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00:00All right, how y'all doing?
00:02We've been cooking all day, huh?
00:04And it's been a good time so far.
00:06Oh, hey, how you doing?
00:08I'm just seeing people I see on the internet
00:11and it makes me so happy.
00:12So thank you for being here.
00:13Anyway, thank you all for stopping by.
00:15We have another wonderful panel,
00:17another wonderful demonstration to show you all.
00:19So let's get right on into it.
00:21Every family has recipes that become part of its legacy.
00:25Dishes that bring generations together
00:27and memories that are recreated one meal at a time.
00:31Our next experience celebrates those traditions
00:33through a special live taping of Roots and Recipes
00:37presented by Coca-Cola.
00:38This conversation explores the connection
00:40between family, entrepreneurship,
00:41and the recipes that continue to shape our lives.
00:45Today's guests are Sunja Norwood and she,
00:49I know that's right.
00:51She is the founder of Wicked Confections
00:53and she is an accomplished entrepreneur
00:56and culinary creative.
00:58My girl is also a pastry artist, okay?
01:02And she'll be joined by her mother,
01:04Sondra Norwood.
01:05Let's give it up for both of them.
01:08I know y'all can get a little bit louder than that.
01:11There she is.
01:13I love her on the internet, okay?
01:15I love her, love her, love her so much.
01:17Love her down.
01:19And this special experience is produced and guided
01:22by Sheree Nicole.
01:23Hi guys.
01:25Hey.
01:27Got it.
01:28Are y'all excited?
01:31Okay, I'm just making,
01:32this the only person that say a song.
01:34I know, only her.
01:34I'm going to try one more time.
01:36Are y'all excited?
01:38There we go.
01:39There we go.
01:39Are our mics on?
01:40Everybody's mics on?
01:41Mic check one, two, one, two.
01:43Mic check one, two, one, two.
01:44Okay, boy.
01:45Mic check one, two, one, two.
01:46There we go.
01:46There we go.
01:47So first of all, thank you guys so much for being here.
01:50This is our first time activating with roots and recipes on the ground at the Essence
01:55Festival of Culture.
01:56We're very excited to be here.
01:58We got a really, really cool dish for you guys and a really cool cocktail as well.
02:02So I want to start out with both of you.
02:03First of all, thank you for being here.
02:05Essence Festival of Culture.
02:06How excited are you to be here?
02:08What does being here mean to you?
02:10I'm super excited.
02:11I'm so happy that my mother can make her Essence Fest debut.
02:14Give it up, give it up.
02:16I'm just here.
02:18You know, this is a star.
02:20You're the star?
02:21You're the star of the show?
02:23Of course.
02:25I'm happy to be here because I see people I think I'm related to.
02:31Okay, okay.
02:34Listen, this is my mama, not your mama.
02:38So you have to call her Miss Sandra or Miss Norwood.
02:41She does not like people calling her mama that she didn't give birth to.
02:45Well, I love it.
02:46I love the connection that you guys have as well as the audience out here.
02:48Thank you guys for being here.
02:50Speaking of connection, family tradition, we got to get into this recipe.
02:53What are we making today?
02:55We are making fried green tomatoes.
02:57Do y'all like fried green tomatoes?
03:00Yes.
03:00With a crab rumoulade sauce and a very refreshing Coca-Cola glaze.
03:07So what makes this recipe so special?
03:09How'd you guys come up with this one?
03:13What do they mean to you?
03:14What do fried green tomatoes mean to your family, our family?
03:20Well, the fried green tomatoes are generational from my family.
03:25Our recipe, our special sauce and seasoning, but you can make it yours as well.
03:32They're versatile, but this is ours we want to present to you, the Norwoods.
03:39So, Sandra, what's happening here?
03:40We see, I see you cutting these tomatoes up.
03:42What are some of the next steps that people have to take to make these?
03:44Okay, we have our fried green, well, we have our green tomatoes,
03:47and then we're going to add some, we have our seasoned floured here.
03:50It has a little paprika in it, some salt, some pepper.
03:54Give them the whole thing.
03:55Don't tell them the whole thing.
03:58Family secrets, right?
03:59Right.
04:00She's closing.
04:00We've got to dredge these tomatoes in our seasoned flour.
04:05Then we have a, we have an egg wash with buttermilk.
04:12Okay, and then panko crumbs and corn milk.
04:16Okay, not bad, not bad.
04:18For those of you who may be saying, okay, it's not totally green.
04:21Actually, the green tomatoes are not in season right now.
04:24I want to shout out our chef, Sharina.
04:25She's right there standing.
04:27She got us some green tomatoes, y'all.
04:30Shout out to you, chef.
04:31Thank you so much.
04:32So we got, we got our, our, our tomatoes going on.
04:35What's our next step here?
04:37What's the next step here?
04:37We're going to make our crab rumoulade.
04:40Okay.
04:41Okay.
04:41You go ahead, put that in there for me.
04:43Dump it.
04:46I like how you did that, mama.
04:49I like, there you go.
04:50A natural.
04:53There we go.
04:54Can you, do you guys have a, a favorite or a memorable time that you spent together
04:59in the kitchen that you could share with us?
05:02So many.
05:05I'm old people.
05:06You're not old.
05:07You wise and seasoned.
05:11Okay.
05:11That's what we call me now.
05:13Yeah.
05:14Um, she was about six years old and I'm a coffee drinker.
05:20I love coffee.
05:22I taught her to make me the perfect cup of coffee.
05:25Mm-hmm.
05:26At six.
05:27I can't make the perfect cup of coffee.
05:29No, she didn't.
05:31I can make one, but I do not enjoy coffee.
05:34I'm not a coffee drinker to this day because I think I was too young to be drinking coffee.
05:37I traumatized her with the coffee making.
05:39That's what she says.
05:41Mm-hmm.
05:42But I love coffee.
05:43That's my first time with her.
05:47Of course, I mean, later on, we started making such as this because I love fried green tomatoes.
05:56When I was growing up, they were part of lunch, dinner, breakfast, both, and so we had fried
06:05green tomatoes and scrambled eggs, fried green tomatoes with whatever side we happen to have.
06:12It was a staple, quick, easy, convenient, cheap.
06:20How long have you been making fried green tomatoes?
06:23I started making them when I was 10 years old.
06:26Mm-hmm.
06:26Oh.
06:28Yeah, it was called child abuse magazine.
06:31I didn't know any better, but that's what it was.
06:35And there was hot grease popping at you.
06:39No, I didn't need to be in there making fried green tomatoes, but I did it.
06:43It was part of the time spent with learning from my mother what this recipe was about,
06:49what it meant, how it fed us as a family, not only with food, but custom, and tradition,
06:59and happiness, and family, everything we want to share with you.
07:05And that sounds very uplifting to me.
07:08And I want to move us along here, Sandra.
07:10What's the next step?
07:11I know that we have our mix here.
07:13We've gotten all the steps here with the green tomato.
07:16What's next in the recipe?
07:17Well, the next step would be this Coca-Cola glaze.
07:20Ooh, break it down, sis.
07:22It is vinegar, brown sugar, all the good things, and it's very refreshing.
07:27Okay, okay, okay.
07:29I want to try it.
07:30Can I try it by itself, or do I have to?
07:32I think you could try it.
07:32You want me to put it on a little?
07:33I want a little piece of something.
07:34Am I supposed to be eating up here?
07:35Can I eat?
07:36You can do what you want to do.
07:37Oh, can I eat?
07:37Okay, let me try it out.
07:38Let me try it out.
07:39All right, let me see.
07:41I need, like, some type of encouragement.
07:43Y'all want to encourage?
07:44There we go.
07:48That's really, really, really good.
07:50It's got a little spice to it, too.
07:52So why did you guys kind of add that kick to that glaze there?
07:55What was kind of the reason behind that?
07:56You want to talk about it?
07:57That's brand new.
07:58This is my innovation.
07:59This is my contribution to the family recipe.
08:02Yep.
08:05So does the glaze go, where's the glaze going?
08:08Okay, the glaze is going to go at the...
08:11Okay, so you all, this is the power of production.
08:14The power.
08:14It is finished.
08:14Okay, let me figure it out.
08:15It is finished.
08:17All right.
08:17Oh, that was so hard.
08:19Voila.
08:22Magic.
08:26We have some Coca-Cola glaze at the bottom of the plate,
08:29and then we have our fried green tomatoes and some crab rumoulot.
08:34Let me do this.
08:34Let me do this.
08:35Yes, yes, yes.
08:36Bam.
08:37Bam.
08:37Let's add a little bit to this plate over here.
08:39To this plate.
08:40Yes, since we mixed everything real nicely.
08:42Well, I have a fresh new plate.
08:44Come on, fresh new plate.
08:45Let's do a fresh new plate.
08:47So, so, Ms. Norwood, how, how many fried green tomatoes is enough?
08:52Like, should I have one, two?
08:54What, what, what should my quota be?
08:56Okay, these were our potato chips.
08:59You can't eat just one.
09:01You have to eat as meat as you want,
09:04or tell somebody to say, stop, I haven't eaten yet.
09:07That's enough.
09:08Leave some for me.
09:11Okay?
09:12I get it.
09:12I get it.
09:13I got to share.
09:14Community connection.
09:15That's what it's about.
09:16Let's add some Coca-Cola glaze to the bottom of the plate.
09:18Okay, you're gonna add it before you add the fried green tomatoes.
09:20Okay, great, great, great.
09:22Then we're gonna put some fried green tomatoes.
09:24Amazing.
09:27Some of our crab.
09:29We'll put it on this spoon.
09:31Rumelage.
09:32Crab rumelage.
09:33Rumelage.
09:36Pile it on.
09:37Nice.
09:37Nice and high.
09:40That's a nice hefty portion there, too.
09:42That looks delicious.
09:44I made it, of course.
09:45We got our garnishes over here, I see.
09:46We have several options here.
09:48You're not gonna do nothing, huh?
09:48I'm gonna do it.
09:50Okay.
09:51Was it versing you enough?
09:54Yes.
09:55That looks so good.
09:57Bam.
09:58And Sanja, you know what's cool about you?
10:00You're versatile.
10:02There are a lot of people that I know, they're chefs,
10:04but they're not necessarily pastry chefs and vice versa.
10:06You really do it all.
10:08How did you get to the point where you knew, like,
10:10I can pretty much make anything?
10:11And first of all, before you answer that,
10:12who follows Sanja on social media?
10:15So you already know.
10:16You already know how she gets down.
10:18So how did you develop that skill set
10:20where you can just make anything?
10:21I am delusional, and I believe in myself.
10:26Like, if you could do it, I could do it.
10:28Yeah.
10:28That's how I feel about it.
10:29That's how I go about life.
10:30Yeah.
10:31I want to ask both of you all,
10:32before we move to our cocktail recipe,
10:34just about, you know, sisterhood.
10:36I feel like you have created such a community on social media,
10:39community even within your own family.
10:40How has cuisine really been a connecting point for you,
10:44not only as mother and daughter,
10:45but for you as you relate to black women,
10:47especially those who are sitting in these chairs here?
10:50Oh, food, it's connected to memory,
10:53and it's connected to generations.
10:55And again, when I make my recipes,
10:57I think about why we do the things we do.
11:00What's the story behind it?
11:01What's the history?
11:02Like, why did you fry these green tomatoes?
11:06Why?
11:07Because I was told to go fry some green tomatoes.
11:09Because she was told to do them.
11:11So we don't wait.
11:11She said it was born on child abuse,
11:13and that's how you got the recipe.
11:14Okay, exactly.
11:16That's how I learned how to do it right,
11:18because I didn't want the end of that abuse to come out.
11:22Well, I'm glad you're here, Ms. Norwood.
11:25I'm going to move some of these things out the way,
11:26because I want us to get into this cocktail recipe
11:28that is really, really fun.
11:30As we kind of move some things over,
11:32we were talking a little bit earlier
11:34about where you all's family is from,
11:37which I think is very, very cool.
11:39Can you tell me a little bit about where your roots are planted,
11:43as far as where your family's from?
11:45Our roots are planted in Mississippi.
11:48I have three daughters.
11:50She's the only one who was born in the state of Mississippi.
11:54I was born in Texas.
11:56You were born in the state of Mississippi, okay?
11:59Oh, okay.
12:04Wherever it was, we are glad you were born.
12:07And that is the most important thing.
12:09Okay.
12:09Let's get down to this cocktail recipe a little bit.
12:12It is called the Blackberry Porch Swing.
12:15Whoo.
12:15Okay.
12:17It is.
12:19Coca-Cola, of course.
12:21Do we have a glass down here?
12:23Mm-hmm.
12:24If not, it's okay.
12:28Well, we pre-made it.
12:29Yeah.
12:29But we'll just talk through it.
12:30We'll talk about it.
12:32All right.
12:32What's the first step?
12:33You want one?
12:34This was inspired by my mother's first...
12:38Gonna take a sip, Mom.
12:40There you go.
12:40Which was Coca-Cola and bourbon.
12:42That's right.
12:43We had a little blackberry.
12:44Any bourbon fans in the house?
12:45Any bourbon fans?
12:46Shout out to Stephanie Eadie.
12:47She's a bourbon fan.
12:48I see you, brother.
12:49I see you.
12:51It is.
12:52Of course, refreshing Coca-Cola, some bourbon, lemon juice, blackberries, and some mint.
13:00Very simple.
13:01Did you like it?
13:02It's really good.
13:03It's really, really good.
13:05It's delicious.
13:08There's a blackberry syrup in this.
13:09Yes, there is blackberry syrup.
13:11So kind of what goes into making that syrup?
13:12Because I was most fascinated with that, actually.
13:15Oh, well, of course, blackberries, some sugar.
13:18You reduce it, and you get a syrup.
13:20Mama, you're having a good time, aren't you?
13:21You like that?
13:21I'm not mad at it.
13:22Take a sip again.
13:23You take as many scents as you want to up here.
13:25This is making me smile.
13:27You like this?
13:30It's a good drink.
13:31What's the key to like a good syrup, though?
13:34Like, how do you know, okay, I'm doing good with my syrup?
13:37And also, how do you keep it fresh?
13:38Like, I'm serious.
13:39I don't know how to...
13:40If y'all don't know by now, I'm not really a cook, okay?
13:43Don't judge me, fellas.
13:44I know there's a lot of fellas out there.
13:45Don't you judge me.
13:46But I'm not really, so I'm kind of fascinated.
13:48Like, when you make this syrup, how do you make it?
13:49How do you keep it?
13:50Patience.
13:50How does it say fresh?
13:51Patience is the key, because you have to get it reduced,
13:54and it has to be nice and thick.
13:56So that's really the key to it.
13:57And then you can put it in a glass jar, put it in the refrigerator.
14:00It keeps well.
14:01Gotcha.
14:02Okay.
14:02So we have our Coca-Cola here.
14:04I have a question.
14:04What's your question?
14:05Can you use fresh or frozen?
14:06Can you use either one?
14:08You can use either one.
14:09Okay.
14:10What was your question, Mom?
14:11I missed it.
14:11The berry is fresh or frozen.
14:14Can you use either one?
14:15She says, of course you can.
14:17Okay.
14:17You can use either one.
14:18It depends what's in season.
14:19Gotcha.
14:20Just like with these fried green tomatoes.
14:21Gotcha.
14:22Okay.
14:22So while we're kind of playing around with this cocktail here, Sanja,
14:25I want to ask you, your personality is so fun.
14:28It's so authentic.
14:29Mm-hmm.
14:31What keeps you connected to your authenticity?
14:34Why is it important for you when you come in front of people on this stage or on social media
14:38to be completely unapologetically yourself?
14:41Well, my mother is a Gemini.
14:45And so-
14:46Gemini's in the house.
14:46Gemini's in the-
14:47Oh, I see you.
14:48I see you back there.
14:49I see you right there.
14:49We know each other, right?
14:53It's trauma.
14:54Okay.
14:55Uh-huh.
14:56And I just, you know, she taught me not to give a damn.
15:00Oh, well, who else doesn't care around here?
15:03Who else?
15:04Okay.
15:05Okay.
15:05So we all in here living our best life, I'm assuming.
15:08Got it.
15:09She used to do that from a very young age.
15:10I love that.
15:11I have heard her tell her grandchildren, say you don't give a damn.
15:14Say it.
15:16Well, she does.
15:17So, Ms. Norwood, I got to ask you, even for you, what was the importance of you making sure
15:21that your children understood the importance of being themselves, especially in a world
15:26that sometimes can be judgmental and push them against doing that?
15:31My intention was to have three black women who were self-sufficient, independent,
15:41and didn't have to take BS from anybody.
15:46And so I instilled in them to have your own identity, to have your own conscience,
15:54your own strength.
15:55Do what made you happy.
15:57Do not pander to anybody else in this world.
16:02Go for yourself.
16:03And for your mama.
16:05And for your mama.
16:06Before we have a good old-fashioned classic Coca-Cola toast,
16:10I do want to ask each of you a question about the other.
16:13Sanja, I'll start with you.
16:15What is the most endearing quality that you admire about your mother and why?
16:20She's always been very supportive.
16:23I've drawn from a very young age.
16:25I'm an artist, and that's the inspiration behind everything I do.
16:29And she was always right there with me while I was drawing.
16:32She would tell me what I needed to fix, what I needed to do better.
16:35She was always very supportive.
16:37She does that with all of her children.
16:39Gotcha.
16:39And what is the most endearing quality that you love the most about your daughter?
16:45The way she thinks, the way she creates, the way she innovates and be original.
16:54I love that about her.
16:56She doesn't copy anyone.
16:58She's authentically herself.
17:00That's what I love about her.
17:03Aw, and I'm good looking.
17:04Well, you got that from me, so we all see that and know that.
17:10Well, I absolutely love it.
17:12So, we've got our fried green tomatoes posted over here.
17:16We have our glaze that's also a part of that.
17:19We have our incredible cocktail compliments as well of Coca-Cola, of course.
17:23For anybody out there that may be intimidated by this dish and thinks, like myself, I don't know
17:28how I can do all that.
17:30What would you say to them?
17:31Uh, just try.
17:33You know, you just, you never know.
17:35The reason why I'm better at it than you is because I have messed up more.
17:39Just mess up.
17:41What are you afraid of?
17:42It doesn't matter.
17:43Who cares?
17:44That's right.
17:44My mama told me that.
17:45You told her that, mama?
17:47You just told me I don't get it.
17:48I told her don't mess up.
17:52You just said don't care.
17:54Be authentic.
17:56You got that on your own.
17:59That's not what you said.
18:00Okay.
18:02I'm trying to embarrass you in front of my people.
18:04Well, I want to celebrate you guys.
18:06I want to celebrate this audience as well.
18:09Thank you guys for being here.
18:10Before we close out, of course, I want to toast to connection.
18:14I want to toast to uplift.
18:16I want to toast to the refresh that I had, just even being in you all's presence.
18:20So can we toast real quick?
18:22Is that okay?
18:22Yes, of course.
18:23Take your glass, take your glass.
18:25We're going to do the Cokes or the glasses here?
18:28Coca-Cola.
18:30All right, on three.
18:31Ladies, you ready?
18:32Yes.
18:33One, two, three.
18:35Cheers.
18:35Love it.
18:36Cheers, everybody.
18:37Thank you guys so much.
18:39How can they follow you on social media, Sandra?
18:41Oh, follow me at Wix Confections, W-I-C-K-D Confections.
18:46Get yourself, get your life and do yourself a favor.
18:49Make sure you give her a follow.
18:50Thank you guys.
18:50Enjoy the rest of Essence Festival of Culture.
18:53Thank you, everyone.
18:54Let's give them a round of applause one more time.
18:59I just love to see it.
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