Name:  Skye Estroff

Family: Husband, Elliott and cat, Biscuit; parents, Neal and Susan Estroff and brother, Adam Estroff

Hometown: Alpharetta, Georgia

Current Town:   Atlanta, Georgia

What Years at UGA: 2010-2015

School/Degree: College of Family and Consumer Sciences – Major: Dietetics, Minor: Human Development and Family Sciences

Profession: I do all things food and media! I’m known as “Atlanta’s Food Expert” on TV, radio, and podcasting. I hosted and executive produced the Foodie Road Trip TV show and host the weekly Skye’s The Limit Podcast. I also participate as a regular food judge of culinary competitions and a contributor to local, regional, and national media. More on Skye-estroff.com and       @‌skye.estroff

Member of Les Dames d’Escoffier; former UGA FACS Alumni Board member; flew in the #7 Blue Angel as a media rider!; emcee for FACS 100 (UGA College of Family and Consumer Sciences centennial event). (2)

Book: Swan Song (1) by Elin Hilderbrand was my favorite recent read, but also a big cookbook collector! I’m partial to When Southern Women Cook because I contributed to this one. 🙂

Magazine: Cherry Bombe or Food Network Magazine

Podcast: Skye’s The Limit Podcast (had to!) and also have Absolutely Not and Giggly Squad in my weekly rotation

Blog: Ambitious Kitchen; ambitiouskitchen.com

Instagram: I’ve been enjoying following @‌alessandrabrontsema’s for her extravagant tablescapes and seasonally-themed menus!

Brand: East Fork Pottery! I covet their dishware and am quick to add new colors to my collection.

Fashion designer: Zoë Chicco (Jewelry)

Interior designer: My mom! And the Atlanta-based, Ilyssa Krouse Spenello of An I for Design.anifordesign.com )

Chef: This is so tough because of the line of work that I’m in! I have interviewed almost 100 chefs for my podcast and dozens for TV … Martha Stewart, Alice Waters, Anthony Bourdain and Jamie Oliver are big figures to me. I also have a tendency to binge Diners, Drive-ins and Dives on Friday nights and draw inspiration from Guy Fieri’s compelling on-screen personality.

Historical figure: Julia Child (3)

Quote: My friends and I joke that my Real Housewives tagline would be, “If I’m not chewin’, I don’t know what I’m doin’!”

Describe Athens in five words or less: Home away from home!

Restaurants and bars: Marti’s at Midday, Mama’s Boy, Last Resort, Cali n Tito’s, Cafe Racer, Farm Cart, Independent Baking Company, The National, Big City Bread, Georgia Theatre Rooftop, Ted’s Most Best, Trapeze, Little Italy …

Shops: Kempt, Cheeky Peach, Condor Chocolates

Athens/campus landmark: Athens Botanical Gardens (The State Botanical Garden of Georgia) – I love it so much I even was married here!

Memory while in school: Getting 2nd place in the food garnishing competition in my food lab class!

Professor/class: I loved learning how to present food demos in Dr. Caree Cotwright’s class, Professor Brigman’s food lab is something I reference all the time and taught me how to assess food and Dr. Emma Laing was an incredible professor and mentor to me.

Gameday ritual/plan: I’m a 4th generation UGA graduate so my family is always prepared with a top notch tailgate. We set up at AEPi and feed the masses with all kinds of party mixes, fried chicken, deviled eggs, cheese straws, cookies, drinks and more. Everyone is welcome as long as you’re wearing red and black and open to taking a shot of Fireball after calling the dawgs!

Tailgate Recipe: This is my Caramelized Vidalia Onion Dip with Kale that we made on my streaming show, Foodie Road Trip (http://foodieroadtrip.com ; streaming on many platforms) (4)

INGREDIENTS

2 tablespoons olive oil

2 diced Vidalia onions

¼ teaspoon sugar

¼ teaspoon sea salt

1 tablespoon dry sherry

5 sprigs thyme

1 cup kale

1 cup shredded Gruyere

½ cup sour cream

½ cup mayo

¼ teaspoon freshly ground black pepper

1 loaf sourdough bread

DIRECTIONS

Preheat oven to 400 degrees.

Set pan on stovetop to medium heat. Drizzle in olive oil.

Once oil is hot, add Vidalia onions, sugar and salt. Stir continuously for 15-20 minutes or until onions are a caramel brown color.

Add in kale, sherry and sprinkle thyme in the mixture. Stir for ~2 minutes.

Remove pan from heat.

In a separate bowl, mix sour cream, mayo, and cheese then stir in the onion mixture from pan.

Transfer the mixture to a cast iron skillet and bake for about 20 minutes.

Toast sourdough bread to serve with the dip.