Cook With Feisty Feast's Julia Khan Anselmo This Holiday Season
“I started Feisty Feast in 2013 in my apartment to bring women together through food and meaningful conversation,” says founder Julia Khan Anselmo.
Julia’s perfected the art of gathering with her roving global dinner party series.
Our collective concept of gathering has transformed since the pandemic with a new, tangible appreciation for the simple act of togetherness. Now, some who once brushed birthday parties under the rug have welcomed the celebration, and even backyard barbeques felt more momentous. But the holidays, which many of us spent apart last year, feel much more special.
With that in mind, we knew we wanted to introduce you to someone who could not only provide fresh perspective, but expert advice for any and all of your holiday gatherings this season.
The host of the roving dinner party series Feisty Feast, Julia Khan Anselmo brings people together for a living. Creating evolving spaces for sharing ideas and story-telling, Julia’s dinner parties — that stretch from Vancouver to Amsterdam — showcase and celebrate women through meaningful conversations.
“It’s a chance to learn from others — a chance to be present and lift one another up in a beautiful atmosphere,” Julia explains.
Working with select suppliers, top chefs and sommeliers, Julia creates inspiring and memorable spaces that bring together locals and guest speakers to discuss everything from motherhood and aging to sexual empowerment.
Sitting down at our own table with Julia, we wanted to ask the Feisty Feast founder about what gathering means to her, how to strike up the right conversations at the table and how to feel more connected to cooking during the (often stressful) holiday season. Be sure to read on and see what coveted recipe she’s sharing with us, too.
So we know that you started Feisty Feast to bring women together through food and meaningful conversation. But, why was it so important to you to create this space and play host to these conversations?
I initially began Feisty Feast as an outlet for my passion for bringing people together through food and feminism. It felt like something I was compelled to do, and I think it’s a result of my upbringing. Both of my parents immigrated to Canada as teenagers. My father with his family from Portugal and my mother on her own from Trinidad & Tobago. My mother left her home country at 15 years old so she could have more agency over her life. She rebelled against her traditional roots for independence and freedom to choose a life of her own. This had a huge impact on the way I grew up thinking about women. My father loved cooking and hosting, he was very social and always experimenting in the kitchen.
What does Feisty Feast say about your own personal ethos about food and gathering?
To me, food is the best reason to come together. We all need to eat to survive and breaking bread is one of the most enjoyable experiences of living.
I bet this has all taken on an entirely new meaning in light of the pandemic — with all of us longing for community togetherness again. What was it like inviting people back to the table this year?
I’ve been fortunate to have had the opportunity to invite people to the table through freelance cooking this year for some great brands like Harper’s Bazaar, she she retreats and Nike — and I find everyone, including myself, to be more present and appreciative.
What’s the best part about bringing people together?
I love the moments when everyone is in the climax of the dinner experience, enjoying the company, faces a glow from candles, everyone enjoying themselves. I believe that great food creates a great mood.
I think around the holidays cooking can feel overwhelming and more like an obligation — even for those who enjoy it. You seem to always find so much passion and joy in your cooking. So, what would your advice be to the holiday host who wants to feel more connected to the meals they’re cooking and the ritual of it all?
One of the best ways to feel connected to what you are cooking is to have a connection to where your food comes from and why you are cooking it. Do you want to prepare something that reflects your family history, a childhood memory? I always find inspiration at the farmer’s market where I can see a range of what is in season, what looks fresh and appeals to me that day.
You’ve transformed some incredible spaces all over the world for Feisty Feast! What’s your favorite trick to elevate a table or place setting?
I love to style a table with things that have meaning to me. I might use white lace tablecloth with matching napkins from my mother or one of the many ceramic serving bowls that I’ve collected from travels. There are no rules. I like fun edible elements to table styling too, like freshly shelled peas in the spring, or bunches of of grapes, oranges or apples might make a fun alternative as a candle holder.
You’ve helped lead some big conversations at Feisty Feast events. Any tips for the art of conversation/and or touching on tough topics this holiday season?
I believe the most powerful connections and conversations happen over the dinner table. When I’m producing a Feisty Feast, I always make sure that the talks happen after everyone has dined because I find people are more open and receptive once they have something in their belly.
Finally, tell us about the dish you’re publishing with us.
This winter salad is a favorite at my table. Its bright colors and earthy flavors are balanced well with the creme fraiche and I just love orange and beets together. It also pairs well with a light juicy red.
Winter Beet & Endive Salad With Creme Fraiche And Orange Vinaigrette
Ingredients to gather
4 x Roasted red and orange beets
3 Endives
6 Tablespoons of creme fraiche
1 Orange
1 Shallot
1 Teaspoon Dijon mustard
1 Teaspoon of honey
6 Tablespoons of good olive oil
Parsley
1 Handful of alfalfa sprouts
Instructions
Roast the beets by wrapping them in aluminium foil until tender. Let the beets cool. Peel and slice into 1 cm thick quarters.
For the vinaigrette, finely chop 1 shallot and let macerate in three tablespoons of red wine vinegar for 15 minutes. Then, zest the peel of one orange and add it to the vinegar, whisk together one teaspoon of dijon mustard, olive oil, one teaspoon of honey, a pinch of fresh parsley and a few cracks of black pepper and a good pinch of salt flakes.
Using your hands, mix purple endive and beets in a bowl with the dressing. Arrange on a plate and spoon creme fraiche. Finish with alfalfa sprouts.
