Je suis La Faguette!
A retired dancer turned food slut.
CREDENTIALS: I’ve had a crush on food ever since Sunday Dinner at Nana’s house. Growing up, ‘stirring the gravy’ (Italian-American for red sauce), was my first kitchen job. That was the initiation into Nana’s kitchen, and if the gravy burned, dinner was ruined and you were FUCKED. A lot of pressure for a child, I know. But being a fabulous gay perfectionist, I passed. Then, I graduated to helping Mom, Dad, or Aunt Patty as Sous Chef. I was really moving up the ranks quickly in the family kitchen.
Fast forward to present day and I’ve worked for Stephanie Izard (Girl & The Goat), Tony Mantuano (Spiaggia), and JBJ (The Purple Pig). I did The Standard Highline for a while and that sucked balls…in a bad way. Cafe Colette in Williamsburg, BK was probably my favorite serving job ever and had the most familial environment. If you ever get the chance, do yourself a favor and go there!
MY FOOD: I’ve learned a lot from being with my family in the kitchen and working at some amazing establishments, including what I do and do not want to make in my own kitchen.
My food is approachable and thoughtful. I’m not trying to reinvent the cheese wheel, but I’m also not trying to feed you some bland white people food. A lot of what I cook is my take on family recipes and/or meals that I’ve experienced while traveling. This means I’m making food that comes from MY BIG FAT GAY HEART. I care a lot about people and feeding them good food is my love language. *Enter, Je Suis Supper Club.*
Je Suis Supper Club
Je Suis is a modern revision of a true Midwestern Supper Club. Here, I am really able to have an artistic outlet that not even dancing could satisfy. My team has grown into something that I am immensely proud of because each person is so gifted at their craft. I am forever grateful that they are as passionate about the Supper Club experience as I am. Our dinner table is an inclusive safe space and we pride ourselves on representing and hosting members of the BIPOC and LGBTQ+ communities.
So, why a food blog?
1.) I want to share my love for food beyond tangible guests.
2.) I think we need a lot more variety in the food blog scene and now is the MF time. I want to combine my queerness and inappropriate humor with ridick food pics and tasty recipes!
What isn’t this?
These recipes are not 30-minute-meals, nor are they purposely healthy, and if any of them are paleo it’s by pure fucking coincidence. This is food that I love to make and brings me joy. Cooking should be fun and come from the heart, your end product will reflect that. I know, I know…GAYYYYY! Yes. But also true 😉