La Cuisine Geraldine
Kathy Douds
Graldine Leverd, a French blogger, influencer and food photographer living in Germany, offers a fresh take on French cuisine with her accessible, healthy and modern recipes. With a minimum of ingredients and a focus on quality, she creates simple dishes that allow hercommunity to (re)discover the wonders of French gastronomy on a daily basis.
On our recent Black Foodie Tour of Memphis, Tennessee, I once again experienced the marvel and appreciation of purposed design, but this time it was via some homemade fried chicken and macaroni and cheese. Prive, located at 6980 Winchester Rd, Memphis, TN 38115 is a beautiful merger of superior interior design and exemplary low country Black American cuisine.
We were pleasantly surprised by the warm greeting received from the security staff when we arrived to dine on Saturday, because typically, security guards at popular restaurants, bars, and clubs are a$$holes. The wait was well over an hour, but we had driven from Miami, so we were more than happy to wait. While talking with the security guard, he suggested we speak with the manager.
Mrs. Geraldine Mims, the mother of American Rapper Yo Gotti, emerged from the busy restaurant to speak with us. Although she had no idea who we were, she was so graceful and genuinely concerned on our issue that it felt like I was talking to my auntie. Like, seriously. I know most people say that, but her countenance was so peaceful and authentic. She suggested that we return the next day to enjoy Soulful Sundays where SHE would be preparing her signature fried chicken, mac and cheese, collard greens, and cabbage.
Next up was their Turkey and Dressing. Good God Almighty. Momma Mims gotta calm down with this type of cooking because I am trying my best to get at least two damn abs. That dressing was AMAZING! She obviously made her cornbread from scratch as a base, while incorporating sauteed aromatic vegetables in butter with the ubiquitous onion and celery. I wonder if she also added some herbs, as the dressing had a pleasant aromatic depth to it. Maybe sage or thyme, either way, it was well balanced.
A homemade turkey stock gravy is used to create the incredible drippings that smothered the deliciously baked Turkey Wings. The turkey was the right amount of tenderness, which made it easy for your fork to glide through while picking up globs of delicious dressing for a one-two punch to your palate! Yes, Lord!
The seafood was also on point. So much so, I devoured the shrimp and grits in under five minutes while Robin spoke with Momma Mims about restaurant business. My inner fat man tried in vain to downplay my greed and hunger, because I was literally salivating about the grits, which were creamy, buttery, and packed with flavor and topped with delicious sauteed shrimp.
The fried catfish was everything! I appreciated that it was crisp on the outside with a delicate, moist, dense meat that was not as flaky and had less of the translucency and iridescence that is sometimes a turnoff when preparing this white fish. Catfish can be difficult to fry, like chicken breast, because it can quickly become chewy and dry when overcooked. Momma Mims is skilled in not only frying the fish to a golden-brown consistency perfection, but the seasoning was flawless.
She graduated in 1994 from the National Veterinary School of Alfort, and Doctor of Veterinary Medicine and Laureate of the Faculty of Medicine of Crteil on the same year, for her thesis on the role of minerals and vitamins in the growth of the foal.
She got her PhD in Nutrition after research on the metabolism of lipoproteins in cats in hepatic lipidosis, french academic habilitation (agregation) in 2000, she became a European Specialiste in 2002 as a Diplomate European College of Veterinary and Comparative Nutrition (ECVCN).
As a pioneer in the field of clinical nutrition, she developed the service at ENVA, then in Australia, and back in France, created in 2008 the first european nutrition web service cuisine-a-crocs.com in order to offer veterinarians but also owners (when their pet is healthy) individual tailor-made recipes of dogs and cats calculated by a specialist.
As of 2008, Dr. Blanchard calculates all the recipes, one by one, manually.Step by steps, she has develops unique algorithms, and modelized situations, in 2011 for dogs and cats with no health issue, then in 2014 for a few pathological situations ...
In 2020, A BIG JUMP... After 2 and a half years of intense development, the new cuisine-a-crocs site is launched:
* all recipes, all situations are now available, even for growth or for weight loss, and most situations with one or sometimes several special health issue
* Household rations are available without or with a little or average carbs, to adapt to the variety of populations, canine & feline.
*For the first time, you can ask for a recipe for the day with a kibble part and a household part, the whole being balanced.
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Geraldine Sutera Malfettone joined The Wallace Foundation in 2013 as the legal and human resources assistant. She is responsible for supporting the general counsel/corporate secretary and the human resources unit.
Sutera Malfettone began her career working as a corporate paralegal at several law firms, providing administrative and paralegal support to partners and associates. She prepared corporate filings, maintained corporate records, drafted agreements, conducted research on corporate laws and statutes, and assisted with due diligence and closings. Most recently, before joining Wallace, she worked at Johnson & Johnson assisting with legal proceedings for various mergers and acquisitions for the company.
She earned her B.S. in criminal justice from Seton Hall University and a paralegal certification from Fairleigh Dickinson University. Sutera Malfettone is a self-proclaimed foodie who loves trying new cuisine from all over the world. In her spare time, she especially enjoys cooking and baking with her son, Dante.
The travel writer and her friends recently spent a memorable evening at Bros', a posh Italian restaurant, where they were served a 27-course meal that included rancid cheese, shot glasses of vinegar, droplets infused with meat molecules, and a plaster cast of the chef's mouth dribbling orange foam.
"It was such a symphony of bizarreness on so many levels that endured and just kept going. It was an Energizer Bunny of disaster," DeRuiter, founder of Everywhereist.com, told As It Happens host Carol Off.
When DeRuiter and her friends arrived at Bros', they were led to what she describes in her review as a hot "cement cell of a room" with the "chicness of an underground bunker where one would expect to be interrogated for the disappearance of an ambassador's child."
One of the tastier courses consisted of tiny fried cheese balls, which the servers insisted were made from "rancid" ricotta. When DeRuiter suggested that perhaps they meant "aged" or "fermented," she was told: "No. Rancid."
Nothing could be remotely described as a main dish, DeRuiter said. At one point, a server swirled several rich sauces onto their plates, and she thought for sure they would heap something substantial atop it.
"And someone came by with an eye dropper, and they proceeded to squirt a sort of gele onto the sauces, and they said, 'This has been infused with meat molecules.' And then they walked away," she said.
"You had to slurp it out," DeRuiter said. "And at some point I think I accidentally made eye contact with a friend of mine across the table while I was doing that. That brought our friendship to a new level that I wish we had not reached."
"Being able to draw a man on a horse does not make you an artist. The result of your talent can be beautiful to look at, but it is not art," it begins, before eventually concluding: "Contemporary art does not provide you with answers, but offers you great questions. Contemporary cuisine should do the same."
"But where that takes us to is: Is food inherently art? And if so, what role does the patron play in that? And can we completely disregard the patron if we are a chef? And can we say what the patron believes is entirely unimportant?" DeRuiter said.