A Caramelized Conversation with Chef Brian Malarkey

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exterior 2 pb Austin, Texas is obviously known for its wealth of iconic and trend-setting restaurants; they seem to be popping up by the minute, to the point where we cannot even keep up. There are moments when we have mistakenly taken for granted the booming food scene surrounding us; but there are also those rare occasions in which restaurants actively ask us to stop and appreciate the causes behind such a beautiful city.

The community of Austin cafés, bars, trailers, and the like are uniting to showcase communal talent and the city to which they serve. During Eat Out For Good (click to reserve your spot), beginning this Sunday August 3 through August 13, over twenty spots are creating special menus with proceeds benefiting local non-profits. From Finn & Porter and The Bonneville to Odd Duck and NO VA, you will simultaneously serve Austin's non-profits and be served by Austin's finest talent.

Today, I'm sitting down with Chef Brian Malarkey, the celebrity mastermind behind Searsucker (one of the Eat Out For Good participating restaurants), winner of Top Chef and judge on numerous Food Network shows. His culinary resume will stun you, and his light-hearted persona will charm you. Keep scrolling for the latest and greatest Caramelized Conversation. . .

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YOUR MOST UNFORGETTABLE RESTAURANT EXPERIENCE?

I have two: The first was the lobster dinner where I asked my wife to marry me. The second was when Jose Andres cooked me 30-something courses at his mini bar in Washington, D.C. -- magical, whimsical and intriguing.

SEARSUCKER IS A PERSONAL FAVORITE AUSTIN SPOT, AND I ALSO ENJOYED HERRINGBONE IN LA JOLLA. WHAT WAS YOUR INITIAL VISION WHEN FORMULATING THE ECLECTIC AMBIANCES OF THESE RESTAURANTS?

Searsucker is my home -- very comfortable and approachable, very personal and warm in a quirky sort of way. Herringbone is where I want to live when I  grow up -- probably no time soon. . .

WHAT DO YOU LOVE MOST ABOUT SAN DIEGO?

It's still a relatively small city where you get to know the chefs, farmers, surfers -- the community. And of course it's on the ocean and 70 and sunny almost every day. The fact that it's named after a whale's vagina is just a bonus! Stay classy, San Diego!

FIVE FRIDGE ESSENTIALS?

Cured meats. Great cheese. New Zealand Sauvignon Blanc. Organic pressed juice. BUTTER.

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HOW DO YOU ADD SWEET TOUCHES TO EVERYDAY EXPERIENCES?

Love.

YOUR SIGNATURE COCKTAIL TO BEAT THE SUMMER HEAT?

Watermelon, jalapeño and my booze of choice.

RESTAURANT OWNERSHIP IS NOTORIOUS FOR ITS NARROW WINDOW FOR SUCCESS. WHAT'S YOUR TAKE ON CONCEPTUALIZING RESTAURANT IDEAS THAT REALLY STICK?

#team. Great staff with approachable, great food and a fun ambiance. . .And learn from your mistakes -- that location thing is kind of important.

A Caramelized Conversation with Lisa Lillien

Lisa Lillien is the energizer bunny -- take my word for it. Ever since beginning the food blog era with her brilliant Hungry Girl site, she travels cross-country for bestselling book tours, runs Hungryland (Hungry Girl Headquarters) in Los Angeles and envisions the healthy trends for Cooking Channel, People Magazine, etc. After a lively breakfast and Hungryland tour with Lisa and her Nickelodeon writer husband Dan Schneider in Los Angeles, I decided I needed to share a taste of her vivacious personality with all of you. I hope you, too, view Lisa's ALL CAPS and exclamation points as the perfect illustration of this woman's charismatic energy. Let's converse with Lisa Lillien. . .AKA Hungry Girl!

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FAVORITE STOP SO FAR ON THE LATEST BOOK TOUR?

Wow-- good question -- and a hard one. I like them all for different reasons. On this tour, Kansas City may have been the most special. Jack Pullan, who draws the Hungry Girl cartoon character, lives in Kansas City, and he was there sketching little Hungry Girl faces in everyone's books -- so that was totally different and amazing. And the BBQ in in Kansas City is AWESOME!!!! (That definitely didn't hurt.)

GO-TO SUMMER ENTERTAINING RECIPE?

My frozen slushie HG-approved cocktails, of course! I have so many! The margarita may be the most popular... Tequila, sugar free lemonade drink mix, key lime juice, diet lemon lime soda, and LOTS of ice!

YOUR MOST UNFORGETTABLE RESTAURANT EXPERIENCE?

WOW-- another great Q. There are so many! One of the most memorable and impressive meals I ever had was in Carmel, CA at Pacific's Edge. Everything was PERFECT! They had an awesome salad with kale and butternut squash and grapes -- and I ate the BEST scallops on the planet there, too. The view was amazing as well.

Another incredibly memorable experience was at Jack Stack in Kansas City. The BBQ there is so perfect -- sweet and smoky -- it gives you chills (This is a good thing! And I apologize for telling this to a Memphis girl, but it's the best BBQ I've ever had).

And, any time I have a chance to stick a fork into the butter cake at Mastro's in Los Angeles it becomes THE BEST NIGHT EVER...

LET US IN ON YOUR DAILY ROUTINE IN HUNGRY GIRL HQ.

There's always a lot of food tasting at Hungryland. We're constantly testing out and creating new recipes and sampling new food products as well. I'd say we get around 20 boxes of stuff to try each week. . . and we develop about 5-10 new recipes a week as well these days. I am always writing and editing, too -- and meeting with clients, HG staffers, etc. And, I often will have my dog Lolly there with me, so that adds an element of whimsy and also relaxation and to my daily routine.

Host Lisa Lillien on set as seen on Cooking Channel's Hungry Girl season 2.

EVERY HOME COOK NEEDS. . .

A magic bullet. (Sorry to get all "As Seen On TV" on you...)

THOUGHTS ON BEING A FEMALE ENTREPRENEUR (Since you basically started the blogging world?!)

Launching Hungry Girl was the best thing I ever did! I love running my own business and I really enjoy being an entrepreneur. I encourage people to be entrepreneurial if they are truly passionate about something, fully committed to it, and prepared to work nonstop!

HOW DO YOU BEST BALANCE YOUR WORK AND PERSONAL LIVES?

A lot of times they are one and the same. I love what I do, so it doesn't feel like work to me. . .so working is playing and playing is often working. Not sure that even makes sense, but it is true!

image via food network

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WHAT I WORE (in first photo) :: Alberto Fermani Bootie |  J Brand Jeans | Nordstrom Lush Tee

A Caramelized Conversation with Ginnifer Goodwin

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It is time to converse with a long-standing idol of mine -- the actress, soon-to-be momma and Los Angeles foodie Ginnifer Goodwin. Raised as a fellow Memphian before venturing off into Hollywood stardom (is anyone else also obsessed with her Gigi character in He's Just Not That Into You?), Ginny proves to be the truly grounded soul I've had the privilege to know, despite a recent whirlwind of paparazzi regarding a pregnancy and a wedding to her true Prince Charming, Josh Dallas (yes, both on and off screen). She is dainty while bold, witty and wise -- and she knows what she's talking about in the food category, too. While she is due to pop any moment now, I'm honored to have Ginnifer today on the blog for a lovely Caramelized Conversation... ginnifer_goodwin_and_josh_dall

What's your and Josh's "go-to" meal on set?

I suppose we don't have a "go-to." I usually bring last night's home cooked supper leftovers for lunch. I pack a salad, organic fruit, and cheese and crackers to snack on through our 16 1/2 hours of filming. Josh usually eats the production catering. If macaroni and cheese is being served, I indulge. And if I am on set when we hit the 12am mark on Friday, I throw a midnight pizza party for the cast and crew.

How about when you have time to cook at home together in LA?

We love any Sunday Roast from Jamie Oliver's cookbook FOOD REVOLUTION! When Josh is feeling under the weather, he requests Gramma's matzo ball soup.

Any amusing pregnancy cravings?

There were months during which I had to have jalapeños...on everything.

Let us in on your daily routine - Although I'm sure it's inconsistent with a show, wedding, and soon-to-arrive baby!

On a ONCE UPON A TIME day, we wake in Vancouver, British Columbia some time between 4 and 6am, drive to a studio or a rain-and-snow-capped mountain top, film until late into the night, cook dinner, sleep, and get up to do it all over again! Sometimes the whole schedule is flipped and we work graveyard shifts. Somehow, Josh squeezes in exercise. It's worth the grueling hours, but it's certainly not as glamorous as folks assume it to be!

Your most unforgettable restaurant experience?

I was going to say my childhood experiences at Benihana's left quite the impression, but Josh just told me that he once ate at a lucky-charms-adorned restaurant in London that served wildebeest, alligator, gold leaf, kangaroo, zebra, alpaca, meal worm, crickets, weaver ants, and locusts. I'll stick with Benihana's.

How do you add sweet touches to everyday experiences?

Josh surprises me often with a plucked flower. We believe that even carefully plating our meals makes them more special. I prefer that the little things around me make me smile (for instance, I put my hand soap in pretty pumps and make a very proper pot of loose leaf tea.) If you literally mean "sweet touches," I should add that I won't pass up a french macaroon.

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Favorite summer cocktail?

I am not a big drinker, but I do adore a Hemingway daiquiri. Grapefruit juice? Yum.

How do you best balance your work and personal lives?

Real life always comes first. We have to say, "No" an awful lot in order to keep our home life sacred and its details private. Because of our insane work routine, we are careful not to over commit to social engagements or career-oriented events, that we may spend most of our free time together as a couple and family. I definitely work to live: I don't live to work!

A Caramelized Conversation with Clara Persis

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For weeks, I have been waiting for the perfect moment to reveal a new series that looks beyond recipes & restaurants and delves into the characters behind such creative execution. Through "caramelized conversations," you will soak up first-hand narratives, beliefs and opinions that drive these mentors through career choices and accomplishments. I couldn't be more thrilled to introduce our first conversationalist, Clara Persis, whose social marketing company and beautiful lifestyle blog provide the perfect balance between an inspirational creative outlet and insightful business approach. Personally, I've been following Clara's site for almost the entirety of Caramelized's existence, and I will always read it for inspiration and long-distance mentoring opportunities. I hope you will find the same after learning a little more about the fabulous Clara Persis from Manhattan!

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WHAT DO YOU LOVE MOST ABOUT NEW YORK CITY?

I grew up in New York (both in the city and outside), and most of my friends from college are here, so it very much feels like home. But I also really love the anonymity of this city. Despite how crowded and bustling it is, you can be whoever you want, do whatever you want, and no one seems to care. In short, anything goes. I don't think it's what I want forever, and I certainly yearn for a greater sense of community at times, but at this point in my life - it's exhilerating.

DESCRIBE YOUR CREATIVE PROCESS.

I find I'm most creative when I'm away from the computer or any sort of technology. I'll be at the gym, doing my makeup, or taking a shower -- any sort of activity where my mind can wander a bit -- and some great idea or thought will pop into my head. Being online all day can cause such a racket in my mind, so it's those more quiet and subdued times where I can create some mental space and let new thoughts in. Knowing this motivates me to make time for those activities, and then being diligent about doing a serious brain dump afterwards!

FAVORITE SUMMER RECIPE?

The Barefoot Contessa makes this incredible pasta dish -- Linguine with Marinated Tomatoes. Raw heirloom tomatoes, basil and garlic are marinated in olive oil and salt at room temperature for a few hours, creating the most fresh and flavorful sauce. I especially love it for summer entertaining because it can be served at room temperature. So key!

MOST UNFORGETTABLE RESTAURANT EXPERIENCE?

A few years ago my boyfriend and I were vacationing in Northern California and had an epic lunch at Mustards Grill in Yountville. The ironic part is that I ordered a veggie burger (something I never do), but the mix of mushrooms, spinach, and farmer's cheese was the farthest thing from your typical meatless pattie. My boyfriend got the porkchop (out of this world), and we topped off the meal with a dark chocolate caramel tart. This was five years ago... and I'm still talking about it!

LET US IN ON YOUR DAILY ROUTINE.

My day begins around 7:30/8 am. I settle in at my desk with a big homemade latte in hand, and evaluate my to do list for the day. I generally have an ongoing weekly to do list that gets re-worked and prioritized as things shift throughout the week. I work to schedule my time in blocks- so if I have a bunch of meetings or calls, I'll schedule them back to back on specific days. I try to keep at least 1-2 days a week where I'm largely at my desk so I can crank through client work, coordinate shoots or brand partnerships for the blog, and pitch new business. Most of my actual blog work, i.e. shooting food posts, researching links, or writing actual posts gets done on the weekends. During the week, I do my best to wrap things up around 6:30/7, get to the gym, and then come home to prep dinner and decompress. Some days I might do my workout at 1 pm, so then I'll work later, or other days I'll have a client event that goes really late and I start my day a little on the later side. Having control over my own schedule is truly one of the things I value most when it comes to working for myself!

HOW DO YOU ADD SWEET TOUCHES TO EVERYDAY EXPERIENCES?

It obviously revolves so heavily around food for me. I spend a lot of time preparing quality food to eat at home. I'll do things like make a big batch of buckwheat pancakes with a homemade berry sauce over the weekend, freeze them, and then enjoy pancakes with berries, almond butter and Greek yogurt on weekday mornings. Sure there are days where I'll inhale a granola bar as I run to the subway, but I find making a point to invest in, cook with, and consume quality whole foods, makes me feel my best -- both mentally and physically. And it definitely makes life that much sweeter!

EVERY HOME COOK NEEDS...

If I had to narrow it down.... a bottle of good wine, sea salt, a solid chef's knife, and a microplane.

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THOUGHTS ON BEING A FEMALE ENTREPRENEUR?

It's funny, I don't connect too much to the title of "entrepeneur." I first and foremost think of myself as a freelance consultant and blogger. In order to make that feel cohesive, I've worked to create a brand that flows seamlessly between the two roles. But whether you call yourself a freelancer or entrepeneur, I think the way in which more and more women are creating custom careers for themselves is incredibly positive and inspiring. At the same time, it also makes great sense. The traditional corporate structure and ladder can be a challenge when building a family and life outside work, especially for women who manage numerous roles on an ongoing basis. I think being able to create a career that flows seamlessly with your personal life overall brings such satisfaction and empowerment. That definitely does not mean that "career" has to involve freelance or entrepeneurship, but I think for women, it frequently does.

HOW DO BALANCE YOUR WORK & PERSONAL LIVES?

For me, feeling "balanced" comes from maintaining the things I need to feel healthy- good sleep, healthy food, and consistent exercise. I generally work most weekends, but it's only because I love the work I do (and it's generally producing blog content). It also means I can take a few hours off on a Friday and have a leisurely breakfast with some fellow freelancers. I used to work so hard to force my hours into a strict weekday schedule, but have learned being a little more relaxed about it (even if it means doing some work over the weekend or late at night), allows for a much greater sense of balance in my life. I still go through periods where things are completely crazy and I have very little time for myself, but the longer you do this, the better you get at managing those ebbs and flows.

WHAT'S YOUR TAKE ON SOCIAL MARKETING?

The ways in which consumers interact, develop relationships, and make purchasing decisions around brands these days has completely shifted, and much of that shift rests within the social and digital space. Thus it's key for brands to be acutely clear and exercise great strategy when it comes to understanding how to best leverage their brand within this space, develop content, and identify how their efforts within this space connect to and drive their overarching business goals. The solutions to those area truly vary from brand to brand, but if a brand can gain clarity on what those solutions are (which is where I come in!), they can set themselves up for success.

Got an idea for any future caramelized conversations? Let me know, or comment below.

photos by bryce covey