During the COVID shutdown in 2020, Houston chefs Vernita Harris and Bea Moore were like many and looking for something to do with their time to take their minds off the raging pandemic.
“I had been home trying to cook and do some things. So I told Bea, let’s trade recipes so we can mix it up. She was ‘Susie Homemaker’ so she had luxury meals on lockdown while the rest of us were trying to do bologna sandwiches,” Harris said.
“I remember making my first cake when I was probably 10 years old and making homemade butter and homemade ice cream, so I’ve always been in the kitchen, so I loved the idea,” added Moore.
Harris, who calls herself a reluctant cook, decided to spice up her own recipes by getting more creative.
“We started sharing recipes on Facebook and people would ask for them,” Harris said. “So, instead of sending them the recipes, I told Bea, why don’t we write a cookbook?”
Moore loved the idea and was all on board. Two months later, the duo had a business charted and underway. They started compiling the recipes, getting feedback and by October of 2020, they had a complete cookbook.
Pinch-Dash-Done
Pinch-Dash-Done: A Gateway to Flavorful Recipes features more than 160 dishes that take readers on a global culinary journey. The book’s dishes give a nod to the cultures of the Southern United States, including the authors’ native state of Texas, Italy, the Caribbean and more. In addition to sharing their recipes, Harris and Moore want the book to bring awareness to the increase in food insecurity after the pandemic; promote domestic and international food systems and chains; and support college students studying agribusiness. A portion of the book sales benefits the Houston Food Bank and Prairie View A&M University, the authors’ alma mater.
The chefs describe the cookbook as an eclectic mix.
“It’s not southern, it’s not traditional. It’s a mix of everything,” said Moore. “And so we have lots of traditional recipes that we’ve sort of reimagined to be healthier, like we have kale and where it’s cooked without the smoked meats. So it’s more of a vegetarian version. We have ice creams that are non-dairy based, as well as dairy based. We have a lot of salads. We have tons of homemade salad dressing made from fresh herbs and spices. We have lamb and pork, so if you’re non-vegan, then we have those things as well.”
Harris said each recipe comes from things that they have experimented with in some form or fashion.
“Some of our recipes are born from mistakes. I’ve gone through a gambit of spices and I love playing with spices and see how they work out. But we have taken some older recipes and completely reimagined those recipes. We try to simplify things so it’s not so complicated. So you don’t feel like you are in a 20-step program. I like to keep it simple. I’m all into the flavor and I’m all into being delicious, but I don’t want to spend two or three hours in the kitchen.”
AARP Partnership
Their success recently caught the attention of AARP, which features the cooks in an innovative virtual cooking series “Brunch, Lunch & Munch.” The author-led free cooking tutorials take place each month on the AARP website (http://aarp.cvent.com/Brunch_Lunch_Munch).
In addition to providing satisfying recipes and easy-to-follow tutorials for the audience, Harris and Moore introduce participants to herb gardening basics, which are a throwback to Moore’s childhood growing up on a Texas farm and learning about gardening from her grandparents. The authors hope to bring families back to the kitchen table to fellowship, as well as to share flavorful options with anyone who wants to prepare a meal, regardless of their culinary skill level.
“The ‘Brunch, Lunch & Munch’ cooking series is a safe, healthy and fun way to ‘spice’ up their cooking routines,” Harris says. “We are ecstatic about our partnership with AARP, an organization known for its consistent support of seniors and their families. Our missions are similar in that we prioritize healthy, sustainable habits. ‘Brunch, Lunch & Munch’ and our cookbook, ‘Pinch-Dash-Done,’ are steppingstones toward positive living and delicious, home-cooked meals.”
Davis Street partnership
The duo will take their talents to the popular Davis Street restaurant at Herman Park on April 16 as part of a local chef collaboration with Chef Mark Holley.
“Mark brings in chefs that are unknown or don’t have their own facilities,” Harris said. “It’s a great collaboration because I would’ve never seen myself in a restaurant or owning a restaurant or serving my food in a restaurant. And it’s a good opportunity.”
Harris and Moore will deliver a three-course feast inspired by “Pinch-Dash-Done” featuring tantalizing dishes like Dill Salmon and Toasted Poundcake with Strawberries and Basil. The event takes place April 21 at 5 p.m.
“Pinch-Dash-Done: A Gateway to Flavorful Recipes” is currently available on Amazon.com and at various book retailers. For more information or to register for “Brunch, Lunch & Munch,” visit.
Experience an unforgettable culinary journey at Davis Street at Hermann Park Restaurant as we proudly present a one-night-only guest chef dinner with the esteemed Chef’s Vernita and Beatrice.
Indulge in a three-course feast inspired by their collaborative cookbook “Pinch, Dash, Done!” featuring tantalizing dishes like Dill Salmon and Toasted Poundcake with Strawberries and Basil. Join us at 5pm for an evening filled with delectable flavors and delightful company.
Hurry and secure your reservation before seats fill up! Click below to view the menu and reserve your table now.
