstrating his extraordinary skills in a VIP Reception in the
Gallery at the Mansion. Several local chefs will be preparing hors d’oeuvres, including Andaz Hotel Executive Chef,
Lauren Teague, Roberto Leoci, Leoci’s Trattoria, Kirk Blaine, Cohen’s Retreat and more.
The Grand Reserve Tasting & Silent Auction, presented by the Big Green Egg takes place on Thursday,
November 13 from 5:30 – 7:30 pm, along the majestic Riverfront Esplanade of the Westin Savannah Harbor Golf Resort & Spa. This not-to-miss wine event will feature the festival’s most extraordinary wines sampled in a
souvenir glass, 90 points plus and/or retail values of $50+ a bottle. There will also be an opportunity to meet and
greet most of the celebrities in town for the festival.

 

savannah food & wine festival food
Le Grand Cochon presented by The Local Palate Magazine, will be a fun and lively heritage hog roasting and
barbecue taking place riverfront at the Westin Savannah Harbor, following the Grand Reserve Tasting on
Thursday, November 13, 2014 at 8 pm. The event will feature celebrity chefs Anthony Lamas from Seviche,
in Louisville, KY and Linkie Marais, Big Green Egg Executive Chef – both of Food Network fame. Billy Allin of
Cakes & Ale in Decatur, GA, Harrison Sapp of Southern Soul Barbecue from St. Simons Island, GA and pit master,
Rodney Scott of Scott’s Barbecue in Hemingway, SC, will be showcasing their le porc mouth-watering recipes.
Savannah’s own Chris Nason of Sapphire Grill and Wiley McCrary of Wiley’s Championship BBQ will be creating
some local big pig favorites. Stella Artois’ Master Beer Sommelier, Marc Stroobandt will be on-hand to pair some
of the Best of Belgium beers with the pit master creations.
Epicurean Learning Experiences presented by Sysco and Rioja Wines, USA on Friday, November 14,
2013, 10 am – 5 pm: cooking classes, seminars and demonstrations are sold separately for $40; An all-day, one
price Epicurean Pass offers tremendous savings to the Friday, Learning Experiences taking place at the Savannah
International Trade & Convention Center, all 6 sessions for only $145 – a great way to fully experience all of the
learning opportunities. Schedule to date includes: “Mastering the Art of Southern Cooking” with Nathalie
Dupree & Cynthia Graubart Cooking Demo, 10 am – 11 am; “Cabernet & Beef” with Master Sommelier, Larry
O’Brien, Jackson Family Estate & Hunter Cattle Co., 11:15 – 12:15; “South in Your Mouth”, chefs Sallie Ann
Robinson, Joe Randall and Virginia Willis, Moderator: Damon Lee Fowler, 12:30 – 1:30 pm; “Bourbonistas” Four
Roses Bourbon, Virgil Kaine Bourbon and more, 1:45 –2:45 pm; Chef Linkie Marais, Food Network, Big Green Egg
Grilling Demo with Master Beer Sommelier, Marc Stroobandt, Stella Artois brand ambassador – 3 – 4 pm; TBA
chef, Big Green Egg Grilling Demo, Pig & Pinot along with Marita Esteva, La Crema National Ambassador – 4:15 – 5
pm.
The River Street Stroll on Friday, November 14 takes place from 5:30 – 7:30 on Rousakis Plaza on
magical River Street. Enjoy sipping and strolling with a souvenir GoVino glass at the festival’s most casual wine,
spirits and Belgian beer tasting!
Friday, November 14, 2014, the Candlelight Home Tour is a Historic Savannah Foundation home tour
through the historic Warren and Washington Wards of Savannah. The Olde World Wine & Dine Experience
is a separate event sponsored by the festival following the Candlelight Home Tour, taking place at The Brice, a
Kimpton Hotel, where guests will sample fantastic wines and small plates from Pacci’s Italian Kitchen & Bar.
Riverboat Wine & Dinner Cruise, Friday, November 14, 8 pm, join guest celebrity chefs, Shaun Doty,
Bantam & Biddy and Chick-a-Biddy, Atlanta, GA and Billy Allin, Cakes & Ale, Decatur, GA along with Savannah
Riverboat Cruises Executive Chef, Christopher Myhre for a fun-filled Southern cruise down the river!
Taste of Savannah, Saturday, November 15, 2014, 1 – 5 pm, with early access at noon for VIP Lounge
ticket holders, Ellis and Johnson Squares. Enjoy great Savannah food from some of the best spots in town,
hundreds of free wines, spirits, Belgium beers with free unlimited tastings in a souvenir GoVino glass and five free
food tokens. Savor a variety of cooking demonstrations, learning experiences, Artisan Market, Celebrity Author’s
Tent, Bartender’s Challenge, Waiter’s Race and more.
NEW This Year at The Taste of Savannah: expanded locations to Ellis & Johnson Squares; Best of Belgium
Beer Garden; expanded Georgia Grown Village; expanded Big Green Egg Grilling Guru Stage; Atlanta Magazine
expanded Celebrity Chef Kitchen, presented by BI-LO; Savannah Magazine Locavore Stage; Savannah Morning
News’ VIP Lounge in the center of all of the activities; Savannah Art Association will have en Plein Air artists
featured in locations painting throughout the Taste of Savannah.Savannah Magazine’s Locavore Stage: (located in the Georgia Grown Village): Savannah Magazine’s “Cocktail
Quest”, 1:15 – 2 pm; Chef Jean Vendeville, Savannah Technical College, 2:15 – 3 pm; “Local means Fresh”, Georgia
Grown farmers and Savannah chefs, 3:10 – 3:50 pm; “Southern Cooking Tribute to Edna Lewis”

Purchase Your Copy of

Field Peas to Foie Gras: Southern Recipes with a French Accent, at:

www.YourResidentGourmet.net

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