Blueberry Tart Bliss: Two Women Unveil Their Culinary Stories

An excellent dining experience paired with a fine drink can unite individuals, yet for two remarkable women, this goes beyond just sharing meals—it’s about motivating other female culinary experts and aficionados of beverages. In the aftermath of Women's History Month, we had an insightful conversation with Cathy Whims, who is both the chef and proprietor at Nostrana, along with Lorena Vásquez, a distinguished rum blenders from Zacapa. They discussed transforming their passion for taste into successful professional journeys. Dive into our interview with these pioneering ladies and discover Chef Whims’ delightful blueberry tart recipe as well!

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Two women discuss their distinctive paths in cooking.

Cathy Whims (chef and owner of Nostrana )

Whims, who resides in Portland, OR, merges her passion for Italian cooking with a touch of Pacific Northwest style. By emphasizing locally sourced and seasonal ingredients in her recipes, she has significantly influenced Portland’s dynamic food landscape and established herself as an influential figure. a six-time nominee for the James Beard Award in the category of Best Chef: Northwest.

First for Women: What initially attracted you to Italian food, and how has your style of preparing it changed over time?

Whims: Preparing meals at Nostrana enhanced my grasp of Italian cuisine and brought me closer to my Southern heritage. Having grown up in North Carolina, I drifted away from certain dishes I enjoyed as a child. Following my initial visit to Italy, I understood that I needed to rediscover and reacquaint myself with the craft of Italian cooking. I noticed numerous parallels between Italian culinary methods and ingredients and those familiar tastes from the South. Consider polenta compared to grits, or prosciutto versus country ham—they’re fundamentally variations of the same theme. Each of these traditions boasts robust farming practices rooted in seasonal availability and celebrates locality without fussiness. It’s little wonder I developed such affection for Italian fare—it aligns deeply within me at a fundamental biological level.

FFW: Which women have been your biggest sources of inspiration during your life's journey?

Whims: During my journey, my mother has been among my strongest advocates and sources of motivation. Even though she worked full-time at a pharmacy, she reliably provided us with two homemade meals daily as a family of four. Frequently, supper was influenced by Julia Child Or a blend of Southern favorites. I'm particularly fond of Marcella Hazan, who wasn’t initially a professional chef but had a clear idea for changing how Americans learn Italian cooking. Additionally, Carol Adams demonstrated to me various options in cooking and revealed ways to enhance even basic components.

FFW: In what ways has your gender influenced your journey within the cooking world, and what factors have aided you in maintaining balance throughout this time?

Whims: My dining experience at this restaurant was truly unique—it embraced a feminine and alternative perspective, emphasizing the caliber of the cuisine and the entire ambiance over the volume of customers served. Every plate narrated a tale as it showcased elements from various traditions and cultural influences that contributed to each recipe’s creation, be it through specific ingredients or taste profiles.

Lorena Vásquez (master rum blender for Zacapa )

For Vásquez, combining rums is as much an artistic endeavor as it is a scientific process—two domains in which she excels. With more than four decades of expertise, her work centers around crafting premium rum for Zacapa consumers and promoting greater societal influence for women specifically.

FFW: What drives your method of mixing rums for Zacapa?

Vásquez: A high-quality rum is akin to an excellent tale—it requires time, patience, and a bit of enchantment. My method for mixing rums has certainly been shaped by my educational path in science. Prior to joining the liquor sector, I obtained a Bachelor’s degree in both chemistry and pharmacy, along with studies in food technology and business management. This scientific groundwork enabled me to cultivate a profound knowledge of tastes and scents, thereby equipping me with the technical skills necessary for perfecting the art of rum blending.

FFW: Which one of your social impact projects resonates with you the most?

Vásquez: I am particularly proud of our Petate weaving project, wherein local women meticulously craft the decorative straps for every Zacapa bottle. This effort preserves a significant aspect of our cultural legacy while offering numerous women both economic freedom and the means to care for their families. Empowering women has a ripple effect, strengthening whole communities.

Thanks to our programs, we have observed women becoming more self-assured, enrolling their kids in education, and investing in their future prospects. Observing this chain reaction from providing such chances has been immensely fulfilling. While recognizing the financial implications, I am equally keen on motivating additional women to overcome hurdles within the spirits sector and other industries as well. Given my status as one of the select few female master blenders globally, I understand the significance of setting an exemplary path forward. By narrating my experiences and advocating for these causes, my aspiration is that many women will be emboldened to pursue their aspirations and assume leadership positions across various sectors according to their preferences.

FFW: Reflecting on over forty years in the industry, what key lessons have you acquired that might assist other women aiming for success in this field?

Vásquez: Over forty years in the rum industry have taught me that while technical expertise is crucial, sustaining oneself over the long haul relies heavily on passion, patience, and honesty. Mastering the craft of rum demands not only an understanding of the ingredients but also a profound appreciation for them and a deep-seated relationship with time—because rum imparts lessons about waiting and trusting the journey. For those women aspiring to leave their imprint on the world, my advice is: trust your instincts, assert yourself confidently even when overlooked, and remember that quality transcends gender. Being genuine and persistent will be your greatest assets.

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Bonus: Whim's impressively delicious blueberry tart recipe

With Whims' new cookbook, The Italian Summer Kitchen , On April 15, she unveils a delightful blueberry tart recipe, ideal as a sweet dessert for the upcoming warmer weather.

Blueberry Tart

Ingredients:

Crust:

• 1½ sticks (¾ cup) of cold unsalted butter, diced into ½-inch cubes
• 2 cups flour
• 1 tbs sugar
• Zest of 1 lemon
• 1 tsp fine salt

Filling:

• 4 cups blueberries
• 1 teaspoon cinnamon
• ¾ cup sugar
• ¼ tsp salt
• Juice of 1 lemon
• 8 oz creme fraiche
• 2 eggs

Directions:

• Yield : 8 to 10 portions

1. Heat your oven to 400°F. In a food processor, blend chilled butter with flour, sugar, and the peel from one lemon until it looks like gritty sand. Evenly press this mix onto the base and walls of a 12-inch fluted tart tin. Chill for half an hour. Pierce the base all over with a fork then top with aluminum foil. Load with weights such as dried beans. Roast the tart case for about 25 minutes until it turns a nice golden color. Allow cooling before discarding the weights and foil.
2. Combine blueberries with cinnamon, sugar, salt, and lemon juice. Transfer the fruit mixture to the prepared crust. Cook for 15 minutes, then reduce the oven temperature to 375°F.
3. Combine crème fraîche with whisked eggs. Once baked for 15 minutes, add the crème fraîche mixture over the fruit. Continue baking for another 20 to 35 minutes until the custard has solidified. Take it out of the oven onto a wire rack to cool down. Once cooled, carefully take it out of the tart mold and then serve.
4. Note: Store remaining tart slices in an airtight container and keep them in the refrigerator for 3 to 4 days.

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