“Eats + Beats” is a show where chefs and music producers break bread and chop it up—literally. Featured guests find connection and commonality in how they move from inspiration to execution to final product.
This event will happen in-person, live on the National Mall, during the Smithsonian Folklife Festival on July 2-7, 2025. It will be livestreamed for online audiences and remain archived on our YouTube channel and website.
Accessibility: Live real-time captioning and American Sign Language Interpretation are available for these programs.
to the cat. [Music] [Music] [Music] 38 [Music] is [Music] I like it. [Music] Heat. Heat. N. [Music] Feeling [Music] okay. [Music] Baby, [Music] we ain’t [Music] I call you. [Music] [Music] Yeah, [Music] Do you have [Music] Whoa. Sing. [Music] [Music] [Applause] [Music] [Applause] You can get [Music] Okay. Good afternoon, everybody. Good afternoon. Hey, can y’all hear me? Okay. All right. Good afternoon, everybody. Good afternoon. How’s everybody feeling? I know that’s right. I know that’s right. It’s hot today. The air quality is kind of bad. So, I want you guys to be taking care of yourselves, making sure you get water when you need it. Um, I’m your moderator for today. And so, my name is London Jones and I’m with the Deanwood Radio. Um, I want to welcome you all to the Youth in the Future of Culture at the 2025 Smithsonian Folk Life Festival. The festival is produced by the Center for Folk Life and Cultural Heritage in partnership with the National Park Service. For nearly 60 years, the festival has convened people on the National Mall to explore, exchange, and engage the power of culture and creativity in our lives today. A add your festival stories to ours on social media with the hashtag #2025 folk life. Please be respectful when taking photos of the artist and visitors. We encourage photography for personal, non-commercial use. The festival is made possible by people like you. Join our circle of support and donate today. Look for festival volunteers with tiptop buttons or visit festival.si.edu. [Music] If you need accessible seating options or assisted listening during the presentation, please see our venue manager volunteer wearing an ask me button for assistance and for more information about all our accessibility options or services including ASL interpretation, live cap captioning, audio description, and other resources and materials. Please visit the accessibility tent located across from the main festival concessions area near 12th Street and Madison Avenue. Youth in the Future of Culture has received federal support from the Latino Initiatives Pool administered by the National Museum of American Latino and the Smithsonian American Women’s History Initiative pool administrated by the Smithsonian American Women’s History Museum. The 2025 festival is generously supported in part by KC Family Programs. Festival hours are 11:00 a.m. to 5:30 p.m. with featured concerts extending later on today and tomorrow. The most up-to-date information on schedules, performers, and more is always on our website festival.si.edu. And without further ado, this is Eats Plus Beats. And today we are with Chef Tish providing the eats while our DJ, the one um the wonder is providing the beats. So let’s give it up for them both. And I’ll pass. Y’all can do better than that. Y’all can do better than that. Come on. One. Two. Give it up for yourself. All right. Yes. Yes. Yes. Yes. You three ladies out there in the back. I see you. Don’t No, don’t walk away. Come on. Come on. Come on. Come. I got three seats right here. VIP. I got you a VIP card and everything. Come and have a seat, y’all. Two ladies back here. Come on. Come on inside. I don’t want nobody to pass out. I do have my CPR card, but it is expired, so I don’t want nobody to get in trouble. Okay, we good? Everybody good? N y’all dry. Let me Let me get off the stage, man. Nick, they playing. Y’all good? There we go. Y’all done made me get off my step stool and everything. Come on now. That’s a hard thing. So, let’s start off with um some logistics, right? I’m Chef Tish with the dish. This is Nick. Nick the Wonder. Nick the Wonder. All right. So, this is the Folk Life Festival. We are here with the Smithsonian eats and beats. Shout out to Mazy. Okay. Our producers here. Make sure we say that. Not going to forget that. He’s the one who pays the checks. Okay. Say shout out to Mazy. Hi mom. I know you’re watching. I love you. All right. So, like I said, my name is Chef Tish with the Dish. Both mental meals. Okay, that’s my company. Today, we’re cooking something light, something bright, something full of flavor of Mediterranean orzo pasta. Everybody say orzo pasta. Pasta. This dish isn’t about food. It’s about cultural passport. So, I hope you’re ready to take for this flavor vibes and a little storytelling. I’m a healer of the body. I’m a healer because I love food. Anybody ever heard a concept called big back? Big back. Big back. Big back. I’m trying to minimize the backs that are big. Y’all right here in the back. Y’all come on inside. Come on inside. Come on inside. You want a picture? Come on up here. All right. So, two things. I want you to engage with me. Okay. I I guess y’all didn’t understand what I said. Can you say that in Spanish? I want y’all to engage with me. Uh, take it. No, we’re not gonna do that right now. Okay, cool. But engage. Can Can you say it in Can you say it in sign language? Cuz they don’t understand English. Yes. Did y’all understand that? Okay. So, okay. I want you to engage with me. All right. Y’all ready? Are you ready? All right. Cool. So, let me tell you a little bit about myself before I even get started with this dish. I’m a private chef. I’m 102 years old. I don’t look 102. It’s cuz I’ve been eating pasta. That’s why. Just playing. I’m an Army veteran of 11 years. Okay. Um, thank you. Thank you. Thank you. Thank you for your service. Thank you. Thank you for my service, too. Right. You make me nervous. Um, so I was deployed and everything like that, but my original job in the military, I was a surgical technician. Anybody can tell me what a surgical technician is? Anybody? Nobody knows what a s Come on, London. She knows what Can you tell me? So, I got London right here. London got a mic. And if I point to you, that means you got to talk. So, if you’re scared of talking, you got to leave the tent. I’m st I’m I’m joking. Stay. Stay. Can you tell us? Can we get her mic on right here? Thank you. Is the person that helps to lend the instruments during surgery. That’s right. That’s right. So, when the surgeon says, “I need a whisk,” I give him the whisk and I slap it in his hand real hard so he know I’m standing right there. Right. Right. Come on. Right. All right. Bet. Can y’all sleep? I know it’s hot. It’s about a million degrees out here, right? All right, cool. Shout out to DJ Nick, right? Let’s tell us about yourself, man. Peace. Yay. I’m originally from Baltimore, Maryland. DC for the past 15 years. Uh, music 25 past years. Shout outs to Words Beats and Life. Shout outs to Smithsonian. Used to teach music right over there in the castle. Okay, clap it up for that. Clap it up. Clap it up. But music and food is such a strong intersection. I think we all know that. and accelerates together. So, I’m going to be playing a mixture of sounds from across the world. We got some Bosan Nova. Uh you just heard some jazz horns. We just going to keep it going and go through the different dialects. Everything is in the drums when it comes to the music. I mean, it’s about the foundation. What’s your foundation? My foundation is washing my hands. Look. Yeah, I should have did that. Cuz a lot of people don’t like to wash their hands, right? That’s nasty. Nasty. Who don’t wash their hands? I thought I was going to catch one of y’all. Okay. Okay. Y’all, y’all don’t play. Y’all don’t play. Clap it up for yourself. Clap it up for yourself. All right, cool. Y’all see this dope chef jacket I’m wearing? All right, so I was here on Thursday and Okay, so let me tell you a little bit about the story. My client is four years old. He’s standing right here. Y’all say King say hi. That’s my client. He flips over every plate he doesn’t like. Okay, I’m joking. He loves my food. Okay, he’s a vegetarian, right? And we make a lot of vegetarian dishes. He gets in the kitchen at four years old. Um, beside of him is mother, my best friend of a long time. I’m not gonna tell you how many years we went to college together. She designed this chef jacket for me. All right. All right. Okay. Shout out to John Mark. Everybody say John Mark. John Mark. No, we got to do it better than that. John Mark. John. All right. Cool. So, the reason why she did this jacket is because I just lost my brother um on June the 1st, right? So, this is my way of tributing something to him, right? And I don’t want nobody get sad, you know. Don’t cry. Don’t cry. Okay. Don’t cry. We gonna be all right. I got some. Hold on. I got a napkin. Anybody need one? It’s bald up, but it don’t got no, you know, nothing wrong with it. All right. So, I did lose my brother. We just buried him. Um, but this is something that I feel like is a time for me to be able to show you guys how to bring your family back together, right? Because a lot of times we don’t get the chance to sit down with our family and have dinner or brunch or lunch or whatever it is because everybody is in a corner in a room on a Tik Tok, you know, watching the news doing something outside of what you should be doing. And that’s called fellowship, right? I’m 47 years old. Don’t tell nobody else. Y’all need some seats? Come on in. Come on. Come on. Come on. I don’t want nobody out here. Come on. Come on. Come on. Yes. Yes. Come on and have a seat. Come on. Come on and have a seat, young lady. Yes. You and the glasses. You and your friends. Bring the seats right here. Yep. Come on in. Come on in. There’s seats on this side and seats on this side. Okay. All right. Cool. So, the dish we’re going to make, everybody good? All right. All right. So, the dish we’re going to make is called a Mediterranean orzo salad. We have orzo pasta, cherry tomatoes, cucumbers, olives, red onions, feta cheese, parsley, olive oil, some red wine vinegar, garlic, dried oregano, and salt and pepper to taste. All right, so we going to get started. You want to get started? Yeah, let’s do it. Y’all ready to get started? All right, at any time that y’all have some questions, just raise your hand. Don’t shout it out cuz I can’t hear in this ear. All right. I can’t. I’m playing. I’m playing. I’m playing. But London is back here with a mic. And if you have anything that you want to ask, I don’t care. Ask it. No question is a bad question. Okay. Y’all ready? Yeah. All right. Clap it up. Clap it up. Let’s go. Clap it up. What’s your name? Huh? Lexi. How old are you, Lexi? She had to think about it. 11. Where you from? California. All right, cool. I like California. You You surf? Okay, good. Me either. All right, cool. So, we going to get this together. Y’all ready to start? Okay, let’s get it. So, I need to come down here and get this orzo pasta. Anybody ever heard of orzo pasta? I’mma come down to the crowd because I’m really a people person for real. All right. Orzo pasta is a pasta that you can eat cold or you can eat hot. Okay. It’s really good. It actually looks like rice. Okay. Everybody see that? Everybody good with that? Cool. Anybody ever had orzo pasta? Yes. Clap it up if you had orzo pasta. All right. Cool. So, our next ingredients, we got our parsley. We got our red onions. Hey, hey, hey. Tomatoes. Tomatoes. Tomatoes. Tomatoes. Okay. Tomatoes. Tomatoes. Ah, cucumbers. Cucumbers. Cucumbers. Okay. Parsley. Parsley. Get on the beat. Hey, there you go. Go ahead, fans. Y’all got that, fans? Pepper. Pepper. Pepper. All right. We got to get on beat, y’all. We got to get on beat. Okay. Garlic. [Music] Oh, we getting hype. We getting hype. Smell it. Garlic. Hey, feta cheese. Cheese. We got that cheese. We got that cheese. Queso. We got that cheese from us. We got that cheese. Cheese. We got that cheese. Please. We got that oil. Oil. Oil. going to freeze. Oil. Oil. Oil. Oil. Oil. Hey, Daisy over there dancing. Okay, y’all ready? We got them olives. We got them olives. We got them olives. Okay, we changing up the beat. Okay. Okay. Here we go. Oh, we can go back. We can go back. Oh, no. No, no. Go back. Go back to the other beat. Good. You good? Come on. Come on. Show my dance skills, bro. [Music] I thought you go back to the other one. The one after that one. The one after that. Man, look. We cooking. Go ahead. Okay. We cooking. Shoot. I got hype. I thought we was at the at the dance. We was dancing. We got some herbs. I know we in DC. Okay, y’all come on in. I know we in DC. These are not the herbs that y’all used to. Okay. Okay. And this a family event. This a family event. Okay. Ready? We got them herbs. We got them. We got them. We got them. We got it. We got them. We got them. We got the somebody’s somebody’s somebody’s somebody’s salty. Somebody’s salty. All right. Let’s mix all this stuff together, y’all. Let’s mix it all together. All right. So, while the music going, two, one, two, one. Hands up. One, two. Pasta, pasta, pasta, pasta. We got that pasta, pasta, pasta. We got that pasta. Look at y’all. Uh, let me get this. Come on. Say it. All right. Come on, choir. Pasta. We got that pasta. We got that pasta. We got that pasta. We got that pasta. We got that pasta. Let’s get it. Let’s get it. Let’s get it. Let’s get it. Let’s get it. Let’s get it. Let’s get it. Hey. Hey. Hey. Look at y’all, man. Some of y’all can’t dance. I ain’t gonna tell nobody, though. All right, so first things first, we got some red wine vinegar. We’re going to add it to our bowl. We got our oil. We going to add it to the bowl. All right. Can you give me something real sexy? I feel sexy. There you go. Let’s Let’s get I feel real sexy. We might need to change the lighting. Sexy. I feel sexy. I feel sexy. I feel sexy. That’s good. All right, cool. All right, y’all. Y’all ready? I know you’re like, “She play too much.” She play I do. I play all day. I’m so sorry, y’all. All right, let’s get some of this stuff off the stage, man. All right, so what I like to do, I like to incorporate all my ingredients to what’s going to hold the most. So, I already put in our red wine vinegar, our oil, and our onions. Who thinks I What What should I put up next? Let me see your hand. I seen your hand, bro. Don’t Don’t What’ you say? Garlic. Why you think we should put the garlic up? Hold on. I mean, he got the mic for you. I want you to cuz you got some cool glasses. Yo, so you can let the uh the onion, the vinegar work and break that down, oxidize the garlic. You feel me? I like him. That’s your boyfriend? Okay. Keep him. Keep him. Keep him. He’s good for you. He’s good for you. Where you from, bro? DC. I’m from DC. Okay. DC. Oh. Oh. Southeast. Okay. Southeast. It ain’t South. It’s South. Southeast. Southeast. Southeast. All right. We got our garlic. Who Who wants to tell me what’s going next? I think this guy right here in this bucket hat with the brown bucket hat sitting next to his family. Yeah. You, my brother. Come on. Talk to the mic. I think it’s the cucumbers. The cucumbers. Why? Cuz they hold really well with onions and also the taste. Very well. Okay. I like your answer. What’s your name? Roy. Where you from? California. California. Okay. We got some California people in here. Okay. Cool. I like that. Thank you for coming to see me. I don’t care where why else you got him here, but you came to see me. Okay. Yeah. All right. Cool. Cucumbers. He wants some cucumbers to go in first. Does everybody agree? Did anybody say no? If you said no, raise your hand. Here you go. Why you telling me no? Because the cucumbers will uh it’s like putting let because the cucumbers will it’s like putting like if you’re making a lettuce so it’s like it will wilt. I will probably There you go. That’s all you had to say. I don’t want to stop you but I’mma stop you cuz it’s going to wilt. That’s why we don’t put the cucumbers in. This is a learning moment guys. We all don’t know everything. I don’t even know everything. I think I do but I don’t. So the cucumbers because they have the seeds in it and it’s a little softer, it will disintegrate a little bit easier. So we have to find something that’s going to hold it, right? What’s going to hold it? Olives. All right, we got our olives. All right, olives. What’s next? We We have tomatoes. We have cheese. We have parsley. [Music] How old are you? You’re eight years old. Why do you think the parsley should go? Brings out, man. Come, come up here. Come give me five, bro. He’s eight years old. He is teaching all of y’all. Give me some. Okay. Cooking on a different level. Cookie cook. Cook cha cook. We going to add our parsley in. All right. Now, what’s next? How old is your sister? Five. Do you know what goes in next? Don’t tell her that’s cheating. That’s cheating. But But tell her again. Make sure she got it right. Shh. Don’t tell nobody. You got it. Yell it out. Tomatoes. Is she right, y’all? Y’all better say yes. She’s young. Okay. That’s just like trying to boost somebody at Apollo singing a gospel song. Y’all are terrible. Okay. We have salt left. We have pepper left. We have some herbs. We have cheese. We have our pasta. Y’all forgot about the pasta. Okay. I’m glad you didn’t. All right. So, what we going next? We’re going to add our cucumbers. All right. We got our cucumbers. All right. Now, we’re going to go to tasting part, right? We’re going to finish it off with some salt. Y’all remember salt, babe? Y’all know why he does that? It’s not because he want to look cute. Does anybody know why? To equal out the salt. Because if I just went like this, then it’ll be what? Too salty. But if I’m holding it up, it evenly distributes the salt that’s in there. Pepper. [Music] Y’all ain’t going to say bless you. Damn, that’s crazy. We gonna add our herbs in. All right. Now we got our pasta. You want to give me something? Hey, look. I want to give a shout out to the live streamers and the people who are watching from home on the computer. Also, shout out to my parents as well. But everybody that’s tuning in worldwide as well as here at the festival. Make sure you go and see Words Beats and Life as well. Chef Tish, where you doing Mentals at? Mentals cooking. I’m cooking all over the place. So if you want me to go with you, I have my passport. Okay. All right. But you can find me at Mental Meals at Mental Mayhem. Okay. And I’m Nick the Wonder on Instagram. N I C K H A1 DA. It rhymes. All right, y’all got that? Okay, now we going to add our poster, guys. Look at this. Let’s say it. Count it down. Three, two, one. That’s it. I’m playing. Somebody in the chat said you’re their favorite chef. Mental men. Oh, who that? Who said that? [Music] Does it say they got usernames? They anonymous. That’s how lyrics. Lyrics. Okay. Lyrics. Oh, shout outs to Elsa. Elsa and Sunny as well. Shout out to lyrics from Atlanta, Georgia. They are singing duo brother R&B group that I cook for them too. So, shout out to lyrics. Okay. So, we going to mix this all together y’all. This is going to be pretty. You know, the more you have colors, the more healthier dish is. Yeah. All right. And I don’t know if you up here, you could smell it. Thank you for the waiting. Mixing it up so it’s all integrated. So, I’m going to come down here so y’all can see cuz I don’t think y’all can see. Look how beautiful that is. You can smell it, too. Smell it. Smell a vision. When do you do the cheese? When it come out your bank account. We’re going to do it in a second. Everybody see. You got that cameraman? Zoom in. Zoom in right here. You see it? All right. Cool. Y’all see it? Y’all see it? You want to take a picture? All right. You ready? All right. Cool. And by the way, smell good. Y’all smell it? That’s why I came down here. You know, we talking about orzo. Very healthy for you. Make you leaner in the torso. Okay. So, when you looking for something to slim, this is what you need right here. All right. So, what’s your name, sir? Bruce. Bruce Wayne. Batman. Bruce. All right, cool. So, y’all ready for? [Music] Y’all ready for Nick? Are y’all ready for Nick? We cooking. If you Anytime you want to switch places, we can switch places. Let me DJ. Let me sh I’m on the ones, on the twos, on the threes, on the four. Let’s get it. I don’t know what I’m doing, y’all. I’m on the ones. I’m on the twos. I’m on the threes. I’m on the four. Let’s get it. Oh, I got two mics. Two mics, one person. Two mics, one person. No cursing. Y’all thought I was going to rap. No rehearsing. This is all freestyle. I don’t got that. I can’t freestyle, man. I My vocabulary is not working today. All right. So, I’m going to show you guys how to impress your friends. Is it okay if I get something to drink real quick? Do y’all have something to drink? Okay. Give us a beat. Give us something. I’mma come stand over here by the ASL. Can you teach me something? I don’t know. Say we’re about to eat. Oh no. Do that one. Oh, okay. Catch me next week. I’mma have that down pack. I’mma be on Instagram. Okay, y’all got me. All right. So, I got a couple different dishes. Now, pasta, man, is kind of a beautiful thing. And we’re going to learn how to plate. First of all, this is my cutting board. You can find this on my website. I also have a cookbook and my cookbook is called the generational journal. And in this cookbook, I give you a few recipes. But what I do give you is inspiration to create recipes with your family members, your sons, your daughters, your sisters, your brothers, your husbands, whoever you with. You come, man. We got a pack house. Y’all shout out y’allselves. Pack house. Look in the back. Turn around. Look in the back. Y’all see all these people? Y’all clapping for y’allselves back here, too. All right, cool. He said, “Yep, that’s me. I see you. I I see you. I see you now. Cool. So, with this this is my cutting board. This is made out of Arcadia um African wood. And do anybody know what actual knife this is? A what? A cleaver, right? I just You need this for your when you get out of line. So, I actually use it for cutting. You can use it for shak. Everybody like shakurerie? Yes. It took me about 12 years to know how to say it properly. Shakuri. All right. So, we’re going to use this today to plate our meal. All right. So, I got a couple dishes that I I stole this from Zach. Don’t tell her. Sh. I took it this morning. But I have two regular bowls. We all got something like this at home, right? Who drinks? Don’t lie. I know y’all be drinking tequila. My man back. He said me two times. I drink both of y’all. All right. So, we have what? Anybody know what this is? Margarita glass. The big one. The extra large with their salt on the rim. I like sugar. Okay. So, I’m going to show you how to plate this. Two ways. We’re going to go the easy way. Ready? There we go. I like that. I like that. I like that. I like that. He’s having technical difficulties because he’s hot. Hot like dylon. Anybody know what that is from? All right. So, we gonna put one in one bowl. Hey, we add my man Bruce said, “Where’s the cheese coming?” We gonna put our cheese right on top. Okay. You don’t want to add a lot of cheese. Dairy is what? All right. So, right here I have some green onions. We cut them up real pretty. Look like a palm tree because I need to be somewhere where a palm tree is at. So we’ll add that at the top. Everybody see this. Easy way, easy way. Easy way. Easy way. Right. That’s just something simple, right? But what if you want to impress your friends, right? Who want to impress their friends? Y’all want to impress your friends? You got a girl coming over? Don’t say that while you wait your parents, okay? Tell me later. Tell me later. If you got a girlfriend or you got a boyfriend or whatever, you know, you want to even cook for your dog, I don’t care. Okay, that’s the easy way. Just putting it in a bowl. But if you want to spice up somebody’s life, right? Make them feel special, the one thing you want to do is always build your dish all the way up to the top. This seems like it’s a lot, huh? That’s for somebody who’s hungry. Really, really hungry. Y’all think that’s enough? It looks pretty. Let me get my man something to eat because he been over here cooking. He’ll probably be able to tell you what it tastes like. Look, look. Y’all not ready for this review. Hold on. Hold on. Here we go. Where’s Lar? Where is Lar? Can y’all shout out to Lar? Shout out to Lar. Come on. Sh. Shout out to Lar. Two. Uh, Thursday when I was here, I made a shrimp avocado salad. She was so mad at me because everybody ate it before she got a piece. All right. I have to give you the review. Go ahead, give me a review. Not only is it perfect for this weather in the summertime, I taste a little of the acidity cutting through which is blending all the flavors together. If you know, there’s a lot of contrasting flavors that work well together, which is why Indian food is so good. It has a lot of flavors that or fur if you go fur is very rich in the broth, but then they put the aromatics and spring onions. So, I’m getting the same vibe here. It’s breaking it up and make it lighter and it’s not weighing down. This be perfect with some salmon. Some what? Salmon. Salmon. Salmon. People say salmon. The L is silent, guys. Can I get a um a nice He’s still eating, y’all. I get a nice beat while I mosey on up to lyric. You ready? Something something real good. Ready? Everybody count them down. Five, four, three, two, one. You got it. Ready? No. No. Okay. I can I can beat Box. Okay. Clap it up. Clap it. Clap it. Clap it. Clap it. Clap it. Look at that. She’s trying to work away. Clap it. I got your food. I got your food. Got your I don’t got good leads like Beyonce. Beyonce the only one who got good needs. Thank you. All right. So, shout out to Larry. She’s one of the people who put us on through the Smithsonian. Okay. All right. Now, so let’s get back to our dish. Everybody say our dish. Our dish. Our dish. Where’s London? London, you around London? London. Go back to L and tell it. Look, she’s grubbing. Let us know what it tastes like. London. It’s what? It’s good. They got a little bit left in here. I don’t know. I don’t know if Somebody asked me could they taste it. I don’t I don’t know. But they’re going to tell you what it tastes like. So, we’re going to grab this cheese while L tells us how it tastes. Um, this is real good. Uh, there’s so many flavors involved. I love the size of the vegetables. It goes so good with the orzo, the chopping skills. Very good. Flavor’s good. Simple, easy. It’s hot out. So, didn’t even have to turn the stove on. All right. Here we go. Now, we going to finish it off. Y’all ready to finish this off? Y’all ready to finish? I don’t think y’all y’all must not want me to leave. I don’t want to leave either. You ready to love that? So, he made a beat for me, guys. He asked me what kind of artist that I like. I enjoy R&B. I love country music. I love rap. I love gospel music. I love country music. Once again, Shaniah Twain. Y’all know who that is? Anybody know who that is? Shabuzzi. [Music] All right. What I really most love the most is music that has no words, right? Music that doesn’t having words helps you heal, right? And this is a healing journey. Okay? So when you think about food, when you eat, it’s about making sure that this food that you have in front of you is healing you from the inside out. So if you take your time and choose the things that you’re supposed to put in your body, it’s going to heal you. There’s no need for pills, there’s no need for shots, there’s no need for none of that. What comes from the ground, what comes from the earth is what really heals you. Okay? No more McDonald’s, y’all. No more two-piece, two-piece, whatever it is. No, no more chicken nuggets. Fast food to have you in a bad mood. Yes, you don’t need that. What you need is food that’s going to make you feel good in the inside. It doesn’t make you sleepy. You should feel real light. You should feel blessed. You should feel alive because when after you eat McDonald’s, where you going? To the bathroom, right? All right. Them fries are not real. Okay, I want y’all to really, if you don’t take anything else from today, I want you to know that your health matters. What you eat matters. You are what you eat. So, if you ate a donut this morning, that’s what you are, a donut. Okay? So, we have our little tree. We’re going to place it on this on the top. And the reason why we garnish things isn’t just to make it look pretty. It’s to show you that it’s a symbolization that we are complete. We are finished. We are getting ready to create something that everybody else can have, that everybody else can eat, that everybody can enjoy. So once you finish, this is a conversational piece. You get to sit down and you get to talk about it. You get to sit down and enjoy it. You know what I’m saying? You get to sit down and wait for somebody to get up and slide something to your plate. Okay? So you want to set it to the top. You want it to stand out. You see how it stands out? It doesn’t overpower the dish. It’s what? It compliments it. Just like he compliments me and I compliment him. Without him is no me. Without me is no him. Without us it’s no you. No you, no us. Us. All together. A symphony. Everybody clap up for yourself. All right. So, we got some time for some questions, some answers that I don’t have. I do have answers for you. But before you leave, if anybody’s leaving. Hey guys. Hey guys. No. No. No. Come back. Sit down. Sit down. Sit down. Sit down. I want you to stay for one second before you go. Okay. This jacket. I want you to sign my jacket before you leave. So, I know you about to leave. Come sign my jacket. Come. Anybody ask got a question? Go ahead and ask your question. Um, I have a question. So, we we saw Chef Tish with the dish put together her her meal and we’ve seen you Nick the Wonder killing it over there on your machine. Can you explain your process? Oh, for sure. Look, how about we do that? So the basic Oops. Sorry about that. The basic of most beats or drums, so to speak, is the drums. Okay. Thank you. Thank you for saying. So, anybody know what this is called? That’s the machine. But this sound is a kick. That’s a snare. That’s a high hat. So, usually when you think of modern music, it’s whatever combination you can make of those. So, if you heard me, I was doing different uh I’m from Bemore. So, like I said, we do a lot of Be More Club, which is Oops. Not that. It’s Hey, hey, right. Or if you want to do some R&B, it’s more like So, when you listen to songs, you’ll notice that it’s the composition of the drum. So, what I’m doing is live, I’m pressing. As I press each button, it’s recording me. So, it plays it back. So, that’s how we were hearing it. Y’all like that? It’s just like cooking until you get the, you know, the right recipe, the right mixture, and then you like everybody else can enjoy it now. So, thank y’all for letting me share as well. You know, any more questions? Cooking is is not hard. Okay, we have, you see how I had everything that was set up? It’s called misplas, right? And that means having everything together. And we have everything together. You don’t have to run to each cabinet and fall over your cat to get the ingredients that you need. And just to just to cosign on that, this was my amazing plas right here. I made sure to put all my drums in one section so I can reach them so I can play them live. All right. You got a question? Tell me your name and where you from first. Oh, wow. Okay. This is Hi, I’m Iris. I’m from Maryland. Okay. Um, so I also love orzo, but I think one of the things that I don’t love is like olives and onions. So I was wondering like if you can make orzo without either of those two things. Yes, you can. You can you can you don’t have to use onions. You don’t have to use olives. Actually, you can eat the pasta by itself, you know. Um, a lot of times I don’t want a lot of things. So, you can add like some Italian dressing into the pasta, add some fresh herbs and go from just like that. Um, it just depends on you, whatever you want. You definitely can add, see, this is a dish that you can add whatever you like. Okay. Recipes are meant to just give you something that just to go by. But when you get in the kitchen, it’s about experimenting, right? Right. You experiment in everything that you do. Experimentation is how you find yourself. You’re experimenting. You try to learn how to walk. You crawl. It’s the same thing in cooking, you know? So, you can add whatever you want. Anybody else got a question? You look like you you got a question. You sure? Well, I got a question. What’s your favorite herb to use in the kitchen? Come from away from that. Yeah. Yeah. What’s your favorite herb to use in the kitchen? Anybody got an answer for me? Back here. Uh, in the summer I like rosemary. Rosemary. That’s my favorite besides cilantro. That’s actually my favorite. I love fresh time. Time. Yes. Time. Cuz time is on your side. I have a question for you. Yes. What’s What’s your favorite summer dish right now? And what’s your favorite summer jam right now? What’s my favorite summer dish? Ice. Cuz it’s hot. Okay. No, actually, um, I love salad. I’m a big salad person. Um, and my favorite song right now, uh, I don’t have a favorite song, but I can tell you my favorite artist. It’s called, his name is Z France. Um, ZR. And actually, Lyrics that was on the live stream. Hey, Lyrics. Okay. I love R&B. Um, and Keelani. Oh, nice. Yeah. Same question for Nick. Nick, favorite what? Favorite summer dish and favorite song. Favorite summer dish? I like tibuli. If you ever had tibuli with the the mint and the Oh, it just And you said favorite artist. Yeah. Yeah. Yeah. I have so many since I listen to a lot of things. I’m really into Boston Nova, but I’m also a big fan of Dorothy Ashby. If you ever heard her, she plays the harp. Yes. Afro harping. Afro harping. Okay. Anybody else? Come on, y’all. Don’t do Don’t be like that. Don’t Come on. Somebody got a question. If I got to come down here, ask it. I have a question. Okay. What’s your name? Angela. Jenna. Angela. Angela. Yeah. Where you from? I’m from Italy. Okay. All right. So, this is my jam. Yeah. Okay. But I I have a question. So, I’m getting into meal prep right now. Okay. Uh so that I don’t have to cook every day because it’s a struggle. Okay. Uh, so is this the kind of dish that I can use for meal prep? Absolutely. Does it last? Absolutely. A thousand%. You know why? Mhm. Let me tell you why it lasts. But I’m going to let you finish your question. Um, and do I have to um, for example, the the feta cheese? Do I have to keep it on the side and add it last when I eat the the meal or can I add it already? Okay, so here’s the answer to your question. You can absolutely use this as a meal prep. Two things in this salad that you want to take out and add last. Can you give me one? Cucumbers and your cheese. So if you add those last because what you don’t want to do is they start to get soft and soggy. Okay. Does that answer your question? Yes, definitely. Anybody else? Yes, ma’am. Wait, he’s going to bring you a mic. Okay. Also, in addition to orzo, I like uh pearl couscous. Couscous is very similar. It can’t hold a lot of the flavors. Sorry, I be cooking y’all. I’ll be cooking. Can you make a dish without um mushrooms? Mushrooms. With mushrooms or without? Without. Without. Of course. This didn’t have any mushrooms in it. You got a favorite mushroom? Who? Me or her? You like mushrooms? I want to hear yours too, Tish. The brown one. The brown one. Brown. The bellis. Portoellas. Shiakeis. I like My favorite mushroom is a lion’s mane mushroom. Anybody heard of lion’s mane? It’s like a veggie steak. You know, pom poms. They be like, “Hey, give me a They got the pom poms.” That’s exactly what it looks like. That’s my favorite mushroom. You anybody else have a question? Can you taste it? Okay. That’s a good question. I have an answer later. Yes. So, y’all. All right. So, I think we’re closing up in time. All right. So, I’m going to come out to the crowd because I want y’all to know that I truly enjoy each and every one of y’all coming out on a hot Saturday. Okay. You guys are having fun. I’m having fun. Shout out to Nick. Something on my jacket. Wait, where’s that? And let them know where they can find you on Instagram. Something on my jacket. It’s getting on. That’s all. Oh, I’m not scared of that. She’s She’s more scared than I am, guys. Um, so I want to personally thank you guys. And I really want you guys to sign my jacket because can I tell them what I want to do? No. All right. So, what I want to do is I want you guys to sign my jacket because this means a lot to me, right? And I typically don’t let people sign my chef jackets because I wear them again, but this is a a momento. This is an item that I will keep forever and to have you guys do that. That would be grateful to me. Okay. Uh, anybody have anything else? Yes, ma’am. You want to sign it? And if you want to take pictures, I’m all for it. Nick, you all for pictures? Yes. Okay. So, anybody want to take pictures? Shout out to my my my photographer, Dcoin, guys. He’s in high school. Shout out for that. He’s in high school, right? His mom is right here. Shout out Denise. A longtime friend. And she shout out, she asked me. She was like, “Hey, I got something for my son. He loves photography.” I said, “Bring him out.” And he came out and he’s been with me for two days and he’s done a phenomenal job. So, I want to definitely shout him out. Thank you, Dcoin. So, if you guys want to tip him, his cash app is I’m playing. All right, y’all ready to end this up? We’re going to end up with a beat and we’re going to dance. All right, everybody stand up. I want everybody stand up. Hey, we had a good time. Hey, we had a good time. What? Come on, y’all. In the back. We had a good time. What? We had a good time. We had a blessed time. We had a bless time. We’re going to eat. Oh, we with Chef Tish and we trying to make our favorite dish. I got a couple wishes. Mine’s couple fishes with pineapple sauce. You can’t miss it. What else you be eating? It’s eating beats. Hey yo, thanks for the meeting. Happy greetings to everybody. It’s Smithsonian. Yo, it’s Tisha Nick up at the podium. Hey. Hey. All right, guys. Thank you so much. And if you want to, I also have um I have some comp cards. So, if you want to know what I do, how to get in contact with me, and you want one, just meet me up to the stage. And y’all say London. Shout out to London. How old are you, London? How old are you? He’s 20 years old, y’all. Shout out to London. Thank y’all so much. Enjoy the rest of your day. Next show we shout out eats and beats words and plus eats plus beats. Sorry. Beats plus beats festival. Shout out to Morgan in the back. Shout out to Marley. Everybody. Shout out to Shout out to everybody. Okay. All right. We can line up over here and we can get y’all uh together. You want to take pictures? Take [Music] [Music] One do my selectivo.
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I see you Tish 💯💪🏾