Podcast appearances and mentions of willa jean

A new episode is finally here! Lisa and Amy begin their discussion of Ramona and Her Mother by Beverly Cleary. Christmas is over and as the new year sets in, Ramona must contend with an obnoxious Willa Jean and a stuffed elephant that needs slacks.In Lisa's ender, it's a Beat the Heat Party from A Calendar of Parties by Edith and Jack B. Fellows.Please rate, review and subscribe on Apple Podcasts. It's free to subscribe, and you can still listen on your regular platform. Follow this link and click the “listen on Apple podcast” button. Then click on the rate and review tab to reach the correct page. https://podcasts.apple.com/us/podcast/books-from-the-basement/id1544343334Email us at booksfromthebasementpc@gmail.comVisit our FB Page:  https://www.facebook.com/booksfromthebasement Join our FB Group: www.facebook.com/groups/booksfromthebasementpcIf you want to help us keep our podcast ad-free, please go to www.buymeacoffee.com/booksbasement, where you can donate by buying us a "book" instead of a coffee!             

In March 1997, Willa Jean Ferrier, Crystal Conaster, and Chris Boswell all spent the night at Willa Jean's after a fun night out. The next day, they were all found dead. Roscoe Garland testified that the murders were committed by his father, John Roscoe Garland, but dad blamed them all on his son. John Garland was ultimately convicted of the 3 murders based on circumstantial evidence, but the family, and the public remain divided. It's a case of "who done it?" and of Dad Vs. Son.  Sources:  https://www.findagrave.com/memorial/189096836/john-roscoe-garland https://www.findagrave.com/memorial/101364746/willa-jean-ferrier https://www.findagrave.com/memorial/136948397/crystal-diana-conaster https://www.findagrave.com/memorial/127888311/chris-r-boswell http://murderpedia.org/male.G/g/garland-john-roscoe.htm https://caselaw.findlaw.com/ky-supreme-court/1273310.html http://archive.courierpress.com/news/kentucky-supreme-court-grants-dna-test-for-death-row-inmate-ep-445520353-324962211.html http://www.legalnews.com/detroit/950294 https://www.mccrearyfh.com/obituary/JOHN-GARLAND https://law.justia.com/cases/kentucky/supreme-court/2011/2009-sc-000035-mr.html https://law.justia.com/cases/kentucky/supreme-court/2004/1999-sc-000259-mr.html http://www.cncpunishment.com/forums/showthread.php?2011-John-Roscoe-Garland-Kentucky --- Send in a voice message: https://anchor.fm/crimesandclosets/message

Chef Lisa Marie White is someone who dares to change. During a pilgrimage in her late 30s on the Camino de Santiago in Europe, she remembered her love of baking and decided to pursue it with a professional passion and scholar’s heart. She’s baked all over the country, from Domenica and Willa Jean in New Orleans to The Thompson Hotel in Nashville, and she’s now brought her unique style and talent to Biscuit Love in Nashville, a sensational spot you’ve heard about before way back on Episode 19. Lisa Marie prefers to be behind the scenes, but I persuaded her to the mic because her knowledge -- and that pastry passion -- is always a sugar high. 

Kelly Fields Chef/Owner of Willa Jean restaurant and bakery in New Orleans, shares her expertise and creative twists on baking in "The Good Book of Southern Baking: A Revival of Biscuits, Cakes & Pies,” written with @KateHeddings. New York's #Niagara wine region has a long growing season thanks to the "lake effect," says vintner Jim Baker, owner of Chateau Niagara Winery. Baker discusses Niagara's key growing regions and his approach to making wine from vinifera grapes.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

On today's episode of All in the Industry®, Shari Bayer's guest is Kelly Fields, the Chef/Owner of Willa Jean in New Orleans, whose first cookbook, The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread (Penguin Random House), debuted yesterday. Kelly grew up near Charleston in a family with a strong Lowcountry baking tradition. She has worked as a pastry chef for more than twenty years, including first working under Susan Spicer and then at August in New Orleans before opening her own bakery and restaurant, Willa Jean. Kelly’s career accolades include winning Outstanding Pastry Chef from the James Beard Foundation in 2019 and being named one of the most influential people in the South by Garden & Gun magazine. She founded the Yes Ma'am foundation in 2017 with a mission to inspire, encourage, and mentor the next generation of women in the restaurant and hospitality industry. including Food & Wine, Bon Appetit, and Eater, and appearances on NBC’s TODAY Show, CBS This Morning Saturday, and Food Network’s “Iron Chef America.” Today's show also features Shari's PR tip; Industry News discussion on how the COVID-19 pandemic has changed how we shop for food; and Solo Dining experience at NYC's iconic Katz's Delicatessen in Manhattan's Loweer East Side. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well.Image courtesy of Gabrielle Geiselman.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.   

Friend of the pod Kelly Fields, whose desserts at Willa Jean restaurant in New Orleans have captured the national imagination, just launched her first cookbook, The Good Book of Southern Baking. Kelly joins Andrew to talk about the book's mix of classic and idiosyncratic recipes; Kelly's philosophy that savory cooking and baking aren't as different as many believe them to be; and some favorite dishes in the book (in addition to her legendary chocolate chip cookie).For more about Kelly, listen to our original, biographical interview with her from 2019.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

For years, people had been poking at Kelly Fields to write a cookbook, but she resisted. She'd been perfecting her craft as a pastry chef in some of New Orleans' most lauded restaurants, and expanded her scope into the savory realm at the wildly successful Willa Jean, winning a James Beard Award in the process. But she still doubted herself, wondering what worth her voice and expertise had in the world—especially since so many restaurant kitchens notoriously devalue the work of women. It's taken a lot of unlearning, but Fields is now making her own wellbeing and confidence a priority, and that includes the difficult work of letting other people take care of her when she needs it. The newly-minted co-author (with F&W alum Kate Heddings) of The Good Book of Southern Baking joined Food & Wine for a very generous conversation about vulnerability, healing, and really good biscuits.   Buy the book: https://www.amazon.com/Good-Book-Southern-Baking-Cornbread/dp/1984856227/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwpodcastkellyfieldsbook0920-20&linkId=d180536d417fe58b4587065c8e5298b7&language=en_US Learn more about Kelly: https://chefkellyfields.com/ Visit Willa Jean: https://willajean.com/ Food & Wine Pro:  https://www.foodandwine.com/fwpro Learn more about your ad choices. Visit megaphone.fm/adchoices

Why are energy and empowerment key ingredients for building a more inclusive restaurant industry? Kelly Fields, author and chef/owner of New Orleans' Willa Jean, shares. Melissa: Welcome to the Cultur(Ed) podcast. I’m Melissa Jezior, your host. On this podcast, I talk to top culture makers in the world today to unpack the visible and not so […] The post Baking inclusion into your culture with Kelly Fields first appeared on cultur(ED).

We gathered ten favorite Andrew Talks to Chefs moments from 2019 for a fast-moving, pod year-in-review episode to close out the decade. Tom Colicchio recounts the origins of Top Chef; New Orleans's Kelly Fields shares the hidden meaning in her restaurant Willa Jean's chocolate chip cookie; pastry legend Claudia Fleming recounts her migration from dancing to cooking; Inn at Little Washington's Patrick O'Connell shares the methods he and his team employ to make every guest happy; Preeti Mistry discusses her roots as a theater kid; Kwame Onwuachi talks about the mission of his book Notes from a Young Black Chef; LA'S Genevieve Gergis and Andrew unpack their respective struggles with ADD; and we revisit a conversation with the late Anthony Bourdain ... these and other moments jumped out at us as we thought over the last 12 months, and we wanted to share them in one place before turning the page to 2020.Thanks for listening and Happy New Year!EPISODE GUIDE0:00 - 6:20     Intro6:20 - 49:15     Segment 1 (Patrick O'Connell, Kelly Fields, Kwame Onwuachi, Preeti Mistry, Tom Colicchio, Anthony Bourdain)49:15 - 53:40     Show Notes & Updates53:40 - 1:16:10     Segment 2 (Genevieve Gergis, Claudia Fleming, Jeremy Stephens, Christine Muhlke & Michael Laiskonis)1:16:10 - end    Outro***LINKS***Andrew Talks to Chefs OFFICIAL websiteInn at Little WashingtonWilla JeanKith/KinNotes from a Young Black ChefPreeti MistryTop ChefCrafted HospitalityParts UnknownBavelBestiaGalatoire'sS.Pellegrino Young Chef CompetitionNorth Fork Table & InnSignature Dishes that MatterMichael LaisonkisChristine MuhlkePhaidon

You might wonder what a property developer with billion dollar buildings & a boutique bakery have in common. The answer is, personality. Let me explain. I want to start out by telling you about an interesting observation I made recently at the dry cleaner. I happened to be standing at the counter when a guy wheeled a big rack of freshly cleaned men's dress shirts out of the back. Almost every shirt was a shade of blue, or white, or some combination of blue and white. I said to the guy, “Do you do all the blue and white dress shirts at the same time?” He said, “No. They're all blue and white ‘cause that's what everybody wears.” Which is really striking. Think about how many shades of brown, orange, purple, green and every other color dress shirt men could wear. But we don't. The blue and white shirts observation spills over into business in general. And maybe life itself.  Although we're all making our own individual unique decisions, those decisions by and large are confined to a narrow set of choices. Once in a while, however, you meet a person who has stepped outside those confines and made a bold and adventurous choice. And that's what I mean by billion dollar buildings & a boutique bakery sharing the same personality. First, the Billion Dollar Buildings Meet Matt Schwartz. Like many people, Matt goes to work in the morning. Probably in a blue or white shirt. But what Matt does at work is bolder and more adventurous than most of us could imagine. Matt is the CEO of a company called Domain Companies. Matt co-founded the company out of college, in 2004, with his Tulane fraternity brother, Chris Papamichael. Chris and Matt set out to build affordable housing. Today they have developed over one billion dollars' worth of real estate. They have 130 employees. And their 14 local projects include The South Market district in the CBD, The Meridian on Tulane Avenue, Gold Seal Lofts in Mid City, as well as 2 developments in Baton Rouge and 6 in New York. Now To the Boutique Bakery Christina Balzebre could have decided on a safe and secure career as an employee of some very fine establishments. Christina started out as a baker at Satsuma Café in the Bywater. After that she worked for Donald Link and made a name for herself as the baker at Willa Jean. In 2019 Christina went into business for herself, opening a bakery just off of Magazine Street in the Garden District, called Levee.  Levee might be spelled the same as “levee” - as in flood wall - but in French Levee means “to rise.” Unlike the saga of the New Orleans flood walls, Levee the bakery has been an immediate success. The bakery already has 8 employees and Christina is  “beyond excited at the prospect of having a day off.” Entrepreneurs have a special quality that separates them from the rest of us. It's a combination of courage, vision, dedication, charisma, and hard work. It's that personality. Out to Lunch is recorded over lunch at Commander's Palace restaurant. See photos from the show by Jill Lafleur, and more, at our website, https://link.chtbl.com/LYuaasWe See Matt Schwartz's previous visit to Out to Lunch back in 2015, here.   See omnystudio.com/listener for privacy information.

On today's episode of All in the Industry®, host Shari Bayer has a special “On the Road” show from the James Beard Foundation Awards in Chicago, and Food & Wine Classic in Aspen. The JBF Awards were held on May 6, 2019 at the Lyric Opera of Chicago in downtown Chicago, and in addition to Shari's radio coverage, she has a video highlight reel with exclusive interviews from the red carpet, which can be viewed at Facebook.com/allintheindustry. Her interviewees include JBFA winners Kelly Fields, Willa Jean; Brady Williams and Mark Canlis, Canlis; and Mashama Bailey, The Grey. The 37th Food & Wine Classic in Aspen took place June 14-16, 2019, and Shari has interviews with Tabatha Goloborodko, Director of Global Partnerships Culinary, Fashion + Retail, Marriott International; Steve Palmer, Managing Partner, The Indigo Road Hospitality Group and Founder, Ben's Friends; Food & Wine Best New Chef 2019 Kwame Onwuachi, Kith and Kin; and Bravo's Top Chef Season 16 winner and fan favorite, Kelsey Barnard Clark, KBC. Today's show also features Shari's PR tip, Speed Round, Solo Dining experience at The White House Tavern in Aspen, plus, Shari has a special announcement about H.O.S.T. Summit + Social, a new, all-day, inspirational, educational and interactive conference in NYC for, and about, the hospitality industry, in January 2020. Go to allintheindustry.com/host to learm more. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate All in the Industry is powered by Simplecast.

Kelly Fields is the force behind Willa Jean, a restaurant and bakery named after her grandmother, in New Orleans, Louisiana. Originally from Charleston, South Carolina, Kelly started cooking and baking when she was young and studied under the legendary chef Susan Spicer. She worked at a number of prestigious restaurants and traveled extensively to work with lots of different chefs before she opened Willa Jean in 2015. Her hard work has been celebrated by pretty much every food media outlet there is and just a couple of weeks ago, Kelly took home a James Beard Award for Outstanding Pastry Chef. In this episode, she reflects with Julia about New Orleans, about Hurricane Katrina, about mentorship and leadership, about mental health and therapy and fishing, about identity and queerness, about her dog, chocolate chip cookies, and more. There are also answers to listeners' questions and a shoutout to SheChef, the organization started by Elle Simone Scott. Follow-up links: For more about Kelly, check out KellyFields.com. For more about Willa Jean, check out WillaJean.com. For more about SheChef, check out SheChef.org. Here's the Oxo thermometer that Julia swears by, head here. The recipe for Julia's Brisket with Apricots & Prunes is here and the recipe for her Aunt Renee's Chicken Soup is here (both are originally from Small Victories, which is available for purchase here!) The recipe for Julia's Simplest Pulled Pork is here (it's from Now & Again, which is available for purchase here!)

Two big winners at last week's James Beard Foundation Awards join Andrew on this week's show: Kwame Onwuachi of Kith and Kin in Washington, DC, and author of the new book Notes from a Young Black Chef, who was named Rising Star Chef; and Kelly Fields of Willa Jean in New Orleans, Louisiana, who was named Outstanding Pastry Chef. Both open up dramatically, both about their own lives and about a societal issues they and the industry grapple with every day. Andrew Talks To Chefs is powered by Simplecast.

Newly christened Outstanding Pastry Chef in America by the James Beard Foundation, Kelly Fields of Willa Jean in New Orleans, credits a sassy, sarcastic non-cook as being her champion, her savior and her inspiration. Her grandmother, after whom her restaurant is named, supported her when she came out, and encouraged her to pursue other choices that were not popular with her Southern family. Before launching her restaurant, Fields worked with some of America's beloved chefs including Susan Spicer and Shuna Lydon as well as John Besh, a chef once adored, now reviled, as a result of #MeToo allegations. On this episode of Speaking Broadly, listen in to hear Fields' thoughts on mentors, #MeToo, and making a perfect dough. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her accomplished yet accessible guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!" Photo by Gabrielle Geiselman Milone Speaking Broadly is powered by Simplecast.

With Hurricane Florence looming off the coast of the Carolinas, Lindsay finds herself sealed in the house pondering snacks.  We call Chef Kelly Fields in New Orleans and find out “What’s For Family Meal?” at Willa Jean and what she always has on hand in case of a hurricane.  We will be back at full … Continue reading S4:E2 – GO WITH THE FLO feat. KELLY FIELDS →

Southern Whiskey Society (www.southernwhiskeysociety.com) will not only have amazing whiskey, but food from 9 amazing Southern chefs. These are highly celebrated chefs coming from all over the South to make food for us. We talk to them bout delicious food and delicious whiskey they like to drink. Check it out. In this episode, we talk to: Andy Chapman of Eat Y'all, who organized the chefs Kelly Fields of Willa Jean in New Orleans Jean-Paul Bourgeois of Blue Smoke in New York City Scott Serpas of Serpas True Food in Atlanta  Cole Ellis of Delta Meat Market in Cleveland, MS  

There's no one better to interview a chef than another chef – that's why we welcomed guest host Robert Newton (of Willa Jean and Nightingale 9 in Brooklyn) to interview Steven Satterfield (of Miller Union in Atlanta). Satterfield is actively engaged with the progressive culinary community as an active member of Slow Food Atlanta, Georgia Organics, Community Farmer’s Markets, Chefs Collaborative and the Southern Foodways Alliance.

There's no one better to interview a chef than another chef – that's why we welcomed guest host Robert Newton (of Willa Jean and Nightingale 9 in Brooklyn) to interview Michael Toscano (of La Farfalle in Charleston). Michael Toscano was the former executive chef of Perla, Jeffrey’s Grocery, and Montmartre in New York, but recently relocated to Charleston with his family to open a restaurant of his own. Called Le Farfalle, it focuses on regional Italian food.