#first art post on my main in ages! in honor of Being Freed

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hello mcyt nation is this anything

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Visit to Auschwitz 4.25.17.

*DISCLAIMER* These are my personal opinions and reflections on Auschwitz and thus reflects my own limited knowledge and personal biases. 

Another one of the reasons I may have fallen behind on this blog, was my reluctance to write this post. It’s not that I don’t want to share my experience at Auschwitz, I just wasn’t sure how to approach it and wanted to make sure I did so in a respectful way. This post may be a bit more fragmented and less narrative than most of my other posts.

On Tuesday morning, we all woke up early and packed up our stuff at the Hostel in Krakow, so we could meet up with Mike by the bus by 8am. I stole some cheese and bread from the hostel breakfast, because I didn’t want to buy any food on the premises of Auschwitz (we were scheduled to be there from 9:00am to 3:30pm that day). The atmosphere on the bus ride was strange, some people were silent, others were nervously cracking jokes, by the time was got a few miles away, the bus was silent. Auschwitz is on the outskirts of a rather large Polish town, with houses and shopping malls only a few minutes away, which was very rather startling. It makes sense, as there was houses close to Auschwitz which were torn down as Auschwitz was being constructed and the town was already well established by 1930s. I guess it just goes to show that American conceptualize Auschwitz, as somewhere so inhumane and unimaginable, that is must be in some isolate, desolated place. What was even more disconcerting, was the various food and coffee stands that littered the walk to the front entrance and the brightly colored advertisements for sodas and hotdogs, just like those in the more touristy parks of Prague. Again, I recognize the necessity of having food venues, especially for children and the elderly, but the prominence of the consumerism really caught me off guard. I guess, you assume the entire “Auschwitz” experience has to be solemn and devoted to the memorial, and any aspect that seems ‘normal’ or ‘capitalizing’ off the experience, is deeply uncomfortable and disconcerting. 

Anyways, we paid at the front gate and met our tour guide after a few minutes of standing right by the entrance. The weather, was decent, partly sunny and high 50s. Our tour guide was a soft spoken, middle aged Polish women, who’s grandfather worked in the Auschwitz workshops, alongside concentration camp inmates, but said never stepped out of time, as he knew him and his entire family could be killed if he did so. Her grandfather’s story really brings up the question of what is the difference between collaboration and coercion. 

Everyone in the group got a headset, so we could hear what our tour guide was saying with minimal distraction to the groups, as it was fairly crowded. She was hugely knowledgeable and did a good job of illustrating the suffering of Polish prisoners and the later shift to Jewish suffering, as well the complicity of various groups during the functioning of the camp.

We started in Auschwitz I, the original camp which originally housed Polish prisoners, and had administrative building, the Nazi officers residents, the barrack, and the more ‘museum’ part of the compound. We had an intensive three hour tour, during which I saw

-The ‘main square’ in which role call was performed twice a day on the inmates, and the inmates often had to spend hours in terrible conditions and undergoing abuse from the officers.

-A massive room filled with thousands and thousands of pounds of hair, which had been forcibly been shaved by officers as women entered the camp. It was mounds upon mounds of hair, some of it beautiful braided. 

-Rows and rows of camp inmate photos, taken in 1941 and 1942, before the volume became too vast, and the Nazi switched to tattooing numbers on the inmates arms. Its terrifying how thin and haunted looking some of them already were when they had the photos taken.

-Huge piles upon piles of luggage with the owner’s last names handwritten on them. The victims were asked to do this as they were being transported to the camp. 

-Piles and piles of tea kettles, you could tell that many of them had were worn and well loved. 

-A memorial to the children inmates, many of whom were only eight or nine years old.  

-The original crematorium and gas chamber, which had functioned until early 1944 when three larger crematoriums were built at Birkenau. It was claustrophobic and dark, and I’m glad we only spent a short amount of time there.

-Terrible terrible pictures of the inmates who survived medical experiments by the Nazis doctors, many of them children.  

-The inmate prison, where political and other non-Jewish inmates were held for punishment or before being killed by firing squad if they had rebelled or ‘misbehaved’ in any other way in the camp. 

-A memorial to/exhibit on the Romani victims of the Holocaust. It was illuminating and disturbing to learn the many ways the Romani were treated just like the Jews. You could also tell that the exhibit had a lot less funding than other exhibitions, reflecting the negative cultural attitudes to the Romani people that continue until this day. 

-A room filled with artist recreations of the few drawing from child prisoners which have survived.  That was a particularly hard room to walk through. 

In general, I was surprised by the emphasis on the non-Jewish, Polish inmates and the harsh conditions they had to endure, again its somewhat makes sense as Auschwitz is in Poland and was originally a camp for Polish prisoners, but the American narrative is that of Jewish suffering.This emphasis is also somewhat political in nature, as Auschwitz serves as an excellent way for the Polish to uphold a victimization narrative and distance themselves from any charges of complicity. I hate the fact that Auschwitz is used for political purposes and to possibly uphold over simplified narratives about the Holocaust. I know its inevitable and all memorials are in someway political, but there was so much suffering, so much death on such an unimaginable scale, I just want it to remain apolitical. I want it to honors both those who lost their life and those who suffered, and to educate future generations, I want it to retain some kind of ‘purity of purpose’ I suppose. 

We had thirty minutes for lunch, I went back the bus and eat my bread and cheese before swinging by the bookshop and purchasing a two books, one a testimonial of one of the Nazi doctor’s assistants and the other about art the prisoners managed to make in the camp. At the end of the break we piled back into the bus and headed to Birkenau, the later, larger camp, where most of the exterminations happened. We went to the entrance/guard tower and the tour guide gave us a quick history lesson before thanks us and parting ways. For the afternoon, we were freed to explore Birkenau in our own way, at our own rate. 

The first thing that struck me was just how huge Birkenau, most of the barracks are gone, the material being reused in the Post-war period, but the rows of their foundations just stretch on, row after row, there is dozens, if not hundreds of rows. What is even more sickening, is than 75% of the (predominantly Jewish) prisoners who arrived at Birkenau went died in the gas chambers within the first few days after their arrival, many never even used the barracks that splayed before me. 

At Birkenau you get this nearly suffocating sense of ‘nothingness’, its not the visceral sadness I felt from many of the personal artifacts in Auschwitz I. There is no human elements there, just the skeletons of the buildings. Many of the victims that there died, weren’t just killed, they were erased, their belonging stripped from them, their bodies destroyed, many didn’t live long enough to leave any mark or reminder of their presence. So many people died in Birkenau, in such as an efficient, clinical way, the human mind can’t comprehend it. The scope is so massive, any individual can only dip their toe into the ocean worth of suffering that was the horror of the Holocaust. 

We had about two hours to ‘experience’ Birkenau, I saw:

-A ‘children’s barrack, with a few murals made for children and which highlighted just how inhumane the conditions of the barracks were.

-The train line extension that dropped off the prisoners, and where they were sorted as being ‘fit’ or ‘unfit’ by Dr. Mengele. Those who were fit to work were sent to the barracks, those ‘unfit’ sent to the gas chambers. Women, children and those over 40 were most often deemed unfit.  

-The ruins of the three gas chambers, which the Nazi blew up in the last weeks of the war, in an attempt to cover up their tracks, and where you can still see the steps the victims descended as they entered the building.  

-The building were the all incoming prisoner were processed, registered and stripped of their belonging before being forcible shaved and showered. It was one of the few buildings intact, with large pictures on the walls of Jews waiting to be processed and the Nazi offers ‘registering’ them. When I walked through the building I was the only person within the building, the rooms were freezing and it just felt incredibly suffocating and ominous. It was one place in Birkenau were you really felt a ‘reminder’ of the victims who suffered here. 

One of the weirdest things was just how ‘pretty’ it was parts of Birkenau were. The back of the camp is a wooded area with small paths between the various buildings, it was a sunny afternoon, you could hear bird song, it was *pleasant.* Not a word you would ever wanted to associate with Auschwitz. You almost feel guilty, enjoying the natural beauty where so much suffering occurred. We like to believe that beauty and suffering are two separate experiences, and its uncomfortable whenever they simultaneously occur. 

I was nearly late headed back, we were supposed to be back at the bus by 3:30pm and at 3pm, I found myself on the far side of the camp, so I quickly had to cover the 2-3 mile walk back. Part of the walk involved walking back through the barracks on a rough uneven path with a tall fence on each side. It was only as I was halfway through this portion did I remember this was one of the major paths victims look from the train platform to the gas chambers. Except I was walking in the opposite direction, from the crematorium back to the entrance, it really hits you that you have this simple freedom that hundreds of thousands of victims did not. A mixture of guilt-tinted relief and dread descended over me, and I visibly sped up when I neared the main walkway. I was able to catch up with Francesca, Maddy and Mike as they were nearing the guard tower/entrance, and we were the last people back to the bus. 

I was exhausted, both physically and emotionally. No to be too hyperbolic, but I can think of few instances where I was more exhausted than the bus ride back to Prague that late afternoon and evening. 

[wazzuptonight]

New York, NY – From the high rises of Lower Manhattan to the Boroughs of North Philly, the pleasantry of great herbs and spices linger in the mist like a summers breeze.  Today, we follow that lingering aroma to the kitchen of one of the most influential celebrity chefs on the Eastern Seaboard, “Mrs. Shawnae Dixon”.   Mrs. Dixon, whom we will refer to by her trade name (SayGrace) wears many hats; Wife, Mother, beloved Daughter, but,  it’s her anointing of culinary mastery that maturate in the delight of the masses.  An amazing chef? Yes! To know her is to love her; however,  to know her grind gives elevated significance to each signature dish she prepares. Today we will attempt to unravel the unapologetic passion that compliments SayGrace God given gift.   

To be exact, it was at an early age that SayGrace stumbled upon her passion. Her father, ran a youth basketball league in Staten Island which provided the platform. From there, it soon became apparent that was all the sunlight Shawnae Dixon needed to churn a penny profit into an enterprise.  From a need came the opportunity of supply meets demand providing players and spectators alike with concession type foods; hamburgers, hotdogs, etc. Not only did Shawnae excel, but surprisingly the preparation and love exerted resulted in a signature touch, which later became the motto behind the brand, Say Grace.

Celebrity Chef: Humble Beginnings

What makes a great dish? Some would say it’s in the art of the cuisine, while others would argue it’s in the preparation and delivery. However, SayGrace would agree with both of the above assumptions but would put emphasis on the love of culinary that must derive from within to create great dishes.  For this main reason, it’s a contemporary approach that affords SayGrace the ability to grow from a ground roots standpoint, while keeping her pulse on the taste and desires of the masses. Cookbooks, talk shows, and restaurants are all in the cards for SayGrace; however, it’s by Faith that ensures her those things will come in due time. As for now, the good old fashion method of word of mouth has organically propelled SayGrace into the conversation of the great chefs sought by celebrity clients.   

So how does one become a Celebrity Chef?

To be called to a post or position is a great honor. In the culinary field, the title of Celebrity Chef has become a covenant of sorts, much as that of a four star general or perhaps a doctor.  Ask yourself, “what distinguishes a doctor or a general in the capacity of their respective professions?” One would have to conclude the decisive factor has to be they are both an authority in their field. The same could be said of a celebrity Chef.  Contrary to belief, the title comes by ways entrusted to those with a passion that outweighs obstacles.  Many love what they do, however, a calling into the desires of the heart must be met with an undeniable exertion of sheer will. So to place the correct question in the right context would be to ask,  how a woman with a Bachelor’s and two Master’s degree in education transformed from teaching children with disabilities to running the kitchens of the power elites? The answer is simple; by fate, Mrs. Dixon found her purpose! It’s a purpose-driven passion confirmed by faith that leads the way to a powerful testimony that from conception to “Say Grace”, shall we eat?  

The year was 2012, newly married and 10 years into a fulfilling career, Shawnae seemed to be living the ideal life. Little did she know that her life as a  teacher would be flipped upside down. Sometimes God has to shake up your circumstances for you to find your purpose. The shakeup in Shawnae’s life came in the form of  Super Storm Sandy.  Hurricane Sandy was one of the deadliest and most destructive hurricanes of the 2012 Atlantic hurricane season causing nearly $75 billion in damage and claiming 233 lives. Through God Grace, the storm passed over the Dixon family without physical harm; however, it left the family homeless for thirteen months. It was at this juncture that Shawnae made a breakthrough by way of adversity. Blessed with a new home and a newly born child, it was suggested by her husband Jason that Shawnae stay at home and take care of the children. It was at this juncture that Jason provided his entire paycheck and told Shawnae to make her dream a reality. The Rest is History

In 2014, the in-house operation gave birth to a small catering business (SayGrace), which to even her surprise, outgrew its expectations. Can you say cup runneth over?  The garnered success and savory aroma from the SayGrace brand eventually lead to Shawnae being asked to debut her holiday savory cupcakes treats on Fox Network in the Philadelphia area.  From the Fox Network, SayGrace has gone on to film with the Food Network, catered to the stars, and has become a permanent fixture on New York City radio stations.  She is a welcomed caterer and private chef to Power 105.1FM, Hot 97.1FM, WBLS, DTF Radio, Break N Chainz Radio 91.3FM (Philadelphia), Jack Thriller’s Internet LIVE Podcast, Wazzup Media Group, Charlamagne tha God, TT Torrez, Angie Martinez (Queen of NY/Hip Hop), DJ Self, DJ Clue, Maino, and so many others.  

What makes SayGrace a sure shot with celebrity guest and industry elites? Today’s typical celebrity chef /caterer follow a format that results in providing cookery advice and demonstrations via mass media. Although that would hold true for the most part, Shawnae takes pride in what has built her clientele from day one! The good old recipe of word of mouth! Since the early 19th century, the demand for chefs with impeccable dishes has been desired by the modest of elites to even perhaps royalty.  The misconception that a great meal has to cost an arm and a leg is a  strong point Shawnae adamantly defends as she drives to provide wholesome food that brings value.  As a matter of fact, it’s the core principle of providing elevated dishes on a budget that has brought the attention of celebrities.  SayGrace was developed not just to cater to the celebrity crowd, but from a premise that teaching people the importance of kitchen safety,  the pros of going organic,  and as a ministry to provide nourishment for the mind, body, and soul. Those very principles have sustained SayGrace as the forefront of her “business plan.”

Mrs. Dixon coordinates several yearly ministry events preparing wholesome foods to serve the community free of charge.  She wishes everyone who is fed to experience the taste of “home on Sunday.”  SayGrace dedication to the development of Staten Island through her community efforts has fostered great relationships with, Senator Diane Savino and Councilwoman Debi Rose from the Mayor’s office.  She believes that there should be no gaps in building an empire; and understandably so, Shawnae continuously shows her commitment to bridging the gap by holding cooking instructions for children and adults in order to broaden professional platform and versatility.

Shawnae Dixon (SayGrace) Legacy Implications

With signature dishes from baked macaroni and cheese, soulful fried chicken, to her delicious oreo cornbread, it’s a glare of elegance that accompanies the taste that has become desired my many. In the past 15 years, African Americans have just begun to receive the notoriety and credit for the contributions to the American food culture. Dating back hundreds of years ago when many African American women were either slaves or maidservant, the recipes’ and labor of their culinary skills were shifted or ignored in the face of racism and bigotry. Recently award-winning food journalist Toni Tipton-Martin wrote about the topic in her new book, The Jemima Code: Two Centuries of African American Cookbooks. The book presents a perspective and even a platform that encourages women of color such as Shawnae Dixon to pursue such entrepreneurial endeavors such as SayGrace. In the 1800’s the saying if you own Sally, you own her recipe reminds us of the narrative that reflects the lost art of the culinary influence black women possess in our culture. Since Melinda Russell published the first African American cookbook in 1855, it’s been pioneers such as Mrs. Dixon whose recipes have inspired the way we prepare food today.

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We caught up with Shawnae Dixon (SayGrace) in her Brooklyn Kitchen for an all access Interview. (Below)

  WT: For those who may not know, who is Shawnae Dixon?   Where are you from originally?  

SG: I am a wife and mother of six.  I am rich with love through the blessing of family.  I am a native born on the rock of Staten Island.  I love my untainted history documented by the late Lois Augusta Henry Mosley (maternal grandmother.)  She made sure that before her passing she educated me and her 20 other grandchildren about our place in history.   I am an eighth generation freed black whose ancestors migrated from the South of Snow Hill, Maryland and settled on Staten Island.  My family established civilization and created jobs as oyster men and ferry conductors, all while housing and assisting other blacks in search of freedom.  My family’s church (Rossville A.M.E. Zion Church)  and two cottages across from the church are documented and protected as United States historical landmarks because they were a part of the Underground Railroad.  

WT: What makes you different from the typical celebrity Chef?

SG: I believe I am a different kind of “celebrity chef” because I don’t really consider myself to be a celebrity.  I love what I do, but I love the people that I connect with more than anything.  My biggest desire and mission is to feed as many people in “my” lifetime as I can.  I don’t discriminate on who I feed, I just need everyone to experience a cuisine that caters to everyone that desires to feel loved.

WT: Please tell us about your faith plays in your career?

SG:  He advised me to do this work.  He said, “You will feed thousands.”  Say Grace was created to show people that you don’t have to be super spiritual to receive the body of Christ in communion. You don’t have to be sitting in the pews or kneeling at the altar to accept HIM and do HIS work.  You can come together for HIS good with others that love HIM and touch and agree that HIS will be done.  I share with people all the time that “I am the Church.  The walls of worship can’t contain my fire and brimstone.  Say Grace is going to prosper because it was written in HIS will.  When the vision was brought to my eyes it was the demonstration of HIS power to show me what HE has in store for my life, so I should not grow weary or faint instead be steadfast and trust HIM while I pursue HIS plan for my life.    

WT: Explain your approach to the industry as an Entrepreneur? As a Black Woman?

SG: This business is rough, especially in New York City.   Private chefs are a dime a dozen, but what I believe is unique about me, is that while consulting with each client I am focused on building a relationship.  I am a focused Black, Wife, Mother, Sister, Daughter, Friend, Neighbor, Visionary, Student, Teacher and Entrepreneur.

WT: What would you consider your defining moment? Is there a testimony behind the moment?

SG:  I had no direction when my house was destroyed during Superstorm Sandy.  My family and I faced the tragedy that would make us more dependent on one another.  We were homeless for thirteen months.  Through that trial, I learned that something greater was coming.  I just needed to get in position for that defining moment.  The struggle was real, but it didn’t deserve to break us.  We drew closer and God gave me more than I could ask for even in homelessness.  When we purchased our new home, and delivered our last son we realized there is more in life than what we know.  This house is not our home, it is the place where God put us to see the vision.  My husband stood over me one day and just said, “Take my check and sell plates out of the house.  See what happens.”  Now would I think that real business would come out of this hustle.  Absolutely not.  The buzz around town was so crazy that there would times that I couldn’t leave the house without someone asking if there was chicken in my pocket.  I knew that the hustle had to evolve, and so it did.  The hustle had a story to tell.  I needed people to know that I was taking this food thing serious.  I needed in a sense “level up.”  I didn’t think that fame would come from it and I am, by all means, not being arrogant, but people do know who I am.  This is Say Grace, people are praying (Grace – that’s what everyone thinks my name is)  I show up with good food that gives them the experience they heard about from someone else. Homelessness made this monster evolve.  The grind gave me purpose and the little success I am experiencing is giving me peace about my big successes to come.

WT: What would you say separates you and your brand from the rest?

SG: How many private chefs, restaurant owners etc. do you see or meet and want to hug them and say I love you?  Well, I am the one.  I hug, kiss and tell everyone that I encounter that I love them.  I want them to know that my gratitude is extended beyond business.  I want them to know that they are important to me.  This brand is made up of more than just food it is about ministry and making sure that people are better than ok.  We don’t always have a chance to pour out love into people.  People are really going through something and they never know if it is the right time to unload their baggage.  Well I give them that opportunity, if I know that it the right time.  Most times it ‘s the perfect time.  What brand is petitioning on your behalf for your good and dispatching a prayer?

WT: What do you think of the whole organic movement?

SG: I love the organic movement.  I am blown away when I walk in a “Whole Foods or Fairway Market.”  I love little spice boutiques and I have new found love for spice companies across the earth that will mail it right to my door.  I also have no shame in asking my friends and family when on vacation to bring me back great spices.  I love exploring the spice world because spices blended properly change the dynamic of any dish.  I also love to use extract oils such as avocado, grapeseed, coconut and more.  These oils are healthier for us and so when I am sauteeing vegetables, fresh seafood etc. I use these oils to keep the amount of fats down so you can only taste the foods the way it was intended to be tasted.  It is divine to taste a piece of fish that doesn’t take like it has been hidden by high salts and seasoning that kill us.  Just taste delicious.

WT: I hear your Curry Chicken is legendary, what’s your secret to creating a main dish that accentuates the entire meal, if you can tell?

SG: When you place a meal in front of me, I want to be able to eat the entire dish.  I don’t want to move food around on my plate because it didn’t mesh well with the other components of the dish.  When I create a dish like curry chicken, I know that there is gravy/sauce involved so I want that sauce to compliment the entire plate.  I want you to say, “oh that sauce ran over on my sweet mashed plantain or yuca cakes and it tastes so delicious.  I think I am going to intentionally leave it in the sauce.”  I want the whole dish to be complemented.  This skill takes time and many tests.  You have to try the food you prepare yourself before you serve it to the public.  Test kitchens are necessary, you need to build a consensus using a focus group to be sure that the dish will work.  I really believe in the opinions of the people I select to so this.  When they say, “No Shaw-nae I don’t think I like the way that works.” Then I trust that if I tried it may not work.  When I create a dish that blows everyone’s mind.  I know that this is dish that I must continue to perfect.  Every dish should be tested nothing should be put out unless you’re on a competition television show and it requires the mix of ingredients that you may not use in your daily life.  But when you are trying to build a brand and a following test what works, make it better and then make them want more.   

WT: Tell us about the culinary classes you offer? What can we expect to learn?

SG: I offer classes for every kind of cook.  Ladies night soiree, children’s safety and cooking courses, You the Man Cooking Classes will bring any woman to submission when their man serves up a dish created in love and passion.  The Busy Mom Dishes and Every Thing Take Out.  We also do a great Clue Game Mystery Dinner Cooking Class.  

WT: Tell me about the accomplishment – you are most proud of in your career?

SG: I am most proud of my accomplishment as an on call Private Chef to Charlamagne Tha God.  He is such a cool and down to earth human being.  He has a great radio and tv personality but to be able to see him function at home around his very loving family gives me a sense of love that no one else can say they have experienced.  I am truly honored that he selected me to spend time and prepare dishes for him and his loved ones.  

I catered the Breakfast Club February 8th 2016.  After much difficulty I realized it was God’s timing which is perfect that brought me to that day.  It was the day I was off from my regular job and I was able to do the show without having to take the day off.  I didn’t want to call out, but I would have.  Say Grace made a huge statement that day and our name was announced in the last minutes of the morning show.  Charlemagne gave us such high ratings.  He posted us on his social media and then he said, “I want to use you.”  I pressed him to really use me and I asked him how did he think Valentine’s Day would be.  He accepted my offer and I was able to serve him and his lovely family in their home on Valentine’s Day.  I was blown away.  It has been huge in my steps in my catering career even today.  I have a very wonderful relationship with him and his family that I would never trade.

WT: What are the goals for 2017; Say Grace?

SG: I’m looking to establish a catering space and restaurant in 2017.   I have a few branding products that will soon hit the seen and really bring my vision to life.  I believe it is all done with the perfect timing of God.  To operate my gift within HIS plan.  These things I have claimed have already been prepared for me.   

WT: What is your connection with the entertainment industry? How? When?

SG: I have a great relationship with radio right now.  Power 105.1 has truly become family as well as Emmis Communication’s Hot 97.1 and 107.5 WBLS.  The most dangerous morning show The Breakfast Club, Angie Martinez, DJ Clue and DJ Self, DJ Enuff and Radio Personality Deja Vu have all helped my career a great deal.  I have been able to meet great people in the industry that have also used our services such Hollywood Chuck and Maino’s Publicist,Roseay and contributor to Hip Hop Weekly.  I have gained a great friend in Jack Thriller of the Party & Bull Sh#t Show and This Is 50 has come through for Say Grace.  D-Teck, Renzo and Giovanni Batz are all very good people in my life that are partially responsible for the thrust of business in the entertainment industry.  

WT: You’re stranded on a desert island. What five foods would you want with you? What would you make?

SG: I NEED salt and pepper.  Does that count for one item. Lol I need rice, garlic, chicken and cheese.  I would make creative one pot casseroles, salads and goulash.  I love comforting, warm, hearty meals that stick you.

WT: I have to ask; A good friend spoke of a Pan Seared Salmon w Apple Carrot Slaw on a bed of Potato Chips and Sautéed Spinach w/a Potato Rose and Honey Butter Chili Sauce……. Are You Serious? What is the preparation time like on a dish of this magnitude? What is the general reaction?

SG: Although this dish looks complex, it was very easy to prepare.  This dish only needed love and sharp execution.  It was all of 25 minutes and this elevated decadence was created and inhaled. People are truly blown away at dishes like this.  You don’t expect to eat fruit sautéed in your vegetables.  But when we think outside the box and treat the entire pantry like a well of great things that can be married together we come up with delicious creative organic dishes that make us want to create more.

WT: What is the one thing you would like for the readers of this article to take away about SayGraceNYC?

SG: Say Grace is a company that truly prides itself on preparing food for everyone for the purpose of healing and satisfying.  We are “family” owned and operated business.  We want people to know that you will always be treated with love.  We want to bring “home” to your heart so that you never forget how important it is to honor family. This is ministry before business.

WT: Last but not least, what would be your favorite dish? (Signature)

SG: My signature dish is Baked Macaroni and Cheese.  I have mastered a recipe that is like no other, but taste like everyone’s grandmother’s secret recipe.

Say Grace Gallery

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6 Things You Should Know About Celebrity Chef Shawnae Dixon (Say Grace) | @wazzuptonight New York, NY - From the high rises of Lower Manhattan to the Boroughs of North Philly, the pleasantry of great herbs and spices linger in the mist like a summers breeze.