Artisan Q&A: Kelli O’Grady, Pop Fusions

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What is your specialty? Fruit pops with personality! We produce wine and cocktail pops with locally farmed fruit.

What’s your favorite local restaurant? Katch 22. Real straight forward honest to goodness food . Chef Richard gets the job done using local ingredients .

What’s your go-to meal at home? I love to make homemade pizza . I have a great French bread recipe that I use for my pizza dough; sometimes I like to put interesting things on it and sometimes I just want a plain cheese pie. My sauce recipe is from a little shop in Greenwich Village. Hand squeezed San Marzano tomatoes,  olive oil, salt and black pepper My favorite drink is a Bloody Mary. Yes there’s a theme … I love tomatoes.

Where do you shop locally for interesting ingredients? I live in a relatively rural area so farmers markets and family owned grocers are really where I shop the most . I live in a farming community where growers have little stores that specialize in what they grow. Ferris Groves is one of my favorites .

Which kitchen gadget could you not live without? My butter knife. It’s a knife that has little holes and a chisel in it so that I can cut cold butter onto toast.

What was your favorite bagged lunch as a kid? That’s a toss up Swiss cheese on Pumpernickel bread or peanut butter and alfalfa sprouts with honey on my moms homemade bread

What’s your most guilty junk-food pleasure? I don’t know if it’s junk food but it’s certainly ‘guilty’. I love Parmesan cheese by the spoon full.

What 3 things are in your fridge at all times? Heavy cream ( for my coffee ), fruit jams (toast , yogurt, scones and spoonfuls ) and cheese (because everything is better with cheese).

 

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