About Virginia Willis

Virginia is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree. She was the producer of Epicurious on the Discovery Channel. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in culinary television production and script writing, recipe development, content creation, culinary editorial services, brand representation, and public speaking. She is a member of The James Beard Foundation, Chef’s Collaborative, Les Dames d’Escoffier, Georgia Organics, the International Association of Culinary Professionals, Southern Foodways Alliance, and Women Chefs and Restaurateurs. She participates in Chef's Move to Schools and is a member of the No Kid Hungry Atlanta Society. Virginia is on the Monterey Bay Aquarium's Seafood Watch Blue Ribbon Task Force. As an Atlanta chef, she is proud to be on the Atlanta Community Food Bank Advisory Board as well as the Community Farmers Market Advisory Board. http://virginiawillis.com

Behind the Scenes

"I’ve been testing sous vide all week so tonight I went waaaaay old school and cooked supper in the hearth. Fire-roasted bay leaf Brussels, sweet potato, and heirloom pork chops. #hearthcooking #skylar #newengland #whatsfordinner 🔥🔥🔥"
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"Hello sunshine."
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"Meme’s Pound Cake for #nationalpancakeday photo by the extraordinary @ellensilverman Meme’s Pound Cake Makes one 10-inch cake 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan 3 cups White Lily or other Southern all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 1 cup whole milk, at room temperature 5 large eggs, at room temperature 1 vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract 1/2 cup solid vegetable shortening, preferably Crisco, at room temperature 3 cups sugar Preheat the oven to 300°F. Generously grease a 16-cup (measure to the rim) bundt pan with butter. In a bowl, sift together the flour, baking powder, and salt. Set aside. In a large liquid measuring cup, combine the milk, eggs, and the scraped vanilla seeds. Set aside. In the bowl of a heavy-duty mixer fitted with the paddle, cream together the 1 cup of butter, vegetable shortening, and sugar on medium speed until light and fluffy. Add the flour and milk mixtures to the butter mixture in 3 batches, alternating between dry and liquid, occasionally scraping down the sides of the mixing bowl, beginning and ending with the flour mixture. Fill the prepared pan with batter (it should be no more than two- thirds full). Bake for 15 minutes. Increase the oven temperature to 325°F and bake an additional 45 minutes, or until the cake is golden brown and pulls away from the sides of the pan. Remove to a rack to cool for 10 minutes. Invert the cake onto the rack to cool completely. This cake will stay moist in an airtight container for up to 1 week. #southernfood #bake #southernliving #cake #igfood #instafood"
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