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SippitySup

 


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.


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Comments

  • Snooth User: Greg Henry
    1168346 8

    Wow! I need to add a 101th "Thing About Greg". He weeps openly with shock and joy. XOGREG

    May 15, 2013 at 4:55 PM


  • What a great write up! I couldn't agree with it more. Greg's site absolutely rocks.

    May 16, 2013 at 9:21 AM


  • Nice review of a very fun blog!

    May 16, 2013 at 10:59 AM


  • You have perfectly captured my friend Greg, who is as charming and funny in real life as he is on screen.

    May 16, 2013 at 12:06 PM


  • Snooth User: Jackie Dodd
    1288340 19

    Greg is so talented, I'm always so amazed that his recipes seem so inspired and thoughtful, but also so manageable for different culinary talent levels, he really is one of the best food bloggers out there.

    May 17, 2013 at 6:14 PM


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