Caitlin’s making a classic Julia Child dish for a cold day
Get to know Caitlin in this Q&A, and get her Beef Bourguignon with Garlic Crostini Monday (12/6) from 3-6PM!
“I’m interested in working with what’s in season, what’s sustainable, and what makes your taste buds happy.”
Q: How did you first learn to cook?
Caitlin: I’ve been helping in the kitchen for as long as I can remember. I learned from my mom, grandma, and other aunties and tios who fed me growing up. My first lesson I learned is that the best food is from people who measure with their heart, and to always taste for seasoning!
New Review for this meal:
Beautiful beef bourguignon! I would eat this every day!
Q: Where did you grow up? What kind of food did you grow up with?
Caitlin: I grew up in Southern California, the best melting pot in the US for cuisine (in my humble opinion). I remember helping my best friend’s mom make tamales at Christmas, stuffing my face with lumpia for New Year’s, and gobbling up the Midwestern and Okie comfort classics from my mom.
Q: What’s your favorite food memory?
Caitlin: Easily, it’s the first time I tried pickled cow tongue. I went to Woolgrowers for the first time when I was 5 or 6, a Basque restaurant in Bakersfield, CA where I grew up. Bakersfield (and the Basque) are a community of farmers, sheepherders, and immigrants, so you can imagine how tasty the food is! Pickled tongue opened my young taste buds to the realm of possibilities beyond buttered noodles and grilled cheese. My grandma said, “this is going to look weird, but you’re going to love it, trust me.” And the brine-y, herb-y, chewy texture was something I’ll never forget.
Q: Anything else we should know about you and your cooking?
Caitlin: My cooking focuses on ingredients and flavors. I’m not a professional chef, but growing up amidst an agricultural community in California, I’m interested in working with what’s in season, what’s sustainable, and what makes your taste buds happy. Sometimes there is meat, sometimes it’s vegan, but it’s always delicious. Whenever possible I will share credit with the cooks who taught me what I know.