I’m a cook who became a business counselor after an enjoyable interlude in the non-profit world. I love farmer’s markets, food trucks, and anything pickled. I want to share recipes and inspire people. I want to talk about food. I live in Richmond, VA with my husband and baby, and I work here. I’m a proud member of Women Chefs and Restaurateurs and The Southern Foodways Alliance and a Nationals fan FOR LIFE.
I love tomatoes and cucumbers, oysters, tuna, and avocados. If you’re trying to get me on your good side, start with sushi; if that doesn’t work, try tamales.
An Onion Cloute:
An onion cloute is a “studded” or “nailed” onion traditionally used to flavor the classical French sauce Bechamel. I chose the studded onion because I love the image it evokes – a punk of an onion made even more pungent with a woodsy Bay leaf and Christmasy cloves.
An onion cloute also represents something that I enjoy about cooking — combining unexpected ingredients to develop flavors and create a rewarding, complex culinary experience.
I began onioncloute on Livejournal (hah!) as a way to chronicle my experience working for Bryan Voltaggio at VOLT in Frederick, MD. In transitioning my blog from Livejournal to WordPress, I left my VOLT posts behind. I had a fun time rereading them, and I find them quite valuable on a number of levels — like, if I want to impress someone with a wikipedia-shaped knowledge of purslane or if I want to dally in the sentimentality of a funny 6-month period of my life that set the stage for where I am today. Either way, you can find it all here.