Behind the Scenes on a Brand Trip & What I Cooked Last Week
3 days with Tillamook in Oregon, pumpkin pie chia pudding, giant garlic bread pizza with sausage, broccoli mac & cheese, healthy one-pot hot pot
Hi everyone,
Hope you’re having a great week! I just got back from the Oregon coast, where I spent a few days with Tillamook, one of my brand partners this year. I’ve always loved their dairy products, so it was such a treat to see how their cheeses are made and to visit one of the farms they work with. I also met some incredible creators whose work I’ve admired for a while. Below, I’m sharing more about the trip, including what it’s like to be on a brand trip, fun facts about cheese, and the savory s’mores we made together.
First, here’s a garlic bread pizza I made with my mom: crisp and golden on the bottom, with a nice layer of melted mozzarella on top. This time we added sausage, thinly sliced red onion, and fresh parsley. It’s easy, delicious, and the best of both worlds.
Also, my debut cookbook comes out March 3 and is available for preorder. Preorders are especially meaningful for a first-time author, so if you’re thinking of getting a copy, I’d be so grateful if you ordered early 🤍
What I Cooked Last Week! ↓
Giant Garlic Bread Pizza with Sausage, Onion, and Parsley
You can make the most amazing pizza out of garlic bread. It gets crispy on the bottom and melty and cheesy on the top. This one is a play on white pizza with sausage.
You can download the PDF recipe above and watch the video here :)
Pumpkin Pie Chia Pudding
All the cozy flavors of pumpkin pie in a creamy, nourishing pudding filled with fiber and antioxidants. There’s crumbled graham crackers on top!
Healthy One-Pot Hot Pot
Here’s my simple method for a healthy hot pot you can make at home, no special equipment needed. Dip each bite in a ponzu-style sauce inspired by my grandpa’s recipe.
Broccoli Mac and Cheese
This is my favorite mac, and I’m so excited to share it with you! There’s an entire pound of broccoli to perfectly balance the creamy, cheesy sauce.
My Trip with Tillamook on the Oregon Coast
Tillamook is based on the coast of Oregon, and I’d never been there before. The setting was stunning: moody skies and dramatic ocean views, it reminded me of Monterey or Big Sur. I even spotted whales (my favorite animal!) in the water. We stayed at Headlands Coastal Lodge & Spa, a beautiful hotel with cozy, rustic decorations and sweeping views of the ocean.
Everyone from Tillamook was so warm and welcoming. In our rooms, they left care packages with swag and a cheese made especially for each of us. Before the trip, we’d filled out a quiz to determine “what kind of cheese we are,” and the master cheesemaker created a personalized cheese based on our answers!
According to the quiz, I’m “a walking flavor bomb” with a “spicy edge” lol. My cheese was a bold English Cheddar, dry-rubbed in dark cocoa powder with dried raspberries, blackberries, blueberries, oregano, and rosemary.
Tillamook brought together a wonderful group of creators: Brandon Gouvia, Jack Mancuso (aka Chef Cuso), Ryan Nordheimer, and Justine Doiron (aka Justine Snacks). I remember my first brand/media event, back when Maxi’s Kitchen was still new. I was nervous and a little intimidated. Now, after a handful of these events (and leaning into my extroverted side), meeting new people is one of my favorite parts. There’s so much to talk about in our industry, and I always enjoy being able to swap stories and learn from everyone else’s experiences. It’s also nice to finally tell someone in person how much you admire their work.
One creator on the trip is just starting their cookbook journey, so I was able to share advice, while Justine, whose book came out last year, told me what it felt like to finally release it into the world. I really do think the new friendships are the best part of these trips. (Ryan and Justine live in New York, so hopefully we’ll hang out again soon!)
Of course, learning more about Tillamook was a highlight too. The brand takes its name from a city on the Oregon coast, about 90 minutes from Portland. They work with local farmers, and we got to visit one of the dairies. A baby calf licked my hand (so cute!). We learned the cows are milked for only about 8 minutes, three times a day, and otherwise spend their time eating and lounging. It was reassuring to see how much care goes into the animals.
Next stop was the cheese factory! We sampled different cheeses, spoke with the master cheesemaker about ingredients and techniques, and learned that some of the cheeses had been made with milk collected only three days earlier. I also discovered that medium, sharp, and extra-sharp cheddar use the same recipe but are just aged longer for a sharper flavor. And in a side-by-side tasting with competitors, Tillamook’s depth of flavor really stood out. I had a total pinch-me moment: What a dream that I get to eat cheese for my job!
There was downtime too: dinner at Pelican Brewing and a bonfire on the beach, which I think was my first ever. We made both sweet and savory s’mores. I’d never thought to make a savory s’more, but it’s so easy and good. You roast cheese on a stick over fire, like for a marshmallow, and sandwich it between crackers with some slices of charcuterie
Our last day was all about ice cream. Fun fact: Tillamook started making ice cream to use up their extra cream. We tasted ten flavors and got to see how they develop new ones. They even sliced tubs in half so we could see the mix-ins evenly distributed. Like with the cheese, we did a side-by-side comparison with a competitor, and Tillamook’s was so much creamier and delicious.
The trip was short (Monday to Wednesday afternoon) but packed with experiences. I left impressed by how much pride and care goes into everything Tillamook makes, and grateful to partner with a brand I truly love.
Instead of heading straight back to New York, I flew to San Francisco to see my parents for a night (avoiding a red eye). My mom cooked a yummy shrimp stir fry and fried rice, and then we went out for frozen yogurt, which felt funny after a day of ice cream tastings, but it’s our little ritual. The next morning she sent me off with a homemade egg McMuffin. She really is the best ❤️
Sending lots of love and wishing you a relaxing weekend!
Love,
Maxine
Wish you could've come down to Bend, OR! Next time come visit and I'll take you around to some "foodie" places!
You really captured everything so perfectly!!