Talking SCHOP! Build Back Better
KYSHA HARRIS AmNewsFOOD Editor, @SCHOPgirl | 1/28/2021, midnight
Disgust turned anger turned justice turned reverence turned joy turned relief. These are the stages of my feelings over these first weeks of 2021. I shan’t recount the first two as it doesn’t deserve more words and the third, justice, is in process to remedy them. The last three of course were attained Jan. 20 with the inauguration, and return of truth, of our 46th president, Joseph R. Biden, and our nation’s first female, Black and Indian vice president, Kamala Harris…no relation but I am claiming her as family. Welcome to the people’s house! You are right on time.
During my break from this page, I have been busy at work at The Spruce Eats and still cooking for my clients. It is all overwhelming at times, but if I did not love what I do both in and out of the kitchen every day, I would be miserable…and ain’t nobody got time for that or want to read about it here. So, let me drop you some updates right quick.
After hearing great things from friends, I hopped into the new Harlem Biscuit Company pop-up at 67 Orange after walking my dogs one morning. The menu features four types of biscuits—sweet buttermilk, chive cheddar, black truffle, everything—10 butters, including truffle and jerk, and five jams, such as bacon and orange marmalade.
From the sandwich menu of Harlem Biscuit Company, I opted for a classic BEC (bacon, egg and cheese), known as the Bodega, as my litmus test, though I have had chef and owner of HBC, Melvin Lofton Johnson’s food at an outdoor socially distant gathering last year. He can burn! I gilded the lily by adding a schmear of truffle butter…because I deserve it. It was no shade of wrong. Look out for hot biscuit delivery in their red Smart Car called Biscuit 1.
In honor of Dr. King’s birthday, I produced my first pages for The Spruce Eats. Written by Harlem’s own Chef Alexander Smalls, with a recipe adapted and excerpted from his latest cookbook “Meals, Music, and Muses,” he delves into what Dr. King’s legacy means to him as a Black male chef from the South and their mutual love for Southern foods. Please read here: https://www.thespruceeats.com/dr-martin-luther-king-s-legacy-and-favorite-foods-5095737
Dr. King was said to love a good fried chicken dinner with greens and yams plus his favorite pecan pie. Of course, Chef Smalls covers all of these great dishes, but choose simple and delicious buttermilk brined pan-fried chicken. Please read here: https://www.thespruceeats.com/classic-panfried-southern-chicken-5095624
I was so inspired after completing this work I cooked a batch of my own using boneless, skinless chicken thighs. They came out perfect! Thank you for everything Chef Smalls and my Spruce Eats team.
Happy eating, stay safe, wear a mask and thanks for reading!
Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for over 18 years. She is the new Food Editor at www.TheSpruceEats.com. Follow her on Twitter and Instagram, @SCHOPnyc, on Facebook, /SCHOPnyc. Questions? Comments? Requests? Feedback? Invitations! Email AmNewsFOOD at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!