#avaeats: Dirty Thirty!

#avaeats: Dirty Thirty!

img_2058This post is rather late, as February 3rd was almost a month ago, but I hit my Dirty Thirty! The big 3-0!

29 was rather insane but everything happened for a reason. I reminded people of my worth, made huge life decisions, leaped out of my comfort zone, strengthened friendships + made new ones and left the security blanket that is the Trini parent’s home. As I grow, I’m excited to see how #avaeats grows with me. I bought a rice cooker—the same one mom has. It was all in preparation for 30.

While my 29th birthday was lit, it wasn’t what it could’ve been— I didn’t surround myself with the right circle. Ché told me after my 29th I’ll never have to plan another birthday again.





So 30. It was dirty! Ché planned a private cannabis-infused dinner by someone I admire, chef Jourdan Cha’Taun (and her poodle, Chalky.) I’m usually in awe when I watch Jourdan’s twitter videos of her medicated meals, so my excitement to actually taste them was through the roof!

Jourdan started the evening off with a blackberry bourbon lemonade. The tangerine juice ice cubes added a little more sweetness to the cocktail, which I appreciated. It was infused with rosemary and mixed so well that I had another.

img_2237Our first course winter salad with fried brussel sprouts, romain and medicated kale chips and citrus vinn. With very earthy flavors, eating the orange slices added a little kick I enjoyed, and I never thought I’d love kale chips so much!


Next was shrimp scampi ravioli with medicated roasted red pepper marinara and homemade French bread.

Then we had a sous vide ribeye marinated in a sativa red wine, Yukon Gold mashed potatoes and a baked lobster tail. I’m not a red wine drinker, but I definitely sipped a little with this course. I knew dessert was coming, so I made sure to save some room: the doggy bag queen has arrived!

Another cocktail was introduced, using ginger and fresh pear juice from juice mami Jourdan.

If you follow me on twitter, you know about the birthday cake debacle. Jourdan definitely made up for it with these mini s’mores cheesecakes with a medicated graham cracker coffee crust and brûlée bananas . I love roasted marshmallows!

I watched her plate and put the finishing touches on each course. Watching chefs plate is oddly soothing, yet gets my adrenaline pumping! I’m freakishly inquisitive in the kitchen so I’ll take any chance I can get at a front row seat.

You’re probably thinking that after five courses of medicated dishes, one might be too high to function. I won’t lie, I had to take a nap on her couch for a little bit before the fourth course, but drinking and other cannabis activists added to that, so I definitely wasn’t burnt out. Jourdan made sure to use an appropriate dosage for each dish to give us a well rounded and high evening. There wasn’t an overbearing taste of cannabis, like in some dishes I’ve had in the past, and the cannabis that you did taste enhance the flavor of the entire dish.


We got a little care package at the end of the night: what was left of our fourth course, some ravioli and French bread from the second course, mini s’mores cheesecakes and bananas, what was left of the sativa red wine and a bottle of that pear-ginger juice.

img_2129Jourdan is an amazing chef and excellent host, from smudging the candles to the mint water to the flowers on the table. I couldn’t have asked for a more special birthday celebration.



We got back to Greensboro that Monday with bags of leftovers from Atlanta. The way I was at home eating, I was a little buzzed until Thursday. Ever had a medicated French bread grilled cheese with prosciutto?



2017 Surprise Holiday Party

2017 Surprise Holiday Party

As always, our holiday party was a surprise. I wasn’t in the guessing game mood, I just wanted prosciutto.

It was just waiting for me.

This year’s surprise holiday party activity was a pizza making class at Le Pain Quotidien, instructed by Chef Dawn Kinard. We got our hands dirty & made our own pizza dough to take home, as well as sauce prepared by Chef Dawn. Using previously prepared dough, we made personal pizzas for lunch with some toppings to choose from: mozzarella cheese, prosciutto, pepperoni, olives, mushrooms, tomatoes, ricotta and parmesan.



There was a contest for the best tasting pie, judged by Chef Dawn: I came in second! Prosciutto, pepperoni, olives, ricotta and parmesan, so good!

Unlimited champagne: thanks el jefe!

The party continued across the street at Bleeker Street Bar: libations, pool, darts & the usual RE shenanigans.

I drank everything bubbly, had two shots, then melted in the back seat of an Uber—just like last year!

Budget Brunch for 3 Under $33

Budget Brunch for 3 Under $33

We go out to eat a lot, and that cost can add up, so I decided to host a brunch at home for my tribe! A budget brunch for 3 for under $33—challenge accepted.

These were my guidelines:

  • I needed to come up with a cocktail, two different entrees with a potato side, and a dessert.
  • Angie doesn’t eat meat—so shrimp is always a go-to—but Christina doesn’t eat shrimp.
  • Anything already in my refrigerator, cabinets and pantry were free game.
  • I can’t go over the $33 budget.

I started my shopping with a pound of shrimp, a bag of slider buns, a carton of arugula, chewy chocolate chip cookies, a bunch of scallion and a bottle of tabasco sauce. I got to the register and the next thing I knew, I was paying $22. Uh-oh. I knew I already had eggs and bacon, so all hope wasn’t lost. I also had mayo, a bottle of rosé, peppers, onions, and grape tomatoes, baby russet potatoes and that horseradish cheddar from Eman. These were all staples I could work with, so I just needed to get ice cream, lemons, and a juice to pair with the rosé.

I was out and about in the East Flatbush section of Brooklyn—I’ll go into detail on that in another post—so I was able to stop at the West Indian market to grab a few things for the low. @JourdanChaTaun responded to my bat-call via twitter and suggested passion fruit juice. Goya juices were priced at 2 for $5 and I grabbed 3 lemons for $1. $28 spent and plenty of wiggle room for ice cream! Mission accomplished after spending $31!


Our brunch menu consisted of shrimp cake sliders with arugula and spicy mayo, baked omelet cups with bacon, horseradish cheddar, peppers, scallions and grape tomatoes, baked home fries tossed in extra virgin olive oil, and I also made a quick lemon and oil dressing for the extra arugula. We sipped on passion fruit rosé mimosas and had little chocolate chip ice cream cookie sammiches* for dessert.


Remember I said Christina doesn’t eat shrimp, right? She’ll eat crab, but not shrimp—she gave me some explanation about sea spiders vs. sea roaches once. Well after watching me fry half of the shrimp cakes in bacon fat, she gave in!


Good food, better company, and Christina learned a new make-ahead breakfast—she even left with the last two baked omelet cups for breakfast the following day!


*When referring to dessert, it’s not sandwiches, it’s sammiches for me!


#avaeats All White Party + Potluck

#avaeats All White Party + Potluck

img_7055I. Am. Floating.

Saturday night was the night! The #avaeats all white party and potluck was an absolute success! Naturally, there were a few hiccups—but all the little things I worried about were nonexistent. We had a great turnout and variety of dishes from West Indian to Italian, and the never-failing tray of chicken wings from the Chinese spot. I can’t thank everyone enough!

I ordered an infused unicorn cake from @sugarhighbakes and they delivered! I offer them the opportunity to set up at the party and they gladly took it. I was a little nervous about them coming, I’ll admit, but they had a successful night and enjoy themselves, and I couldn’t ask for anything else. I know for a fact they’ll be getting some new business after this—mission accomplished!img_7059


I enjoy making pretty desserts, so I held that down on the contribution list. I made vanilla cupcakes topped with vanilla buttercream and a white chocolate brush stroke, chocolate covered pretzels, chocolate bark, and brownies in a brand new silicone mold that almost made me shit myself—I’ll tell that story another time. Angelena reminded me the day before that she is a pescatarian, so I had to run out to grab some shrimp and decided to make shrimp kebabs two ways: lemon and garlic and jerk, using the jerk seasoning my god-sister brought me from Barbados.

The contributing menu consisted of so many bottles of liquor, homemade rum punch for adult capri suns, lo mein, rasta pasta, quinoa with kale, potato and green bean salad, macaroni pie, a gluten-free vegan interpretation of doubles, chicken wings, homemade pickled red onions and hot sauce, flan, a bunch of cookies, marble cheesecake with Oreo and graham cracker crust, and the plethora of sugary shit I mentioned earlier. 

Speaking of chicken wings, let me big up the contributor, Jeff, real quick for taking the initiative so whip out his handy-dandy camera and start snapping away! When I’m hosting, I have severe tunnel vision to make sure all of my guests are taken care of and I often forget to document the good times, so Jeff’s presence was clutch.

I made photo props and bought buttons and pool floaties to give away. There were contests for the best Instagram photo and caption using #avaeats: these were the winners. FullSizeRenderimg_7101img_7103

Chéo drove up for my first event. I was entirely too happy he was here. He seen me host so he knows how I maneuver, so having him here was a huge help! He made sure everyone had drinks and food and got them everything they needed, and like always, he was the captain of the cleanup crew. He looked at me with hearts in his eyes the whole time; he was so proud of me when he saw how everything came together. He won’t stop telling me; this man of mine is always making me blush. I love that his friends came and supported me too. These guys are always a fun bunch.


I had such an amazing time. I’m exhausted, but I’m still on a party high. I put a lot of time, energy and money into concepts when I come out with them, so when I hear amazing reviews about anything I do I’m always grateful and always humble. I can’t wait to do this again!

I stole a few Instagram/Facebook posts because I’m screenshot mami: I like to see what I do through other people’s eyes.


Prohibition Bakery.

After Angelena and I pigged out at Pearl’s, Christina met us nearby to continue our food-filled Saturday. Christina has proven time and time again to be a rider- I have no idea how she found Prohibition Bakery, but I’m glad she did! If you want a real boozy (min) (cup)cake, this is the place!


There were only a handful of flavors left when we got there: Pretzels & Beer, Old Fashioned, Dark & Stormy, Sangria, and Negroni. My favorites were Pretzels & Beer, made with Six Point Sweet Action Ale, Nutella, pretzel and white truffle, and the Old Fashioned, made with whiskey, bitters, orange, and a whiskey soaked cherry—but tasted everything like the typical black cake with icing served at every Trini wedding. We also tried Paloma rum drops with tequila and grapefruit for free!

I’m convinced the three of us walked out at the end of the night strangely tipsy off some cake! The alcohol doesn’t bake out, as one might think, because they add the liquor after they’re baked. These mini cupcakes are crazy boozy so you just might get carded, but each contains less than 5% alcohol by volume, in compliance with NY State Law.

Prohibition Bakery was founded in 2011 by a bartender and a chef, Leslie Feinberg and Brooke Siem. Unfortunately, their Clinton Street location closed down a few weeks ago after five years due to typical NYC rent hikes—a whopping 40% increase. They’ve since relocated and only offers delivery and catering services for now. Hopefully they’ll get another brick-and-mortar soon.

img_6890They even have a cookbook, so you can get boozy from the comfort of your own home!



I dropped the ball over the weekend, so Christina and I missed out on this year’s CurlFest. I promised her I’d find us a delicious brunch to make up for it.

My generation has left the free before 11pm scene and is now about day parties and happy hours—and brunch! I’m talking two-hour waits and lines out the door, as we take our brunch very seriously. I often forget I have an OpenTable account, but it usually comes in handy in these scenarios.

Searches for table for 2 people for 3pm.

The results were forwarded and Christina selected Amarachi.

Amarachi is a family owned restaurant in downtown Brooklyn—with obvious roots from Nigeria and the Caribbean, cooking up dishes like Jollof Rice and Suya and Curry Chicken.


Artwork on the walls.

We walked inside and it seemed packed! However, no one was eating. After looking around and putting 2 & 2 together, I realized they were having a private event. This would happen to us, right? Although they were hosting a private event, they were still open for brunch! Perfect!

We were seated by Jonathan as he went over the brunch special: a personal orange/mango/guava/pineapple mimosa carafe and entrée for $40, and their special Hennessy mimosa was available because it was such a beautiful day. I clutched my jade when he said those words—I’ve never heard of a henny mimosa, and although it sounded so intriguing, I had to pass. He left to give us some time to think about what we wanted to order. Christina decided on The Big Breakfast, consisting of Honey Jack French toast with scrambled eggs, home fries and turkey bacon, while I went with the Shrimp Linguini in a homemade alfredo sauce.

Jonathan returned to take our orders. When it was time to give him our selected mimosa flavor, Christina wanted mango and I wanted regular orange.

“Nothing about you is regular!”

You know that blank-faced, wide-eyed emoji? Yea, that’s what my face looked like. “Guava please?”

“Thank you.”

That interaction warranted a photo before leaving!


Brunch gawdess.
The turn-around was quick—very much appreciated with a mean case of the munchies. Christina’s Big Breakfast certainly was big, with fluffy slices of French toast and hearty servings of scrambled eggs and home fries. The homemade alfredo sauce was everything I expected. Christina didn’t know if that was a good or bad thing—it’s a great thing! With their Nigerian and Caribbean roots, I expected it to have a little extra kick of spice, and it certainly did! And I must mention how beautifully the shrimp was cooked.



I stole a bite of French toast off Christina’s plate—then I went back for a decent sized piece. I had to have more! Amarachi served one of the best French toasts I’ve ever had in my life. It had a natural sweetness we couldn’t pin-point, so I called my friend Jonathan over for a little inside information, hoping to get some secrets.

“We’re a family owned restaurant, run by four brothers, and to get our recipes—you’d have to marry one of the brothers.”

I love new recipes, but I love Chéo more, sorry not sorry!

I’m convinced my stomach is smaller than my fist, so I surprised myself when I ate about 99% of my plate! That shrimp definitely made it to the doggy bag. Yes, just those three. We struggled to finish our mimosas. We started mixing them to try to help each other out, but still no luck.img_6559img_6560

Christina and I had an amazing brunch experience at Amarachi. I came home bragging about the Hennessy mimosa I hadn’t tasted because I knew Ché would want to, so hopefully we can get another beautiful day to go!

Thanks for everything Jonathan!


189 Bridge Street
Brooklyn, NY




Nearis Green

Jack Daniel’s, America’s best selling whiskey, isn’t Jack Daniel’s recipe- it’s Nearis Green’s.

Nearis Green & Dan Call

In the 1800s when Jack Daniel was a boy, he went to work for a preacher and distiller named Dan Call. He saw such promise in Jack, he taught him how to run his whiskey still. Nearis Green, his slave, was the best whiskey maker Call knew of, so he asked for his help in making Jack the world’s best whiskey distiller.


Nearis Green’s story has been known by historians and locals for decades, even as the distillery officially ignored it. So the next time you pour yourself a glass of Jack, do so with Nearis in mind.