A Culinary Experience: Carrie Masters
Her husband Matthew crafted the home and much of its furnishings over time with his own two hands from reclaimed lumber. He answers our many questions about the impressive construction with a disarming modesty.
Thank you, Carrie, for hosting me in your marvelous home and discussing your life as a once beginner cook, now turned chef. Be sure to follow the Bird and Toad Instagram to be the first to learn of upcoming events! Or contact directly for private bookings or to sign up for the newsletter: birdandtoadmqt@gmail.com.
Introduction and editing by Claire Troemner. Photography by Lily Venable and Claire Troemner.
We met with Carrie Masters in her home tucked deep in the woods outside of Marquette. Every wall, enclave, and windowsill displays vintage and collected curiosities arranged with elegance and ease. Birds are a certain theme alluding to the name of Carrie’s woman-led food and art collaborative “Bird and Toad”. These visual vignettes have an air of history and magic, much like the menus Carrie creates for the dinner parties she hosts in her home.
When did you start cooking?
Probably when I was young but not professionally until just recently.
When I was young my parents didn't really cook that much. My mom was a Midwest mom cook so it was lots of boxed macaroni and cheese and hot dogs and all that. My dad did like to cook but didn't have the time for it. When he did I was always in the kitchen.
Who taught you how to cook?
No one really. I just kind of did it.
What could you eat a whole jar or package of?
Pickles - any type of pickles.
What is the most unique thing you've ever eaten and would you need it again?
I ate capybara when I was in South America and I really liked that. Guinea pig was also good.
How do you approach themed meals from cultures other than your own?
Since we have no food up here basically, I feel like people are craving exotic foods. I try to come at it from a respectful and appropriate way.
Do you have any heirloom tools in your kitchen?
I have my grandmother's rolling pin and my great grandma's bread knife from Yugoslavia.
What got you interested in sharing your foods through dinner parties?
Working at Milkweed I was very intrigued by what Lane [Regan] was doing. Also, I was tired and didn't want to work for anyone anymore.
Funniest failure?
Maybe that Ethiopian bread injera. We were flying by the seat of our pants that day. It's a notoriously difficult recipe to master. People will spend months and months learning it. We did it in a couple days and did the final thing that morning.
What is something you wish people knew about the food you make?
It comes from the brain of a manic person. I'm not very articulate or good with people. I'm not very affectionate. If I'm cooking for you, that is definitely how I'm showing you that I care and that I like you or love you.
What ingredient would you like to see fresh locally?
I love shiso leaves. A few farmers up here have grown them. I love guavas - they’re one of my favorite things, but you can only find them at Walmart so it feels bad buying them.
What is one of the loveliest compliments you've received?
When people tell me that they can feel how much work we put into a menu. Or when someone mentions a certain dish that was memorable for them. That's really good for my heart and soul.
What is the harshest critique you've ever received?
I don't know if I've ever had one yet from a guest. From [my husband] Matthew he's pretty good at critiquing me and will tell me “this is not good”.
It feels different coming from someone that is so close - it sometimes feels worse and sometimes it feels better.
What is advice you would give to fellow cooks that are just starting out?
If you want to make it your career, make sure that there's a good life balance. It's very easy to get burnt out in this industry for multiple reasons. It's not easy to find that balance but I at least try to. If your state of being - physically and mentally - isn't good, it’s gonna project into your food.
How has growing some of your own food affected the way you cook?
If I can go outside and pick radishes fresh, I can change the menu that day. I can go in a completely different direction if I find something that I foraged. It's just easier to be connected with the land.
What is your favorite quality condiment that you can’t find easily?
Good olive oil or like good salt. Sandy would say fish sauce.
Who is a cook you would love to meet and work with?
I don't really know a lot of names. Any female chefs that are thriving in their environments I would love to meet. It's a little bit harder for female chefs to have that experience of being famous for being a cook.
Any favorite restaurants?
I haven't had a lot of experience going to tons of restaurants. I've been up here most of my adult life, but in Detroit there's a lot of great ones.
There's Marrow which I love and Coriander which is a farm to table. Coriander is on this beautiful little canal.
How has having a household with children affected your cooking?
When Matthew's kids were living here, it was quite different. One of them was vegetarian, one wanted to be vegan, and one wanted all meat. Trying to combine all three of their dietary needs and wants was a little bit difficult. But cooking for people is a lot easier than just cooking for yourself or you and your partner. I would make more elaborate meals when they lived here so it was probably better for my learning experience.
What's a dish you make to comfort yourself?
This really not great stuffed cabbage soup. I love it and Matthew hates it because it makes the house smell like cabbage.
What is something that you don't really like to make, so you'll get it if someone else is making it?
For dinners, I don't love making stuffed pasta. Just because it takes me like 6 hours to make it from start to finish. It's a little cost prohibitive if I was including my hours.
I don't love making pastry either and don't love making desserts if they're not ice cream.
What is your favorite cuisine?
Middle Eastern - that's my favorite. Persian and those kinds of flavors