Ashton Keefe is a chef, food stylist and TV host who I met through a mutual friend of ours in New York City, the best city on earth for making connections. Within one week, we were connected in more ways than one so it was kismet to have Ashton do our AOBF holiday dinner.
With a focus on beautiful and seasonal food, she encourages food enthusiasts of our generation to embrace the practice of everyday cooking and celebrations. She very much has a girl-next-door charm and often collaborates with brands you know like Whispering Angel, Fab Fit Fun, Tuckernuck and Equinox to name a few.
As how all good things begin in New York, with luck and cocktails, Ashton met Ali Cayne, the owner of Haven’s Kitchen, at a party she attended with her first boss, the legendary NYMag Food Critic, Gael Green. In 2010, she then became part of the opening team at Haven’s Kitchen, a Manhattan-based event space and cooking school, where she was recognized in The New York Times and Food & Wine Magazine.
Naturally building her client list through the high-end shoots happening at Haven’s, Ashton transitioned into food styling working for celebrities such as Giada De Laurentiis, Tom Colicchio, Harry Connick Jr., Kelly Clarkson and brands such as Chobani Yogurt, Panera Bread and Pyrex.
It was only natural and a matter of time, since the art of gab and teaching come naturally, that Ashton transitioned from being a member of NBC’s Today Show food styling team, into a reappearing on-air talent. She appears regularly on NBC, Fox News and CNN.
What does the art of being female mean to you?
I think more than anything it means being proud of who you are as a woman. It means having both grace and tenacity, kindness and a no-nonsense attitude and being genuinely engaged in supporting other women find and live in their truths.
How does that relate when it comes to food and the kitchen?
I think being in a kitchen teaches you a lot about who you are as a person. Are you someone who gets stressed when something goes wrong? Are you able to be full of humor and forgiveness when things are less than perfect? Or hospitable when someone arrives unexpectedly. When people say, “Art mirrors life,” for me, it really does!
Tell us about your career path to becoming a celebrity chef and food stylist…
Accidentally, which is how all the best things in life happen. My family was full of entrepreneurs – both in business and hospitality and somehow I became a marriage of both. I started as a chef and in the old fashion New York way, got lucky and was in the right place at the right time, gradually building a private clientele as a stylist, allowing me to transition out of the kitchen. I was loud and bubbly (still am) and transitioned from behind-the-scenes to in front of the camera gradually because I knew what I was talking about and not too bad on the eyes! I think internally I was always meant to teach and the camera helps me share.
What are some of the big names you work with?
I can’t kiss and tell them all but I’ve been really grateful to call some of my idols, colleagues and mentors clients. I do a fair amount of work with Giada DeLaurentiis, Tom Colicchio, Aaron Sanchez and pretty much every celebrity (and celebrity chef) that has passed through the TODAY Show.
Describe the townhouse situation in NYC with the classes etc (we are coming! Let’s do something in nyc!)
I’m a huge fan and supporter of Haven’s Kitchen and still do private events there with clients. I am endlessly grateful for the platform and experience it gave me at such a young age, navigating NYC hospitality. It is truly as it names states, a haven. And Ali Cayne is my favorite type of business woman: both innovative, inventive, deeply connected to a larger mission and impossibly genuine and kind.
When did you fall in love with food?
I’m pretty sure I was born with it but I didn’t truly appreciate it until my early 20’s.
Did your mom teach you how to cook?
Yes and no, mostly through osmosis. She was in charge (as most proficient cooks are in their space!) and I wasn’t given much room, except to make desserts, which was my doorway to cooking.
What are three of your best entertaining tips?
1. Delegate. For me this means having people bring stuff if I need it, I rarely let other people cook in the kitchen with me (like mother, like daughter!). 2. Keep it simple. I’ve never met anyone who didn’t love a beverage when they entered a party, a person who turned down a bowl of pasta or people that were upset when there were only 5 dishes instead of 6 – people just love to be fed. 3. Make it beautiful. This has multiple meanings for me, I truly believe making food look beautiful makes you and your guests feel beautiful. Cook with intention and thoughts and love and people will feel that – even if it’s not the best thing they’re ever ate, they will feel like it is.
What are three of your best food styling tips?
1. White plates – let the food shine. 2. Cook seasonally, the colors will speak for themselves with little or no preparation. 3. Always drizzle with more olive oil, I swear it’ll look and taste better.
What five things are your favorites for the kitchen?
1. Wine! Cooking and drinking. 2. A sharp knife. 3. A cast iron skillet. 4. A dutch oven – doesn’t need to be a fancy one! 5. Salt. With these things you can cook anything.
Tell us about the meal you made for the AOBF holiday dinner that was featured on Style Me Pretty Living?
I took a very old-is-new-again approach when creating holiday favorites such as Beef Wellington and Fruitcake. I wanted to the guests to recognize and be comforted by the menu but also surprised and delighted. I love making seemingly ho-hum food really beautiful and gorgeous.
What are your favorite things to eat and what are your favorite entrees to prepare?
Pasta – always pasta! The details of the dish depend on the crowd and season.
What are some of the prettier meals we can make? Instagram worthy…
The camera loves a salad, lots of texture and color. Lightly dress it so it presents better but I’ve never met a salad that wasn’t ready for it’s close up.
How do we get a gram worthy food moment? Any tips?
Think color, space on the plate, varying textures and sheen. Don’t forget an example drizzle of olive oil. And wipe the edges of the plate – it takes two seconds but makes a world of difference!
Can you give us a few tips on what to serve for the holidays?
Cacio e pepe for Christmas Eve with lots of red wine. In our family, if you made it to midnight mass after you were automatically given a gold star, if you stayed awake during church, you were worthy of sainthood.
See below for Ashton’s Cacio e pepe recipe! ::
1 lb. dried pasta; I like bucatini or meze rigatoni for this
Few glugs of extra virgin olive oil, then a few more
1 tablespoon freshly cracked black pepper
½ cup reserved pasta water
1 cup grated Parmesan cheese
1 cup grated pecorino cheese
Salt, to taste
Cook pasta until al dente and set aside with reserved pasta water.
Heat olive oil in a large pan over medium heat and add pepper, using a wooden spoon, stir and toast pepper for a few minutes to dry out.
Add pasta and top with cheese. Then pour reserved cooking water over cheese to slightly melt it. Begin to toss with tongs or two spoons until cheese is melted and the sauce is creamy. Season with salt as needed and serve to with red wine. It tastes better that way.
ASHTON’S HOLIDAY GIFT GUIDE || ENTERTAINING
1 // Creekside Farms Live Wreath. My go-to gift when someone is out of town or can’t make it. It’s a treat you wouldn’t buy yourself.
2 // Apotheke Candle. This scent on repeat is getting me especially the Sage Smudge.
3 // Williams-Sonoma Copper Tray. I mean, enough said. Throw some monograms on that and you’ll really be speaking my language.
4 // Tuckernuck Earrings. I love and live in Tuckernuck. You all know this. Curated modern preppy online boutique. Need I say more?
5 // Tenoverten Nail Polish. My standing appointment is a luxury expense I will never get rid of. Favorite color? Washington and LA.
6 // Dudley Stephens Ashford Poncho. Cannot say how much women (and the world!) needed a fitted and fashionable fleece.
7 // Ted Baker Waterfall Sleeve Top. A favorite fancy but not-too-fancy top I switch into out of chef’s cloths before guests arrive.
8 // Aurelie Bidermann Ring. A classic, my favorite ring of all time. A 30th birthday present to myself because, why not?
9 // Waterford Crystal Wine Glasses. Timeless gift, good for anyone you’re not sure of “what to get” especially a new in-law.
10 // Three Hearts Dry Rosé. My first and still favorite boss, wine expert, Leslie Sbrocco’s wine. Named after three generations of women.
11 // Serena & Lily Napkins. Someday my house will be all S&L, can’t drive east in the summer without making a dent.
12 // Williams-Sonoma Appetizer Plates. Classic, always in style, always a good gift.
13 // India Amory Placemats. I am loving everything India Amory is doing. A modern twist on how my grandma used to set the table.
14 // Skura Style Sponges. The only sponge. Buy this subscription for anyone who likes to clean. It tells you when it’s done.
15 // Studiopatro Linen Apron. Gorgeous, light, feminine, makes me feel like a lady in the kitchen – which is hard to do!
16 // Staub Enameled Cast Iron Fry Pan. The color and pan of the season, gift to anyone cautious or new to the kitchen.