Episode 5: Saving Time (and Having Fun) in the Kitchen
About the episode
Not enough time to cook and do all the other things on your to-do list? Andrea Anthony gets it. The owner of the Lobster Roll in New York and star of “Eat, Drink and Bake with Andrea” is a mother and grandmother. And she has a number of strategies for making the most of your time in the kitchen. Then, Margie Saidel from Chartwells K12 shares a few ideas on how to make kitchen time more fun for our kiddos.
MEET OUR GUESTS
Andrea Anthony is the multi-talented co-owner of the Hamptons’ famed Lobster Roll Restaurant. A former restaurant management professor with more than four decades in the restaurant business, Andrea’s passion for cooking has led her to pursue flavor in all its forms. Inspired by her travels, Andrea is fluent in a myriad of international cuisines and is also well versed on the page, as a cookbook co-author. Now with her own cooking show, “Eat Drink and Bake with Andrea,” Andrea is mixing her expertise, kitchen skills and down-to-earth style to make great, flavorful food accessible to an even wider audience!
Margie Saidel, MPH, RD, LDN, is the VP of Nutrition and Sustainability at Chartwells K12, a food service management company. She’ll be featured on an upcoming episode of Kiddos in the Kitchen, too.
Episode highlights
0:15 – Andrea’s story
3:18 – How Andrea makes her kitchen a joyous place
5:24 – How to find a good recipe
6:21 – The value of prepping
11:53 – What is a two-phase meal?
20:39 – Kitchen Questions
25:18 – Introducing more fun into the kitchen
28:03 – Closing thoughts
Our favorite quotes from the episode
“It really did become a passion. I'm one of those people that when I want to unwind, I cook something. When I'm happy, I cook. When I'm stressed, I cook. So it really became an outlet, a release and I suppose a form of art.” — Andrea Anthony
“It's important for busy moms, I think, to try to find the recipes that just don't have too many ingredients. The more ingredients in a recipe, the more you have to shop, the more you have to take out, the more you have to prepare. So on busy nights, I would choose a recipe that maybe has less rather than more ingredients, and there are plenty of recipes out there that you can scan that fits that bill.” — Andrea Anthony
“I find that exposing kids to the kitchen in terms of their senses does create a level of interest. And you really are providing a baseline on which to sort of grow and expand into other things and being more helpful. This is something that for many people, it's the only time that families now get together. All of these things are important, and you hope it leads to sharing time with your friends and family, and that's where people bond. These are all things that I think that are important, and if we make that a priority with our children, I think it will just follow suit that they will learn to appreciate food and spending time with family and the importance of being in the kitchen.” — Andrea Anthony
“Kids like all kinds of equipment and gadgets, so let them explore all of these cooking gadgets. That might ignite the curiosity right there. The other thing … the way you can make it fun is to let them be independent. They can take a couple of ingredients and make something that is totally outrageous that's not something that you would really do with those three ingredients, but let them use their imagination.” — Margie Saidel
“We can't change how much time we have, but we can change how we use our time to best reflect our priorities and values. That's what I'll be thinking about this month.” — Stephanie Conner
Show notes and LINKS FROM THE EPISODE
Follow Andrea Anthony:
www.eatdrinkandbake.com
On Instagram (@eatdrinkandbake)
Follow Chartwells: