Asia White defines herself as an “idea person” — someone with an expansive imagination and a tendency to get overexcited.

“I want to do lots of things. I’m always thinking of concepts, but I move on too quickly,” says the 27-year-old food influencer, more commonly known as the Foodie Bitch. “It’s like I live several lives in between each of my ideas.”

All of her ideas have one thing in common, though: They point back to building community with good food. Last year, she started her “Was it really worth the gentrification?” TikTok series, in which she candidly reviews L.A. restaurants in “newly colonized areas of L.A.” In a vlog-style video, she travels to places such as Donna’s in Echo Park, where she expresses a distaste for the “burnt sourdough bread with parm,” or Highly Likely in West Adams, where she dubs a hot tomato on a B.L.T. “criminal.” Through these comical yet eye-opening critiques, she realized her platform — as a Black foodie born and raised in L.A. — was an anomaly. She had attracted an audience eager to chime in about their own experiences and quick to ask White out to dinner.

Inspired by her comments section and the lack of a gathering space, White launched Suppa Club in 2022, a recurring dinner party that highlights local BIPOC private chefs and different restaurants. Complete with decadent platters, occasional live music and constant chatting, White has developed a new outlook on the traditional evening meal.

“I never really had sit-down dinners with my family. My mom was a single mom and we would eat on the couch,” says White. “Now, dinner has become ceremonial to me. It’s so special. It’s a time that we can all sit down and really take a moment. I don’t do that otherwise.”

But as dinner clubs in general continue to rise in popularity, White, a true Aquarian, wants to make sure Suppa Club stays original and creative, and is in the process of turning it into a production house. Lately, rather than the typical sit-down meals, she’s been hosting things like an ice cream social at Echo Park’s Fluffy McCloud’s, and she’s currently brainstorming a cooking competition-inspired dinner. No matter what form Suppa Club will take on in the future, the Foodie Bitch promises her priorities remain unchanged.

“I’ve always been a foodie, I just always been bougie, I’ve always been opinionated. And I’m always gonna talk my s–,” says White.

When I wake up, the first thing I do is pet my dogs. They’re Frenchies — Poundcake, Dubois and George. They’re a little family. They’re perfect.

The best dish I can make is a roast chicken. I’ve just been watching and hearing all the tips for roast chicken for so damn long. I feel like I have to put every tip into one phenomenal recipe.

The thing I can never master is anything that has to do with baking. I’m a horrible baker. I don’t know what it is. I can’t even make a Betty Crocker thing taste good — it always comes out dry. I feel like baking is science and cooking is like jazz.

A habit I’m currently trying to incorporate into my daily routine is going outside. I am always shut inside. There are days where I have not seen the light of day. So, I’m trying to be outside more — I call it my “sit and stare.” I go outside, without my phone, and just stare.

When I need a midday pick-me-up, I always want dessert. I’ll get a chocolate-covered banana with almonds from Baskin-Robbins. I love that.

Asia wears House of Campbell top and Cinq à Sept pants.

Whenever I host a dinner party, my go-to playlist is all lowrider oldies, specifically “Family Reunion” by the O’Jays. That’s my vibe.

A goal I have for myself before the end of the year is to launch Smackdown. It will be a version of Suppa Club that’s set up like a cooking competition where the guests are the judges. But I’m a super perfectionist and I’m sensitive about my s–, so sometimes it takes a while.

If I were taking myself on a date to a nice dinner in L.A., I would most likely be stopping by Camélia, which is actually so funny because I don’t like the food there. But they have really great drinks, really great french fries and great dessert — which is all I need for a date. I always get a martini and this chocolate passion fruit tart with an order of fries.

The most important thing to me right now is, I don’t wanna get corny but, believing in myself. I have so much self-doubt and insecurity. And I really want to start to lean in to who I am and trust that it’s gonna bring me success in life.

As a kid, my favorite home-cooked meal was always pork chops with applesauce — which I think is a white thing. I’ll tell my Black friends about it, and they have no idea what I’m talking about.

I first knew I was a foodie when I made my dad take me to Benihana when it was really popular in the early 2000s. I don’t even remember what we ate. But when we walked out, my dad asked me if I liked it. And at the age of 7, I told him it was overrated. He loves to tell that story.

When I think about Suppa Club, I would say I am most inspired by my own nostalgia. I want to re-create all these feelings from old movies and my own past experiences. I feel like it’s my thing.

My ritual for after Suppa Club is going to Fukagawa, which is a Japanese breakfast place in Gardena. I get so overstimulated at Suppa Club, so the day after, I just have to sit in silence by myself. It’s a really nice quiet restaurant and I get my combo plate with broiled salmon, tamagoyaki, soup, rice and little pickles.

After a few years of throwing dinner parties, the biggest tip I’ve learned is that you never have enough ice. People always underestimate that. But also make sure to keep it simple. The moment is the moment. As long as the food is good, that’s what makes me happy. I don’t need some crazy s– going on.

The key to creating a welcoming space is reading the bible, not actually the Bible, but “The Art of Gathering” [by Priya Parker]. There are some phenomenal tips in there, really intentional stuff. But ultimately for me, I’m shy and awkward. So, I always make sure to greet people when they come in and introduce them to someone. I know us awkward girls need that.

What would you say to someone who is looking to make new friends in L.A.? I would say come to Suppa Club, but sometimes it’s not even like that. The reason I started Suppa Club is to find something that you like to do and start doing it. That’s how you’ll find your people. You have to leave the house. This can be a lonely city if you don’t.

The biggest deciding factor for when I try a new restaurant is the menu. I’m really a menu reviewer. A lot of menus are the same nowadays, they’re just making the same s– everywhere. But if there is one thing that looks good to me I’m happy to try it out. It’s a rare occasion. As an Aquarius, I’m not easily influenced.

My thinking place is my bedroom. A lot of thoughts come out of there. I like to rot and introspect.

What mindset do you encourage people attending Suppa Club to bring? Come really open and no f–ing networking vibes. If I hear about your job, I’ll kick you out. F– your job. I also love when people come alone. That’s like a really big thing for me. Just come to enjoy yourself. You don’t have to be the main character. You can come as you are.

My newest hobby is Pilates [she rolls her eyes]. That’s so L.A. coded.

Photo assistant: Chris Behroozian
Hair: HairGameConcepts
Nails: Pio Pio Nails
Location: Fluffy McCloud’s

Cooking with kids can be a challenge. There’s the mess, the chaos, and concerns about safety. But the whole point of Mark Bittman’s new cookbook “How to Cook Everything Kids,” is to get your young chefs comfortable with the kitchen.

Now, I can’t tell you to do it if I’m not willing to do it myself! So I tried out his book with my children. Reggie (11), Gabrielle (8) and Annalise (7) picked out recipes, and Mark Bittman bravely joined us in-person to show us how it’s done.

On the menu: “Chicken Mark Nuggets” and “Chicken with Orange Sauce.” Long story short: my kids had a blast and so did I!

Ayesha Rascoe with her kids and food journalist, Mark Bittman.

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Chicken Mark Nuggets

You won’t believe how easy it is to make crispy tidbits of chicken in the oven. And they’re waayyyy better than what you get at a drive-thru window. You can double this recipe to feed a lot of hungry people, or if you want to freeze leftovers in an airtight container. They can be heated later in the microwave.

SERVES 4
TIME: 30 minutes

• 1 pound boneless chicken (tenders, breasts, cutlets, or thighs)
• Salt and pepper
• 1 cup whole milk
• 4 cups corn flakes
• 3 tablespoons good-quality vegetable oil, plus more as needed

STEPS

“Chicken Mark Nuggets” coming out of the oven.

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1. Heat the oven to 400°F. Cut the chicken into chunks about 2 inches long. Put them in a medium bowl, sprinkle with a little salt and pepper, and pour in the milk. Toss with a fork until the pieces are all coated with the milk. Let the chicken sit while you get everything ready to cook.
2. Put the corn flakes in a shallow bowl and crumble them with your hands or a potato masher. Crush the flakes into crumbs about the size of coarse bread crumbs. (For a more even coating, make finer crumbs by pulsing the cornflakes in a blender or food processor.)
3. To set up for breading and baking: Put a large rimmed baking sheet on a counter or table and smear the bottom with the oil. On one side (depending on whether you like to work from the left or the right), put the bowl with the crumbs. Next to that, put the bowl with the chicken.
4. Toss the chicken again with the fork to make sure all the pieces are wet. With tongs (or your hands), one at a time lift a piece of chicken from the bowl and roll it in crumbs until coated all over. As you work, put the pieces on the oiled pan, spreading them out so they’re evenly placed without touching. (Be sure to wash your hands once you’re done with this step.)
5. Set a timer for 10 minutes and let the chicken bake without touching. You’re looking for a crunchy-looking golden brown crust to form on the bottom as the oil sizzles. You’ll see it around the edges when the pieces are ready, and you’ll be able to turn them easily without tugging. Tongs are the best tool to avoid splatters, but sometimes a stiff spatula can help loosen every bit from the pan. If they’re not ready to turn when the timer goes off, set it for another 5 minutes and check again to see if they’re ready to turn.
6. If you used breasts or tenders, bake the second side for another 5 minutes (or 8 minutes for thighs). You want the second side to be about the same color as the first. To test for doneness, carefully remove the pan and cut into a piece with a fork and small knife so you can peek. The meat should feel firm against the fork and cut easily and you’ll see no pink. The juices should be clear. You don’t have to check every piece once you get the hang of what they look like.
7. Sprinkle the nuggets with a little salt and pepper if you like. Serve them plain, or with a condiment or homemade sauce for dipping on the side.

Finished “Chicken Mark Nuggets.”

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Chicken with Orange Sauce

Feel like a total chef when you whip up perfectly golden chicken and a bright, buttery sauce. It’s easy, especially if you have some help.

SERVES 2-3
TIME: 45 minutes

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt, plus more if you like
• 12 ounces boneless, skinless chicken tenders or thighs
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 cup orange juice
• Pepper (if you like)
• 2 tablespoons chopped fresh mint, parsley, or chives for garnish

STEPS

Ayesha Rascoe’s son, Reggie (11), sautés chicken with help from Mark Bittman.

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1. Spread the flour out in a large shallow bowl next to the stove. Add the salt and stir with a fork to combine. Add the chicken to the bowl and toss the pieces in the mixture until every nook and cranny is covered.
2. Put the oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. When the butter foams and the oil is hot and shimmering, quickly but carefully use tongs to lift a piece of chicken above the bowl, shake off the excess flour, and put it in the pan. Smooth side down first is best, but if you can’t, no big deal. Try with some of the other pieces. It’s more important that the chicken is spread out as much as possible.
3. When all the pieces are in, adjust the heat so the edges sizzle without burning. If the flour is getting dark fast, turn the heat down under the pan. Cook without touching until the chicken smells like toast and you can see the edges curling up from the bottom of the pan, 3 to 5 minutes for breasts and 5 to 7 minutes for thighs. While the chicken cooks, dump the flour out of the bowl, wash and dry it, and put it next to the stove again.
4. Tug on the thinnest piece of chicken with the tongs to see if it will lift easily and peek at the bottom. It should be golden brown. If it is, turn the pieces over, using a stiff spatula. If the chicken isn’t ready, set the timer for another minute and check again.
5. Repeat Step 4 to cook and brown the other side. As the pieces finish browning, move them to the clean shallow bowl and turn the heat under the skillet to medium-low. Even though the outsides are brown, the chicken will probably still be pink inside. That’s okay. It will finish cooking in the sauce, but you’re going to need to use a clean platter or dinner plates for serving. (Unless you want to just serve from the skillet—your choice.)
6. Add the orange juice to the skillet and adjust the heat so it steams and bubbles. Use a stiff spatula to scrape up all the browned bits from the bottom of the pan. Then add the last 1 tablespoon butter and stir until it melts and the sauce bubbles again.
7. Return the chicken to the skillet and cook, using the spatula to move it around and coat it in the sauce until the thickest piece is no longer pink inside, about 5 minutes. To check, use a small knife to cut a slit and peek inside. Taste the sauce and see if it needs more salt, then move the chicken to the platter or plates and spoon the sauce over the top. Garnish with chopped herbs and eat.

Finished “Chicken with Orange Sauce.”

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Eleana Tworek and Melissa Gray contributed to this story, with a special thank you to Julia Redpath.