Food Art & Love Noir

#AllBlackWeekend in the Bay started with hashtags: #BlackPantherSoLit #WakandaForever #FoodArtLoveNoir & ended with a BANG!

The premiere of Black Panther was a prelude to our, Food Art & Love event. With so much #BlackLove in the Bay Area and all the people who came from other states to be a part of the premiere the anticipation was insurmountable.

Saturday night in the International Suite at Oakstop in Oakland was the first Food, Art & Love Noir.

FW1A5212
Oakstop Oakland California

An evening of amazing food, art, music, spoken word, silent auction, raffles and more, presented by Fifty Seven North & NoPrints.

FW1A5305
Chef Satia of FiftySevenNorth & Randy Babb of NoPrints

We brought out some of the Bay Area’s best to give attendees a night of culture, for us and by us.

 

 

Chef Satia of Fifty Seven North offered up hors d’oeuvres & bottomless mimosas & bellinis.  Some of the offerings included food from their menu: jerk rib tips, rice pilaf, lamb meatballs & gouda grit cakes w/fire prawns.

Randy Babb of NoPrints premiered new pieces and showcased his vast collection of prints, canvases, jewelry and more. Guests walked away with prints he auctioned off and won an original piece in the raffle.

kiss
KISS By NoPrints

Several artists volunteered their time, art & expertise to this event and we are thankful. Thank you to everyone that came out and made this night magical. We look forward to seeing you in June at the next Food Art & Love Noir.

SPECIAL THANKS TO OUR ESTEEMED PHOTOGRAPHER @AESTHETICSONASH FOR CAPTURING US IN THIS AMAZING SPACE.

 

 

 

 

 

Screenshot_20180224-193555001_1519529829691
J. James Thrilla
FW1A5329
Bap Mason

hausea

alien
The Silent Warrior

 

FW1A5135 - CopyFW1A5190

FW1A5422

FW1A5169FW1A5228FW1A5303FW1A5223FW1A5235FW1A5404FW1A5251FW1A5254FW1A5409FB_IMG_1519094551248FW1A5425KidsFW1A5322FW1A5316FW1A5342FW1A5211FW1A5174FW1A5202FW1A5213FW1A5225FW1A5226FW1A5250FW1A5253FW1A5256FW1A5274FW1A5275FW1A5280FW1A5286FW1A5291

IMG_20180215_170459_017
AinslieLaneCookieStudio made all of our cookies for our #AllBlackWeekend

Food, Art & Love Noir

SATURDAY FEBRUARY 17, 2018 IN THE INTERNATIONAL SUITE 1721 BROADWAY OAKLAND 6PM-10PM…COME GET YOUR CULTURE ON!!! LOCAL BAY ARTISTS, CHEFS & VENDORS ARE EXCITED TO SHARE THEIR CANVASES WITH YOU!!

 

IMG_20180128_075714_187

This is an event for True Lovers of Food, Art & Love

Come out and partake in a night of Love …Food, Art, Music, Performances and more.

Amazing offerings by local Chefs.

Soak up some of the most amazing artists’ creative works…

There will be a silent auction, raffles, complimentary drinks, dancers, an open mic…and much more  

Simple Script Typography Valentine's Social Media Post (2)

    If you can’t hear it, then get the wax utensils
    Write my rhymes straight up, don’t get with no fancy stencils
    The rhymes we get is sweet, we stay away from tart
    Our perfection is at work, perking up the art…

    Versus From The Abstract

GET YOUR TICKETS  HERE

FOLLOW @i.ChefSatia @NOPRINTSiii @tiaz_travelz on IG for more info & to stay up on what’s good with all things Food, Art & Love!!

 

An InSATIAble Plate

Just in time for Valentine’s Day we’re hosting an intimate cooking class in Dublin, California Saturday February 3, 2018. Join Chef Satia & Chef Lorraine in creating a five course intimate meal for two with signature cocktails.

Follow the link for tickets and to register!! You don’t want to miss this…

An Insatiable Plate (10)

SousSHE & FiftySevenNorth

Hey…we’re only two weeks away from catering this amazing event for SousSHE.  I am beyond excited to be a part of such an amazing organization at its inception. Our motto at FiftySevenNorth is …’you can’t get full if your soul isn’t fed’. I live by that and do my best to fill my soul daily. This is a cause I can get behind and am proud to be connected to.

There are still tickets available. You can register here and more importantly donate here

Coffee& Me (1)

Here’s the menu we for Sis, Let’s Do Brunch & Spill The Tea

DESSERT (1)

SousSHE began with an idea to connect with young women and girls through food.

Growing up we had women come into the community and introduce us to a world larger than where we lived. They did it through town halls, dinners, field trips and conversing with us.

As a young girl growing up in Chicago, in the projects that was a big deal. It set a foundation for us to mobilize that same energy and zest for life. I vowed to use my expertise in the field of food and social reform to reach as many as I could in the community. I reached out to my friends and family to implore they do the same in their field of work. Whether it be nursing, retail, or education we all have the same wants, needs and the desire to be heard.

We all have a story to tell and there is someone who needs and wants to hear it. I have talked to

women all across the country and one thing remains the same PEOPLE START TO HEAL WHEN THEY ARE HEARD.

SousSHE will now travel the Nation and the world communicating with women about their Aspirations and Inspirations. Giving one another the opportunity to learn through their Struggles, their Ownness, their Strength, their Superpowers and about being Empowered, being Dope, being Free, being Intentional and being Purposed.

 

There is strength in unity and we are responsible for our greatness and I want to be a part of you knowing that for yourself.

Join us at our summits, forums, brunches and dinners.

Join us in Aspiring To Inspire One Girl At A Time!!

FiftySevenNorth Presents…All Black Everything

We’re actively looking for Connoisseurs of all things Food, Wine, Art, Music and Love. There are several upcoming events we’ll be hosting and we’d like for you to be a part of that. Send an email with your name, business and title. I’d like to add you to our mailing list to interest you in several opportunities surrounding the Bay Area in the new year.

We are a Black Owned Catering and Event Company. We partner with many other businesses and organizations in an effort to promote the small business forum. Circulation of our dollars, knowledge and kick-back is pivotal in order for our community to thrive.

PP
Brunch, Tea and Talk
NewSOus1
Connoisseurs Of All Things Black

 

Sis, Let’s Do Brunch & Spill The Tea

WHO’S BRUNCHIN WITH US AND OUR GIRLS?!!

 

Saturdays In November Are For Brunch in Berkeley!!

Aspire To Inspire One Girl At A Time.

We’re sooooo excited for our first seasonal Sis, Let’s Do Brunch & Spill The Tea. Be ready to fellowship with black girls over some amazing food and tea. This will be a brunch centered around the lives, dreams and aspirations of young women.

We’ll welcome guest speakers who will share their journeys as an inspiration. Young women will tell of their aspirations and inspire us all. Then we spill all the tea…encourage the conversations, change the narrative and aspire to inspire one girl at a time. Not one to miss.

Join us November 18, 2017 in Berkeley California. If you’d like to sponsor some young women to be a part of the conversation contact the coordinator. Not one to miss. If you’d like to be a part of this event as a sponsor or guest speaker contact www.fiftysevennorth.com/contact

 
Catered by Fifty Seven North
Minimum Age 13 years old

Get your tickets here. Your ticket includes comradeship with amazing black women in finance, art, service and philanthropy. A swag bag from SousSHE, a photo…catered brunch from @fiftysevennorth and a myriad of tea from @Teavana.

We can’t wait to see you in November!

Turkey Fig Jam

Love jams, jellies and honey. Woke up this morning wanting avocado toast with jam. I had some turkey figs that started sweetening on their own. They were left over from a fruit platter I made earlier in the week. Waste not, want not…absolutely.

Quick! Easy! Yummi!

  1. Take one pound of figs, any color I used the brown turkey figs because it’s what I had.20170917_075907
  2. Add a half cup of sugar. You could use more but my figs started secreting a bit so I didn’t use a lot.20170917_080353
  3. Put the figs and sugar in a nonstick pot.
  4. Let the sugar dissolve and the figs become juicy.
  5. Add 1/2 cup of water and 1/4c of lemon juice.2017-09-17-09-07-43
  6. When that comes to a boil, reduce the heat and add a sprig of rosemary(press the rosemary to release the oils)20170917_090620
  7. As the liquid thickens remove the rosemary

The house is now fragrant and warm. While the jam is simmering and  coming together grab two mason jars or a medium sized ramekin(if you’re going to enjoy it sooner).  Pour the figs into the mason jar and put the lid on. It’s still hot so it’ll continue to soften while in the jar.20170917_091501

Grab some toast, cheese or whatever and slather it on!!

20170917_093914

Meal Prep Saturday?

It’s #SelfCareSaturday for me today. That entails  a little bit of self realization, self motivation…a little bit of selfishness, which is ok. I’ll get to that at a later time.  Today started out great. I was laying in bed wide awake at 5 a.m. wanting to get out. Before I could do that, I realized it was prep day and I was so excited. I had a great food week and couldn’t wait to put that into prep for the next four days. My meal prep has a four & three days run. I prep on Saturday morning for Saturday to Tuesday. Wednesday prep is for Wednesday to Friday. I do your standards of course the protein, carb and vegetable. I also make soups as a bonus or add on because soup and toast for dinner most times is just enough.


Getting back into the habit of: Waste Not Want Not, Be Ready So You Don’t Have To Get Ready or Proper Planning and Preparation Prevents Poor Performance(say that 5x’s fast). You feel me thought, right? Okay so here’s to being resourceful. I bought a couple of turkey breasts last week on sale. I  hadn’t planned on doing anything with them at the moment but I could not pass it up. I thought I could use at least one for sandwiches during the week.  So I just cooked them all.

I made an herbaceous rub and marinated them for  24hrs.


20170821_11023920170821_14161720170821_14162020170821_145321

I Cooked them off. Wrapped them individually, froze 3 and left one in the fridge for meal prep.


You know how you look in the fridge and think, “What else can I use?” That’s me all the time.  Since I do this a few times a month and often it’s too much, I made a mango salsa for citrus salmon over the weekend. Still had some leftover which I’ll use as a chutney for brunch tomorrow. It’s beginning to come together.


Removed the turkey from the fridge. Sliced it into 3 to 4oz portions. I didn’t salt the turkey. I knew the add-ons would provided the needed sweetness and saltiness.  It also allows you to turn your meals into the flavors you want. I opted for an island palate.


Since I went for the islands in this prep I used a rice pilaf I made yesterday that was a hit. It was fragrant and had all the seasonings from my jerk rub. If you’ve all made pilaf before you know there’s enough salt in there to satisfy an entire dish.

20170823_14421920170823_221311


My vegetable kinda fell through, in a good way.  The plan was to saute zucchini, that was the plan. In the process of doing that I loved the smell and taste so much I turned it into a soup(covers eyes). BRILLIANT!!!  Silky yumminess. I’m still eating on this.  I add soup to my meal prep every time. This go around I didn’t have to make one…aaayyyeee


We’re ready to prep. Herb turkey w/spicy mango salsa, Jamaican rice pilaf and steamed vegetables.  These food containers are perfectly portioned and reusable.

IMG_20170826_093653_019


They are easy to snap on and take off even after several wash cycles.

20170826_085447

Hope you enjoyed this as much as I did making it. I’ll be back Wednesday morning with something new and yummier ;/ HA!!

Citrus Roasted Chicken

This is sooo delicious.  I mean it’s really, really good.

I had a young chicken thawing in the fridge for a couple of days.  I told the kids I would make them chicken and waffles pretty much all weekend. I just didn’t quite get to it. Thing is they’d rather have wings with their waffles, so I took the young bird for myself.

Roasted chicken with herbs and citrus sounded pretty good to me. I happen to have made a citrus rub earlier for salmon to marinate overnight. I had all these lemons, limes, oranges and the rub left over.  I was afraid that the chicken wouldn’t have much flavor since I was going to season it and immediately cook it. Ha…who am I kidding this rub was packed with flavor.

20170823_174546
Citrus Herb Rub

I had a mixture of oranges, lemons, limes and mandarins. I used a white onion too. It’s sweet and mild, paired well with the fruit without overwhelming it. It makes a beautiful sauce.


 

20170812_143557
Citrus

I cut the chicken in half and coated it with kosher salt.  Set it to the side. I rolled the fruit to extract as much flavor out of it as possible.  I cut the small fruit in half and squeezed the juice into a bowl. I quartered the oranges and put the juice in the bowl.


 

2017-08-23-16-17-17
This is all you need…oh and a roasting pan

I laid the juiced fruit pieces in the bottom of the glass roasting pan with the onions.  I then put the chicken that was completely dry  on top of the fruit and onions. I poured the juice on the chicken and coated it with the RUB!!!


 

2017-08-23-16-18-21
Over Season…Over Rub…Over Indulge

I roasted it for an hour total…10 min at 450° and 50 min at 350°. The aroma alone was BLAZING!! I covered it with foil after removing it from the oven for 10 more min.


 

20170823_173220


I served it over a jerk rice pilaf.  I will make this a million times over. I used my lemon pepper grind as a base for the rub. You can add all the herbs and spice you want to it. You won’t be disappointed.

  • Let chicken sit out and get close to room temp before putting it in the oven
  • Make sure chicken is dry to touch before putting the juice on
  • Use dry herbs in your rub
  • Use fresh herbs…i.e. lemon thyme to tuck in the chicken while cooking
  • Can marinate in a bag overnight with the citrus and rub(delicious either way)

 

Dairy Free Yogurt

I love yogurt. The taste, consistency and benefits. During the summer I can’t have it as much because my skin doesn’t react very well to it. Instead of buying ‘dairy-free’ I thought I’d try to make make some for a few days and store it.

I didn’t go looking for a recipe. I figured it’s close to a smoothie without the ice. It worked.

You want to get fruit not really high in water content otherwise you end up with a smoothie or chunky juice.

20170528_134355


 

DAIRY-FREE YOGURT

  • 1 pint of blueberries
  • 8oz strawberries
  • 1 pint of blackberries
  • 1 mango(consistency)

Put the fruit in a blender and pulse/blend until the fruit holds the form of yogurt. There’s no need for fillers or ice. This was quick, easy and quite frankly my answer to cutting out dairy.

**Option of adding Benefiber powder or Chia Seeds. I didn’t use it in this one, but the option is there. **

**Wash your fruit…really well**

20170605_172532