![]() One reason is that they are so fresh and yummy. Luckily, the Cesar and Wedge salads are both favorites of mine. As I say, if they were “easy”, everyone would be making them! Ha, ha! My typical salads are much more complicated than these two salads. And then he will say, “How about a salad?”. Many times, my hubby will ask for me to “make something easy” to go along with our meal. With the exception of Cesar and Wedge Salads. So, because of his allergy, his once plentiful variety of salads while dining out has diminished greatly. (Or I definitely wouldn’t have tried such a stunt.) Thus, fortunately, he is still alive, and still loves me! Getting Back on Track Thank goodness it’s a slight allergic reaction and not a severe allergy. Yikes! In my defense, the man never ate vegetables until he married me, and believe me, it took years. I know this “for real”, because after he had a reaction the first time, I served him another salad with kale, without telling him. My Hubby, Todd Yep Folks, He is Allergic to Kale Initially, I thought he didn’t like kale because he was being an “anti-healthy” food critic. You see, he is actually allergic to kale. Unless you are my husband, Todd, a former salad lover while dining out. Also, everyone is putting kale in every salad made in restaurants these days. Some restaurant salads are good too, but they are packed with extra calories. But, mainly because they are always so fresh and delicious. Partly because I don’t have to make them. All kinds of salads are made in my house.Įven though I make wonderful salads, I do, actually or so I have been told. I love salads, wedge, Cesar, chicken, everything but the kitchen sink salads. In February 2022, Davidson joined CookUnity the first ever chef collective where LaMara will debut her menu of inspiring dishes for meal deliveries in Atlanta and soon to be nationwide.Jump to Recipe Who Wants a Fresh Salad? Me! Don’t You? Today Chef LaMara’s involvement in the industry moves beyond the line as well with appearances at Charleston Wine + Food, print and online features in People Magazine, Food Network Magazine, Apartment Therapy, Food & Wine,, HuffPost, Saveur and Essence to name a few. A true love letter to her heritage and upbringing complete with merchandise swag. In 2020 she left the corporate world and launched her product line Cornbread and Kimchi, creating special blends of flours, bread crumbs and seasonings showcasing her signature “Seoul food” style. as part of their International's team of corporate chefs supporting all brands under their umbrella which included The Autograph Collection Lido House Newport Beach, The Westin Pittsburgh, and Sheraton San Diego. During her time as executive chef at the Gaylord Texan, LaMara was selected as one of twelve chefs nationally to be featured in Marriott International’s Diary of the Craft Artisan video series, an initiative highlighting Marriott’s food and beverage talent across the globe. For the majority of her career, Davidson continued almost exclusively for the Marriott Corporation, working at prestigious properties including The Ritz Carlton Atlanta, JW Marriott Austin and the Gaylord Texan Resort in Texas. Landing her first professional job at The Ritz Carlton Atlanta. Almost a decade later, she returned to Atlanta and enrolled at Le Cordon Bleu, where she received a Les Dames Escoffier scholarship and graduated at the top of her class. She leveraged the skills she learned at the New School to start her own catering business for connections in the music and entertainment industries, which included Chris Rock, Talib Kweli, and Citizen Cope, to name a few. LaMara moved to New York in 1999 where she enrolled at The New School’s Culinary Arts training program after a stint managing talent at Sony Music. The abundance of Asian flavors and Southern foods helped LaMara develop her palate for a future in food. “She swore they tasted better that way.” LaMara was able to delve into both cuisines more deeply after her family moved to Atlanta, where there was both a burgeoning Korean community and a large black middle class. She learned traditional southern techniques simply by observing her paternal grandmother, a native Alabamian, who showed her how to make turnips and mustard greens. Growing up, she’d help her mother make mandu - Korean dumplings - and fondly remembers the sound and smell of kalbi sizzling on the grill. One of LaMara’s earliest food memories is sitting on the kitchen floor in her family’s Quad Cities home peeling garlic as she watched her mother salt and wash Napa cabbage for kimchi. The daughter of an African American serviceman and a Korean émigré mother, LaMara Davidson’s melding of soul and Korean food comes honestly - it’s what she grew up eating. ![]()
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