Savor

Host Will Smith is joined in-studio by Ashland High School's Culinary Director, Maryetta Jacques, and two of her students, Riya Madrone and Cameron Kukuk.

The popular arts culinary program teaches students real-world kitchen techniques and provides a solid foundation in transferable skills that will serve them in any career they choose. Beyond food safety, preparation, knife skills, and kitchen organization, they also learn about teamwork, creativity, and adaptability in a cooperative environment.

Hollandaise Sauce Recipe

Ingredients

• 3 large egg yolks
  
• 1 Tablespoon fresh lemon juice
  
• 1 tsp Dijon mustard
  
• 1/2 cup unsalted butter, (8 Tbsp)
  
• 1/4 tsp fine sea salt, or more to taste
  
• 1/8 tsp cayenne pepper, or more to taste
  

Traditional Preparation:

1. Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.

2. Add the egg yolks to a heat proof bowl and whisk vigorously over a Bain Marie.

3. Melt the butter in a saucepan (just to the point of melted, don't overheat) and add them to the egg mixture slowly.

4. Continue whisking until the mixture starts to thicken, then immediately remove from heat. It should be thick enough to coat the back of a spoon. Add the Dijon, lemon juice, cayenne, and salt.

5. Serve right away (with eggs benedict) or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.

Alternative: Blender Instructions

1. Melt the butter in a microwave or on the stovetop.

2. Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until o til combined.

3. With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.

Will Smith, host of Savor, visits with Wendy Connor, Director of Logistics at Rogue Food Unites. The organization was born in the aftermath of the 2020 Almeda Fire and has continued to serve the Rogue Valley and address food insecurity across the region.

Will Smith, host of Savor, visits with Wendy Connor, Director of Logistics at Rogue Food Unites. The organization was born in the aftermath of the 2020 Almeda Fire and has continued to serve the Rogue Valley and address food insecurity across the region.

Adam Holtey is the owner of Rogue Produce, is the only online farmers market that offers home delivery in the Rogue Valley. He joins Savor host Will Smith.

Originally a compost creator, Adam's love of food and farmers has grown into this innovative company. Will and Adam discuss how the company works and Adam’s passion of delivering fresh produce to the Valley.

The driving force behind Joey's Hot Sauce, owner and CEO Joey Repice is a popular figure on the local food scene. His hot sauces are one of the Valley's favorite home grown food products.

On this episode of Savor, host Will Smith speaks with Joey about his brand's origin story and his evolving product-line. They also discuss the trials and tribulations of scaling production to reach new markets and a growing customer-base.

Joey's favorite recipe

Spicy Schiacciata di Patate:
This super easy and delicious Italian recipe translates to "flattened or pressed potatoes" and it is a type of flatbread. And if you use gluten free flour—it makes for the best tasting gluten-free flatbread ever, according to Joey.

Ingredients (for a 12 x 10 inch pan)

- 2 cups sweet potato

- 1 1/3 cups water

- 1 1/2 cups organic all purpose flour (We opted for Gluten Free)

- 1/2 cup grated Parmesan cheese

- 1 tsp salt

- 2 tbsp extra virgin olive oil

- Your favorite Joey's Hot Sauce flavor

Preparation:

Preheat oven to 400° F.

Grate the sweet potatoes and add them to a large bowl with all the other ingredients (except for the parmesan & olive oil).

Mix well and pour onto a baking tray lined with parchment paper.

Make sure to create an even layer of dough.

Sprinkle the parmesan on top and drizzle with olive oil.

Cook for 25-30 minutes.

Cut into rectangles and top with your favorite flavor of Joey's Hot Sauce.

Enjoy!

Will Smith speaks with Kristin Pew, Co-Executive Director of the Rogue Valley Farm to School and Garden Educator Taylor Solorzano-Madden.

They discuss partnering with local food producers to bring healthy, fresh food into school meal programs, as well as the benefits of teaching gardening, cooking and kitchen skills to elementary school children.

Host Will Smith visits with Courtney Gavilanes owner of Kind Cuisine, a local meal prep and delivery service that prioritizes locally sourced and organic ingredients whenever possible.

Gavilanes discusses her approach to food, identifying its nurturing and community-building aspects as key motivators. She discusses her love of different cuisines and the cultural influences that inform her weekly menu options.

Host Will Smith is joined in-studio by Ashland High School's Culinary Director, Maryetta Jacques, and two of her students, Riya Madrone and Cameron Kukuk.

The popular arts culinary program teaches students real-world kitchen techniques and provides a solid foundation in transferable skills that will serve them in any career they choose. Beyond food safety, preparation, knife skills, and kitchen organization, they also learn about teamwork, creativity, and adaptability in a cooperative environment.

Hollandaise Sauce Recipe

Ingredients

• 3 large egg yolks
  
• 1 Tablespoon fresh lemon juice
  
• 1 tsp Dijon mustard
  
• 1/2 cup unsalted butter, (8 Tbsp)
  
• 1/4 tsp fine sea salt, or more to taste
  
• 1/8 tsp cayenne pepper, or more to taste
  

Traditional Preparation:

1. Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.

2. Add the egg yolks to a heat proof bowl and whisk vigorously over a Bain Marie.

3. Melt the butter in a saucepan (just to the point of melted, don't overheat) and add them to the egg mixture slowly.

4. Continue whisking until the mixture starts to thicken, then immediately remove from heat. It should be thick enough to coat the back of a spoon. Add the Dijon, lemon juice, cayenne, and salt.

5. Serve right away (with eggs benedict) or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.

Alternative: Blender Instructions

1. Melt the butter in a microwave or on the stovetop.

2. Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until o til combined.

3. With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.

Host Will Smith speaks with Erika Bishop owner of Jacksonville's iconic Pot Rack Kitchen Emporium.

Erika talks about her journey from New York and the Food Network to Jacksonville, Oregon, after the tragic, life changing events of 9/11. She describes the sense of community she found in the small town, her love of food, the acquisition of the Pot Rack from its original owners, her lending cookbook library, her food column and more.

In the spirit of the season, Erika shared a photo of her Fresh Cranberry Orange Drop Cookies and this link to the recipe. Enjoy!

Local food truck team Chef Jose Calderon and Jade Bockus speak to host Will Smith about the origins of Tacos Libertad and why they chose to prioritize organic and ethically sourced ingredients.

Patrons can currently only find Tacos Libertad on Tuesdays at the Ashland Farmers Market near the Science Works Museum, and the Medford Thursday Market. But Jose and Jade dream of one day opening a small brick and mortar establishment to serve their many fans.