Highlights from #FoodFictionFriday Assignment #3: Imaginative Eating

Another great week of food fictioning! Here’s a peek at all the goodness that’s happening…

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#foodfictionfriday @jessica_tom Bread. Its bland. A PB and J rail car. But, it can be so much more. You can roast it, toast it, fry it, bake it, smash it, PULVERISE it. Now its injera, naan, or a crumpet to soak up tea. Potato, ciabatta, and pretzels. It’s the yummy in onion rings and the MMmm in schnitzel. Meat becomes meatloaf, and salads have texture. OH, Panzanella salad. Are we getting happy? It forms a nest for an egg, a cup for pie. PIE! Soup bowls Dips Layers of lasagna, twirls of noodles. Italian puddings. PUDDINGS? Oats and wheat and spelt Semolina, keto conscious, and pre-sprouted. PRE. SPROUTED. Gluten free. Brioche roll with pureed nut spread and fruit reduction Bread………

A post shared by Ellie Ratchford Crane (@ells3844) on Jan 18, 2019 at 6:59pm PST

@ells3844 wrote a full-throated love song to BREAD. I loved how she took examples from around the world, then quickly expanded our typical understanding of bread with out-of-the-box examples and language.

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A little late in turning in my assignment, but here is my excerpt for this week’s #foodfictionfriday theme of imaginative eating. In my first entry to this series, I expressed the embarrassment of having to eat what was clearly different from everyone else. From an early age, I had already been been introduced to cuts of meat that most adults are not at all familiar with, let alone have tried even once. Beef Laab, or what I would lovingly refer to as meat salad, is one of my Dad’s favorite dishes. Its essentially a “salad” comprised of all the cow parts with a hint of greens. Those greens being cilantro, spring onions, mint, & several squeezes of lime. No lettuce. This meat melange would include tripe, beef heart, & eye round, and of course fish sauce. As a kid, it was not my favorite, but now as an adult, I savor it. It’s one of the rare dishes that my Pops still enjoys. Whenever my Mom makes it, the best part about it, is to be able to sit across the table from my hero & reminisce about My Father’s better days. #foodfictionfriday #mystories #whatSAAPAF #imaginativEating #laos

A post shared by Stop, Culitivate & Listen (@curiouskitkatt) on Jan 18, 2019 at 9:23pm PST

@curiouskitkatt took an autobiographical route and demonstrated what’s unusual is always a matter of perspective.

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This week’s #FoodFictionFriday was to describe an unusual way of eating -- either as a way to reveal character or simply let loose creatively. Here’s my homework for the week: ✏️ Salad’s not the sole place for dressing. I’ll admit to bread and rice, if we’re confessing. But those foods were in the way, Why not *freeze* it in an ice tray? I could eat 100% vinaigrette -- what a blessing. :: Convinced my cravings I’d sate, With some bottle squirts and a short wait. But oil and vinegar don’t harmonize, Which I sadly did not recognize. Icy...gelatinous...oil: ‘twas the worst thing I ever ate. ✏️ If you’ve been following me for awhile, you know I have a thing for limericks. But you probably didn’t know my husband is actually the limerick lyricist of the household. He wooed me with limericks during our courtship and often writes them for special occasions. (Though not for his wedding vows, thankfully). ✏️ Can’t wait to see what you come up with! PS: I’m trying a new thing where I’m posting my piece on Thursday night, in case you guys need some inspo before posting on THE #FoodFictionFriday. Let me know if you have any questions and happy food fictioning!

A post shared by Jessica Tom (@jessica_tom) on Jan 17, 2019 at 5:23pm PST

And here’s my entry for the week!

Thanks for playing along. Next week’s challenge takes inspiration from an iconic food television show…

#FoodFictionFriday Assignment #3: Imaginative Eating

In week 1, we practiced the art of subtext and setting the scene. In week 2, we explored drink metaphors and editing.

This week for #FoodFictionFriday, we’re going to loosen up a bit.  Describe an unusual way of eating. This could be grounded in real life, like #MFKFisher’s way of eating tangerines:

Take yesterday's paper...and spread it on the radiator....On the radiator the sections of tangerines have grown even plumper, hot and full. You carry them to the window, pull it open, and leave them for a few minutes on the packed snow on the sill....I cannot tell you why they are so magical. Perhaps it is that little shell, thin as one layer of enamel on a Chinese bowl, that crackles so tinily, so ultimately under your teeth. Or the rush of cold pulp just after it. Or the perfume. I cannot tell.

Or, you can take a more fantastical approach like the #DrSeuss excerpt above or this passage from Lewis Carroll’s “The Walrus and the Carpenter”:

”A loaf of bread,” the Walrus said,
”Is what we chiefly need:
Pepper and vinegar besides
Are very good indeed —
Now if you're ready, Oysters dear,
We can begin to feed.”
”But not on us!” the Oysters cried,
Turning a little blue.
After such kindness, that would be
A dismal thing to do!”

The first approach is like a snapshot of the self. Whether it’s the way you pick apart a Kit Kat, or gnaw a giant bone, our eating quirks are very personal and often reveal parts of the self that otherwise can’t be articulated in words.

Or, you can treat this as permission to get fantastical and strange. Find the joy of creating for creating’s sake. Have fun with this one!

Highlights from #FoodFictionFriday Assignment #2: Distillation

And… week 2 of #FoodFictionFriday is in the books. You guys are really finding your writing groove. As a reminder, the challenge was to use the principles of distillation to write and edit a piece describing a person as a drink.

Here are some highlights:

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“I am serious, this guy is a milkshake. At first you think he’s all sweet, creamy, wholesome, made from ice cream and strawberries and milk and shit. Then something happens when he gets agitated. Those tasty bits get all mixed together, they become icy cold, thick as concrete and give you a headache.” . . . #foodfictionfriday #writingchallenge

A post shared by Sean Keever (@boomboombbq) on Jan 11, 2019 at 6:25pm PST

This piece from @Boomboombbq read in such an effortless, uncontrived way. The drink metaphor was so natural, you’d think we all described people that way.

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Time for another #FoodFictionFriday! This week @jessica_tom told us to describe a person as a drink. There was obviously no other drink I could pick besides this one! So here it goes: He shimmers in any well-lit room with his silver jacket and bright red tie. When he greets you he will send shivers down your spine. He’s got a secret and if you listen closely you can hear the gurgles and pops of whatever is brewing inside. He’ll never tell you what he’s hiding. (Not even the key to staying healthier than his older brother) Instead, he will entertain you with sweet stories that roll off the tongue. He ends every conversation with a salty joke, or burn that leaves you craving for more.

A post shared by Deme Walls (@demewalls) on Jan 11, 2019 at 7:10pm PST

@Demewalls wrote a heartfelt yet unsentimental ode to one of the best drinks of all time. Don’t you want to be this guy’s best friend?

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Okay, this week’s #FoodFictionFriday was to use the principles of distillation to write a profile of a character as a drink. Yes, kind of a mouthful, but hope you had fun with it. 😉 ✏️ My piece started kind of amorphous, a little like it was trying too hard. Then I took out excessive “thats” and ideas that led to nowhere. Then I cut out words that sounded profound but were actually kinda cliche. Last, I listened to the rhythms of the sentences and moved words around so they landed with a punch. 👊#mineralwater #butnot ✏️ My writing teacher once told me that you need at least one knockout sentence per page. Now your turn -- hit me! (I know revision is part of this week’s theme, but if you look at it too much, you’ll start to hate it. Just post it!)

A post shared by Jessica Tom (@jessica_tom) on Jan 11, 2019 at 4:53am PST

And finally… here’s mine!

Keep on the lookout for the next prompt on this blog or on Instagram. The next assignment goes a little more outside the box. ;)

#FoodFictionFriday Assignment #2: Distillation

There are three basic steps to distill liquor. Collect the raw material, separate the water through evaporation, and condense the spirit. The rough draft is loose and flabby, but all the material is there. The second draft is stronger but still lacks punch. The final draft is the most potent yet.

Now your turn. This is a 3-part writing *and* distillation process.

1. PRODUCTION: Describe a person as a drink. For example, an elegant but stern mother can be a martini. A dishy best friend could be English Breakfast tea. Feel free to depict a real or made-up person. Write freely without editing yourself.

2. PRECISION: Time to separate the water from the spirit. Remove repeated ideas or words. Take out moments where you’re simply clearing your throat. Cut your piece by half.

3. PUNCH: Replace lackluster words with powerful, assertive ones. Instead of “he put the bowl down”, say “he dropped the bowl”. Instead of saying “She missed him,” say “She mourned him”. Make each sentence a knockout. Aim for 4-6 sentences when you’re done.

INSTRUCTIONS:

1) Post your work on Instagram this Friday using the hashtag #FoodFictionFriday and tag me at @jessica_tom.

2) Follow #FoodFictionFriday and support your fellow writers with words of encouragement. I’ll be in the mix cheering you on and offering feedback. I’m so excited to read your drink-people-profiles!

Highlights from #FoodFictionFriday Assignment #1

What a great way to start #FoodFictionFriday! Thank you to all who participated. I loved seeing how everyone interpreted the prompt in their own unique ways.

I read and comment on every single story and will be featuring a handful here on the blog every week.

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WHILE Potions #1 through #8 utilize ingredients found year-round, this Potion is very seasonal. Typically it is most effective in the spring, but San Francisco's summer of 1967 proves there are exceptions. #FoodFictionFriday @jessica_tom

A post shared by Jill R (@jillfoodie) on Jan 4, 2019 at 9:05am PST

@Jillfoodie’s 2-sentence story showed incredible confidence. She set up the story, then let the reader fill in the blanks for him or herself.

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this year, I’ve decided to take part in @jessica_tom’s #FoodFictionFriday and this is my first entry based on the prompt ‘Beginnings’ — I did a take on beans, inspired by my love of my vegetable garden and the wonder of feeding those you love with food you grow, and a spin on the Jack and the Beanstalk tale. What if he encountered a farmer instead? What might he begin? ⬅️ Swipe left for the story (in multiple ‘parts’). (ps: those beans featured were ones I got from the farmers market in summer — aren’t they gorgeous?) #writing #fiction #food (pps: totally self conscious because I haven’t written fiction in forever ahahahaha.)

A post shared by sook jin ONG 【翁淑君】 (@sookjinong) on Jan 4, 2019 at 8:10pm PST

@Sookjinong put a spin on a classic fairy tale, revealing a different sort of magic. I loved how the bean became the touchstone — a seed, a stew ingredient, a way to connect…

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Tomorrow morning I’ll be flying to LaLa Land 🌴, so I’m posting my #FoodFictionFriday tonight. Here’s my piece for assignment #1: Start a recipe while also conveying another world beyond the food at hand. ✏️ Chocolate sprinkles Chocolate-covered pretzels Oreos (not generic brand!) Peanut butter cups (mini if possible) Wafer cones Chocolate chips (semi-sweet) Chocolate syrup Elmer’s glue Instant mashed potatoes - 5 boxes CONFIDENTIAL. FOR YOUR EYES ONLY. ✏️ At the risk of killing the art, I’ll unpack it -- just because this is our first one and I know it can be a little funky to transition from food non-fiction to fiction. My goal was to portray a fastidious recipe writer and take the reader on a little roller coaster. When we start, we think this person is making a delicious sundae. But then we get to Elmer’s glue? Instant mashed potatoes?? Perhaps this person is a food stylist. And then the last line drops. Why so paranoid? Maybe the author has some not-so-sweet intentions… ✏️ If you’re writing an autobiographical piece, I encourage you to play with voice, structure, and subtext (rather than the typical linear, confessional approach). I‘m so excited to read your pieces and see how you’ve interpreted this prompt. Remember, post your story tomorrow with #FoodFictionFriday and @jessica_tom. Check out other people’s stories and show them some love. Hit me up if you have any homework questions or need any guidance!👇Remember the most important thing is to HAVE FUN and PLAY. It’s just a game of make-believe. 😊

A post shared by Jessica Tom (@jessica_tom) on Jan 3, 2019 at 3:51pm PST

And here’s my story!

On Monday, I’ll be posting the next assignment. Stay tuned and thanks for playing! :)

#FoodFictionFriday Assignment #1: Beginnings

HAPPY 2019!! Today we start a new adventure in writing: #FoodFictionFriday. Our first theme is BEGINNINGS.

The Art of Cookery Plain and Simple by Hannah Glasse was the most popular cookbook in 18th-century England. Her recipe for hare soup was said to have started with this line:

“First, catch your hare.”

In just four introductory words, we get a picture of minimal resources (no FreshDirect here), industriousness, and a no-nonsense author speaking to an equally pragmatic audience.

Now your turn. Start your own recipe while also conveying another world beyond the food at hand. Your recipe can portray a time, place, or set of values. It can say something about the mindset of the author, or the nature of the audience. Some examples: a teenage daughter documenting her father’s cookie recipe after he leaves their family. Or an unscrupulous caterer stealing a rival’s famous dish. Convey these meanings and relationships within your recipe.

Keep it short. That’s the challenge.

INSTRUCTIONS (for this and all assignments):

1. Post your work this Friday using the hashtag #FoodFictionFriday and tag me at @jessica_tom. Feel free to use the text as your image, or post your writing as the caption along with a complementary image. I’ll be posting my work, too. (Note: I’ll usually announce assignments on Monday, but this week is extra short since Jan 1 is a Tuesday.)

2. Follow #FoodFictionFriday and support your fellow writers with words of encouragement. I’ll be in the mix cheering you on and offering feedback.

Read, set… write!! Can’t wait to read your “recipes”!

9 Commandments of #FoodFictionFriday

#FoodFictionFriday is going down in TWO days so we better be getting ready…

Here are 9 things to keep in mind as we deepen, broaden, and basically blow up conventional ideas of “food writing”.

1. Food is visceral, so use that to your advantage. Write about longing when you’re hungry, love when you’re satiated.

2. In fiction, food doesn’t have to be delicious. It can be gross or strange or simply fact. You are creating art, not selling a dish.

3. Challenge yourself to write outside your own experiences. Your journal is something else. This is fiction.

4. No need to be smart or clever or fancy. Write what comes naturally. THAT is your voice and what will shine brightest.

5. If you can, return to your writing after a break so you can revise it with fresh eyes.

6. Share your creations -- it holds you accountable, sharpens your skills, and taps you into an inspiring network of like-minded people.

7. Maintain a childlike curiosity and unlock your imagination by asking, “What if?”.

8. It doesn’t have to be perfect.

9. Be proud that you put in the work. Seriously.

The first assignment will be posted here and on Instagram on January 1st. Post your story on Friday with the hashtag #FoodFictionFriday. Keep on the lookout for other FFF participants and give them some love! That’s what I’ll be doing.

About your #FoodFictionFriday host & teacher

Personally, I don’t think you need to have fancy credentials in order to be a writer. If you write, you are a writer.

But because we’re about to embark on #FoodFictionFriday (starts 1/1/19!), I thought I’d tell you a little more about myself and the experiences I bring to the table.

In chronological order:

• Was an English major with a fiction writing concentration at Yale

• Studied three years under Amy Bloom

• Wrote four children’s books, sold exclusively at FAO Schwarz

• Marketed heirloom books as my first job out of college

• Worked at three publishing houses, including editorial at Scholastic and Penguin

• Published FOOD WHORE with William Morrow/ HarperCollins, called “The Devil Wears Prada for foodies” in the NY Post

• Optioned film rights to Dreamworks before the book was released

• First food novelist to compete on Food Network Star (where Giada de Laurentiis said I have “an incredible knack for describing food)

• Won Food Network Star

My food fiction philosophy is that food embodies the entirety of the human condition. Whoa, right? But think about it -- food is at once primal and extravagant, a symbol of love or hate. It comforts and makes us retch. You can portray life in all its shades and meanings with food.

That’s what we’ll try to unpack with #FoodFictionFriday. Almost there!!

Introducing #FoodFictionFriday

Do you want to write more in 2019? Are you also food-obsessed?

Then join me for #FoodFictionFriday, a fun, social-media-based way to kickstart your writing and practice techniques that use food as a lens into our world.

This program is loosely based on a famous class I took at Yale called Daily Themes. Every week, we explored a different writing tool including perspective, dialogue, lists, and endings. Whatever the assignment, the main goals were always the same:

1. Show, don’t tell

2. Activate your full arsenal beyond plot and straightforward description

3. Consider the negative space -- everything you don’t mention  

We’ll focus on food as both a topic and literary device. We know that food is more than just ingredients. Food writing isn’t just about the juiciness of the steak, or the swiftness of a whisk. Food can also be about power. Lust. Love. Food is memory, war, a conversation, fantasy … you get the point.

Every Monday, I’ll post that week’s prompt. On Friday, post your work with #FoodFictionFriday and tag me at @jessica_tom on Instagram or Twitter. The first assignment will be posted on January 1st to get the year started off right!

You’re also welcome to keep your writing private, but I encourage you to share when you’re ready. You’ll get feedback from me and perhaps others participating in #FoodFictionFriday, and you’ll also get in the habit of releasing your writing into the world -- a must if you want to grow as an artist.

Give it a try even if you don’t consider yourself a writer. This is for anyone who is interested in the many facets of food -- not just how to cook, eat, and ‘gram it… but how to harness everything food means to us.  

I’ll post the prompts and tips on Instagram, but check here for more inspiration and pointers. Can’t wait to read your work!

Raspberry Biscoff Tiramisu

I tend to think of desserts in categories. For Thanksgiving or Christmas, I must bring 3/4 of these flavors:

1. Nuts

2. Apples

3. Pumpkin

4. Citrus or Berry*

*#4 is never up for debate -- it’s an essential ending to any long meal. You want something bright and fresh to cleanse the palate.

Keep in mind, I didn’t say “light”. I’m talking bright… but also rich, indulgent, and over-the-top.

So that’s how I came up with my raspberry tiramisu. I wanted to play with tiramisu flavors, but also felt coffee and cream wasn’t enough to jolt your burdened tastebuds. Raspberries were introduced. Then freeze-dried strawberries to boost the sweet-tart berry flavor. And then Chambord -- the raspberry liqueur -- to bring out the berry notes of the coffee.

The rest of the players are the same: ladyfingers, heavy whipping cream, mascarpone. And just one more thing for contrast. Heavy is to bright as creamy is to… crunchy!

Yes, I added Biscoff cookies, which everyone knows are amazing on their own, but really make this a crowd-pleaser. (Just watch people perk up when they hear, “Biscoff”!)

This is a dessert recipe for savory cooks. You can taste and improvise as you go. Feel free to add more or less sugar or condensed milk. Amp up the booze or add another type of crunch. Just do me a favor — if you don’t use coffee and mascarpone, call it a trifle instead of tiramisu.

RECIPE

2 cups heavy whipping cream

1.2 oz freeze-dried strawberries (I got mine from Trader Joe’s)
1/4 cup sugar
11 oz sweetened condensed milk
16 oz mascarpone
18 oz raspberries

20-30 ladyfingers (I used Casa Rinaldi brand)

3 tablespoons strong coffee or espresso
3 tablespoons Chambord

20 Biscoff cookies (also called speculoos)

Beat 2 cups heavy cream with a pinch of salt in an electric mixer on medium-high until you achieve stiff peaks. Use a spatula to transfer to another bowl (don’t worry about removing all the cream). To the same mixing bowl, add freeze-dried strawberries, sugar, condensed milk, mascarpone, and one third of the raspberries. Mix on medium until everything is well-incorporated. Gently add three quarters of the reserved whipped cream until mixed well. Swirl the rest of the whipped cream into the mixture, so you get some white streaks.

Mix coffee and Chambord in a small bowl. Crush Biscoff cookies in a large Ziploc bag, leaving some larger pieces for extra texture.

To assemble, spread whipped cream mixture on bottom of deep glass container. Add ladyfingers and soak with coffee/Chambord mixture with a silicone brush. Add raspberries, making sure to line the edge so we can see them. Sprinkle Biscoff crumbs on top. Start again with your layers until you finish all the components.

Cover and let sit in the refrigerator. Three hours will give you half-crunch, half-crunchy. Six+ hours will give you a more uniform bite.

Curry Beef Sambos -- aka what I made at NYCWFF

I can’t believe I haven’t posted this recipe before.

Sambos is an iconic Tom family dish, and the dish that inspired the cheeseburger samosas I made to win Star Salvation.

I talked about this during my NYCWFF demo, but in brief: this is the most requested, most beloved food item in my family. We usually make it for Thanksgiving and Christmas, or a special occasion like a baby’s birth or my book launch.

It’s a family affair, with my brother peeling the spring roll skins, my mom and I folding and stuffing them, and my dad deep-frying them.

Sambos are a street food from Madagascar (where my mom is from) and are influenced by the country’s Chinese and Indian influences. Because they’re so tasty, people assume they must be hard to make. They’re actually quite simple.

WARNING: These are meant to be apps, but people will still eat too many and spoil their appetites for the rest of the meal. It happens all the time — to sambos newbies and veterans alike.

Curried Beef Sambos (pronounced “shambosh”)

Makes 13-15 sambos

1 package 8”x8” spring roll wrappers (I prefer Spring Home brand)
1 lb ground beef, 85% lean  
1 tsp + 6 cups vegetable oil for frying
2 tsps kosher salt
½ tsp ground black pepper
3 tbsps Madras curry
10 scallions, diced  

2 tbsps flour
2 ½ tbsps warm water

2 lemons, cut into wedges

Heat 1 tsp canola oil in large frying pan. Add beef and sprinkle evenly with salt and pepper. Cook on medium-high until almost all browned, 5-8 minutes. Break up any large pieces. The beef should be broken up as much as possible so it can be easily spooned inside the sambos.

Drain any excess water/fat and return to heat. Add curry and continue to cook, allowing curry to warm and bloom, 1-2 minutes. Turn off heat and add diced scallions. Allow to cool and refrigerate for at least 45 minutes. The mixture will be very heavily spiced and seasoned -- this is what you want because the deep-frying will temper the flavors.

When ready to assemble and deep-fry, cut spring roll wrappers in half, so the sheets are long rectangles (not squares). Separate 20 or so sheets and lay them under a damp paper towel. (You will make 13-15 sambos, but you may need extra in case you mess up).  

Make the flour paste by mixing the flour and water. If the paste stiffens, just add more water. It should be the thickness of craft glue.

Remove the beef from the refrigerator and start assembling the sambos.

Here’s how you fold them:

Bring remaining vegetable oil to 375°F. Deep fry until golden brown, about 2-3 minutes. Place on paper towels with the pointed end (ie: the tip of the arrowhead) pointed downwards to help drain excess oil.

Serve hot with lemon wedges.

Feel free to swap out the meat and seasoning. I once even made a raspberry-Nutella sambos, though I encourage you to start with the original.

Everything else at NYCWFF

Have you been to NYCWFF? It’s remarkable. The event sprawls over the entire city -- from intimate dinners, to kid-friendly workshops, to events on massive piers designed for cruise ships. All net proceeds go to benefit No Kid Hungry and Food Bank For New York City.

Because I was “festival talent”, I got access to all the tentpole events on Piers 92 and 94. I wanted to go to everything, but as you’ll soon learn … I was not successful.

The first night was Burger Bash hosted by Rachael Ray. It was a meat-lover’s dream, with 30 burgers + requisite sides (usually in the potato family).

Because it was the first event and I was too excited, I didn’t pace myself correctly and only tried twelve of the thirty burgers. Shame on me. Here are some of my favs.

Obviously the BEST burger was from Alex Guarnaschelli and her team at Butter. They also had the best reaction when you voted. They’d bang on the grill, jump up and down, and give you high fives.

I said hi to Alex of course. We haven’t seen each other since Star Salvation! I owe a lot to this woman and her warm but firm manner. We clicked during Star Salvation, and that comfort translated into my performances and ultimately helped me win SS and then the whole shebang.

The next day was my Grand Tasting cooking demo which I wrote about here.

Later that night, I attended Food Network’s 25th Birthday Party, hosted by Bobby Flay, Giada De Laurentiis, Alton Brown, and Ina Garten. This was an awesome event, with a wide variety of food, great music, and lots of Food Network stars mingling about.

Many Food Network stars were congregating in a VIP pen (for lack of a better word), where the public could wait at the periphery and take pictures. I was unsure if I could go in, until I ran into Palak (from Season 14!) and she said, without wavering: We’re going in. (Palak: Please be my life coach.)

We needn’t have worried, because we were welcomed inside. And it. Was. Wild. Seeing all the excited fans clamoring for Alex, Bobby, Marcus, Katie Lee, Scott, Anne, Valerie and so many others hit home: Food Network stars touch so many lives. I talked to many Food Network hosts and chefs and they were all so nice and supportive. I really felt part of the family.

One thing that cracked me up me is that I caught a peek of the cheat sheet that vendors get to ID VIPs. And there I was, next to Martha Stewart, Rev Run, and Christina Tosi.

I even basked in some of my own fan attention, working my way through the crowd. I talked to people visiting from different countries, celebrating anniversaries, longtime NYCWFF ticketholders, and those who rooted for me on Food Network Star from the very beginning.

I was chatting with fans for so long, I was literally the last one in the VIP pen! I didn’t even notice because I wanted to talk to and thank each and every person who approached me.

The next day, I was still buzzing from all the love (and champagne). I had my fill and was ready to go home. I called my Dad and said he could have my ticket. He and my mom spent the day at the Grand Tasting and Backyard BBQ and had a great time.

Name on the NYCWFF marquee ✔️
Fun demo filled with family stories and cooking tips ✔️
Met (or reunited with) idols and welcomed into the Food Network family ✔️
Connected with hundreds of fans in person! ✔️
Treated my parents to a VIP foodie experience ✔️

All in all, it was an unforgettable weekend. People … IT’S HAPPENING.

All About My (First!) Cooking Demo at NYCWFF

This weekend, I really felt like a Food Network Star.

First, the obvious reason. This Saturday I had a cooking demo at Food Network and Cooking Channel’s New York City Wine and Food Festival. I demo-ed before Morimoto, and at the same time as Giada. I had a mainstage with my own signature recipe, a culinary team to assist with prep and navigating the kitchen set … even my very own pump-up entrance music.

But the second reason was more subtle. I get recognized every now and again, but this was a whole other level. The NYCWFF is a necessary pilgrimage for anyone who loves food TV. I was among my people -- not only people who watched Food Network Star and followed my journey, but also people who are simply obsessed with food. As a newbie Food Network Star, people came to me with their stories, recipes, ideas, and dreams. I feel weird calling them fans … they’re more like new friends.

Here are more details from the day.

The day started at my hotel room, where I got my hair and makeup done.

Then we drove a couple blocks to Pier 94. I had some time to review my mise en place and make sure everything was where I wanted. I made curry beef sambos, the recipe that inspired the last dish I made for Star Salvation. I ran through my recipe and make sure I knew my choreography -- here’s where I make the beef, fold the the sambos, where I fry them...  

Then came my demo! Here it is in full. Thank you to Jason (also from Season 14 of Food Network Star!) and his husband Tom for capturing this video.

Before I went on stage, Giada asked me if I was nervous. I said, not really. Food Network Star presentations are set up as challenges, filled with pitfalls and surprise twists to test your skills.

No one was testing me here. I wasn’t competing against anyone else. There was a culinary team who could help with any mishaps or confusion. I just got up and had fun.

I had my phone in my pocket, but I totally forgot to take a picture of the crowd. When you see me beaming onstage, it’s because I’m looking at all the faces in the audience. I was afraid no one would attend my demo because Giada was presenting at the same time … but the room was full with happy, excited faces. Faces that knew me and my journey and wanted to be a part of it.

What a special thing.

Afterwards I stuck around the stage and took pictures, signed aprons, and gave hugs. Christian’s demo was a couple hours after mine. He killed it, of course.

I attended other NYCWFF events, which I’ll blog about later. I’ll also post the recipe for my curry beef sambos! But right now I need to wind down with a hot tea and a good book. I’m exhausted, happy, and very very full. :)

Come meet me at NYCWFF!

Well guys, I’ve got my first gig as a Food Network Star!

Catch me at the Food Network & Cooking Channel New York City Wine & Food Festival Grand Tasting on Saturday, October 13. I’ll be doing a live demo 12:30-1pm and will stick around to say hi and try some eats with you.

See the demo schedule here (I’m opening for Morimoto … I’m not worthy). And get tickets to the Grand Tasting and culinary demos or tickets to culinary demos only. All tickets benefit No Kid Hungry and Food Bank for NYC, two organizations I’m honored to support.

Hope to see you there!

#FoodNetworkStar Finale -- Co-Winners!

So, for the first time in history... there were TWO winners. Me and Christian Petroni. 

I'm still catching my breath from the whole experience and haven't totally processed it enough to write a blog post. Manny and Christian are two of the kindest, most hard-working, most lovable people I've ever met, and it was an honor to stand next to them on the finale stage.

For now, thank you for being a supporter and following me on this oh-so-crazy journey. I'll be sure to keep you up-to-date on what's to come. This Sunday started a new chapter, and I'm so excited to have you along for the ride.

xo Jess  

P.S. For those who are curious -- my dress is Alice + Olivia, the harness is Zana Bayne (similar), the shoes are Miu Miu, and the earrings and bracelet are Alexis Bittar. 

#FoodNetworkStar Episode 8 Recap: Who Gets a Pilot?

If you’re here, I’ll assume you already know what happens and I can’t spoil it for you. 

Final three. What? What??? 

Something happened when I was eliminated on Episode 5. I realized how much I really wanted this and that I was holding back. Why? Well, it’s scary to put your whole self on the line. The higher I reached, the farther I could fall. 

But after I was eliminated, a switch went off. This was the opportunity of a lifetime, and if I didn’t leave it all on the plate and in front of the camera, then I’d regret it forever. 

In the beginning of the season, I tried to strategize and plan. That was ultimately my downfall on the show -- too much head and not enough heart. So I promised myself during Star Salvation that I wouldn’t think -- I’d just do.

At some point, I’ll write a post about the mind jujitsu I had to do to before competing on Star Salvation (it involved lots of journaling, visualizing, BREATHING) -- but in the meantime, I’ll recap. We have a lot to cover, so I’ll try to keep it short and sweet. 

First, Star Salvation. 

I love, love, love Alex Guarnaschelli and felt an instant connection with her. Maybe because she’s from NYC, or because her mom is a cookbook editor, or because her Dad is a Chinese cooking enthusiast. Don't be fooled -- under that Iron Chef exterior is an exceedingly kind and caring person.

For the last challenge, Classic On-the-Go, I made a cheeseburger samosa, a version of an iconic family recipe. I was competing against Palak, Harrison, and Chris. They are all incredible chefs with interesting, distinct culinary POVs. The camera loves all of them and whenever they appear on screen, they always bring a smile to my face. When we faced Alex, waiting to hear who the winner would be, I knew it could have been any of us. 

But it was me. I was absolutely floored. Of course, that was my goal in competing on Star Salvation, but it also seemed so far-fetched. Normally you just have to not be on the bottom in order to advance. In this case, you had to be on the top. 

And...I was. That felt great and gave me a massive boost of confidence. But I wasn’t finished yet… 

Once I returned to competition, I was raring to go. If I stopped to think about it, I probably would have psyched myself out about competing against Christian, Manny and Amy -- the three strongest competitors all season. But I was riding high off Star Salvation and just focused on keeping that momentum going. 

Bobby and Giada presented us with our final cooking challenge: make a dish that’s “the ultimate expression of your unique culinary style”. I made braised gojuchang chicken and miso eggplant terrine. Not only do I use these flavors all the time, but I also thought it was a good representation of how Asian cuisine doesn’t have to be what you normally see on a menu. You can serve a dish with Japanese miso, Korean gochujang, French technique -- and make it all your own. 

I was so happy I picked Rebekah's name. We cooked alongside one another in Orlando and on the same Pasta Fest team. Even though we have very different cooking styles, she knows flavor and we communicate well together. She’s also a joy to be around -- a major plus during the cook of my life. I couldn’t have asked for a better partner. 

By the time eliminations came around, I thought what I always think: you can feel proud of your cooking and presentation, but you never know what the judges want. While you’re competing, you lose all perspective so it’s impossible to assess the situation with any objectivity. All I could do was hope for the best. 

And… Bobby and Giada said they wanted to see a pilot from me. 

Um... WOW. Getting a pilot is a clear sign from the network that they see you as a potential star -- so much so, they want to give you a test run. 

But it’s not enough to just have the opportunity. You must seize it. 

I’ll write more about shooting the pilot next week, after you can see the whole thing in its entirety. For now I’ll leave it at this: 

I’ll admit, I was very intimidated of Robert Irvine. Wouldn’t you be too? But over time, something happened. Robert got me to let. It. Go. 

The perfectionism, the control, the self-consciousness. What a gift he gave me, and not a moment too soon. 

Can’t believe we’re almost there. I’ll see you next Sunday for the FINALE!! If the meantime, you can catch up on all my Food Network Star recaps here. 
 

All My Outfits on Food Network Star

You asked for it... Here are all the outfit details on everything I wore on Food Network Star. 

A couple preliminary notes: 

• When possible, I linked directly to the item. However, some of these items were purchased years ago and are no longer available. In those cases, I link to similar pieces. 

• For safety reasons, I always changed into closed-toe flats for cooking. I suppose you could cook in closed-toe heels, but I never did. 

• Everything listed and linked is part of my personal wardrobe.

EPISODE 1 - Are You A Main Attraction? 

Jumpsuit: Mara Hoffman (similar as a mini dress, maxi dress, or jumpsuit)

I had no idea we would be cooking on the beach, but this jumpsuit worked out perfectly for the setting.  

Dress: Karen Millen (For UK readers, get it here. For US: similar); Earrings: Baublebar (similar); Shoes: Fendi

This isn't the first dress I'd reach for, but it just screamed "TELEVISION DRESS" to me. The simple face-framing lines, the rich colors... this was a clear pick for the first elimination ceremony dress.

I wore those Fendi cage sandals a lot during the season because I didn't bring that many shoes. Shoes take up a lot of luggage space... space I thought would be better served holding clothes.  

EPISODE 2: Destination Videos 

Jumpsuit: Lou & Grey (similar here and here); Sash: Suno (similar here and here); Shoes: Marni 

This jumpsuit is made of super-soft T-shirt material and perfectly encapsulates my off-camera style: comfortable with a little quirk. 

I originally got those sequined Marni sandals for my bachelorette party. You've heard of jolie laide, ugly yet pretty? These are glam laide, which is just the way I like it. 

Dress: Halston Heritage; Shoes: Fendi; Earrings: Elizabeth Cole 

This was also what I wore for the commercial. I like this bronze color because it gives you an instant tan. 

The earrings are fish skeletons and are part of my very tightly edited fish skeleton earring collection. 

EPISODE 3: Summer Bite Bash

Shirt: Alice & Olivia; Jeans: AYR; Shoes: Allbirds

I have short legs and a long torso, so you'll often find me in high-waisted pants/skirts and cropped/tucked-in tops, just so my proportions look more even. 

Dress: Reiss (similar here and here); Earrings: Charming Charlie (similar here and here)

This is a true day-to-night dress. The sheath cut means you can wear it to work with a blazer. The shine and elegant draping of the neckline easily transition it to evening.

EPISODE 4: Panic on the Panel

Jumpsuit: Nooworks; Shoes: Crocs

I'll always have a soft spot for overalls. I was one of those middle school girls who had GAP overalls in every color and pattern. This cheetah jumpsuit is just plain fun. 

Shirt: LOFT (similar here and here); Pants: Lou & Grey (similar); Shoes: Marni

Again with the criss-cross halter neckline! I'm just drawn to them. And after days of skinny jeans and leggings, it feels nice to wear some roomy billowy pants. 

EPISODE 5: Take This Title & Run With It

Shirt: Lou & Grey (similar); Skirt: GAP (similar here and here); Shoes: Seavees (similar); Necklace: The Knot House

This outfit isn't the showiest, but it's most similar to what I wear off-camera. Comfy, a little clingy, and most of all -- machine washable! 

Shirt: Thakoon (I got this at a sample sale and as far as I can tell, it's one-of-a-kind and was never mass-produced and sold in stores. I can't find anything quite like it -- sorry!); Brooch: Vintage (similar)

When packing clothes for filming, I knew I didn't want to bring anything too conceptual -- clothes that look fashion-y but cold. I think this origami Thakoon shirt makes the cut though. It's fun and simple in its own unique way. 

Dress: Self-Portrait; Earrings: don't remember (similar here and here); Bracelet: Valentino (similar)

I actually loved this dress coming in, but now I don't really care for it anymore. Maybe because it carries bad memories of being eliminated :P. 

I think the big story here is my hair, which originally was swept vertically into a pompadour, but quickly fell to the side. Oh well, all the better to show my earrings (and tears)!

Any my interview look... 

Shirt: Zara; Earrings: don't remember (similar)

I knew I wanted a solid color with clean, but interesting, lines. Bonus points for mustard, a great color and condiment. 

So... as you can tell it's not easy for me to answer the question, "Where do you shop?". I dress like I eat and cook -- eclectically, experimentally, joyfully. 

---

And just because I'm writing a retrospective of my outfits doesn't mean I'm outta the game. 

I'm still in the running on Star Salvation. There's just ONE MORE COOK until the winner re-joins the finalists on the quest to become the next Food Network Star. Catch episodes online here and watch all four Star Salvation challenges on July 29th at 8pm EST on Food Network, right before the winner re-joins Food Network Star at 9pm. 

#FoodNetworkStar Episode 5 Recap: Take This Title And Run With It

Well, my time on Food Network Star has come to an end.

Before I get into a breakdown of the show, I’ll start by giving you a pulse check. I’m okay! No need to be sad on my behalf. I checked off a major item on my bucket list. I cooked food that was applauded by some of the most accomplished chefs in the country. I pushed myself so beyond my comfort zone that I can confidently look fear in the eye and say, “ok, what’s my time limit?”.

I cooked alongside inspiring go-getters who are making big moves in food and entertainment. I proved to myself that I can perform on the biggest stage of my life in front of millions of people. I have a lot to be happy about.

But let’s get into the show!

The Mentor Challenge was to create a dish based on a character from Hotel Transylvania 3: Summer Vacation. I had a plan for Drac and Mavis (Drac’s daughter), but most of all -- I wanted Blobby.

As I mentioned in my How I Prepared for Food Network Star post, I spent the weeks leading up to filming studying up on my go-to dishes and interesting techniques. I’ve experimented with a technique called gellification in which you drop liquid + dissolved agar-agar into cold oil. This creates little gel droplets. Here are little “caviar eggs” I made with olive brine and balsamic vinegar. If I got Drac or Mavis, I was going to create little “blood” droplets in a fruit soup, but if I got Blobby… well, he’s just one giant gel droplet and I thought I could really have fun with that.

But, alas. I was too late in picking my character and Drac, Mavis, and -- yes -- Blobby were gone before I got to the table. So… Murray the Mummy it was.

At this point, the clock was ticking and every moment in thought was time taken away from cooking. So I just started picking up ingredients and lo and behold, my body was still thinking about a fruit soup while my mind was still thinking: uh, what now??

So, a fruit soup it was. I decided to make the base of the soup red with blood orange, watermelon, and raspberry, in a nod to the main character, Drac. And then I added my mummy components: a frozen mango-wrapped, lime-laced pineapple and a candied ginger condensed milk “mummy drizzle”. Bobby and Giada introed the challenge by saying movies are a favorite summer pastime, and I wanted to keep the light and summery vibe.

I also considered wrapping something in bacon or prosciutto, but I couldn’t think of any personal connection to anything like that. Remember -- this isn’t the Cook Whatever You Want Show. It’s your show, where all your stories and dishes need to tie to YOU.

Fruit soup is a dish I often have in Hong Kong, where the summers are unbearably hot and humid. The typical order is mango soup with pomelo pulp and a puff of whipped cream wrapped in durian skin. With some modifications, I could make it work with what was available in the kitchen (swap mango and pineapple for durian), the challenge (add complexity), and my character (add the mummy drizzle and mango “bandages”).

In my presentation, my plan was to tie Murray = old and wise = Grandma who lives in Hong Kong. Was it a stretch? Yes! Of course! But I was willing to pursue a stretch of a story if that meant I could also make a dish that nodded to Murray the Mummy and was also delicious. I didn’t have any better ideas, and with only 30 minutes on the clock, I figured I'd have to act now, figure out later.

At the judging table, we were joined by none other than Fran Drescher, who voices Eunice, Frankenstein’s wife.

I LOVED The Nanny growing up, so this was a huge thrill. Fran is just as sweet and funny as you’d imagine, and the first time she burst into her distinctive laugh, we all lost it.

Judging goes… ok. Bobby, Giada, and Fran were confused by my choice to make a fruit soup, and didn’t pick up on the mango-wrapped pineapple and condensed milk drizzle as my mummy components. But once the dish came out, Bobby said the dish was “very refreshing” and Giada said it was “wonderfully balanced”.

So now I felt like I was on a total roller coaster. Last week, I had won the Mentor Challenge and was in the winning half of the Star Challenge. Now I felt like I had lost all momentum (and judges’ goodwill).

I’d have to do better next challenge.

Star Challenge time! Since Amy won the Mentor Challenge, she was able to choose which finalist got which show title. The choices were: Ooey Gooey, Stacked Snacks, and Cheat Day Eats. We had to cook a dish that fit our show title, then do a 3-minute proof of concept video, demoing a cooking tip.

Of the three, I wanted Stacked Snacks. I was picturing a tower of dumplings, with the skins folded so they perfectly stacked on one another. I love a good cheat day or ooey gooey dish, but they aren’t part of my regular repertoire, and I thought I’d have a hard time relating those dishes to my life.

But you can't always get what you want... and I was assigned Ooey Gooey. 

About ten years ago, I actually wrote a cooking show treatment with a producer, so I was already familiar with how to pitch a cooking show.

This was my downfall.

A show treatment is about market research, structuring the show, audience size and upside. You need to show your concept can have legs for multiple seasons.

A proof of concept video is all about personality. Does this person win me over with their energy? 

I didn’t realize this until it was too late.

When I hear Ooey Gooey, I think, can you really do a whole show about cheesy, fudgy, caramel-ly? Maybe, but that didn’t really seem very me, so I had to think of an angle that could work for my culinary POV, international twists you can easily add to your cooking. My solution: international sauces. One part would be ooey -- emulsions, gravies, and vinaigrettes -- and one part would be gooey -- sticky and sweet.

I made ooey coconut rice with gooey char siu pork. The starchy arborio rice would create an ooey “sauce” with the coconut milk, and the honey + hoisin + soy sauce + clove/cinnamon/star anise char siu sauce would be my gooey. Every episode would be Ooey *and* Gooey, and would come together to create a complete dish that showed you new ingredients and techniques.

Did I just bore you?

Well, turns out the judges weren’t all that impressed with my program development efforts, and were looking for something more dynamic. Less business proposal, more bubbly personality.

As soon as I saw everyone else’s presentation, I knew I was in trouble.

Oooooooooh. That’s what a proof of concept video should be. Smiling? Personal stories?? And no bullet points of every segment??? Bleh.

By the time we got to judging, I wasn’t surprised to be on the bottom. But you never know what the judges’ main elimination criteria will be. Maybe it’s missing the mark on the challenge, or botching your dish, or not showing growth… or something else you haven’t even thought of…

In the end… it was me.

I’ve posted my thoughts about elimination in my previous Episode 5 post and don’t really have anything to say beyond that. I fell, but I will pick myself back up again. I don’t have time to mope!

Grilled steamy rockfish with Chinese vegetables and ginger scallion sauce -- my dish for Episode 2 of Star Salvation 

And with that, don’t forget there’s still Star Salvation, a contest in which eliminated contestants compete to re-enter the competition. So there’s still hope! Each episode is posted right after the East Coast airing of Food Network Star and can be viewed online here.

Plus, all four episodes of Star Salvation will air on July 29 at 8pm, ahead of the Food Network Star episode when the Star Salvation winner will rejoin the finalists.

I’m down, but not out. Star Salvation, I’m coming for you.    

Short post about Food Network Star - Episode 5 - Take This Title & Run With It

Well, folks, that was the end of the road for me. I'm going to take some time to reflect before I post my thoughts here. But here's a short statement I posted on my Instagram: 

Am I sad? Yes, I’m sad. But more than that, I’m filled with gratitude. #FoodNetworkStar was one of the toughest things I’ve ever done, and I learned a lot. . I’ve competed alongside fellow dreamers, people who know their childhood dreams aren’t silly fantasies, but are their truest guiding lights. I’ve gotten better at pushing through doubt and leaning into the unknown. I’ve learned that when you don’t see enough people who look like you on TV, that you can (and should!) step up yourself, and that will inspire others to do the same. I was scared to open myself to judgement and snark, but I’ve found that the vast majority of people are kind, and a few have made my heart swell with their love and support, even if I’ve never met them in person. I’ve learned how to quiet my mind when a TV crew is swirling around me, and when I’m alone in a hotel room away from my family. I’ve learned that failure can either weaken you or strengthen you for the next fight 💪. I’m down, but not out. It’s not over until @guarnaschelli and Star Salvation say it’s over. For one of us, re-entering the competition is just a couple cooks away… Check out the latest episode on foodnetwork.com/star and keep the dream alive!

A post shared by Jessica Tom (@jessica_tom) on Jul 9, 2018 at 5:56am PDT

In case you're unfamiliar, Star Salvation is a competition in which eliminated contestants compete to re-enter the show. Star Salvation can be viewed online here. New episodes are posted immediately after the East Coast airing of Food Network Star. All Star Salvation challenges will also be shown at 8pm on July 29th, leading up to Food Network Star (and the winner's re-entry to the competition) at 9pm. 

Stay tuned for more thoughts! Going to take some time off for a bit :). I so appreciate all your words of encouragement and support. My heart is full. 

#FoodNetworkStar Episode 4 Recipe: Ketchup Shrimp

Oh I know what you were thinking when I said I was making ketchup shrimp on Episode 4. 

Ew, ketchup? That’s an insult to shrimp. 

But trust me, ketchup shrimp is a nuanced and complex dish. If I didn’t mention its main ingredient in the title, you wouldn’t even know it had ketchup. 

But I think ketchup is great, so I let the dish wear its name loud and proud. So what’s the story behind it? 

Ketchup shrimp is a treasured Tom family recipe. I’ve eaten it for as long as I can remember. Without fail, my dad makes it for Thanksgiving and Christmas, but he’s also known to make it just because. And why not? It just takes a few pantry ingredients + shrimp. It seriously takes 10 minutes or so. 

But ketchup shrimp isn’t a Tom family invention. In fact, it’s a staple in many Chinese-American households. When you think about it, ketchup is a magical ingredient. It’s sweet, a little tart, and has tons of umami, a “meatiness” that fills your mouth. 

When Bobby and Giada announced that our challenge was to make a typical weeknight meal, I immediately thought of ketchup shrimp. It's fast, interesting, and has a bonus: if someone else got the shrimp before I did, you can easily use this same recipe (with some considerations for the meat) with chicken or pork. 

RECIPE
Ketchup Shrimp 

1 lb shrimp, cleaned with shells on  
10 cloves garlic
3-inch knob of ginger
1 tbsp vegetable oil 

½ cup ketchup
2 tbsp hoisin sauce
2 tbsp Chinese black vinegar (if you don’t have this, you can substitute rice vinegar or even balsamic vinegar) 
1 tsp Worcestershire sauce 

Peel ginger. Finely dice the garlic and ginger. Heat a frying pan on medium. Add oil and heat until shimmering. Add garlic and ginger and saute until fragrant and golden, about 2-3 minutes. Remove the garlic and ginger, while keeping the oil in the pan. 

Increase heat to high. Add the shrimp in the fragrant oil and saute for 2-3 minutes on each side, until the shells have a bit of color on them. Remove the shrimp and add them to the garlic and ginger. 

Mix all the remaining ingredients together -- ketchup, hoisin sauce, black vinegar, and worcestershire sauce. Add to the hot pan and reduce for one minute, until just slightly thickened. Add the shrimp, garlic, and ginger and stir, coating the shrimp with the sauce. Keep stirring until the sauce is thick and clinging to the shrimp, about one minute more.    

TIPS & TRICKS 

• One of my goals as a cooking teacher is to eliminate the need for a cooking teacher. So I try to explain why steps are the way they are. For example, why do you cook the garlic and ginger first, remove them, and then add the shrimp? Well, garlic is notorious for burning and turning bitter, so it needs to be cooked at a medium heat. Shrimp needs a high heat to achieve browning. When you saute the ginger and garlic on medium first, you ensure you don’t burn the garlic, and you also flavor the oil for the shrimp. 

• This dish is endlessly adaptable. Honestly, I don’t think I’ve ever made the same version twice. Sometimes I’ll add sriracha, sometimes soy sauce or fish sauce. Sometimes I’ll add sesame oil. The proportions are very flexible, so feel free to experiment.  

• Yes, keep the shell on! The shell has so much flavor. Think of it this way -- seafood stock is made from crustacean shells. By keeping the shells on, you are getting both the meat, and a super-concentrated “broth”. 

• So you have the shell on, how do you eat it? That's up to you. Personally, I suck the sauce and use my tongue and teeth to finagle the meat out. Sometimes some shell will accompany your bite… just spit it out. My husband peels the shrimp, and then swipes up the sauce on the serving plate. Whatever floats your boat, but remember -- shells are your friend!