Jill Hecker was already an avid home cook and self-taught food historian who read recipes instead of novels when she found the 1950-era travel guide that turned her into a YouTuber.
"It was sitting there in an antiques store, like it waswaiting for me," Hecker said of the slender volumethat now has a place of honor on the cookbook stand in her east Ventura County kitchen.
Titled "The Ford Treasury of Favorite Recipes from Famous Eating Places," the book published for the Ford Motor Co. is filled with illustrations of destination restaurantsacross the country. Flipping through its pages of mostly long-goneeateries and their representative recipes,Hecker had a vision:The stories behind the recipes were too good to be forgotten. Why not tell them in a way that current and future generations could enjoy?
The result is YesterKitchen, the YouTube channel Hecker launched about 15 months ago with the goal of sharing the histories – and how-tos – ofdishes like Thousand Island dressing, fettuccini Alfredobefore anyone thought to drown the noodles in heavy cream and what she proudly refers to as L.A. Unified School District coffee cake.
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"It tastes exactly like it did when they served it in the school cafeteria,"said Hecker, a native Californian who grew up inLos Angeles.She has lived in and around the Conejo Valleyfor the past 25 years.
Hecker has produced about 70shows so far, each based on at least six hours of research that calls on the Internet and her collection of more than 400 cookbooks and pamphlets. The oldest of her books was published in the late 1800s, but Hecker typically focuses on recipes from the 1940s through the '80s for the episodes.
"So much of our contemporary culture comes from those decades. We were coming off the war in the 1940s and '50s.We started entertaining a lot in the '60s, and in the '70s we started getting a little more creative about it – like, 'Let's put a crust on this meatloaf,'" Heckersaid with a laugh.
"I'm on a mission to get people to embrace the past. When I hear someone on 'Top Chef' say about a dish, 'Well, this was great in the '80s,' I always wonder: 'And what's wrong with that?'."
YesterKitchen has nearly 1,500 subscribers. With more than 12,000 views, its most-watched episode is dedicated toSloppy Joe sandwiches.
"That might be because everyone has had a Sloppy Joe. Then again, if anybody can figure out why people watch one thing on YouTube but not another, we'd all have it a lot easier,"Hecker said, laughing again.
Hecker shoots each episode in her kitchen, using an Android phone for wide shots and an iPadangled over the counter for preparation close-ups and photos of the completed dish. Her on-screen personais friendly, informed and confident – a trait Hecker said doesn't necessarily come naturally.
"I was 12 or 13 when I started getting interested in cooking. I got teased in school a lot. Reading cookbooks was my escape. Then I started wondering where the recipes came from," she said.
Her mother's culinary skillshelped. So, too, did post-divorce visits with her father, a foodiewho took her to the theater and fine-dining restaurants like Lawry's and the late Le Dome.
After graduating with a degree in communicationsfrom CSU Northridge, Hecker entered the corporate world but kept cooking. She took almost all of the professional-level classes offered by the now-shuttered Westlake Culinary Institute, skipping sessions aimed atfuture restaurateurs "because I knew I didn't want to work in a kitchen. Not enough money and too many late nights."
When the youngest of the six children she shares with husband Rod Hecker left home for college, shedecided it was time to pursue her idea for the YouTube channel.
Heckertapped an artist in the Philippines to create the show's graphics. She also works with a London-based editor, who receives raw footage via Dropbox and turns it into a polished show using the detailed spreadsheets she makes for each episode. ("He and his buddies visited when they were in California on vacation. See? Food really does bring people together," Hecker said.)
When she hitthe 1,000-subscriber mark about twomonthsago, Hecker celebrated by allowing a friend in the entertainment industry to make some changes to herset design.She also started closing each episodewith a single sip of the dirtymartini that sits, otherwise untouched, on the kitchen-island counter as she prepares and talks about the featured recipe.
"People had started asking, 'Aren't you ever going to drink that thing?" she said.
But Hecker ignores the suggestion that she update the retro recipes by creatingketoand other variations of the originals.
"No. That's where history gets lost," Hecker said. "I'm not suggesting you eat this way all the time. In fact, my own, every-day cooking is very healthy."
Hecker will skip a recipe if she can't find the ingredients, or if test batches don't taste good and/or if the whole thing is too complicated.
"I love Julia Child, but if the recipe isn't easy, people won't make it – and I really want people to try the recipes so they can experience history, too,"said Hecker. The goal is to keep each episode at or under 12 minutes in length.
The recipe slated for release on Black Fridaypromises to be one of the easiest yet, in a nod to cooks who need to whipup an appetizer for unexpected holiday guests.
Titled Cheesed Potato Chips,it comes from"Amy Vanderbilt's Complete Cookbook,"published in 1961. Hecker found her copy in a shop on Moorpark's High Street. After some research, she learned that the "Andrew Warhol" credited with the book's pen-and-inkdrawings of flower pots,lemon slices and cuts of meatwent on to become the artist known as Andy Warhol.
Now she's thinking of writing a cookbook of her own.
"I want it to be a fun, crazy book, with all the stories behind the dishes," Hecker said. "It's like I say at the end of every episode: Every dish has a story."
A new episode of YesterKitchenposts most Fridays at 10:15 a.m. PST.For information,click onhttps://yesterkitchen.com.
KEEP YOUR FORK; THERE'S PIE
There was Pie for Breakfast, as promised. But last weekend's gathering – named for its 10 a.m. start time and free slices of pie –was also a baking competition.
Bragging rights wentto the winners. Proceeds from live and silent auctions of pies were earmarked forOne Step a la Vez, a drop-in center and after-school program for teens fromFillmore, Piru and Santa Paula.
Now in its fourth year, the fundraiser took place Nov. 23 in the church hall that serves as the One Step Teen Center.
Pre-event judging of pies entered in the competition resulted in a "Best Pie" win for a pecan pie by Janey Muñoz, who also took first place in People's Choice voting the morning of the event.
Best crust went to Deb Dawson of Desserts to Die For for a pear-ginger pie. Best filling was awarded to Susan Johnson and Josh Trapasso for a lemon ice-box pie made according to a Depression-era recipe. Best appearance overall went to Kai Krupa for a peach-apricot pie flavored with lemon verbena. Alana King'skey lime pie with a Corky's Nuts crust and finger-lime garnish didn't place in the competition but fetched $185 in the live auction.
Silent-auction items included additional pies, a beach getaway and tours and tastings at King & King Ranch, where Alana King's family growsavocados, persimmons, stonefruit and, yes, finger limes(https://www.onestepalavez.org).
SAVE THE DATES
One sure sign that the holidays are upon us: Gingerbread-house contests and a tamale festivaljoin the usuallineup of foodie things to do.
Dec. 1:This is thedeadline to apply for the 11th annual Gingerbread House Competition and Displayat Heritage Square Hallat Heritage Square in Oxnard. (Deliveries of the sugary residences will be accepted from 1-4 p.m. Dec. 7.) A prize of $50 each will be awarded in the overall categories of Adult, People's Choice and Docent's Choice. A$25 prize will also be awarded in the Teen & Youth Choice category. Houses will remain on view from 1-4 p.m. Fridays through Sundays from Dec. 8-29(731 South A St., 805-483-7960,http://www.heritagesquareoxnard.com).
Dec. 3: Reservations are due for a Dec. 5 wine dinner featuringJustin Vineyards & Wineryat Cafe Zack in Ventura.Each of the five courses will be served with a different wine, includingAlaskan halibut ceviche with a 2018 Central Coast sauvignon blanc, New York steak and Maytag Blue Cheese with a 2017 Paso Robles cabernet sauvignon and 2016 Isosceles with Zack's Pie. The cost is $85 per person, tax included (1095 E. Thompson Blvd., 805-643-9445,https://www.cafezack.com).
Dec. 4:Wine, Waffles & Comedy, a ticketed fundraiser designed to bring together "charities, businesses and media influencers ... for a time of inspiration, collaboration and networking" will feature a comedian, fireside chats and "waffle-inspired food creations" served with adult libations from Figueroa Mountain Brewing Co. and Beyond Organic Wineswhen it takes place from 4-6 p.m. at Palm Garden Hotel in Newbury Park. Each attendee determines which participating charity will receive the full amount of his or her $100 admission. Tickets will not be sold at the door (495 Ventu Park Road,https://bit.ly/2KWmHDo).
The ticketed event will coincide with A Very Merry Waffle Wednesday, a free, all-ages gathering from 5-8 p.m. that will include appearances by Santa and his llama and alpaca reindeer, free sweet and savory waffles and a toy drive organized by ACTION. The pool area will feature a DJ and bar for those 21 and older (495 Ventu Park Road,https://wafflewednesdaycv.com).
"The Biggest Little Farm," the documentary about Apricot Lane Farms in Moorpark, will be shown with live musical accompaniment by the Hollywood Chamber Orchestraperforming Jeff Beal's original score from 7 p.m. at The Wiltern in Los Angeles. Tickets are $63 to $125 (3790 Wilshire Blvd.,https://www.thewiltern.net).
Dec. 5: RELM Wine & Beer Bistroin Camarillo will celebrate its third anniversary with a ticketed event from 6-9 p.m. Tickets, $65, include food-and-wine tastings, a tap takeover by Institution Ale Co. and live music. A portion of the proceeds will benefit Food Share of Ventura County (2390 Las Posas Road, Suite H, 805-991-7356,https://relmcamarillo.com).
Dec. 6: Ojai Food Truck Friday will feature Rice Balls of Fire, Kona Ice of Ventura and Me Gusta Gourmet Tamalesalong with bingo and a craft fairwhen it takes place from 5-8 p.m. at – and as a fundraiser for – Mira Monte Elementary School (1216 Loma Drive,https://bit.ly/2KXBxJW).
Dec. 7:The 12th annual Oxnard Tamale Festivalruns from 9 a.m. to 6:30 p.m. in Plaza Park, coinciding with the city's official holiday parade at 10 a.m. Sweet and savory tamales and other foods will be available for purchase from dozens of vendors. To compete in the Tamale Contest, fill out the application form on the event's website and then deliver your tamales to the demonstration tent between noon and 1 p.m. (judging starts at 2 p.m.). Live music and a holiday marketplace are included. Admission is free(500 South C St.,http://www.oxnardtamalefestival.com).
Agingerbread house-building workshopwill take place from 2-4 p.m. at Heritage Square Hallat Heritage Square in Oxnard. Pre-paid reservations, $10 per kit and $5 per person, are required (731 South A St., 805-483-7960,http://www.heritagesquareoxnard.com).
A boutique wine festival presented from 2-6p.m. at McGregor's Craft Beer & Wine in Moorpark will showcase Ascension Cellars, Byron Blatty Wines, Cavaletti Vineyardsand Dusty Nabor Wines. Vintnerswill be on hand to discuss and sell limited-production wines. Tickets, $20, include a flight of 12 wines (144 W. Los Angeles Ave., Unit105, 805-553-9818,https://www.mcgregorscraftbeer.com).
The 10th annualVentura Wine Walkwill feature more than 70 tasting locations pouring wine or beer from 4-7 p.m. in downtown Ventura. (Check-in times are between 3 and 5:45 p.m. only; the event coincides with the holiday street fair, which starts at noon.). Those taking the self-guided walk have two types of tickets from which to choose: general admission ($55) and VIP ($99). The latter includes access to the Stonefire Holiday Lounge and the Chandelier Lounge, presented by Ventura Rental Party & Events and Plated Events by Chef Jason. Proceeds benefit the Downtown Ventura Organization (https://www.venturawinterwinewalk.com).
Dec. 8:Now in its 41st year, the Homes for the Holidays home tour and holiday boutique presented by Meadowlark Service League will kick off with a by-reservation Champagne brunch from 10:30 a.m. to 1 p.m. at Adolfo Grillin Camarillo ($65-$75 tour and brunch, 67 E. Daily Drive). The self-guided tour of Pleasant Valley homes runs from 1-5 p.m. ($30-$35). Admission is free to the holiday boutique from 10 a.m. to 4 p.m. at Camarillo Ranch House(201 Camarillo Ranch Road,https://meadowlarkserviceleague.org).
Dec. 13:Selected homes on Oxnard's Christmas Tree Lane will be open to ticketholders during the guided walking Sip, Taste & Tour, with departures at 6, 6:45, 7:30 and 8:15 p.m. Bites from area restaurants will be served with sips of local wine or beer at each of the stops, which will be decorated for the holidays. Proceeds from tickets, $50-$55, benefit Friends of Heritage Square (805-483-7960,http://www.heritagesquareoxnard.com).
OPEN, SHUT AND IN BETWEEN
Grand-opening festivities forVentura's newest Denny's will include aVentura Chamber of Commerce ribbon cutting and other festivities from 5-6 p.m. Dec. 5. The restaurant debuted in October at what used to be Coco's Bakery & Restaurant. It is open 24 hours a day (4095 Telegraph Road, 805-289-9214,https://www.dennys.com).
In case you missed it, the Open and Shut column published in the Nov. 23 Business section of The Star contained information about the openings of Silverlake Ramen in Oxnard and The Habit Burger Grill in Thousand Oaksand the closure of EMC Seafood & Raw Bar in Oxnard.
MORE:Silverlake Ramen uses its noodles at The Collection in Oxnard
It also containedupdates on Hampton Ranch Restaurant in Santa PaulaandMakenna Koffee Co.in Simi Valleyand the remodeled and ready-for-a-new-tenant status of what used to be Big Daddy O's Beach BBQ in Oxnard's Silver Strand neighborhood.
To read it, click onhttps://bit.ly/37GKiCb.
Lisa McKinnon is a staff writer for The Star. To contact her, send email to lisa.mckinnon@vcstar.com.
