Amy Tobin fell in love with food as a young girl and began throwing her first dinner parties in high school. She’s come a long way since then, entertaining staffers from Bon Appetit and Gourmet magazines, interviewing Paula Deen, developing recipes for Gold Star Chili, writing a cookbook and creating the on-air segment “Amy’s Table” on Q102.
But her most meaningful accomplishment (besides her kids, of course), is her consulting business, Taramy Enterprises. “I’ve built it into something that makes me both proud and happy,” says Amy. “I love working creatively with brands on food and lifestyle projects.”
Amy’s been sharing her passion for food, entertaining and living well on Q102 since 2005. Some “living well” tips she takes to heart? Exploring Cincinnati’s beautiful parks – particularly the trails in Sharon Woods, honing her talent for fishing and spending quality time with her husband Rob, son Sean and daughter Katie, plus their two cats, Bella and Tom (“Though Tom may actually be a dog. We’re not sure.”).
Broiled Fresh Figs with Honey, Blue Cheese and Walnuts
Fresh figs are a mild mannered version of their dried brethren. You can find black mission (the sweetest fig of all), brown turkey figs (a little less sweet and milder) during the season. For more on figs, click here.
While figs are in season in early summer, the main crop comes in late summer and runs into the fall. Look for plump, slightly wrinkled figs that have a bend to the stem. Avoid any that are shriveled or squishy. Eat them soon after purchasing them. The refrigerator will hold them a bit longer but diminishes their flavor. They require gentle handling.
Figs pair beautifully with many flavors including bacon, mascarpone, blue cheese, honey, balsamic vinegar, walnuts and port or sherry.
Try these little bites that combine honey, blue cheese and walnuts with a hint of black pepper.