Food Writer Fridays – Greg Henry from SippitySup.com

Greg Henry from SippitySup.com

by Maureen on March 9, 2012

Oh baby, I’ve been looking forward to writing this Food Writer Friday about Greg.  Just one peek at a photo of his kitchen last year and I was hooked.  How I’d love to cook in there just one time.

I’ve been a regular  stalker follower of his blog because not only do I love his food I admire the man.  Seriously, do you ever visit a blog and read every new post that they write and NOT think you’re stalking?   (Never mind, if it’s just me that feels that way.)

In spite of the stress of his early years, he’s completely comfortable in his own skin and truly confident in what he writes about. I’m so attracted to intelligent confident people.

Savory Pies, by Greg Henry - new cookbook out November 2012
Out November 2012!

In addition to the great food, photos and recipes, through his blog we get to know the man.  It’s no wonder he’s got a top blog and a brand new cookbook coming out in November.  The new cookbook is called Savory Pies and Greg describes his pies as the culinary equivalent of a well-loved blanket.  Doesn’t that give you the best feeling about this book?

I have a job and a food blog and though I work from home, I’m flat out seven days a week.  I had a look at what Greg does and I’m in awe.  Seriously.  He’s got a job, then there’s his blog Sippity Sup – Serious Fun Food that he posts to more than once a week.

Shumai For Guests by Greg from SippitySup.com on keyingredient.comHe writes a weekly column on entertaining for The Back Burner at Key Ingredient every Friday – this most recent one is about how he forgets his best friend is coming to introduce her new beau and he’s able to get fantastic food ready in under 30 minutes.  Could you get that Shumai ready and look that good in 25 minutes?  Greg can.

He’s really active in the blogging community.  He leaves comments on his favorite blogs, you can “like” him on Facebook and follow him on @SippitySup at Twitter plus he’s a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway.

Now don’t forget the cookbook.  He’s had to perfect every one of these recipes then make sure there are no errors and then he had to prepare all the recipes for the photography and then edit the book – all this while doing his normal routine.

And if that’s not busy enough for you, he’s done cooking demonstrations in Panama, Costa Rica and gone to Norway to promote culinary travel. He also co-hosts The Table Set podcast which we can download from iTunes or get it at Homefries Podcast Network.

I’m not the only one who thinks Greg is a terrific food writer.  He’s been featured in Food and Wine Magazine, the LA Times, More Magazine, The Today Show Online and Saveur’s Best of the Web.

Greg Henry and co-hosts Andy & Nathan on The Table Set Podcast
Greg Henry and co-hosts Andy & Nathan on The Table Set Podcast

I had to laugh when he told me that as a kid he hated watermelon and has only eaten it as an adult.  Most people say sushi or brussel sprouts – but watermelon?  Apparently the texture felt like he was eating water glass.  As someone who could live on watermelon, I’d happily take his share.

Reading his blog, it’s so obvious how passionate he is about food, cooking and photography.  Be passionate is the advice he gives to new food writers/bloggers.  It’s the only way to be successful.

With all Greg manages to accomplish, managing the work – home- blog must be a challenge and he agrees. This is an important issue for him and he speaks about it at blog conferences. He agrees that when you’re passionate about something it’s easy to let it become an obsession, so to keep his life in balance he keeps to a schedule.  He told me that just the blog alone wouldn’t be enough so he makes time for everything he loves.

For a peek into his personality, this post about Pooch Poop, or Why My Wireless Network is Now Known as WTFICU2.  I cracked up.  I know it’s not about food but that’s what I meant about his blog giving you an insight about the man.

Greg learned to cook watching his mother cook from Julia Child’s Mastering the Art of French Cooking and when other kids were eating “tuna twist” or “mug-o-lunch”, Greg and his brother were eating Bouillabaisse, Duck a la Orange, and Mousse de Foies de Volaille.  His mother used to have grand dinner parties and Greg and his brother would help with the crêpes so she could keep 2 or 3 pans going.  Now that’s learning how to cook from your mother!

If you ask him what city he’d love to have dinner in there’s no hemming and hawing – it’s Paris.

One of my greatest associations with that great city is the great many boulangeries sprinkled throughout every neighborhood. What a joy it is to walk past theseplaces inhale deeply and take a quick peek in the window at the array of delicious baked goods.  There is no experience quite like it in this country. Somehow we have grown into a carbabhorrent, gluten-fearing mass of cowering humanity. We have come see food as the enemy. But not the Parisians, they embrace life and all its flavors, it seems to me. I am sure the reality is more complicated. But when I am in Paris I have very little interest in reality.

The first time I walked those streets it was the 1980s. I was quite young and a tad romantic; armed with just enough French to feel cocky I decided to conquer all the sights, sounds and yes, flavors I could in one brief two day visit. One of the first stops was indeed a boulangerie. Now, I was no patsy to the ways of French pastry. My mother had been making brioche at home since my childhood. But all the unusual bread shapes struck me: baton, bloomer, boule, epi, ficelle, fougasse, pistolets…the list seemed endless. On that first trip the treat I settled upon the simplest and most iconic of yeasty prodigies– a baguette sliced lengthwise and stuffed with gooey Camembert
cheese. Oh my! What a sensation that was. I have been trying to recreate that simple perfection ever since.

I wanted to know what cuisine or culinary style he most wanted to be known for and it’s Serious Fun Food – no wonder that’s part of his blog’s title.  He’s also a clean as you go-er.  I need to visit that gorgeous kitchen of his and learn to stay tidy.  He says the disarray makes it tough for him to concentrate.  All is not lost, however, as he doesn’t trust neat cooks so I’m definitely in!

Asiago Mac and Cheese Pie with Truffled Potato Crust or Timballo di Maccheroni

His favorite go-to meal is pasta and his favorite spices are crushed red pepper flakes, smoked paprika and Asian fish sauce.  We’ll have to wait til November of this year to find out what recipe he’s developed that he’s most proud of.

I can’t yet say. Because my cookbook’s coming out in November 2012 on Ulysses Press, I really want it’s debut to come on publication, so all I’ll say my favorite recipe is a pie. Some sort of savory Pie!. The subject of the book is Savory Pies, and the genesis for the book was a recipe that I plan to include.

Mushroom, Goat Cheese & Mint Hand Pies

I wanted to know what part of his blog at sippitysup.com he likes best.  Is it the writing, the photography or the cooking?  There was no hesitation whatsoever.  I don’t think a second went by before he said:

Hands down. No doubt. The cooking!I can spend hours (even days) planning, thinking, preparing to make a particular dish. It is where I feel the passion for my blog the most acutely. The writing is very spur of the moment for  me. It comes out fast and furious, or not at all. Which is fine. when it doesn’t come it doesn’t come. I don’t force it. I also don’t stress the photos.

My “other life” has been spent as an entertainment industry photographer. I’ve photographed a lot (a lot) of big name Hollywood stars. Big screen. Small Screen. No Screen. Actors, writers, producers and all. I’m not talking about paparazzi. I don’t have the personality to hide in the bushes. My photos are planned. We work in a studio. Producers, publicists and magazines are my clients.  I didn’t want my blog to feel like work. So I use a point and shoot camera on my blog. I realize this means that lots of other blogs have better pictures than mine, but the limitations of the medium force me to find ways to get creative and produce simple photos that tell the story with a minimum of hassle.

I hope you’ll visit Greg at SippitySup and tell him you read this interview and while you’re there, have a look at this Chocolate Pecan Tart.  I’ve wanted to make it since Valentine’s Day but I’m waiting for a dinner party so I don’t sit in the closet with a fork and eat it all myself.

Chocolate Tart with a Pecan Crust

 

 

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{ 32 comments… read them below or add one }

Marnely Rodriguez March 9, 2012 at 10:25 am

Loved reading about Greg here, love his food writing and can’t wait for his book!

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Hotly Spiced March 9, 2012 at 10:35 am

What a great post! I haven’t heard of Greg (shame on me!) I will now check out his blog and I’ll look forward to the release of his cookbook – aren’t pies the BEST comfort food!

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claudia lamascolo March 9, 2012 at 10:52 am

Greg is an awesome chef and that mac and potato casserole is amazing glad you posted this I missed that one! nice read here!

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yummychunklet March 9, 2012 at 4:55 pm

Great chef review! I’ll have to check him out.

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Lorraine @ Not Quite Nigella March 9, 2012 at 5:02 pm

Great to get to know Greg better, he sounds like a powerhouse of skills! And that mac and cheese pie-oh my! :o *drool*

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Margherita March 9, 2012 at 6:58 pm

That’s very interesting, thanks for this review!
Margherita recently posted..One Grapefruit A Day Helps Lowering Cholesterol, But…

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Jamie March 9, 2012 at 7:32 pm

Fabulous post! I love Greg and his blog although I must sadly admit that I have not visited for a while, but your great interview will kickstart my stalking… he is so talented, really one of the few bloggers so good at the cooking, the photography and the writing, a joy and pleasure to read! I love his whole outlook and ideology “Somehow we have grown into a carbabhorrent, gluten-fearing mass of cowering humanity. We have come see food as the enemy. But not the Parisians, they embrace life and all its flavors.” he is so spot on.

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Joan Nova March 9, 2012 at 9:41 pm

My first visit to your blog and I was delighted to see my friend Greg staring back at me. Your assessment is spot-on.

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Lori Lynn March 9, 2012 at 10:41 pm

Hi Maureen – terrific review! I’ve been reading Greg’s blog for several years… You sure do capture the essence of him and his blog in your writing. I’m certain his cookbook will be a smashing success. I will definitely add one to my collection.

Now it’s nice to get to know you too. I’m off to explore some of your recipes and other reviews…
LL

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rebecca March 10, 2012 at 2:37 am

love Greg this was fun

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Georgia @ The Comfort of Cooking March 10, 2012 at 2:59 am

What a great guest post from Greg! All of these recipes look absolutely delicious, especially that macaroni and cheese pie. Wonderful post. Thanks for sharing, you two!

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Patty March 10, 2012 at 10:06 am

What a great post! Loved reading every word and the pictures are just mouth-watering good! Although my daughter is the chef in my house by now (and we’re all glad she is, and not me…)I can spot talent when I come across any. There’s a book coming out? Lets check on it right away!
Patty
Patty recently posted..Girls’ Footwear – Not Necessarily Overpriced

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Steve @ the black peppercorn March 10, 2012 at 11:50 am

loved reading this. Those bushroom and goat cheese tarts are calling my name!!!
Steve @ the black peppercorn recently posted..M&M and Nutella Thumbprint Cookies

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Dawn March 10, 2012 at 1:21 pm

Maureen, I love Greg. I love his blog. I love his recipes. I love his podcast. I love following him on Twitter. I love that I found him! I can’t wait for his book to come out, read it like a novel, and try out his recipes. Does this make me a stalker? I don’t care! He’s the real deal. Very special :)
Great review Maureen!

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Maureen March 10, 2012 at 5:50 pm

So, Dawn, you like Greg? LOL You’re so funny and yes, this comment makes you a stalker. In a very nice way, of course.

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Terra March 10, 2012 at 3:22 pm

He is pretty fantastic! I learned about him during the Foodbuzz Project Food Blog last year:-) Thank you for sharing, I did not know about his podcast. I am excited to listen to his podcast now:-) Hugs, Terra

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The CafeSucre Farine March 10, 2012 at 3:41 pm

Great post Maureen, enjoyed reading about Greg – I feel like I’ve been missing out on something good! Thanks!

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Kiran @ KiranTarun.com March 10, 2012 at 4:17 pm

What a great feature! So nice to learn more about Greg and can’t wait for his cookbook :)

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Lana March 10, 2012 at 6:25 pm

Maureen, I am thoroughly enjoying your Friday posts:) Greg is one of the nicest and kindest human beings I have met here in California, and his blog is one of my favorites. He always inspires me to try a little harder and break a few rules, add a bit of exotic to my meals.
His book is going to be as fabulous as he is and I can’t wait for it to appear:)

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Tina@flourtrader March 10, 2012 at 9:55 pm

Glad to stop in and see this. Very well written and great post about Greg. I am glad to see that he is getting published. I would much rather have a book to refer to than the computer. Especially since my computer is completely in another building from the house-not real convenient. Have a great weekend Maureen!

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Helene Dsouza I Masala Herb March 11, 2012 at 2:10 am

I agree Maureen, interessting personality and daring cook. The Mac and Cheese pie is awesome!!
Glad to know Gregs blog now. thanks for the Article and introduction!

enjoy your weekend!

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Trevor Sis. Boom. March 11, 2012 at 2:27 am

Greg has been a valuable source of advice and encouragement since I started my own blog a few years ago. Its remarkable given all the demands on his time and energies he still has the time to support the rest of us in food blogging. He deserves all the attention he gets. I can’t wait to get that book. Thanks Maureen!

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Bunkycooks March 11, 2012 at 3:51 am

I have always admired Greg and was very happy to have the chance to meet him at Camp Blogaway two years ago. I will be exited to see his cookbook when it comes out. I know he is an excellent cook, so I am sure it will be great! Nice interview!

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Katherine Martinelli March 11, 2012 at 6:17 am

Another great profile! It’s great to read about such an accomplished writer and blogger.

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Greg March 11, 2012 at 8:06 am

Mac and cheese pie? Oh my. What a great looking bunch of recipes!

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Kristi Rimkus March 12, 2012 at 4:22 am

Terrific profile of an amazing blogger. As you say, I can barely keep up with one blog and a full time job. I can’t imagine how he does all this!

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Sippitysup March 12, 2012 at 5:49 am

I feel a bit sht leaving a message on this post,, but how can I not aknowledge such a great kindness. I am honored. Thanks, GREG

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Gourmantine March 12, 2012 at 8:06 am

Maureen, I’ve said this before, but I’ll say it again, I love your food writer fridays, and this post was such a treat to read, heading over to Greg’s blog now! :)

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Eileen March 12, 2012 at 9:28 am

Great write up on Greg. I’m sure his cookbook will be filled with deliciousness.

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lisaiscooking March 13, 2012 at 12:58 am

Greg is the best! I’ve been a fan for a while now. I can’t wait to see his book this fall.
lisaiscooking recently posted..Birbal Kee Khitcheree

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Jen L @ Tartine & Apron Strings April 3, 2012 at 2:19 am

i’m already going to his site to check him out! thanks for the feature!
Jen L @ Tartine & Apron Strings recently posted..Creamy Sunchoke Soup with Fried Parsnip and Mushrooms

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Anita May 2, 2012 at 12:45 am

Great post! I can’t wait for his book to come out in the fall. And that Mac and Cheese pie looks to die for!!

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