FoodLove: Grace Love, Chef, Vocalist Musician, Creative Entrepreneur

Grace Love cooks, sings, and creates more love wherever she goes with whatever she touches. As a local chef, she has embarked on the journey of building out and operating food truck that she has named “Mabel.” You can follow her on instagram and can support the build out in a number of ways. I met her when we came together to cook in support of the Jefferson County Farmers Market, and I knew instantly that I wanted to be friends with Grace. We were already part of the same culinary family.

With Mabel, Grace hopes that she can share food, music, and community (sounds a lot like FoodLove to me) around the country. As she shares what she is doing in beloved Port Townsend, I couldn’t help but get excited about her dreams for the culinary team she hopes to build.

Listen as she talks about the influence and importance of remembering loved ones on the way that she cooks and what she cooks. We talk about the beauty of eating barbecued ribs with our hands and what that means to us now versus what it meant to us when we were kids and our parents did that.

Grace cooks Southern comfort food. Enter our cozy conversation about childhood foods that last us through life. We also talk about easy prep foods that help us manage heat waves like the one we recently experienced with record temps over 100 plus degrees.

Finally, Grace shares advice for students in a reimagined home economics class to be adventurous in their eating as well as a song from her heart.

Grace has been doing pop events in Seattle and Port Townsend bringing people together around her cooking and her divine singing. If you want to cook with her, contact her directly here at Nadine’s Soul Kitchen.

Heat Dome Hack—Black Sheep Baguette Sandwich Copycat

Serves 3

1 baguette

1 jar of Genovese pesto

16 oz Galbani fresh mozzarella, sliced into thin discs with serrated knife

1 pint organic grape tomatoes, each tomato sliced lengthwise with serrated knife

Aged balsamic vinegar to taste

Salt to taste

Slice the baguette lengthwise for the sandwich bread. Spread pesto on the bottom half. Spread tomatoes over the pesto and lightly sprinkle salt over tomatoes. Layer mozzarella over the tomatoes. Using a clean finger to cover a portion of the pouring spout, drizzle balsamic vinegar over the mozzarella. Cover with the other half of the baguette. Slice to create the number of sandwiches you need.