First Course

Summer is beckoning. Have you lined up your beach reads yet? Whether you’re parking your chaise and cool drink next to an ocean, a lake or the family swimming pool, Jenn Bouchard’s debut novel, First Course, is a treat which will leave you hungry to see what this talented author serves up next.

Interviewer: Christina Hamlett

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Q: Your journey as a first-time novelist has taken the path of a 20+ year career as a high school social studies teacher. What made you wake up one day and decide the time was right to become a full-fledged author?

A: I had just finished a major volunteer position; I was the president of my college’s alumni association for two years. I absolutely loved it, and when it was over, I had a big hole in my life. One day at the end of the summer, we were at the beach. I turned to my husband and said, “I think I want to try to write a novel.” It took me 2.5 years just to write the draft of First Course and to begin to learn about the business of publishing. I’ve been teaching the whole time, and I do much of my writing during the summer.

Q: Were you a voracious reader when you were the same age as your students? If so, what titles might we have found on your nightstand and bookshelves?

A: I’ve always been a reader. Catcher in the Rye and The Outsiders were two of my favorite books growing up. My mom gave me her copy of Heartburn by Nora Ephron to read as a teenager, and I loved it. It was a huge inspiration for me in writing First Course. Cooking can be very therapeutic when working through tough times in our lives.

Q: Who or what has had the greatest influence on your style as a storyteller?

A: Jennifer Weiner is probably my greatest influence. She has been a champion of telling women’s stories for most of my adult life. I finally got to meet her last summer! I drove through torrential thunderstorms to see her at an event in Newport, Rhode Island the day after First Course launched. I was exhausted and running on adrenaline at that point, and it was totally worth it. She was funny and amazing.

Q: The physical setting of a book oftentimes becomes as much a “character voice” as the humans who people the actual plot. What governed your decision to use coastal Maine as the backdrop for First Course and what feelings do you believe it evokes in your characters as the story unfolds?

A: Maine is very special to me. I spent four years in college there, and it has been a place my family continues to return to. I knew I wanted a place that was coastal, beautiful, and with multiple destinations for my characters to spend time. They are mostly set in Cape Elizabeth, but they venture to Portland, Freeport, Peaks Island, and Camden. For my readers who know Maine well, they love reading about places they’ve been. For those who haven’t, many have told me that they want to visit now. I’m glad I was able to capture it well.

Q: Am I chatting with a fellow foodie? Food-centric themes have been growing in popularity with today’s readers, and First Course is no exception. What inspired you to bring this culinary element to the table in your debut novel?

A: I am an avid cook. I love the process and the sensory experience of cooking. Food brings people together, and it most definitely serves that purpose in First Course. There are food-related memories that the characters have as well as favorite things to eat that are healing during a challenging time. When I am writing, I spend more time in the kitchen trying things out. I use this to decide what I might want to include in the next book or story.

Q: All right, let’s say you’re inviting your favorite characters in this book to breakfast, lunch or dinner at your house. What are you serving and why?

A: It’s got to be the meatball subs. Everyone who reads the book tells me it made them hungry, and many have specifically mentioned a craving for meatball subs. I gave tips for these in my most recent newsletter (another reason for people to sign up–I talk food!).

Q: Tell us a bit about the secondary players in the plot and why you believe they are critical in either explaining backstory or moving the plot forward.

A: I loved writing the secondary characters. Kate Heathcliff was one of the most interesting to write. She works in the Development Office that the main characters must deal with in creating a memorial for their parents. She’s a walking disaster, literally falling over herself, spilling things, etc. She also has no tact sometimes. But she’s critical in moving the plot forward. And her mistake is the reason Janie meets Rocky in the first place.

Q: Plotter or pantser?

A: Plotter, 100%, but I am open to changes along the way. Sometimes things just aren’t working the way you think they will.

Q: If there is one takeaway from the book which you feel is important, what is it?

A: Second acts in life are totally possible and can surprise you! We never know where life is taking us. Be open.

Q: First Course has garnered quite a few awards since its release. Which one are you the most proud of and why?

A: The two Eric Hoffer awards blew me away. First Course made the short list and then advanced to the winners list, earning an Honorable Mention in Commercial Fiction. The company I keep in that list floors me. They also named me a finalist for their First Horizon Award, which honors debut authors. I am very appreciative.

Q: How did you go about finding a publisher?

A: I read the Publishers Marketplace deals every single weekday. I noticed that TouchPoint Press was making a number of exciting deals, and I loved the idea of being part of such a dynamic press. I have gotten to know several authors who have been published with them around the same time as me, and everyone is so warm and supportive.

Q: What surprised you the most about the publishing process?

A: Probably how many authors I have become friends with in my 2021 Debut group and through the Women’s Fiction Writers Association. They have been so generous with their time and advice. Since traditional book events have been more challenging during this time, many of us have found creative ways to hold online events and to just support each other through the ups and downs.

Q: Best advice to aspiring authors?

A: Write your story. People want to read it! Learn about the publishing industry, and don’t let yourself get discouraged. There are so many different paths to publishing. And read a ton. Support other authors. Go to their events. Be a good literary citizen.

Q: What’s next on your plate?

A: I am currently seeking representation for my second novel Palms on the Cape. It is another foodie novel, this time set on Cape Cod in the beautiful town of Dennis. I am getting ready to start drafting my third book next month once the school year is over. It is set at a fictitious boarding school on a little island off Portsmouth, New Hampshire. I don’t have a title yet, but if it’s like the first two books, I’ll probably come up with it while I’m doing laundry. I wonder what that says about me.

Q: How can readers learn more about you?

A: Please visit my website at jennbouchard.com. You can check out my upcoming events and sign up for my newsletter!

Q: Anything else you’d like to add?

A: Thank you so much for this interview, Christina! It’s been fun to chat with you.

The Single Person’s Cookbook-Lessons in Life, Love and Food

“Cooking is like love. It should be entered into with abandon or not at all.” This vintage quote by the late columnist/film critic Harriet Van Horne is the perfect introduction to this week’s interview with Tony Wilkins, author of The Single Person’s Cookbook – Lessons in Life, Love and Food. When he’s not stirring up fun, dolloping heaps of wisdom, and serving timely tips to fans of his weekly San Francisco talk show, this multi-talented entrepreneur can likely be found conjuring culinary magic – and courting romance! – in his home kitchen. Whether you’re young and just starting out, older and unexpectedly starting over, or simply savoring the simplicity of singlehood, Tony’s book is a tasty blend of approachable menus and saucy anecdotes.

Interviewer: Christina Hamlett

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Q: Are you a self-taught cook or did you spend a lot of time in your mom’s kitchen growing up?

A: I’m self-taught. However, I grew up watching Julia Child a lot as a kid.

Q: What was your favorite comfort food as a child? Is it something that still fills you with bliss as an adult?

A: My favorite meal as a kid was fried chicken with buttered corn and mashed potatoes. And to this day if I have a rough day it’s my “go-to meal”. With a glass of wine, of course.

Q: Are there any foods you run away from?

A: Yes. Cooked rutabagas. I can’t stand the smell.

Q: What’s your favorite spice or herb?

A: Herbs de Provence. It classes up everything from veggies to meat.

Q: So tell us what inspired you to write a cookbook.

A: I was inspired to write the book because writing my (first) book on telemarketing was more labor intensive. The cookbook was my way of telling my story thru my love of food. The rationale was that because it wasn’t about marketing or business, it would be a fun project. It turns out that it was a lot more difficult to write than the first book because I don’t measure anything unless I’m baking.

Q: Most cookbook recipes are written to accommodate 4-6 hungry people. What were the challenges in creating tasty meals for a person who lives – and goes grocery shopping – alone?

A: That’s the strange part because I grew up watching my mom cook for the entire family (4 people) so I had to teach myself how to cook for 1-2 ;which took years to get right. Grocery shopping was easier because I tend to buy in bulk anyway although it can be difficult to see a sale on a 20 pound bag of chicken wings and not throw it in my cart. I think the real lesson to remember when cooking for two is this: buy in bulk but break things down into smaller packages whenever possible for faster, easier cooking. So, for example, meat can be purchased in bulk but cut into smaller pieces for easy freezing and cooking. The same with veggies, stocks (for soups) and sauces.

Q: Speaking of grocery shopping, are you someone who makes it a snappy and efficient expedition or a leisurely one?

A: Leisurely. I rather like the experience of finding new items to buy.

Q: What’s your favorite aisle?

A: I love the meat section. I don’t know why. I just do.

Q: It has long been said that the quickest way to a man’s heart is through his stomach. Tell us about how this applies to your three-date rule.

A: LOL. My friends would tease me all the time about cooking for my dates because they felt that it was a sure fire way to run off a man. It’s funny women love having others cook for them but many men feel trapped in a relationship if someone (male or female) cooks (for them) by the third date. Other than that, at my age I don’t really believe in the 3 date rule. Whatever makes you feel comfortable is what you should do. And no, I don’t listen to my friends’ advice anymore about cooking for someone I like.

Q: Do you have a signature “date night” dish when you want to impress someone new?

A: Yes. Chicken Linquica is a favorite or a roasted chicken always goes over well. Both are very simple one pot/pan dishes I can make without much thought or prep.

Q: Do you ever invite your guest(s) to help or do you prefer to run the whole show yourself?

A: I hate others in the kitchen with me. I often tell my guests to choose a movie while I’m in the kitchen but truthfully by the time they arrive dinner is usually already done.

Q: Have you ever had a kitchen disaster?

A: God yes. I think every cook has had a disaster at one point or another. It’s how we learn. It was when I was very young and really wanted to impress someone by cooking a dish in a pressure cooker for the first time. Needless to say I haven’t used one since.

Q: Do you set a formal table when it’s just you or do you carry your plate to another room?

A: I eat in the living room because I want to watch TV or work while eating. I know it’s bad but one should be comfortable when eating. There’s something a bit pathetic about (me) sitting alone at my large wooden kitchen table and eating a meal. For some reason it feels as if the neighbors are watching me with pity in their eyes.

Q: The book is filled with anecdotes about your love life. For you, which food is the most potent aphrodisiac?

A: Again, a really wonderfully roasted chicken is comforting and comfortable and puts everyone in a relaxed amiable mood for whatever comes next.

Q: With the holidays just around the corner, what do you do to keep yourself from stressing out as a party host?

A: Besides going to someone else’s house? I keep it simple and have cooking time down to 2 hours. I taught this trick to my girls, Leslie and Robyn, and now every year they call me with a report on how their cooking experiences. Here’s the secret. First handle as much of the prep work a few weeks in advance because it’s not the cooking that takes so much time; it’s the prep work. So any chopping of veggies can done weeks ahead of time and stored in the freezer until you need them. Next, if you’re cooking for 1-2 people buy turkey parts – legs, thighs, etc. separately instead of a whole turkey. This way you’ll cut down on prep as well as cooking time. Also I try to have all of my spices (for the day) seasonings, etc. all in one place or grouped together so I’m not spending 10 minutes searching for nutmeg. Lastly, keep things simple and on your terms because it’s supposed to be a time to relax and enjoy family and friends. So make sure that whatever you decide to do this holiday season, you do it on your terms.

Q: What are the 10 most important staples in your pantry?

A: I’ll give you a few extras. Salt, pepper, butter, olive oil, chicken, pasta, sausage, bacon, Herbs de Provence, tomatoes, corn, onions and shrimp. If I have these in my kitchen, then I can cook just about anything.

Q: What’s your most treasured kitchen appliance or accessory and how long have you had it?

A: I’d say my 3 cast iron skillets, all of which I’ve had for over 20 years.

Q: You live in San Francisco, one of the most foodie-centric cities in the country. On the nights when you’re not cooking, what are some of your favorite haunts?

A: Hmm. That’s a tough once since I tend to eat in a lot but when I do dine out I love The Sausage Factory for Italian food (in the Castro). I also love dives and since I live in the Tenderloin part of the city there are several to choose from. Here’s an interesting fun-fact. Although the “TL” as it’s called is considered a low income neighborhood, we have some of the best restaurants in the city. Most tourists, college kids and anyone wanting a good meal for not a lot of money will come to the TL instead of going to one the more expensive haunts

Q: Who do you think make better chefs – men or women?

A: Now that’s a great question. I think men and women approach food differently. Men tend to have a technical approach to cooking which in theory would make them better chefs (I suppose). But women tend to be more creative and approach food from an emotional standpoint which would make them better cooks (again in theory).

Having said that, both are equally important to the food industry. Nigella Lawson, for example refers to herself as a “cook” but she’s got more passion for food than just about anyone on TV today. On the other hand, Julia (Child) was a chef and was equally passionate about cooking but she focused more on the technique of cooking. Keep in mind that Julia also trained at Le Cordon Bleu and was the only female in her class.

Q: If you could invite your favorite celebrity to dinner, who would it be, what would you serve, and how would the table be set?

A: Oh that’s easy although I would invite several people including singer Julia Fordham, her sister Claire, and Nigella Lawson. Ironically, a singer, a writer and a cook who all happen to be British. The dinner would be a simple roasted chicken with veggies or my new favorite comfort dish – fried catfish over Campbell’s Chunky chicken gumbo. The dish sounds (It’s a Creole dish I came up with one night) very odd but trust me, not only is it delicious but it’s done in about 15 min. The table would be simple, elegant but welcoming with a bit of candlelight and Julia Fordham playing in the background.

Q: What are you having for dinner tonight?

A: I’m making a deep dish sausage pizza

Q: Anything else you’d like readers to know?

A: I guess the only thing I want your readers to know is that they should always be curious and creative when it comes to cooking. Try new things including herbs and veggies that you wouldn’t ordinarily try.  I’m not much of a baker but every now and then I really love the process of learning to bake something from scratch. My book is available at http://www.amazon.com/Single-Persons-Cookbook-Lessons-Life-Love/dp/1463721064