Thomas Keller has been showing up all over my life lately, it seems – in my interviews with both Jami Curl and Marc Frankel, during my trip to NYC, and featured in a book I recently finished, “Service Included: Four-Star Secrets of an Eavesdropping Waiter”. For those who don’t know of Thomas Keller, he is a big time, world-renowned chef. He has won numerous James Beard awards, including Best Chef in America (like the Oscars for chefs). He is the only American-born chef to hold multiple three-star ratings from the Michelin Guide, receiving seven in 2011, primarily for his two restaurants – Per Se in New York and The French Laundry in Napa Valley. So to sum it up, he is a pretty incredible chef.
Breaking News – My New Neighbor: Saint Cupcake Galore
1138 SW Morrison St & 12th Ave • saintcupcake.com
I woke up Sunday morning to a great surprise – an email from Saint Cupcake’s owner, Jami Curl! I had sent her an email as a follow-up to my earlier post on Saint Cupcake but with the bakery’s popularity, I wasn’t sure if she would be too busy to respond. But I to my pleasant surprise not only did I get a response, but it was such a sweet letter!
In my previous post, I didn’t mention their hot fudge frosting since I am slightly obsessed with their cream cheese frosting, but it is definitely another delicious option. It is the frosting of choice for a few of their cupcakes including the Turtle cupcake which has fudgy chocolate cake, caramel and pecans! I think Jami is best at describing how good their hot fudge is however, “I love it on a spoon, I love it in a cup, I love it on a chocolate cupcake, I love it on ice cream. But most of all, I love to do this: First, I take the wrapper off a toasted coconut cream dot [their mini cupcake size]. Next, I put the dot in a cup. Then I spoon hot fudge all over the top and freeze it. After it’s somewhat frozen I eat it like ice cream. It’s seriously so good!” I am contemplating leaving work early just to try it. You probably should too 🙂
The Good for You Donut: Petunia’s Pies & Pastries
PSU Farmer’s Market • petuniaspiesandpastries.com
Flaxseed, no eggs and no butter – not exactly the ingredient list I would think of to create delicious desserts. Yet somehow Lisa Clark, owner of Petunia’s Pies & Pastries has mastered it. She has been able to transform the world of vegan andgluten-free treats from inedible, crumbly messes to high-end, beautiful, delicious pastries that even those without dietary restrictions crave. Myself included.
I met Lisa about two years ago from one of my good friends, Hannah, who studied abroad with Lisa in college. Knowing of my love of dessert and life-long dream to open a bakery one day, Hannah introduced me to Lisa, who was starting her own bakery, specializing in a gluten-free and vegan menu. With a charismatic personality and an impressive resume including Papa Haydn, which is renowned for its desserts, I knew her bakery would do great. Petunia’s certainly has, with booths at several different Farmer’s Markets, products at Whole Foods grocery stores, and catering for weddings. With an ever-growing list of treats including cookies, pies, and now even donuts, all of which are gluten-free and vegan, Petunia’s never seems to disappoint its loyal customer base.
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