Julia Nahmias Wells is a Boston-area personal chef specializing in farm-fresh and seasonal fine comfort food under the name Food For The Band.
What was the food highlight of your year?
As always, working with fresh (and oft-times local) ingredients is the food highlight of my year! Locally-foraged mushrooms, Rancho Gordo heirloom beans, whole nutmeg, interesting varieties of produce one can't just pick up at a supermarket. Assisting with breaking down whole animals, patronizing area farms and farmer's markets, being really choosy with the elements I use to create dishes for my clients. I am really enthusiastic about the breadth of local offerings; creating relationships with farmers and area suppliers.
There's also the excitement I feel when traveling -- seeing other states/communities and their indigenous goodies. Something special about packing up to come home with me something I can't get at home -- my mind is usually already abuzz with how I plan to use it.
What was the music highlight of your year?
Having worked festivals in my past, I still maintain connections with band/tour managers, and it's fun to get the call that someone(s) is coming through Boston and has something in mind they'd like for me to prepare them; or has a special diet that general take-out can't satisfy. I dabbled in bands myself about a decade ago -- quickly realizing that I'm more useful behind the scenes -- and it's fun to still hobnob with those who belong in the spotlight.
Was there a moment when food and music came together in a memorable way?
At the end of September my son was born. Those first days, as we both learned how to best get him fed, I kept Music Choice channels on in the hospital room. Feeling him respond to certain songs and artists (my kid relaxes to Prince, and soul) while we gazed at each other, bonded, snoozed, nursed -- it was magic.