Season 2 | Episode 6 - FOOD: Creating Connection Through Story with Chef B.B. Huff
The co-Star of this episode:
Ala Ala
We’d love to hear from you!
Featured Guest: B.B. Huff
Is food central or trivial to the formation of identity?
In our final episode of the season, hosts Jason and Yvonne Lee welcome Yvonne’s sister, Chef B.B. Huff to the show. Chef Huff left the corporate world to begin her own company, The Salted Parlor, which is a boutique catering firm specializing in storytelling through food. In this episode, these three bring food into the story of our lives. They ask questions like how do we use ingredients and dishes to tell a story? How does art and the story of food connect us to the past? What is food’s role in preserving culture?
This spirited culinary conversation will leave you wondering, if food is a conversation starter, what happens after they leave your table?
For more spirited discussions, make sure to subscribe to the podcast.
And if you’ve enjoyed thinking and mocktailing along with us, we’d love for you to leave us a review.
Cheers … and Please Drink Responsibly!
Links:
Guests:
Chef B.B. Huff - The Salted Parlor
https://www.thesaltedparlor.com/about
https://www.instagram.com/saltedparlor/
Cesar Chavez
https://ufw.org/research/history/story-cesar-chavez/
https://www.history.com/topics/mexico/cesar-chavez
Lower Depth Theatre
Additional Links + Special thanks to:
Podcast Haven - https://thepodcasthaven.com/
Liam E. Allen (original music) - @Liamea97
“[Food] is a love language, that you can smell, taste, touch at a dinner table with multiple people.”
-B.B. (minute 26:00)
Cocktail: Ala Ala*
*This cocktail was created by Jason Lee. “Alaala” translates from Tagalog to English as “Memory” or “Recollection.” It is also the name of Jason’s elementary school yearbook in Manila, which was an interesting inspiration for the cocktail.
Recipe
Muddle sliced peaches w/ dashes of Regan’s Orange Bitters; Peychauds; Bitters Lab Charred Cedar & Currant bitters; and Hella Bitters Smoked Chili bitters.
Then:
2 oz Pierre Ferrand Cognac
1/4 oz Lambanog
1/2 oz simple syrup
1/2 oz sparkling water
Build in cocktail glass.
Serve on rocks.
Add Tangerine peel (or blood orange peel) garnish.
About our special guest
B.B. Huff
Executive Chef & Owner of The Salted Parlor
B.B. Huff is an Executive Chef and Owner of The Salted Parlor, a boutique catering firm specializing in storytelling through food. Each Parlor “Session” is a unique, personalized and intimate experience featuring 100% from-scratch food focused on your unique story. B.B. believes that food is a conversation starter and that great cooking not only celebrates the ingredients, but also celebrates the moment.
B.B. blends 15 years of storytelling in the nonprofit industry with nearly a decade in the culinary realm. Her palate is deeply rooted in her mother’s kitchen, nourished at the Culinary Institute of America and tempered at the LA Times Test Kitchen and managing the Sur la Table Cooking School in Scottsdale, AZ.
When she is not in the kitchen she enjoys game night with family, reading fiction, film and art.
Did you love this episode
(and the cocktail too)?
Let us know! Rate, review, and subscribe on Apple Podcasts or wherever you listen.
