the dish on us
Bettina and Suzanne have been cooking together for many years. Our experience with sourcing and preparing fresh and in-season foods ranges from studying with restaurant chefs, testing recipes for our blog, writing about food for national publications, working through cookbooks, catering events, personal chefs, teaching cooking courses, farm market cooking demonstrations, and knowing what we want personally from food: to maximize the natural health benefits and to eat locally and in-season (as much as possible). We cook from all inspirations. A great recipe is meant to be shared, but to cook any recipe is to re-invent it. Trust your taste and cook what you like. Our latest project is Chaya – a pop-up restaurant every Thursday at the White House Farmers Market. Come have lunch with us.
Daily Candy – Market to Kitchen Home Cooking Series -
Seasonal Cooking Demonstrations – FreshFarm Chef at Market
Contributor/Seasonal Column – . The judging panel included Alice Waters of Chez Panisse; Bill McKibben of 350.org; Gary Hirshberg of Stonyfield Farms; Amy Trubek, food activist; Lisa Gosselin, director and producer of Fresh the movie; Patti Prarie, CEO Brighter Planet; and Zachary Cohen of Farm to Table. Judges rated top-ranked entries based on eco-effectiveness and ability to inspire conservation in others.
Winner Food52, Fichi Caramellati – “We liked how Loulies keeps the figs whole, adding just a sliver of lemon zest, much as you might slip garlic in lamb, and uses rapid heat and a fragrant syrup (rum, sugar, vanilla bean) to quickly soften the fruit and glaze it…..” Amanda Hesser and Merrill Stubs
“Loulies.com… like the friend who’s always passing about kitchen tips and inspiration, this site (named for a grandmother of one of the founders) has ideas for holiday cocktails, seasonal ingredients, and even tunes to play at parties. Or sign up for e-bites – short-and-sweet kitchen note e-mails about seasonal foods and current food topics.” – Better Homes and Gardens
Bettina Stern and Suzanne Simon foster the welcoming feel of www.Loulies.com—a mini-media empire garnering plenty of daily visitors (the site’s growing popularity prompted the two former publishing editors to focus on Loulies full time) and over a thousand e-newsletter subscribers – Northern Virginia Magazine
“The site is a cyber hotspot for food lovers everywhere…it promises something for everyone who prepares or even eats a meal.” – Sarah Gordon, The Northwest Current
“The tone you guys have taken in your e-bites–of a kind of sisterhood of sense and fun REALLY– works to inspire and also makes the website seem like a community. It conveys the sense of living people behind the words…pitch perfect. The website has the underlying sense that here are people trying to make healthy, delicious choices in the frantic lives we all have.” Sarah Blake, bestselling author of The Postmistress.
How We Met – Suzanne joined Bettina’s Cookbook Club – Oprah Magazine.
In Our Kitchens:
We both have simple kitchens; utensils hang from the walls, lots of wooden spoons, extra-virgin olive oil, balsamic vinegar, red pepper flakes and a bowl of kosher or sea salt always in reach. Never without limes, lemons, plain yogurt, raisins, pignoli, walnuts, basil, rice wine vinegar, dark chocolate, olives, good honey, capers, mint, and fresh ginger.
On Cooking and Parties:
Have a smile, sense of humor, and a mix of ethnic and earthy. Be casual. Stretch to be stylish. Turn up the volume and mix up the music. Serve good drinks. Shorten the distance from soil to plate – foods in season are always the easiest to turn into a tasty meal.
Who is Loulie?:
Loulie Thomson Thompson was Bettina’s grandmother. They would stay up late playing Gin Rummy and Granny would tell stories from her own youth. Hidden in her bedside table was a treasure trove of rich, dark chocolate bars from Europe. Sometimes the simplest things are the most elegant (and best of all, the most delicious).