Ronne Sellers Rock

What do your friends call you?

Veronica, Ronne, Ron, R, Vero. And Scooby.

Who was/is your greatest inspiration when it comes to cooking?

Certainly my mom would be high on the list. My earliest memories are of her in the kitchen, and she expressed love through cooking. My Aunt Prudie would be there too – she was a tiny little woman with a HUGE talent for baking the best treats.

What was your first job?

I worked at a family-owned butcher shop when I was 12. My career in animal protein ended when I wept at the sight of the sweet little rabbits in the meat case.

What is your favorite local haunt?

Can we break this down by food type? Wow, there are so many options out there for me, depending upon my ever-changing mood. And it goes beyond the menu for me – atmosphere is big. Some local Austin places that hold my heart are Botticelli for their Butternut Squash with Brown Butter Sage Sauce, South Congress Café for their Goat Cheese Salad, and Vivo for their puffy tacos and pretty roses. Oh, and can I mention The Tavern? They serve their burgers on these slightly sweet kolache rolls...

When you open a cookbook, what do you see?

I look for the hidden story in each recipe – I imagine who might like each one, how it would be served, even what plates would be used and what music would be playing. If I can’t imagine the story, I’ll flip the page.

What things are essential for you in the kitchen?

Great salts, sharp knives, a full spice rack, butter, Smart Balance, and a bag of Idahoan potatoes. And dancing.

What’s your cooking philosophy?

Cooking is a complex, beautiful, and uncomplicated journey meant to be shared. The kitchen at CasaRock is always open to those who want to chop, stir, and laugh at little.

What’s the one thing people would be surprised to know about you?

I have a tattoo. And I want two more. Oh, and I used to work at a restaurant called Molly Murphy’s House of Fine Repute. I dressed as Bambi the deer.

If you were having an in-home cooking party at your house, who else would be there?

Ted Allen, my fourth grade teacher Mrs Kistler (she told me an empty barrel rattles the loudest), Giada de Laurentis, at least a dozen amazing friends, and my very cool family.

What’s your favorite Gourmet Girl recipe?

Seriously? Just one? How about Espresso-Rubbed Ribeyes. Wait – make that Balsamic Black Peppered Strawberries. But then again, the pasta recipes are incredible.

What part of the gingerbread man do you eat first?

I’m a nibbler. I leave no edge unbitten.

Bond or Bourne?

Give me Jason. Please.