October Updates from Tanya's Kitchen Bulletin
Sharing stories, hospitality news, events, and recipes...
Hello friends,
I’ve got some big news and I can’t wait to share so here it is, right at the top! (Spoiler: it’s in this Instagram post!) My love for all things Disney began in childhood and has grown with me to this day. I was never afraid to show it off. Imagine how excited I am to announce my upcoming partnership cooking with Disney Cruise Lines!
Isn’t that awesome? I was invited on The Wish’s voyage to the Bahamas last month. My first cruise ever and I was so impressed by the excellent cooking and hospitality. It was nothing short of enchanting. Sustainability is so important to me and I was glad to see Disney’s pledge to the environment in action: they have solar panels, waste treatment, and sustainability initiatives on board.
Stay tuned for dates with me cooking on Disney Cruise Lines in 2024!
September in Pictures
Upcoming Events
By the time you’re reading this, I’ll have already appeared at the Brooklyn Book Festival on October 1st and be at the Menus of Change Conference at Stanford. If you missed me, not to worry because I have many events coming up!
There’s still time to join me at Friends of James Beard Weekend at The Resort at Paws Up from October 13-15. Enjoy dishes by Chef Karen Akunowicz, Chef Cassie Piuma, and myself, complete with perfect wine pairings, under the big Montana sky. If you’re looking for an all-meals included luxury retreat where you can also enjoy the great outdoors floating down the Blackfoot River or riding on horseback, look no further. Book now!
On October 18th I will be attending the Oakland Style Kick: A Taste of Style at the Oakland Museum of California (OMCA). OMCA and I go way back to my days cooking soul food at Town Fare Cafe. Seven of Oakland’s top chefs—including my good friends Dominica Rice, Paul Iglesias, Crystal Wahpepah, and Nelson German—will each prepare a dish inspired by an iconic fashion designer to benefit OMCA and the Friends of James Beard Foundation. A highlight of the night will be creatively styled vintage fits!
Fashion and food for a good cause is a theme this month: I will be at Veronica Beard Beverly Hills on October 19th as part of my campaign as No Kid Hungry (NKH) ambassador for Veronica Beard Gives Back. From now to the end of the year, proceeds from every veronicabeard.com order will benefit NKH in order to connect kids with healthy food.
Join me for A Fine Line: Screening at the CIA at Copia on October 20th. A Fine Line is the award-winning documentary by Joanna James exploring why less than 7% of head chefs and restaurant owners are women. After the Q&A portion, you’ll enjoy a four-course dinner inspired by three female chefs, of which I’m very proud to be one.
I’ll be taking on Texas for the final leg of October events. I’m calling it my Texas Tour!
Tasting Texas Wine and Food Festival in San Antonio is from October 26-29. This festival showcases top culinary leaders across the US and Mexico and up-and-coming Texas culinary talent.
I’m returning to Central Market Cooking School with California Soul Cooking Classes at Central Market San Antonio on October 25th and Central Market Austin on October 29th.
Last but not least is the Palm Springs Food and Wine Festival from November 11-12. I’m attending with Les Dames d'Escoffier. Experience food demos and engage in conversations with chefs and purveyors in hip and innovative Palm Springs.
I’m a judge on The Great Soul Food Cook-Off! Subscribe to watch on Discovery+ or Max.
Psst, my episode of Beat Bobby Flay: Bobby’s Besties is still streaming. Tune in via Food Network Monday October 9th 5:30 central. Maybe I’ll beat Bobby!
FROM THE PAGES OF CALIFORNIA SOUL
Pork and apples is a comfort classic, but my version looks at this familiar pairing in a whole new way. The perfectly-balanced brine, cast-iron seared apples, and apple cider glaze tie the whole dish together.
Apple Cider-Brined Pork Chops with Country Fried Apples
Yield: 4 servings
Prep time: 30 minutes, plus 30 minutes for brine cooling and 4 to 24 hours for brining
Cook time: 45 minutes
Apple cider brine:
2 cups water
¼ cup salt
¼ cup maple syrup
7 bay leaves
1 tablespoon cracked pepper
4 cups apple cider, chilled
2 teaspoons onion powder
2 teaspoons garlic powder
Four 1½-inch-thick, bone-in pork chops
2 tablespoons olive oil
3 tablespoons unsalted butter
3 Granny Smith apples, cored and sliced into ¼-inch-thick slices, skin on
Salt and freshly ground black pepper
To make the brine:
Heat the water in a small saucepan over medium heat. Add the salt, maple syrup, three of the bay leaves, and the cracked pepper and stir until the salt is totally dissolved. Remove from the heat and add the cold apple cider. Cool to room temperature.
Place the brine in a resealable bag or baking pan. Add the pork chops and make sure they are submerged in the brine. Refrigerate for at least 4 hours and up to 24 hours. Preheat the oven to 425ºF.
Add the onion and garlic powders, and the remaining four bay leaves to a spice grinder. Grind to a fine powder. Remove the chops from the brine and pat dry. Reserve 1 cup of the brine. Coat the chops with the spice mix.
In a large cast-iron pan, heat the olive oil over medium-high heat. Add two of the chops and cook until golden brown, about 4 minutes. Flip the chops and cook until golden on the other side, 2 more minutes. Transfer to a baking sheet and repeat with the remaining two pork chops. Place the chops in the oven and cook until they reach 145ºF on an instant-read thermometer, about 15 minutes. Remove from the oven and let rest for 10 minutes.
In a cast-iron pan, heat 1½ tablespoons butter over medium-high heat. Add half the apples, season with salt and pepper, and cook on one side until golden brown, about 2 minutes. Flip and cook until golden brown. Transfer to a plate and repeat with the remaining 1½ tablespoons butter and the remaining apples. Remove the apples and add the reserved 1 cup brine to the pan. Bring to a simmer and cook until reduced by two-thirds, about 6 minutes.
Serve the chops topped with apples and the reduced brine.
2024 Lisbon Culinary Tour & Windstar James Beard Culinary Cruise
You are invited to join me next year on a spectacular Lisbon Culinary Tour and Windstar James Beard Culinary Cruise from Lisbon to Spain, France, and Dublin! Enjoy exclusive rates for the cruise by attending the tour in Lisbon before we set sail. Secure your spot today!
Itinerary Highlights:
Friday, May 24th, 2024 - Monday, May 27th, 2024: Explore Lisbon, stay at a fabulous 4-star hotel, and enjoy local sights and flavors with me, including a private tour of Lisbon, pastry class, culinary and wine experience in Sintra, and sunset sailing on the Tagus River.
Tuesday, May 28th, 2024 - Friday, Jun 7th, 2024: Set sail from Lisbon on the Windstar’s Star Legend for a 9-day culinary cruise. I’ll be the featured James Beard Guest Chef on board. Treat your palate to Europe's best seafood in Galicia, Spain, to world famous wines in Bordeaux, and so much more.
Lisbon Culinary Tour & Windstar James Beard Culinary Cruise with Chef Tanya Holland
Also: Leave a comment if you’d be interested in joining me on any of the following epicurean adventures. As of now, they’re only theoretical, but I want to make something happen!
Fall 2024: France River Boat Trip
Spring 2025: Tanzania Culinary Safari
Fall 2025: Tuscan Villa culinary retreat
PURCHASE EXCLUSIVE COLLABORATIONS
EQUATOR COFFEES CALIFORNIA SOUL BLEND. Fruit-forward and sweet with flavors of blackberry, pecan, and bittersweet chocolate. A portion of each purchase goes to Mandela Partners to build community resilience through food.
OAKTOWN SPICE CALIFORNIA SOUL SPICE COLLECTION. A set of essential spice blends for making comfort-filled food. Our Ras el Hanout, Berbere, and Hot Cajun Blackening Spice are always made in small batches for peak freshness guaranteed.
Join me at any of the events above to purchase a signed copy of my latest cookbook, California Soul. Otherwise, to order a cookbook today simply click below:
With more than 80 seasonally inspired recipes, my recipes are influenced by the historical migration of African American families, including my own. May you find comfort and nourishment in the beautiful stories and delicious recipes.
Always cook with soul,
luv ya! Dad
Loved this recipe as have the cookbook. Made four thick chops. We ate two last night and my husband ate the third for lunch today and the fourth for dinner. That never happens and making chops this way all winter.