Off-center songstress Kelis has developed quite a love affair with food and cooking. The Grammy-nominated artist is releasing a full-length album in April called Food, which is produced by Dave Sitek from TV on the Radio. Tracks titles include “Jerk Ribs,” “Cobbler,” and “Biscuits n’ Gravy.”
Kelis has also landed her own show on The Cooking Channel called Saucy and Sweet, which will air Feb. 26 at 8:30 pm. Watch the trailer here.
Kelis premiered her new sauce line late last year at the Beverly Hills Food and Wine Festival. Here’s how Kelis describes the line, according to the brand’s Facebook page:
“At Feast, we want to celebrate life. And we want to do it daily. The most joyous, the most memorable, the most nostalgic moments in our lives…often times occur during a feast. Weddings, birthdays, reunions, first dates, proposals…festive food is inseparable from our most precious moments. At Feast, we believe that these moments shouldn’t be limited to only once or twice a year. At Feast, every day will be a celebration of life, love and happiness. Every day will truly feel like a special occasion. Every day will be a holiday”.
During an interview with the New York Times that was published in 2010, Kelis admitted to being a master at sauces.
“Anything with a sauce involved, I flourished. I learned the basic French sauces like a beurre blanc or a bordelaise—really basic, classic French red and white sauces, but I would go off on my own…I spent a lot of time out of the country looking for new things to eat. I spent a summer in Malaysia and Bali and that region. I was in Penang, where everything is savory and sweet. I’d make beef and shrimp sauces infused with litchi. I started doing my own thing.”
All we have to say is, everyone from Martha Stewart to Mario Batali better watch their backs. Kelis could very well crush it in the culinary world.