March Madness, vegan style
When it rains it pours, and this month was quite a storm of goodness with plant passionate food for the masses.
Kicking off this amazing month with a wonderful interview in Delicious Living Magazine, followed by a fun pod cast interview with the social media guru, Chris Brogan on his podcast, The Human Business Way. If you have not had a chance to check out Chris’s work, definitely do so, he is not only a genius in the field of online business but an amazing hilarious speaker.
Next was a series of great events in my old kicking grounds of the New England Seacoast. It was quite a whirlwind week it kicking off outside of providence partnering with close chef friend Todd Schiller of 3 Chefs Collective and offering an incredible 9 course meal vegan supper club. We packed them in. From truffles to cocktail and wine pairing, the night was a memorable one.
Portland was the next stop. The early morning trek through my home town on the NH coast is always a total nostalgic treat, bringing back so many awesome memories. Next visit was WCSH Portland for an interview and morning show demo featuring one of my favorite recipes from Crazy Sexy Kitchen. The trip was a huge success with all the events in between. That trip has truly inspired me to come back and spend some time this summer and am in the process of booking more New England events in late July. More details to come, which should be posted in the next couple weeks on the events page
Next stop was NYC for the MS Society Books for a Better Life Awards. Crazy Sexy Kitchen had been nominated as a finalist in the cookbook category! What an honor to have my first book nominated, especially since the books is so close to my heart.
As you may know if you have read it, I dedicated it to my nana, one of my greatest inspirations in the kitchen, and while writing it last year she had passed on, leaving behind a legacy in the kitchen and beyond.
Kris and I were beyond proud to be a finalist. The best news is, WE WON! Yep I admit it, when going up to accept the award, the little voice kept telling me ‘don’t mention Nana, don’t mention Nana’. What do I do, of course when giving my quick speech, I mentioned Nana. Um, yeah, as you can imagine I got a bit choked up. Best feeling in the world though, knowing those recipes, inspired by so many personal experiences and rich memories, were creating new ones for other passionate cooks.
Thank you for all those that have supported with this book, I am forever grateful.
Following a full and exciting NYC trip, my brother Derek and I rocked out our first Wicked Healthy supper club in Austin with Supper Friends. It was a blast working aside Derek, my older brother, pulling off an incredible and wicked meal. There were some very full diners that night. Despite going a bit overboard with the courses, it was a brilliant evening.
Be sure to keep posted for more Wicked Healthy events in the near future, from weekend events, trainings and dinners. Stay tuned.
The salad course at the Wicked Healthy Supper Club: Slow roasted beets with Art’s grapefruits, radish, and cashew cream cheese (photo by Ashley Scott Davison)
What a month. I cannot express the gratitude I have for all that have and has blessed this journey. It continues to amaze me. Thank you for sharing in this passion for clean plant based foods, and all you do in making this world a better place, one bite at a time.