EVENING
EVENING HOURS, BACK TO THE LADIES NOW.
LADIES NOW. >>> OUR NEXT GUEST STARTED AS A
STREET VENDOR AT THE EASTERN
MARKET BUT HAS GROWN TO UNION
MARKET.
MARKET.
MARKET. ALSO DELICIOUS NEW ORLEANS
STYLE COMFORT FOOD, WELCOME.
>> THANKS FOR HAVING ME.
OWN OF PUDDIN.
WHERE DID THAT COME FROM?
>> IT CAME FROM ME MAKING BREAD
PUDDING.
PUDDING.
PUDDING. >> I LOVE YOUR HISTORY.
YOU WORKED AT AMTRAK AND THE
HOUSE OF REPRESENTATIVES.
WHAT MADE YOU SWITCH TO THE
FOOD INDUSTRY?
FOOD INDUSTRY? >> I LOVED TO COOK AS A CHILD.
MY MOM WOULD LET ME PLAY WITH
INGREDIENTS AND SHE WOULD
ACTUALLY EAT THE DISASTERS I
MADE.
MADE.
MADE. I
MADE. I EXPERIMENTED A LOT IN THE
KITCHEN AND IT'S ALWAYS BEEN
SOMETHING I WANTED TO DO.
>> OKAY.
>> OKAY.
>> OKAY. >> FINALLY AFTER GRAD SCHOOL I
DECIDED TO GO FOR IT.
>> WHEN DID YOU START?
>> IN 2010 AT THE EASTERN FOOD
MARKET.
MARKET.
MARKET. >> AS A POP UP AND NOW YOU'RE
GROWING AND PEOPLE FOLLOW YOU
ALL OVER THE CITY.
>> YEAH, ABSOLUTELY.
>> SO NEW ORLEANS STYLE COMFORT
FOOD.
FOOD.
FOOD. WHY
FOOD. WHY THAT DIRECTION?
>> I'M NIGH JEER -- NIGERIAN
AND MY DAD IS AFRICAN AMERICAN.
I HAVE FAMILY FROM LOUISIANA SO
IT'S CULTURE ON A PLATE.
AMAZING.
AMAZING.
AMAZING. >> LOOK AT THAT CLOSE UP OF THE
PO BOY.
PO BOY.
PO BOY. HOW DO WE GET STARTED?
>> WE START BY BEATING THE EGG.
AND THEN WE'RE ADDING OUR WET
INGREDIENTS, THIS IS VANILLA,
ABOUT A TABLESPOON AND A PINCH
OF SALT.
OF SALT.
OF SALT. I LIKE SALTY SWEET
COMBINATIONS, ALWAYS AMAZING.
WE'RE ADDING A FOURTH OF A CUP
OF BROWN SUGAR AND GET THAT
STIRRED IN.
STIRRED IN. IT WILL BE THICK AND PASTEY.
THEN WE'RE ADDING ONE AND A
HALF CUPS OF MILK.
SORRY IF IT SPLASHES.
>> YOU'RE FINE.
>> LITERALLY, THAT'S IT.
SUPER SIMPLE.
SUPER SIMPLE. WHAT I DID OVER HERE WAS CUT UP
BREAD AND PUT IT INTO A PAN I
BUTTERED.
BUTTERED.
BUTTERED. YOU CAN USE ANY BREAD YOU WANT.
I NEVER EAT ALL MY LOEFS OF
BREAD SO WHATEVER IS LEFT OVER,
DAY OLD BREAD WORKS WELL.
YOU PUT IT IN A PAN LIKE THAT
AND THEN POUR THE MIXTURE OVER
IT LIKE THAT.
>> THAT'S EASY.
>> THE GOOD THING ABOUT THIS,
YOU CAN ALSO DO A SAVORY
VERSION IF YOU LIKE.
0
0 I'M
0 I'M TEACHING A TEST KITCHEN ON MAY 30TH.
A LOT OF PEOPLE DON'T LIKE
RAISINS IN BREAD PUDDING BUT
YOU CAN ADD NUTS, CINNAMON,
WHATEVER.
WHATEVER.
WHATEVER. WE KEEP IT SIMPLE.
I LIKE TO SPRINKLE SALT ON TOP.
AND PUT THAT IN THE OVEN FOR 30
MINUTES.
MINUTES.
MINUTES. >> WHAT'S THE SPECIAL?
YOUR SPECIAL SAUCE?
>> THIS IS THE BROWN BUTTER
BOURBON SAUCE.
BOURBON SAUCE. IT'S A SECRET, I CAN'T GIVE IT
TO YOU.
TO YOU.
TO YOU. IF YOU WANT TO GIVE ME CASH
MAYBE WE CAN TALK.
>> A BUSINESS WOMAN.
FOR SURE.
FOR SURE.
FOR SURE. >> IT'S AMAZING, WE WILL BE
TEACHING YOU GUYS HOW TO MAKE
SAUCES TO THIS.
>> CAN I TRY?
I'VE BEEN STARING AT IT FOR AN
HOUR.
HOUR.
HOUR. WHAT'S THIS EXPERIENCE BEEN
LIKE FOR YOU TO SEE THE COMPANY
GROW?
GROW?
GROW? >>
GROW? >> IT'S BEEN A JOURNEY.
I'VE LEARNED SO MUCH ABOUT
MYSELF IN THE PROCESS OF OWNING
THE BUSINESS.
THE BUSINESS. THE KINDNESS OF PEOPLE, YOU SEE
IT SO WELCOMING.
I HAD THE OPPORTUNITY TO START
MY BUSINESS IN NEW YORK OR D.C.
AND I CHOSE D.C. BECAUSE OF THE
SMALLER MARKET.
SMALLER MARKET. PEOPLE IND.C.
PEOPLE IND.C. SUPPORT LOCAL BUSINESSES HERE
SO IT WAS WONDERFUL.
>> WE'RE LOOKING AT BEIGNETS
AND YOUR GOOD FOOD.
REMIND US THE TEST KITCHEN.
>> SO THE TEST KITCHEN THROUGH
YAWN I DON'T KNOW MARKET'S
WEBSITE, GO TO THEIR EVENTS AND
IT SHOULD BE THERE.
YOU CAN FOLLOW ME AT D.C.PUDDIN
AND WE HAVE A YOUTUBE CHANNEL.
>> THIS IS AMAZING.
CONGRATULATIONS ON EVERYTHING,
THANK YOU SO MUCH FOR BEING
HERE