Stumbling onto a site called SippitySup, my first thought was hip hop foodie meets Internet. But clicking my way through the site, I discovered pretty quickly—the sippity refers to wine, the ‘sup means (you guessed it) supper, and the wordplay means this is probably gonna be fun.
Little did I know, SippitySup isn’t just a foodie website. It’s wild, prolific, slightly manic—a bright, egg yolk-yellow site with so many posts on food, wine, and all the sundry cultural phenomena that crop up in between, it’s hard to keep up. But it’s also slightly glee-inducing to keep up, so here’s to trying…
Blog images courtesy of Sippity Sup
Just the tagline “Serious Fun Food” clues you in that site author Greg Henry cares as much about sharing personality as sharing his secrets for a good recipe. (Or maybe he just sees the connection between the two.) Just take an amble over to “100 things about greg (in chronological order)" and dive into the deep end of casually intimate, frequently hilarious personal detail.
Not that the site’s about Greg. It’s really about his love of food, cooking, and Los Angeles. His personality just happens to pop in every now and again. Like with a recent post about Potato Brown Betty, Greg actually reinvents a sweet classic with potatoes, cream cheese, and copious amounts of bacon. “Not all Betty’s have a sweet tooth—or so I’ve decided.” In a post about Kona Kabobs, he describes how over a night’s aromatic dreaming (yup), he conjured up a way to use Portuguese sausage, an unlikely Hawaiian staple that ends up pairing marvelously with wasabi-marinated shrimp. “I think food is the quickest way to understand a new culture.”
Food is also a great way to understand ourselves, or so we see in a post about Open-Faced Chanterelle, Asparagus and Brie Sandwiches, where Greg finds the roots of an ultra-sophisticated sandwich in his young mother’s independence and his own sense of childhood “otherness.” Even if his open-faced was PB&J, the defiance remains—and the sandwich has matured. Solo experiments are fun, and kind of inspiring, since we see Greg actually takes time to cook for himself a bit more playfully, as in “I baked an egg inside a buckwheat pancake and ate it.” (And it was good.)
For the Sippity audience, there’s a growing wine content, some of it courtesy of Greg’s partner Ken, some of it from Greg himself, for instance charting the course of a blatantly fantastic food and wine pairing dinner. Then there are fun sundries (fundries?) including videos on aioli revelations and an ingredients-as-dancers Moulin Rouge style music video/recipe for Italian Sausage with White Beans and Radicchio. Yes. This is a site for fun-loving food lovers. (Or food-loving fun lovers.)
So make your way here, dive into recipes like the perfectly seasonal Spring Onion Soup Completely Unadorned, and soak up the good vibes.