In this episode of Chef AF, I chat with the owners Jamila and Akino West of Rosie's, a Southern-American, NY-style café that has progressed from a simple to-go concept to a full-service restaurant, offering feel-good soul food brunch with subtle Italian nuances and classic techniques. The couple has thirty years of experience in the food and beverage industry and was nationally celebrated by Vogue Magazine, The New York Times, and Travel + Leisure magazine when they opened the Copper Door Bed and Breakfast in 2017. The West’s are utilizing the culinary skills at Rosie’s with a chef-driven menu.
Chef Akino West’s career spans from working for James Beard award-winning Chef Michael Schwartz in Miami and three-Michelin-starred NOMA, in Copenhagen, Denmark. Jamila West graduated from The Culinary Institute of America and has worked for James Beard award-winning Chef Jose Andres via the SLS Hotel in Beverly Hills and South Beach. West transitioned to front-of-house management in the Middle East opening multiple locations of Katsuya, a Japanese concept.
I talk to the Wests about being married and being business partners, and they talk about the challenges but both as individuals had big dreams. Both being workaholics were very driven by food, hospitality and their professional careers. Jamila says, “ I think that there were just synergies while we were dating so we ended up committing in different ways on a very serious level. We bought our first house together before being married, we opened up our business together before being married, so we had that. We had this growing relationship for about six years.”
The couple shares that Rosie’s was created out of a pivot when it came to the pandemic. They were operating a twenty-two-room bed and breakfast where they were doing fifty covers at a small communal table that turned every thirty minutes out of a residential kitchen. Jamila and Akino always considered themselves restaurant people and have relied on their expertise from a culinary and hospitality perspective.
To hear how the Wests went from opening Rosie’s in Miami as a simple to-go concept to a full-service restaurant and their commitment to the community plus get their recipe for Lemon Ricotta Pancakes, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!
RECIPE
LEMON RICOTTA PANCAKES
Serves 12
Ingredients:
3 cups all-purpose flour
7 Tbsp sugar, white
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cup milk
2 cups ricotta (low-fat or whole)
6 large eggs
2 tsp vanilla extract
3 - 4 Tbsp lemon zest
1/2 cup lemon juice
2 Tbsp butter, melted
Method:
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt by whisking together. Create a well and set aside.
In a separate bowl whisk together milk, ricotta, eggs, and vanilla
Add butter, lemon zest and lemon juice to the milk mixture and whisk until just combined- it should be a little lumpy- no worries.
Add wet ingredients to dry ingredients and gently fold - be careful not to over-mix. Allow batter to rest for 5 minutes in the refrigerator.
Lightly grease a griddle or cast-iron pan with non-stick spray and allow to come up to medium-high heat. Spoon about 1/4 cup of batter. Allow to cook until the edges are golden brown the pancake creates bubbles and then flip.
MACERATED STRAWBERRIES
Ingredients:
2 cups strawberries, quartered
1/4 sugar
2 Tbsp lemon juice
1 lemon zested
Method:
Toss sliced strawberries with sugar, zest and lemon juice, allow to sit at room temperature for 15-30 minutes.
A thin syrup will develop and lightly coat the strawberries.