IT’S THAT TIME AGAIN! This week on Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen, we’re still on vacation in the birthplace of Jazz - New Orleans! Do we have to go back home? 

Marti’s joined today by two shining stars from the newly opened Jewel of the South restaurant in New Orleans; co-owners Chris Hannah and Chef Phil Whitmarsh. Chris is THE authority of classic cocktails in the South, even having attained a 2017 James Beard Award for the Best Bar in America. Chef Phil has created dishes in England and Australia, and he learned authentic Cajun cooking from his wife’s family in Louisiana. 

While Chef Phil works away in the kitchen on Bone Marrow Cream, Caviar, and Madeleines, Chris takes over the bar to teach Marti about his signature cocktail, the “French 75” - one of Marti’s favorites! As if one wasn’t enough, he’ll light up the night with the “Night Tripper,” a drink made in honor of New Orlean’s own Dr. John.

What is it about New Orleans that makes people want to eat, drink, and be merry? What the heck is a crusta?! Come along with Marti on this special, on-the-road podcast and find out! 

https://www.facebook.com/jewelofthesouthnola/
https://www.jewelnola.com/
https://www.instagram.com/jewelnola/
https://www.instagram.com/count_hannah/
 
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Mr. Hannah’s specialty drink recipes!
Chris Hannah’s French 75
1.25 oz Cognac
.35 oz Lemon Juice
.25 oz Simple Syrup
2 oz Champagne
Lemon peel
 
Chris Hannah’s Night Tripper (made in honor of Dr. John)
1.75 oz Bourbon
.75 oz Amaro
.25 oz Strega
2 dashes Peychauds
Orange peel
 
Bone Marrow Cream, Caviar, Madeleines: A multi-part recipe!
From the Jewel of the South Restaurant, Chef Phil Whitmarsh
First, the Madeleines are fabulous all on their own. So you can make them separately any time and enjoy them. However, they are so incredibly impressive with the bone marrow cream, if you have the time - you will want to make it!!

This recipe is not difficult, but it is a mult-step process. You will make the Bone Cream, the Pangrattato, the boiled egg yolks and the madeleines. You can make the boiled egg yolks ahead. I would get the bone cream in the oven, and then time the madeleines to come out just after the bone cream is done cooking. Truly a treat for a special occasion with the ones you love. Enjoy the cocktails while you cook! 

Follow this Link for the Full Recipe
https://mmk.martimendenhall.com/chris-hannah-recipes

Special thanks to Charlie Halloran for permission to use his music for this episode. Thanks, also to Jason Jurzak, our NewOrleans recording engineer! And finally, to the on-the-road helpers, Todd Weedman and Bill Hinkle. 

#ChrisHannah #Bartender #Cocktails #French75 #JeweloftheSouth #NewOrleans #NOLA #Chef #PhilWhitmarsh #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #Food #EatNOLA #SouthernCooking #BoneMarrow #Madeleines #Jazz #Music #MusicAndFood #MMK #ChefPhilWhitmarsh #Artisan #CraftCocktails #Madeleines #BoneMarrowCream #MasterBartender #CharlieHalloran

MMK EP S2-36 Chris Hannah Jewel of the South New Orleans Craft Cocktails and Madeleines

Hey, welcome back to OMN’s Coffeeshop Conversations at World Cup Coffee and Tea, NW 18th and Glisan.
Today we’ve got Marti Mendenhall with is. She’s a singer, composer and proprietor of a new radio show slash podcast called Sound Tasting which combines food and music, a novel approach for sure. It airs on the second Friday of each month on Portland Radio Project.
We’ll find out all about that concept.
She’s classically trained and sang in classical ensembles for years. A lot of you know her as a Jazz singer, which is her main focus nowadays.
I think that’s plenty to talk about. She’s bright light with great pipes.

Marti Mendenhall: CC#121 - Combining music and food

On this special Valentine’s Day edition of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … my guest is Portland’s Queen of Classical, Suzanne Nance. She is an award-winning broadcaster, amazingly talented soprano, President and CEO of All-Classical Portland and host of Sunday Brunch. Suzanne has a passion for cooking, and will share her own recipe for a delicious Quiche Lorraine with a special hash brown crust.

“I was thinking, you know, why not make quiche, and why not make it friendly for our gluten-free friends. … I’m not a gluten-free person, but I have so many friends who are…. So the idea of a hash-brown crust… it’s healthier, and it’s really tasty and it’s gluten-free!”

As an added treat, Pianist, David Saffert will be joining us in the kitchen, so we have a LIVE performance from this down-to-earth Anti-Diva Diva!  AND Suzanne and Marti team up for a Jazz and Scat Duet!!  

What are Suzanne’s tips for making the perfect quiche?  And what’s behind her love of driving? Tune in to hear her stories of food, music and life-on-the road.

https://www.oregonwinepress.com/classic-pairings
http://www.suzannenance.com/index.php
https://www.allclassical.org 
https://www.facebook.com/DavidSaffertPiano/ 
http://MartiMendenhall.com 
http://Patreon.com/MartiMendenhall
http://OregonMusicNews.com

Suzanne Nance’s Hash Brown Crust Quiche Lorraine:

Ingredients: 
Hash Brown Crust
1 package (1 pound) frozen, organic hash brown potatoes, thawed
Shredded cheddar cheese
Grated parmesan cheese
1 egg
Salt and pepper

Quiche
 Pastry for a one-crust nine-inch pie 
4 strips bacon
1 onion, thinly sliced
1 cup Gruyère or Swiss cheese, cubed
¼ cup grated Parmesan cheese
4 eggs, lightly beaten
2 cups heavy cream or 1 cup each milk and cream
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon freshly ground pepper
 Tabasco sauce to taste

Directions: 
Hash Brown Crust
Preheat the oven to 400°F. 
Defrost hash browns and squeeze excess moisture from hash browns. 
Mix in a bowl with butter, 1 egg, cheese(s), 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat mixture into bottom and up sides of prepared pan. 
Reduce to 375°F and bake until set, 20 to 25 minutes, until sides turn to golden brown crisp!

Quiche 
Cook the bacon until crisp and remove it from skillet. 
Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. 
Remove to a wire rack. Let stand five or 10 minutes before serving.


#SuzanneNance #AllClassical #MartiMendenhall #DavidSaffert #QuicheLorraine

Suzanne Nance – Quiche Lorraine with Hashbrown Crust: MMK EP14 Singing and Life On The Road

The Daily Management System is a core component of the OHSU Performance Excellence System (OPEx) and an important part of a successful lean organization. A recent restructure of the training session creates a more hands-on approach to improvements – getting teams ready for their day. 

Guests include: 
Alphonse Nwerem - Performance Improvement Consultant
David Quitmeyer - Director, Respiratory Care Services

Be ready for your day

Marti’s Music Kitchen is the Fun Music and Food Podcast - Where Anything Can Happen with host, Jazz Singer-Songwriter and Producer, Marti Mendenhall. The podcast episodes are just a kick to listen to, sometimes with live performances, a ton of laughter and lots and lots of amazing food! Check out interviews of musicians, chefs, food-lovers and creative people - sometimes cooking and even singing on the air! 

The philosophy is that food and music are the two things that bind us together as people. That’s the really great thing about this show. The diversity of guests – of shared experiences – of the many, many different views of food. 
Marti delights in the discovery of each interview, the surprises and the tremendous creativity of each dish. The food experience is an adventure in itself. 

Search out some of these interviews! Jazz Songstress Tahirah Memory, Zia McCabe of the Dandy Warhols, Mark Bitterman from the International Bitterman Salt Co and The Meadow, and Naomi LaViolette.  Special thanks to patrons of this podcast - you keep us going strong! 

We invite you to contribute a small monthly amount to sustain this podcast team. Please sign-up at http:/Patreon.com/MartiMendenhall 

** For a new recipe every month, sign-up for Marti’s Newsletter at https://mmk.martimendenhall.com/Newsletter-Sign-up

MMK EP S2-36 Chris Hannah Jewel of the South New Orleans Craft Cocktails and Madeleines

Marti's Music Kitchen

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