So many amazing things happening in my sweet world. Here’s an amuse-bouche. Check back for ‘smore!
OK, yep, this year I didn’t win, but I’ll always be a James Beard Award Nominee. I’ll take it! A sweet congratulations and a big XO to my very good friend Mindy Segal, who took home the medal. Phew, maybe my chances will increase with her out of the way. :-D
Check out 150 Central Park on board RCL’s Oasis of the Seas. This upscale restaurant has gone Genuine and asked Michael to create new seasonal menus. With Michael’s commitment to sustainable and seasonal food sourcing its a win-win. Its a jackpot for me to help create desserts - and do a little cruising as well.
It’s been about 3 years since I last attended the Classic in Aspen. I can’t wait to go back and see what Devin Padgett has done over the past couple of years. This event pretty much set the bar for all the food & wine events across the country.
Enter Lee Brian Schrager. Though not in chronological order, I can’t talk about food & wine events and not start with Lee. Every February and October I have been invited to participate at both the NYC and South Beach Festivals. In NY this year, I am co-hosting a Whimsical Indulgent Brunch with James Beard Award winner Gabrielle Hamilton. This lady has won not one, but 2 of those pieces of medal. One for her badass cooking in the kitchen, the other for her badass writing. Tickets go on sale in a couple of weeks, if you have a Mastercard, you can get them on pre-sale starting June 11.
See more food festivals, book events and partners I’m playing with this year!
OK, tumblr, I’m back! So many amazing things happening in my sweet world. Here’s an amuse-bouche. Check back for ‘smore!
The Afterlife of a Vanilla Bean
Last month I started blogging for Food Network’s FN Dish and creating seasonal recipes for CookingChannel.com. Check out my spring and summer recipes on the link above.
I never, ever thought I’d have a week like this…. that’s totally the truth!
I’m a James Beard Award finalist for Outstanding Pastry Chef? Are you kidding me?
Yes, I’ve dreamt about it, I’ve even made it to the semi-finals a couple of times before, but a finalist? Really? I’m a bit numb.
Fingers crossed for May 7, but I’ve already won. xo
[video]
I’m off to Grand Cayman to spend time at our Grand Cayman outpost. Michael is coming down tomorrow to film a segment for his Genuine Cayman television show.
Makes 16 cookies
Ingredients:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 stick unsalted butter, at room temperature
6 tablespoons packed dark brown sugar
6 tablespoons granulated sugar
1 extra-large egg, at room temperature
2 tablespoons Diet Pepsi, at room temperature
1 teaspoon vanilla bean paste or pure vanilla extract
6 ounces bittersweet chocolate, cut into ½ inch chunks
1 teaspoon Maldon salt or coarse sea salt
Directions:
Sift the flour and baking soda. Set aside.
Using an electric mixer fitted with the paddle attachment and beat the butter on medium speed for about 3 minutes until soft and smooth. Add the brown sugar, granulated sugar and beat on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl. Add the egg, Diet Pepsi and vanilla and beat for 1 to 2 minutes until just blended. Add the flour mixture and beat on low speed until just combined. Using a rubber spatula, scrape down the sides of the bowl. Stir until just blended.
Using a 3 tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet. Cover and refrigerate for at least 1 hour until well chilled.
Preheat the oven to 350°F. Line 2 baking sheets with non-stick liners. Arrange the chilled dough on the prepared baking sheets about 2 inches apart. Using the palm of your hand, flatten each dough mound slightly. Lightly sprinkle with salt.
Bake for 12 minutes, switching the baking sheets positions halfway through baking, until light golden brown. Let cool completely.
It was a bizzy January.
Off I went spanning the globe for Unique Sweets, Season Two. I traveled to DC and Philly on a world wind 48 hours of eating sweets. Yes, someone has to do it.
Big shout outs to Tamra McCraw (DC) and my brother, “Goldy” Goldsmith, (Philly) for graciously offering to spend each day driving me around. It was hilarious watching them both slip in and out of sugar comas. They really need to save this stuff for the pros.
As a Philly girl, it was so special spending the day with my big bro. Walking, talking and eating around our childhood stomping ground puts life in perspective. Yes, take the time to smell the……chocolate. xo
Heidi took this shot with her iPhone which totally sealed the deal to say bye bye to her blackberry.
Please meet the sweetest mother and son team from Bakeshop in Arlington, VA. Justin Stegall and his mom, Linda, own the most humble and delicious business, as evidenced by this love note to Justin.
We checked out Bayou Bakery, also in Arlington. I suggest you don’t where black jeans while eating their beignets.
In DC, I popped in and out of establishments that profess to have the best retro desserts, frozen treats and more.
Luckily, the last stop was Spike Mendelsohn’s, Good Stuff Eatery in DC. Yes, they have absolutely amazing milkshakes (toasted marshmallow, cotton candy?), but I couldn’t resist eating his (#NYCWFF) award wining burger. The perfect savory end to a very sweet day.
Next up, Philadelphia. Betty’s Speakeasy is a tribute to Liz Begosh’s grandmother, Betty and her Tasty Buttons Fudge Shop. Today, Betty’s is a neighborhood gem that’s way more then a fudge shop. Its a “pantry and kitchen” with emphasis on local and organic products (who buys local flour?!). Did you ever hear of a Flipping Jack Cupcake? Neither did I. It was cool meeting Liz and talking art. With my background in photography and film and hers in industrial design, and a mutual love of sweets, its as if we were separated at birth.
I would go back to Philly for brunch at Supper. Located on South Street, near where I worked my first culinary job, Mitch and Jennifer, the husband and wife owners, are amazingly warm passionate people. I felt at home. Michael would love the vibe, very MGFD.
I loved so many brunch items on the menu – they are a little like mine (delicious!) but also on steroids. Red Velvet Waffles, Shoo Fly Pie French Toast…that’s all I’m saying, for now.
Shane Confectionary will be on the Sweet & Sticky episode, I think (don’t quote me). This precious little candy shop has been around since 1863. Crazy, right? Check out the retro uniforms…you’ve got to love the gloves! Caramels, butter creams, chocolates and candies, awesome!
(Joey Vento, the owner of Geno’s passed away in 2011. He will be missed)
j
Before heading back to sunny Miami, we stopped at Philly Soft Pretzel Factory. Those babies are far better than the Federal pretzels of my past. And, not unlike the day before where we ended it with Spike’s burger, this day we ended it with, of course, a Philly Cheesecake. Pat’s or Geno’s? I’ll never tell!
2011: a sweet year in review
SPOTTED yesterday at Harry’s Pizzeria: Local passion fruit panna cotta. Right now Florida has the most delicious passion fruit, strawberries, tangerines, guava, lemongrass, ginger, grapefruit and kumquats. A bounty of everything fresh you’ll find in desserts not only at Harry’s, but also MGFD. If you’re a friend in NY, check out what’s fresh at my most favorite organic farm in Columbus County, NY, Katchkie Farm. They’re good people with huge hearts and amazing produce.
published 9/10/2011
So, here’s the deal. I’m back in Grand Cayman which means I’m recipe testing, again. I had a longing for the pretzels I grew up eating and loving in South Phillly. I made these yesterday and I think they came out pretty good. Today, I’m going to work on a house made mustard. I’ll let you know!
Last week was very Sweet!
I was invited to participate in Lemon: NYC, an event to benefit Alex’s Lemonade Stand. This incredible philanthropy funds research for childhood cancer. After participating with Suzanne Goin at her LA Love Alex’s, I joined Jonthan Waxman and dozens of the country’s finest chefs for this one night only event. I felt so honored to have been a part of it. I hope, one day Michael and I can co-host an Alex’s event…
While in NY, I stopped by the offices of Food Network and Cooking Channel for some amazing meetings (I, of course brought sweet packages of all things Hedy). Not only do I have interesting locations to visit as part of Unique Sweets Season 2, but you just may see me and my recipes in other places. Lots of good stuff in the works.
Next stop, Serious Eats. While my Pop T’s were heating in the oven, the serious peeps dissected a block of roasted white chocolate that traveled with me from sunny Miami. And, just as the Pop T’s, smoked peanut brittle and olive oil rosemary shortbread (also by way of MIA), were being consumed, EATER formally announced the name of my cookbook…BAKING OUT LOUD. It will be on bookshelves early October. Hopefully, just in time for the NYC Wine & Food Festival (hear that Clarkson Potter?)
The week couldn’t have ended on a sweeter note. Over the summer, the folks at Breville followed me around for a couple of days, all in the spirit of the perfect pie. Along the way, they shot four fun videos; my, The Sweet Life, series and first video launched last week. Check it out!
It was one of the best weeks, ever. I can’t imagine it getting any better or any sweeter. XO
Please meet Hank Bashford- age 10 months…future pastry chef? Although Hank is still eating purees and finger foods, he’s hoping to move up to more substantial fare in the near future. Hank is really looking forward to his first sweets on his birthday in January.
Any ideas?
I spent last week working at our sister restaurant in Grand Cayman. It was time to sweeten things up a bit up and work with MGFD’s GCM pastry chef, Adriana Duran. I’ve got to hand it to Adriana, she started as a pastry assistant and through dedication, hard work and doing anything and everything that’s asked of her, she became Michael’s Genuine Food & Drink’s Grand Cayman’s sweet rock star (aka Pastry Chef).
When Adriana and I work together, we are all about creating new dishes. These cannoli’s may find themselves on the menu at Harry’s Pizzeria, and the bourbon bacon pecan sticky buns will for sure make a guest appearance on MGFD’s brunch menu.
We always work on perfecting what we can (like this great peanut brittle), and always, always keep an eye out for all that is local, genuine and fresh, like this local coconut gelato.
Every time I’m down, I have the privilege to work alongside Sous Chef Tony. I become his little Sous while he teaches me how to make the best damn Indian food. Last week, Paratha, the time before, Aloo Gobi.
It’s not hard getting used to the lifestyle. If not for Grand Cayman, I don’t know how I would have completed my cookbook, on time - actually 2 weeks early. So, last week with no cookbook to complete (but a monster 248 pages to edit), I started playing around with the Hipstamatic camera app on my iPhone. What do you think?
