Harriet Dupree Bradley (’79) “Don’t be afraid to get your hands into it; be generous with ingredients; use the best quality food you can find; buy local – it’s freshest.” What is your first food memory? My grandmother’s dining room table in Mississippi comes immediately to mind. The food that was served on that table and in that room was prepared in fullness of grace and love. The only diary entry in the only diary I ever had spoke to my grandmother’s table. I received the diary for my 10th Christmas and the entry for January 1, 1971 records the food that she served on New Year’s Day: fried chicken from a friend’s farm fried in lard, biscuits from scratch, and black eyed peas for good luck.
What is the dumbest thing you have ever done in the kitchen? A couple of Thanksgivings ago I was brining a local free-range turkey overnight in a plastic tub. Because it was cold and space was at a premium I decided to leave it outside. During the night “something” gnawed the end of the turkey. As it was Thanksgiving Day, I took a huge Japanese cleaver and cut off the gnawed end, stuck the rest of it in the oven and used parsley liberally. I didn’t come clean that day; I waited until the next year. What is in your fridge at home? Okra from the farmer’s market, homemade pickles fermented with salt, sourdough starter, grass fed beef hamburger for my son, and amazing local heavy whipping cream from the co-op. I shop and eat local. Oh, and Graeter’s Black Raspberry Chocolate Chip, of course!
Describe your journey to Dupree Catering. There was no place to eat on a Sunday night in Sewanee, Tennessee and the University food service had hit the dregs by the end of the weekend, so a friend and I started The Brown Bag by preparing homemade soup and sandwiches. We turned a profit the first night and I even had to recruit my roommate half way through the night because business was booming. I got my first “real” job after graduation in Atlanta working at the Decorative Arts Center. I was bored out of my mind and started taking part time cooking jobs, saved my money for two years and left for the Cordon Bleu School in London. Afterwards, I came home to Lexington and opened Dupree Catering. I need to mention the fact that Jane Collins Thompson (’02) and Sarah Thompson Fitzgerald (’97) work for Dupree and help me make a difference.
What is the last book you read? Cooked by Michael Pollan. It’s about the history of actually cooking food.
Who has influenced your cooking the most? I am a southern cook at heart. I suppose French cooking has influenced me as well, as it was a primary source for southern cooking in some respects. For example, Southern sauces are heavy on butter as are the French.
What is your best cooking tip for a novice? Don’t be afraid to get your hands into it, be generous with ingredients, use the best quality food you can find, and buy local – it’s freshest.
Are there any culinary trends you are wild about right now? Because of the nature of our business, we have to keep things fresh. Lexington is not that big of a town and we cater many parties and so you are bound to experience guest list overlap.
Who is the most famous person you have cooked for? So many people come through Lexington, but I’d have to say President George W. Bush, The Crown Prince of Saudi Arabia and Princess Anne of Great Britain.
What is one dish that will always be on your menu? Ham and biscuits. I can’t get away from them because absolutely everybody loves them. If there is another dish that better represents entertaining in Kentucky I can’t think of what that would be. I’ve tried to move away from it, but I’ve given up on that. I do experiment with them a bit. My latest twist involves mascarpone cheese and red pepper. But whatever you do, they should always be served warm; I think they’re best that way.
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What is your greatest strength in the kitchen? Menu planning. A friend called me a “menuist.” I have a really good sense of what menu items go well together. It’s not just about taste – although that is critically important – it’s visual, it’s texture, you’ve got to get the right balance. For example, lamb chops have a lot of fat content so you need to pair something astringent with them.
What music is playing in the kitchen while you work? All kinds of stuff - classical, classic rock, anything with a good beat. Maybe The Rolling Stones, The Who or Jimi Hendrix. I had two older brothers - it stuck in my brain.
Where is the first place you would take an out of towner? I love Dudley’s more than any place, then Wallace Station, North Limestone Coffee and Donuts or County Club. They’re just so many! We’ve got a pretty vibrant food scene.
“I always wanted to become a chef and in the middle of a bleak winter at Sewanee, I went to see my advisor about dropping out and going to culinary school. I’ll never forget, he said even Julia Child had a degree from Smith, so I stayed and graduated...”
Family: husband, Guy son, Thomas, age 12 Education: Sewanee, BA Fine Arts The Cordon Bleu School Business: Dupree Catering + Events
Favorites Favorite Kitchen Item: My grandmother’s cast iron skillet. It is so versatile. I use it for everything from roasting chicken to frying bacon to baking biscuits. I like to think it still has some of her seasoning left in it and so serves as a constant bond. Favorite Cookbook: I have an inventory of 600-700, so this one is difficult, but I’d have to say that The Joy of Cooking is indispensable. I used it last week when I made pancakes from scratch. My other favorite is Julia Child’s Mastering the Art of French Cooking. I idolized Julia Child. My dad and I would watch her on Sunday afternoons and go cook. It is one of the most iconic pieces of culinary literature ever written. It changed food in the United States and started the food movement. What is your favorite “go-to” ingredient? Fresh garlic, really good sea salt and bacon grease. Italians use olive oil and bacon fat which is a great combo you don’t normally find. It’s a perfect blend of the old Southern way and the new Mediterranean way. What is your guilty food pleasure? It’s basically the food that is to be served at my wake: fried chicken, macaroni and cheese, ham biscuits, deviled eggs, and caramel cake. Favorite Hobbies: Redoing/flipping/ redecorating houses, consulting on kitchen design, both private and commercial, especially for churches. 194 North Limestone Lexington, KY 40507 ∙ www.sayreschool.org
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