2010
Feb 23
Flavors of Carolina in Charlotte
(a buyers event)
March 25
Flavors of Carolina in Raleigh
(a buyers event)
April 15-18
Southern Women's Show Richmond, VA
April 22-25
Southern Women's Show Raleigh, NC
(I'll be hosting the cooking stage and have a booth!)
May 1
Ham and Yam Festival in Smithfield, NC
May 21-23
Got to be NC Festival
Raleigh Fairgrounds
Sept 16-19
Southern Women's Show in Charlotte, NC
(I'll be hosting the cooking stage and have a booth!)
Photo
Credit: WILMINGTON STAR-NEWS Lisa Shively (from left), Rick Sloan and
Freda Butner judge the pies and pastries category of the fifth annual
North Carolina Blueberry Festival recipe contest held in the
Agriculture Building on Friday, June 20, in Burgaw. This year, 53 total
recipes were entered in six categories and judged on taste and appeal,
general appearance, creative use and ease of preparation. Peter's
Blueberry Cream Pie placed first in the pies and pastries category.
Pender County is hosting the fifth annual blueberry festival and it
will continue on Saturday, June 21, from 9 a.m. to 9 p.m. in historic
downtown Burgaw. To see a photo gallery from the recipe contest, go to
www.StarNewsOnline.com.
PHOTO BY MELISSA WILLIAMSON/WILMINGTON STAR-NEWS
Wednesday, July 12, 2006
For the love of family and food
By Tina Firesheets
Staff Writer Greensboro News & Record
If Lisa Shively's family memories had aromas, they would smell like fried chicken, garden-fresh vegetables cooked with
bacon and homemade Red Velvet cake.
Shively
fondly recalls girlhood visits to her grandmothers' homes in Georgia.
Their houses always smelled of a good meal. One grandmother prepared
ham, green beans and macaroni and cheese for their visits. And that's
what Shively always asked her mom to cook when she was home from
college.
"I grew up wanting to cook like my grandmothers," Shively, now 40, says.
But
when she called her grandmothers for their recipes, they told her to
cook the chicken until it was done. Or add a little pinch of this or a
dash of that. None of this proved helpful to Shively. She wanted more
specific instructions with exact measurements.
"I like knowing how things are put together," the former LabCorp chemist says.
She worked for years to perfect their recipes, eventually compiling them into cookbooks. And now, her family refers to
them for their own dishes.
"My grandmother cooks from my cookbook now, and that's a huge compliment," Shively says.
Her grandmother even buys the books for others.
Food, once a passion, is now a full-time job for Shively. She has written three cookbooks and is working on a fourth on
crockpot recipes.
"I've always loved food," Shively says. "I can tell you the best dish I've ever had at every family gathering
my whole life."
Now, she shares the recipes to those memorable meals. Her first cookbook, "From Our Home to Yours," was published
in 2003 and includes a collection of family recipes.
Last
year, her second book, "Gritslickers: Southern Home Cooking for Today's
Cooks," earned her an invitation to cook on the celebrity cooking stage
at the Southern Women's Show in Greensboro. Her demonstrations were so
popular, she was also invited to the shows in Richmond, Va., Charlotte
and Raleigh.
This
year she started a cooking segment that airs on local radio station
WLOE/WMYN (1490/1420 AM). She also published a third cookbook of
blueberry recipes. That book led to an invitation to judge a recipe
contest for the state blueberry festival.
Shively
has even been known to pick a church based on its covered-dish suppers.
When she moved to Rockingham County a few years ago, she searched the
phone book for churches. One of the ads said it held covered-dish
suppers on Wednesdays.
"I thought if they like each other enough to eat with each other every week, I want to be a part of that," Shively
says.
And the ad didn't steer her wrong. It was a tight-knit congregation, further bonded and nourished over hearty casseroles
and fresh fruit and vegetable salads.
But
there's more to her love of food than the food itself. For Shively, a
good home-cooked meal creates lasting family memories of everyone
gathered at the table enjoying each other's company. She cooks dinner
nightly so that she can hear what happened to her husband and sons that
day. It's challenging to fit a family supper into a schedule that
includes after-school activities, jobs and meetings, but she calls
their time together "priceless."
"I'm so afraid kids today are not going to have those memories (of eating meals with their families)," she says.
Working moms often don't have time or energy to cook meals after work, but Shively has a recommendation: "Dads can
cook, too."
She pauses, then adds with a laugh: "Just not in my kitchen."
April 11, 2007 Greensboro News and Record
Slowly evolving
Katie Reetz - Staff Writer
Lisa Shively's kitchen is a boiling, bubbling taste lab.
Her cabinets offer the inspiration, and her three Crock Pots do all the work. The slow cookers simmer all day making breads,
candies and entrees such as chicken cordon bleu.
Shively, a medical lab technician turned cookbook author who lives in Eden, makes the occasional chili or casserole, but
she loves creating meals that aren't traditional slow cooker fare.
"I was tired of looking at the Crock Pot for stews, soups and chilis," she says. "And experimenting is
in my blood."
Rival,
maker of the Crock Pot, introduced its slow cooker in 1971. Since then,
more than 130 million consumers have added the one-pot appliance to
their pantries. Cuisinart, KitchenAid and other home appliance
companies also have introduced similar products.
The
basic idea is still the same: toss in ingredients before you leave for
work, come home to a ready-to-eat meal. But in the decades since the
products were introduced, manufacturers have added a host of gadgets
and gizmos to make the cookers attractive to new consumers.
Forget
about those flower motifs, the new generation of slow cookers is
stainless steel and made for some serious cooking. The slow cookers
tout preprogrammed recipes and timers and include extras such as rice
cookers and steamers.
Special edition NASCAR and poker-themed slow cookers add that extra something to your kitchen decor, and the Pro Pot Football
Slow Cooker lets you scoop barbecue from a cooker shaped like a football.
Not up to manning the grill on rainy days? There's a slow cooker for that, too. Put your steaks, chops or burgers on the
Crock Pot BBQ pit for indoor use.
Cindy Long is a trained chef, but the Mebane resident still finds occasion to use her Crock Pot. She preps it the night
before and then enjoys beef barbecue or roasts for lunch the next day.
And don't dare think warm weather is the sign to send these guys into hibernation. Nah, that is just a good excuse to
get creative.
"I haven't tried any desserts yet, but I can't wait to get around to it," says Lynn Sharp, who lives in Eden
and owns two Crock Pots.
Her son's picky eating habits and leftovers from work buffets keep her from using the slow cookers as much as she'd like,
but Sharp says it's a lifesaver on busy days.
"There are so many mothers in the workplace, and we don't have all the time in the world," Shively says.
To learn more about Shively and her cookbooks visit Lisa Shively Cookbooks (www.fromourhometoyours.net).
Contact Katie Reetz at 691-5091 or kreetz@news-record.com
Celebrity Chef
Eden Daily News Eden, NC
October 5, 2005
When Lisa Lofton Shively was asked to be a Celebrity Cook on the
Cooking Stage at the Southern Women's Show at the Greensboro
Coliseum, she was excited and a little scared. I have never cooked in
front of people, other than those sitting at my kitchen table, so the
thought of being on stage with a microphone was a little frightening.
The Cooking Stage was a complete working kitchen with a mirror over
the stove so the crowd could watch the cooking. Ms. Shively was on
stage for five one-hour segments of cooking and serving samples to
groups of 50-60. I had a great time on stage. Many in the
audience already had my first cookbook and couldn't wait to hear
about my latest book. It was much easier when I learned that most
of them knew who I was. It's not as scary when you're in front of
friends. The hard part was the timing. I only had about 20
minutes to prepare and cook dishes, the rest of the time was spent
serving and talking. Talking is the easy part, for me.
Her demonstrations showcased recipes from her first cookbook,From
Our Home to Yours and her newest book Gritslickers-Southern Home Cooking for Today's Cooks. Some of the dishes cooked
on stage were
Skillet Tacos, Stuffed Baked Potatoes, Faux Blueberry Cobbler,
Cheese Danish, Spinach Crescents, Chicken with Stuffing in the
Crock Pot, and Elegant Chicken with Biscuits.
When I was asked to do this, I wanted to show how quick and easy
home cooking can be. My goal for sharing my recipes is to have
families eat more meals at home. Time spent together is priceless and
no matter how hectic our lives are, we need to make time to sit down
as a family.Gritslickers-Southern Home Cooking for Today's Cooks is full of quick
recipes for families on the run. Each recipe has a personal note telling
what the serve with a dish, tips on variations or a food memory
connected to that recipe. I wanted this book to make the reader feel
like they are in the kitchen with a friend. You are much more likely to
try a new recipe if a friend tells you that it's good.
Read about Lisa's prize winning Strawberry Cheesecake Ice Cream
We All Scream For Ice Cream
Kim Carlton
Staff Writer Eden Daily News Eden, NCSunday, July 10, 2005
As
Lisa Shively prepared for her last day of selling her cookbooks at the
Rockingham County Farmer's Market she decided to enter the homemade ice
cream contest. She pulled out her ice cream maker and started making
ice cream.
"Today, is my last day with the market," Shively said. "I've made some wonderful friends here. But, I can't
sell but so many recipe books to the same people in Rockingham County."
Shively knew her strawberry cheesecake ice cream was good, but she didn't know that her ice cream would sell out during
the first few hours of the contest or make her the winner.
"The ice cream was absolutely wonderful," Sandy Paisley said. "It was so good and cool. The cream just
melted on your tongue."
She
competed against six other ice cream makers, but the crowd cheered for
Shively. Her delicious strawberry cheesecake ice cream competed against
other contestants: Strawberry ice cream made by Deborah Crumpton;
Blueberry ice cream made by Brenda Sutton; Vanilla Split and Splat ice
cream by Anne Lanning; Blackberry Lemon ice cream by Jerry Roberts and
Oreo and Peanut Buttercup by Martha Sutton.
"I've had the recipe for that ice cream for two years," Shively said. "I brought an ice cream maker just
for that recipe. I also make blueberry swirl, peach swirl and milky way ice cream."
Mother
and daughter Brenda and Martha Sutton competed against one another for
the grand prize. Even they couldn't beat the strawberry cheesecake
rush. Although, neither won, both had to make more ice cream when the
crowd wanted more.
"At eight o'clock people were lined up to taste this ice cream," Brenda said. "I couldn't believe we had
to make more ice cream when we ran out."
The ice contest proved to be a big hit for the Farmer's Market and Brenda Sutton said plans might be made to host the
ice cream contest again.
"If there's another contest I am in," Shively said. "Why not I already have the ice cream maker out."
