Women in Food: 10 Questions with Heirloom's Vicky Theodorou

When you think of 'catering' for events, especially weddings, you think of the lame chicken dish and pathetic house salad with a bread stick. You think of the most boring pasta dish (because: vegetarians). You think the food at whatever event you're going to is basically going to be awful and you'll need to go out immediately after leaving to actually eat food. 

WRONG.

While I've been attending events for the past few years that have been progressively paying more attention to food, this past year has been explosive. Amazing people like Vicky, founder of Heirloom in DC, are finally filling the massive void of cute, stylish food at events. Because this is literally what it says on her website: "What makes your event exceptional isn’t just the mind-blowing food. It isn’t just the original decor, or the most creative execution you’ve seen since Marie Antoinette. Instead, we suggest measuring your event's success by the volume of laughter; the echoes of enthusiasm; the smiling photos and endless compliments." 

Don't you love her already? You do. I've spent time with her in person and she's a firecracker and she totally gets it. So I think what I'm saying is, Vicky, will you marry all of us?

Vicky Theodoru: Heirloom DC : @HeirloomDC @VickyTheodorou_

1 - Tell us about yourself and your business.

I’m a hopeless romantic that loves food, fashion, traveling the world, spending time with friends & family, dynamic living, spontaneous fun and making people laugh. I have a knack for adventure and challenging myself and others, and am obsessed with animals and making people happy through creative entertaining.

Heirloom is a culmination of the things I love and believe adds to the world. Seasonal, custom menus with style and personalizations beyond the plate. I guess in my humble opinion, events are more than people realize, people work to be able to get together to celebrate something. A wedding, a birthday party, a promotion, a community gathering, festivals etc. Often all centered around food and aesthetics. My work and Heirloom’s goal is to make these moments exceptional and unique, overall. The entire vibe and feel of the event including menu quality, styling and design.

2 - If you could define your food philosophy in one sentence it would be….

Eat local and seasonally –  it tastes better, it’s better for you, it’s better for the world.

3 - What are your 3 must have foods in your kitchen?

Eggs, Avocado and Bacon!

4 - It’s your birthday. What are you eating?

Everything! But okay, if i had to choose - a home cooked meal by my mom with my family that would include: Pasticio (Greek-style lasagna), marinated grilled meats, a variety of salads from our garden (my fave is english cucumber, heirloom tomatoes, salt, fresh lemon and olive oil. With grilled rustic bread to dip in the dressing) and freely flowing wine with hilarious conversation all around.

5 - Signature cocktail?

Ketel One on the Rocks, splash of soda, two limes.

6 - Food you can’t like no matter how hard you try?

I hate to even say this as it always garners gasps and “whaaat?!” – Sushi. Just can’t get down, I’ve tried! We serve fresh, hand-rolled sushi for events but it’s just not my personal thing.

7. What are your go-to resources for all things food (websites/magazines/groceries etc)?

Honestly, I’ve spent so much time the past 15 years learning about food: how it interacts with your body, how it tastes, what complements each other, creative combinations, how it impacts the earth etc that if I want information, I google it, read multiple sources and even conflicting ones then and allow myself to absorb info and form conclusions if necessary. The local markets are always a good way to learn about food, talking to farmers and producers about their crop, the soil, the weather. As well as talking to local restaurants chefs and business owners. The sharing of information is great -- so much out there to know!

8. Food fad you wish would die a horrible death?

I would say juice cleanses. Although I love fresh pressed juice and they are definitely great to incorporate into your diet, people should be wary of a “juice cleanse”.

9. Must have kitchen tool:

Santuko Knife (Chopping Knife). So much you can do with it that replaces other tools as well.

10. What’s the one thing you learned this year that changed the way you think about food?

I think I always knew this but it’s been quite emphasized and in the forefront of my work this year; food has the ability to transcend barriers and bring people together. Whether it’s while traveling, trying a new restaurant or a celebratory event, it draws conversation, laughter, creativity and most importantly, fun!