Jami the Kitchen Witch

05/29/2026

Last night was all about community, connection, and good food 🌮❤️

It was an honor to help support the event for where families had access to amazing community resources, free haircuts, kids activities, and a welcoming space for everyone.

We were proud to serve a healthy fajita bowl dinner to more than 150 guests, complete with a hands-on pico de gallo station where participants could make their own fresh topping creations 🍅🧅🌿 The room was full of smiles, conversation, and teamwork from start to finish.

Grateful to be part of events that nourish both people and community.

05/27/2026

Fresh pasta, seasonal flavors, and hands-on cooking 🍅🥔🍃

Join me at Bremer Brewing Company for a fun culinary class featuring homemade gnocchi with rustic farmers market red sauce, plus a complimentary beverage. We’ll cover knife skills, onion techniques, fresh vs. dry herbs, basil chiffonade, and how to make gnocchi from scratch in a relaxed, welcoming atmosphere perfect for all skill levels.

Come hungry and ready to cook! 🍝✨



https://www.bremerbrewingcompany.com/event-details/summer-cooking-collective

05/26/2026

Friday’s Board of Regents dinner plated up like late spring wearing its finest apron. 🍓✨

We kicked things off with a fresh strawberry spinach salad tossed in a homemade strawberry vinaigrette that balanced sweet, bright, and just enough tang to wake up the palate. The entrée featured lemon garlic shrimp tortellini paired with roasted zucchini and warm petite rolls fresh from the oven. To finish the evening, guests enjoyed a silky lemon custard tart that brought the perfect citrus finale to the table. 🍋

A menu built around fresh flavors, good conversation, and the kind of dinner service that makes the kitchen hum like a well-tuned orchestra.

05/17/2026

Bananas looking a little too freckled for the fruit bowl? 🍌❄️ Don’t toss them. Freeze them! Overripe bananas are basically banana bread destiny waiting in the wings. I keep a stash in the freezer so homemade banana bread is always just a mixing bowl away.

Here’s my cozy kitchen version:

🍌 2 cups all-purpose flour
🍌 1½ tsp baking powder
🍌 ½ tsp baking soda
🍌 ½ tsp pie spice
🍌 2 eggs
🍌 5 medium bananas
🍌 1 cup sugar

Blend everything together in a mixer, pour into a coated pan, and skip the streusel. I sprinkled brown sugar right on top instead, and it baked into this gorgeous sweet crunch that crackled like kitchen caramel. Highly recommend. ✨

Bake at 350°F for 40 to 45 minutes, until a wooden toothpick comes out clean.

Your house will smell like a tiny bakery tucked inside a cinnamon cloud. 🧈🍞

05/14/2026

05/14/2026

Mother’s Day turned into a full-on kitchen symphony 🍐🦆✨

I had the chance to cook for the two people who taught me what love looks like around a table: Mom & Dad.

We started with homemade herb bread fresh from the oven, followed by a pear & asiago salad. The main course was seared wild duck breast served with Asiago Parma Rosa cavatappi and roasted Brussels sprouts. Then we finished the night with caramelized pear à la mode because dessert should always arrive with a little drama. 🍨

Nothing fancy compares to feeding the people who fed your soul first. ❤️

05/11/2026

Pasta panic button unlocked 🍝

If your sauce ever tightens up and turns into a gluey little swamp creature, don’t dump in more cream or oil right away. Save a splash of your pasta water before draining. That starchy, salty liquid is liquid gold. Add a little at a time while tossing your pasta and the sauce will loosen, turn silky again, and cling to every noodle like it paid rent there. ✨

Tiny kitchen trick. Huge difference.

05/02/2026

What an Iowa morning 🤍

Started the day rolling sushi with my mom—something I never thought I’d say, but here we are. Then it was off to the plant sale and farmers market, wandering through fresh herbs, flowers, and all the good local finds.

There’s just something about small town life… simple, a little unexpected, and honestly pretty perfect. 🌿🍣

04/28/2026

Still thinking about Sunday’s special event. This dinner—won at auction in support of the food bank—was such a meaningful one for me to create.

I had the chance to really lean into the menu, starting with crab croquettes and my homemade remoulade, then a bright Niçoise salad and chilled gazpacho. From there, we went into smoked Gouda croissants, grilled chicken Marsala, white wine risotto, and ratatouille with toasted Asiago. And to finish—tiramisu gelato, because you have to end on something sweet.

Moments like this remind me why I do what I do—good food, great people, and a chance to give back in a tangible way.

03/18/2025

Another lunch in the books for one of our VP candidates. This time, caprese chicken breasts, grilled acorn squash with smoked paprika and rice pilaf. Strawberry tartlets for dessert.