Dame du Jour: Donita Anderson

By Maria Isabella, Interview by Jennifer Wolf-Webb

Donita Anderson

Donita Anderson, executive director of the North Union Farmers Market, was first introduced to her love of food by her grandmothers. “Both my grandmothers were fine chefs,” she explains with pride. “One was Asian, one Scottish.” Chef Aliette Benson in Detroit also had a profound influence on her eventual career choice. With a degree in biology and formal training as a chef, Donita has been contributing her multiple talents to the culinary field for the past 35 years.

When not working, Donita likes to entertain by throwing impromptu dinners for family and friends. She especially enjoys improvising with great products from local markets. “A good example,” she says, “is the fresh, organic, free-range poultry from Tea Hill Farms. The stock from their chicken is unbelievably good; nothing else comes close. Once you’ve tried it, you’ll never use the stuff in the boxes again.”

Donita first heard of Les Dames d’Escoffier through Crickett Karson nearly four years ago. What does she enjoy most about her membership in this society? “Being with hardworking people,” she replies without missing a beat.

Learn more about Donita as she shares some fun and interesting insights about herself with LDEI.

What’s your favorite restaurant and what do you usually order there?  There are so many chefs in Cleveland doing great things with food. I particularly enjoy going to La Campagna, Pacific East, Crop, the Flying Fig, and Li Wah (especially for their dim sum Sundays). Another favorite is Cortez Fish Market off Longboat Key in Florida (best stone crab and Gulf shrimp around!).  But the truth is, I really do eat at home quite a bit. I enjoy preparing something different every night. If I’m not doing that, then I’m eating in Amish homes, with chef Ben Giordano (in my opinion, a genius and the best American chef), or with friends who have prepared wonderful meals using produce from our farmers’ markets.

What’s the most unusual thing you’ve ever eaten?  Balachong (aka the caviar of east Asia): a hot and spicy spread made with garlic, caramelized onions, fermented fish paste, and dry shrimp.  It’s delicious on hot toasted and buttered scali (from On the Rise Artisan Breads in Cleveland Heights).

Which one chef (living or deceased) would you want to invite over for dinner?  Sarah Leah Chase.

What is your favorite cookbook?  The Nantucket Open House Cookbook.

What is your favorite food blog?  The Pioneer Woman Cooks! by Ree Drummond.

Any favorite indulgences? Mitchell’s dark chocolate marzipan.

What’s your favorite snack? Tart dried cherries and cashews.

What’s your favorite dessert to prepare?  An almond tart with raspberry jam.

What’s the biggest cooking mistake you’ve ever made? As a sous chef at the Hilton, I made Cherries Jubilee for 500 and ran out of ice cream!

What’s one ingredient you can’t live without?  Sea of Cortez salt.

Name 3 things that are always in your refrigerator.  Eggs, milk, and butter.

Name 3 kitchen gadgets you can’t live without.  Food processor, knives, and chopsticks.