Behind the scenes of Pinch & Plate with The Atlantic Magazine.

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Behind the scenes of Pinch & Plate with The Atlantic Magazine.

Janell and I have done some pretty cool things with Pinch & Plate since we've gone live with the business but this is definitely up there as far as one of the most memorable. 

We were contacted by The Atlantic in a promotion of Forevermark Diamonds. Our program was a part of a piece featuring influential and successful couples who work together in a business setting. 

Needless to say, we both were pretty excited about the offer. When Pinch & Plate started we knew we had something pretty cool on our hands. Working through all of the early kinks, I think we've built a pretty cool small business so it really means a lot to Janell and I to be recognized for our work.

We shot at our home in Maryland and it couldn't have been a smoother shoot. I can get pretty antsy when it comes to taking pictures for a long time but everyone who came from the magazine made both Janell and I feel at ease. We both had a lot of fun and met some great people along the way. 


Thank you to the amazing crew that orchestrated everything!
Check out our feature here:  www.theatlantic.com/sponsored/forevermark-2016/the-power-of-two/1115

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Union Market

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Union Market

This weekend Janell and I headed over to Union Market in Washington, DC. This was my first go around with the market that I've heard some pretty great things about. There were vendors apart of the market's beginning as well as newer vendors showcasing fun, and inventive dishes like the Jerk Chicken egg roll Janell tried out and really enjoyed.

I myself? I headed over to Harvey's Market. A family owned butcher shop that pretty much had it all. The staff was super friendly, attentive and somehow in control of it all as the weekend craze of the market brought a lot of folks out to purchase their meats. 

I met Marty, Co-Owner of Harvey's, a sharp butcher that knew exactly the cut of beef I was looking for to compliment one of the courses I've been working on for the "A Taste of West Africa" menu. I got some Flanken short-rib for the Suya course. 

Thanks to the good folks at Harvey's!

 

Harvey's Market

1309 5th St. NE, Washington, DC 20002

 

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CHOPPED!

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CHOPPED!

Crazy right?! 

I had no idea what to expect with this competition.  The idea alone that I would be cooking on national television was absolutely nuts to me, but there I was.

I remember the day starting really early, around 7:30am. The other contestants and I got to meet and know one another before we actually started the competition. I was up against a Chef from New Jersey, Canada, and Los Angelas. For whatever reason for a situation as nerve racking as what I was about to get myself into, I was calmer than I thought I'd be. 

Since the airing of the show, a lot of folks have asked me about how was the experience in real life compared to what is actually shown on television and for one, I can tell you that is as scripted. We truly had no clue as to what was in our baskets, and what makes the anxiety worse were the few takes we all had to do in front of our baskets.

Thank you to all of my  friends, family and colleagues that showed support during my "Chili Cook-Off" episode!

 

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New School Daze

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New School Daze

Some time ago a friend of mine introduced me to Yo Yo Lander. Yo Yo is a charismatic and creative individual from California, she is also a proud alumni of Howard University. In the same spirit of her alma mater, Yo Yo along with her team created "New School Daze" a celebration of nostalgia and undergraduate school pride that they have featured across major cities in the US. 

When New School Daze made its way to New York City for the first time I along with other creatives and tastemakers were asked to help promote the event. Here are some behind the scenes shots and official flyer from the event. 

 

LTR: | DJ Chubb E. Swagg | Yo Yo Lander | Trell Thomas | Alex Tyree | Barrington Bennet | Deborah Ayorinde | Joanna | Dyandra Rayé | Janyce | Eric Adjepong |  DJ Clean |

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Jerk Rotisserie Chicken

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Jerk Rotisserie Chicken

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Janell and I had picked up a rotisserie chicken for lunch the next day. With a couple of ingredients at home, we had a pretty tasty lunch.

Jerk Sauce

y= 16oz

4 Tbsp - soy Sauce

3-4 each - scotch bonnet peppers

10 sprigs - thyme

1/4 c - brown sugar

1/2 c - blending oil

3 Tbsp - molasses

splash - apple cider vinegar

1 each - lime juice

1 Tbsp - allspice

2 tsp - cinnamon

2 tsp  - nutmeg

3 Tbsp - ketchup

5-7 each - black peppercorns

5 cloves - garlic

Method of Prep

Add all ingredients except oil into a blender. While on high slowly drizzle in oil until fully emulsified. 

 

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