Cook Spotlight
Savorykitchen
In reading Savorykitchen's recipes, her blog, even her tweets, we get the sense that she really knows what she's talking about. She left the corporate world in 2007 to put her food knowledge to good use, launching a personal chef and catering business in Massachusetts. So when she includes an authentic carrot tzatziki alongside her Ouzo Cured Salmon recipe or recommends using a foodmill for featherlight Buttermilk Mashed Potatoes with Buttery Scallions, we know we can trust her.
We could also use some of her Fried Oysters with Saffron Aioli (runner-up in our oyster contest), along with one of her Bicyclettes (a sparkly bitter orange cocktail) right about now -- couldn't you?
See Savorykitchen's profile and fan her here, and read her profile Q&A below:
brains
something cheesy
the pasta pin that belonged to my husband's grandmother
baked potato with blue cheese, salad with a lemony dressing
an entire piglet
5 cases or so
8
people with food phobias telling me how to cook
Hot, Sour, Salty, Sweet by Alford and Duguid
Sign up now and get $10 when we open.
Comments (17)
almost 3 years ago lastnightsdinner
Yay yay yay! A huge talent and a great friend - so great to see you profiled here, Mary!
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So nice to see you in the spotlight, Mary!
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
I am blown away by your blog. I love how you post what you're doing with your CSA veggies every week. Really inspiring--congratulations again!
almost 3 years ago Savorykitchen
Thanks ladies!
I have a few classes coming up: a canning workshop on 8/7 (Saturday) and one on Cooking from the Farmers' Market on 8/13 (Friday). Info's here on my website: http://www.thesavorykitchen...
I have an Indian class this Friday but it's sold out!
The classes are tons of work, but I love teaching - it's really so much fun for me and everyone seems to have a good time.
almost 3 years ago Sagegreen
Looking forward to meeting you Saturday!
almost 3 years ago Sagegreen
Thanks, Mary! It was such a pleasure to be part of your Indian cooking class: Delightful and delicious. It was also fun to meet the other students- nutritionists, folks from the architecture company who install those fabulous kitchens. Am looking forward to returning next Saturday for your canning class. Btw there are still openings for that one, if any Food52ers in the area are free! That would be fun to meet up.
almost 3 years ago Midge
Just signed up for the canning workshop on Sat. Look forward to meeting you all then!
almost 3 years ago Sagegreen
Great, Midge. We can have a Food52 eastcoast meet-up. We will have to take some photos!
almost 3 years ago Savorykitchen
This is so exciting! I think we're going to have 3 food52ers at my class on Saturday. I'm looking forward to meeting y'all (and seeing sagegreen again).
almost 3 years ago Savorykitchen
This is so exciting! I think we're going to have 3 food52ers at my class on Saturday. I'm looking forward to meeting y'all (and seeing sagegreen again).
almost 3 years ago Savorykitchen
Hey Midge - just saw that we have the same favorite cookbook. Simpatico!
almost 3 years ago Lizthechef
Congratulations - you deserve the spotlight!
almost 3 years ago Sagegreen
What an inspiring business and blog! And you offer classes, too. They would be interesting to try out sometime. I am only a few hours drive away. Keep us posted.
almost 3 years ago Midge
I second Sagegreen. Would definitely make the trek for a class.
almost 3 years ago Savorykitchen
Wow everyone! I can't believe this - I am in such amazing company. Just making sure y'all know that that pictures of those oysters is one that the Food52ers took. I *wish* my food styling could look anywhere near as good as that.
almost 3 years ago dymnyno
Congrats Savory!!
almost 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Mary is a brilliant cook - so happy to see her profiled here. Those oysters are out of this world, by the way. And a Bicyclette sounds like just what the doctor ordered for this beastly heat, doesn't it?