Missy Holtman

What is your signature dish?

Jambalaya. In the 80’s I saw Justin Wilson make pork jambalaya and learned the idea of the base and then to use whatever meat you have. I usually use very good smoked sausage and chicken. (I lived in Louisiana for a couple of years and at that time the best sausage was made there. Later, when I would visit, I would bring sausage back in a cooler to use for jambalaya for our family meals.)

Who is your culinary inspiration?

I tend to read recipes and watch cooks for the ideas which I then adapt to my own needs and what’s coming in from the garden. My most influential have been Giada de Laurentis, Mario Batalli (I know, but his Molto Mario used to be my favorite, Carla Hall- bc I like that she is a “cook,” and Vivian Howard- bc I enjoy learning about food of a region and where it came from and the stories around growing and cooking the food. (I grew up shelling peas and listening to the grownups!)

What would you do with the $25,000?

I live in a rural county in Alabama. There are many folks here who are working poor. I would like to partner with groups who are already here and who have the relationships and trust from the communities and help them offer “shopping” for free food. This is already happening in the closest city, Tuscaloosa, at Table of Grace, (sponsored by Grace Presbyterian Church, USA). Perhaps they could be a partner in expanding to this more rural area.