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On summer mornings, as a child growing up in an Irish family in upstate New York, I pressed my nose to our neighbors’ screen door. The smells that drifted from Mary Archangeli’s kitchen were like a siren’s song. Mary and her words, “Oh Donna, dear sweet child, come in; I make a ‘peesa’ for you,” have been a life-long model for me of passion for both food and people.
Mary’s pizza still lingers powerfully in my mind: the dough, sweet and light with a crispy bottom, the top shimmering with olive oil and punctured with slices of home-grown garlic, and then Mary’s basil leaves and slices of Roma tomatoes; finally, freshly grated parmesan cheese.
When I was 19 and working for a film company in London, I began traveling in Europe. I discovered that food could be both revered and a cause for celebration every day--what people eat and drink, why they eat certain things, the manner in which food is consumed, who people eat with, how long a meal lasts are all significant. In this environment, my culinary passions flourished: quality food, skilled and loving preparation, and appreciative eaters savoring the quality and also understanding and valuing the effort implicit in excellent food.
Years of traveling in the US and the world have given me the opportunity to taste and learn about a wide range of foods. Learning how to prepare and refine dishes and blend ingredients and techniques from a variety of cuisines has given me a large culinary repertoire, strong cooking skills, and good food instincts.
Although I enjoy working in larger food venues, what I find most creative and satisfying is working closely with an individual or small group to determine personal needs and desires for daily eating and parties. I created Nourish to use my knowledge, skills, and experience to create food that you want.
Donna McElroy, personal chef
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