It's August, the sun is shining, and love is in the air! Wedding season is in full bloom. Not only do I have personal experience being in 5 gorgeous weddings, I talked to brides and grooms on a constant basis about wedding cakes, for Sweetness, and cookware, for Meyer Cookware at macys home store in Bellevue Sqaure. I feel like my work-life is always surrounded by young, love birds looking for a great and stylish wedding cake and decent, long-lasting cookware.
It is 2010, and weddings are now a "business" versus a casual party, 20 years ago. And what is the best part of a wedding? The (free!) food and (free!) drinks. It is a happy celebration party and having great food really puts "the cherry on top."
From talking to people and seeing weddings blossom, I noticed food trends within the business. There are three main trends are spreading and becoming more popular.
1) CUPCAKES: Yes, I am being bias! But, cupcakes are a wonderful way to give each guest their "own" little treat instead of a slice of a wedding cake nobody is going to eat. Having mini cupcakes and a cake at your wedding is a HIT!
2) EDIBLE GUEST FLAVOR: My beautiful cousin, Kristina, just got married and as wedding favors, she and her family made mini wedding cakes "cookies." They added such a personal touch to the event and everyone truly enjoyed their hard work.
3) ETHNIC FOODS: Dried out chicken breast? Soggy veggies? Over-dressed salad? The typical American fare is no longer being served at weddings. More brides and grooms are choosing THEIR favorite global cuisine, such as thai, sushi, or Indian. Since the Pacific Northwest is such a melting pot for cultures, it is becoming more and more trendy to see ethnic cuisines being served at weddings.
The wedding business can only grow UP from today's standards. I love seeing new food, colors, and little special favors at every wedding I see, hear or attend. Let me know which new wedding trend is your favorite!
Happy Baking!
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Saturday, 20 August 2011
Saturday, 13 August 2011
GUEST BLOGGER: Alison Clancy compares the Seattle food scene to her native Boston!
My newest addition to my blog: I am having guest bloggers contribute a food-related blog post! I love meeting new people at networking events, parties, and even yoga class. I can't wait for you to read more about food from a special blogger every month.
My first guest blogger is Alison Clancy. I met Alison, through a mutual friend, and we hit it off from the start! We both love fun nights out, social media, good food, and good drinks. She is an online marketing manager for Liquid Planner (http://www.liquidplanner.com/), native to Boston, new to Seattle, and overall, a very SWEET person! She also blogs for Girl Power Hour, a fun, fashion-forward, and exciting female-only networking event business. (Check her out: http://girlpowerhour.com/author/Alison-Clancy/) Alison writes her favorite food places in Seattle AND Boston.
When Kimm first asked me to write a guest post for her, my first reaction was something along the lines of, “Aw, crap.” You see, I don’t like to cook. I’ll do it if I have to, but usually only for myself and maybe for anyone unfortunate enough to find themselves in my kitchen. And I certainly try to avoid baking at all costs (I leave that kind of thing to people who are actually talented, like Miss Kimm herself). But eating? Eating I can do. I am a professional eater. I even do it every day. Also, I’m also very good at drinking, just in case you wanted to know.
Having been born and raised in Boston, the Seattle food scene has been kind to me since I moved here six months ago. A lot of people ask me how the two cities are different, a subject I could talk about for days, but the real question is: how do the food scenes compare? There’s a few things I could say. Like, how there aren’t any teriyaki places in Beantown. Seattle has the best Thai and Vietnamese places, but Boston is the obvious winner when it comes to lobster rolls and chowdah.
But hey, I’m not here to start a food war, which is why I’ve decided to name my favorite foodie related places in both Seattle AND Boston. So whether you’re a born and bread New Englander or for you, there’s no place like the Emerald City, I hope you can find a new place to try for dinner and drinks tonight:
Best Sushi
- Seattle: Ototo Sushi (Queen Anne) or Nijo Sushi Bar and Grill (Downtown)
- Boston: Symphony Sushi (Northeastern University) or Fugakyu (Brookline)
Favorite Bartenders
- Seattle: The Zoo (Eastlake)
- Boston: Flann O’Briens (Mission Hill)
Best Burger
- Seattle: Red Mill Burgers (Phinney Ridge)
- Boston: Back Bay Social Club (Back Bay)
Favorite Tequila Bar
- Seattle: Bandolero (Wallingford) or Matador (Ballard)
- Boston: Lolita’s (Back Bay)
Favorite Place In Town
- Seattle: Toulouse (Queen Anne)
- Boston: The Beehive (South End) or Grafton Street (Harvard Square)
Disagree with my choices? Let me know what you think should win for the Best in the West (and the East)!
Thanks for the post Alison!
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Monday, 8 August 2011
TO SPRAY, OR NOT TO SPRAY...
In today's food world, everyone is concerned about eating great tasting food AND staying lean and healthy. More and more healthier options are appearing in restaurants, bars, and grocery stores. People are taking time and cooking their own food and making sure they know EXACTLY what is going into their bodies.
One healthy tip I always recommend to healthy cooks and foodies: USE NON-STICK pans! (Versus stainless steel pans; with stainless steel pans, you will need to use more cooking fat than a non-stick pan.) Why? You have to use very little or zero fat when cooking. Of course, if you do to choose to fat, use a real fat like extra virgin olive oil or pure butter. But, people are concerned with food stick to their cookware and using aresol sprays, like PAM brand, in their cooking. Do not, I repeat DO NOT, every use aresol sprays in your cookware! Why? The aresol KILLS non-stick pan and your non-stick surface will fade away and start to chip and scratch. Thus, your gorgeous, new non-stick pan is useless. Remember, if you want your food NOT to stick to your cook/bakeware, just use some real oil/butter or buy non-stick cookware. Another option is to purchase an oil mister (found in cooking stores) and fill it with your favorite oil instead!
What are those aresol sprays made out of anyway? Answer: "Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane." And, you want to put that into your body and food? Most good quality non-stick cook/bakeware will NOT require any type of greasing. If you do, I like to use a paper towel, rubbed with real butter, and "grease" the baking pan with it.
Remember, eat, cook, and bake with real food!
Happy Baking!
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One healthy tip I always recommend to healthy cooks and foodies: USE NON-STICK pans! (Versus stainless steel pans; with stainless steel pans, you will need to use more cooking fat than a non-stick pan.) Why? You have to use very little or zero fat when cooking. Of course, if you do to choose to fat, use a real fat like extra virgin olive oil or pure butter. But, people are concerned with food stick to their cookware and using aresol sprays, like PAM brand, in their cooking. Do not, I repeat DO NOT, every use aresol sprays in your cookware! Why? The aresol KILLS non-stick pan and your non-stick surface will fade away and start to chip and scratch. Thus, your gorgeous, new non-stick pan is useless. Remember, if you want your food NOT to stick to your cook/bakeware, just use some real oil/butter or buy non-stick cookware. Another option is to purchase an oil mister (found in cooking stores) and fill it with your favorite oil instead!
What are those aresol sprays made out of anyway? Answer: "Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane." And, you want to put that into your body and food? Most good quality non-stick cook/bakeware will NOT require any type of greasing. If you do, I like to use a paper towel, rubbed with real butter, and "grease" the baking pan with it.
Remember, eat, cook, and bake with real food!
Happy Baking!
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Tuesday, 26 July 2011
Keren Brown's Book Launch Party: a very sweet success!
Even though the sun was not shining brightly last night, local foodies, tweeples, bloggers, and facebook friends gathered to cheer on Keren Brown's book launch party. Her first book, "Food Lovers Guide to Seattle" is dedicated to local restuarants, pubs, bars, bakeries, and hottest eats. Plus, it includes recipes from Seattle's top chefs.
Who is Keren Brown? She first made her mark as "frantic foodie" with her fun and exciting blog, gathered friends on twitter (@franticfoodie and @foodloversea), and started Food Blogger events in the Pacific Northwest, as well as Foodportunity, a networking event business to help people network within the food industry. Keren also writes for the Seattle PI and Mynorthwest.com. Whew! What a busy mother and wife!
The party was held in Shilshole Bay Beach Club in Ballard. The event was filled with local restaurants, vendors, and bakeries sharing treats for Keren's event. I loved fonte's coffee bar, Google's fun red pens, and blackboard bistro's pork sliders. Plus theo chocolate's newest chocolate bar flavors were out for sample! What a fun food filled event. I even ran into some foodies I first met at cakespy's "cake versus pie" event!
Being a big food lover and appreciater, I can't wait to try MORE new places found in Keren's book. Buy and use it a resource to try new fun, tasty food!
Happy Baking
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Who is Keren Brown? She first made her mark as "frantic foodie" with her fun and exciting blog, gathered friends on twitter (@franticfoodie and @foodloversea), and started Food Blogger events in the Pacific Northwest, as well as Foodportunity, a networking event business to help people network within the food industry. Keren also writes for the Seattle PI and Mynorthwest.com. Whew! What a busy mother and wife!
The party was held in Shilshole Bay Beach Club in Ballard. The event was filled with local restaurants, vendors, and bakeries sharing treats for Keren's event. I loved fonte's coffee bar, Google's fun red pens, and blackboard bistro's pork sliders. Plus theo chocolate's newest chocolate bar flavors were out for sample! What a fun food filled event. I even ran into some foodies I first met at cakespy's "cake versus pie" event!
Being a big food lover and appreciater, I can't wait to try MORE new places found in Keren's book. Buy and use it a resource to try new fun, tasty food!
Happy Baking
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Sunday, 17 July 2011
Secrets to TASTY baked goods!
People always ask me: what are tips to make sure my cookie/pie/cake/other baked good TASTE amazing? I love helping people and sharing tips and tricks that I always use. Read more to find out my top 5 favorite ingredients to add to baked goods.
Remember, good, quality baked goods with come from good ingredients! Do not be afraid to add new ingredients when baking or cooking.
MY TOP 5 FAVORITE INGREDIENTS TO ADD TO BAKED GOODS:
1) REAL Vanilla bean: Yes, true vanilla beans are pricey but worth it. Vanilla is a mild, suttle flavor that adds a true, and pure flavor. If you cannot afford real vanilla beans, buy real vanilla extract versus imitation vanilla.
2) ZEST from lemon/lime/orange: I love using a microplane (hand-held fancy "shredder" or "zester") when zesting citrus fruits. The zest (the outside part of the citrus fruit) has a TON flavor and adds a bold taste. I love zesting lemons and oranges for my mixed berry delightful pie and adding some zested limes to a chicken marinade.
3) NUT: Toasting nuts and adding them as a garnish on my cupcakes add flavor, textures, and crunch! Putting some walnuts in my chocolate fudge brownies gives it a salty-sweet flavors. ALL Nuts add GOOD fat and flavor to your next baked good. My favorite are almonds and walnuts.
4) REAL BUTTER: No, not margarine or "I can't believe it's not butter!" REAL, all-fat butter adds creaminess and "melt-in-your-mouth" qualities to your next pastry. Trust me, there is a difference between a cookie made with real butter and one made with magarine. The cost difference is little and it is better for your body to consume realy fat versus a fake fat.
5) CHOCOLATE: Yes, I am bias, but I love adding rich, dark chocolate to almost ANYTHING I bake. It could be added to my Chocolate cloud cupcakes, turtle brownies, almond shortbread, or peanut butter bars! Dark chocolate (look for "70% caoco" or higher) adds a rich, almost bitter taste to your baked treats.
Step out of the box and add more flavor to your next sweet treats. Please let me know what you're baking and cooking!
Happy baking,
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Remember, good, quality baked goods with come from good ingredients! Do not be afraid to add new ingredients when baking or cooking.
MY TOP 5 FAVORITE INGREDIENTS TO ADD TO BAKED GOODS:
1) REAL Vanilla bean: Yes, true vanilla beans are pricey but worth it. Vanilla is a mild, suttle flavor that adds a true, and pure flavor. If you cannot afford real vanilla beans, buy real vanilla extract versus imitation vanilla.
2) ZEST from lemon/lime/orange: I love using a microplane (hand-held fancy "shredder" or "zester") when zesting citrus fruits. The zest (the outside part of the citrus fruit) has a TON flavor and adds a bold taste. I love zesting lemons and oranges for my mixed berry delightful pie and adding some zested limes to a chicken marinade.
3) NUT: Toasting nuts and adding them as a garnish on my cupcakes add flavor, textures, and crunch! Putting some walnuts in my chocolate fudge brownies gives it a salty-sweet flavors. ALL Nuts add GOOD fat and flavor to your next baked good. My favorite are almonds and walnuts.
4) REAL BUTTER: No, not margarine or "I can't believe it's not butter!" REAL, all-fat butter adds creaminess and "melt-in-your-mouth" qualities to your next pastry. Trust me, there is a difference between a cookie made with real butter and one made with magarine. The cost difference is little and it is better for your body to consume realy fat versus a fake fat.
5) CHOCOLATE: Yes, I am bias, but I love adding rich, dark chocolate to almost ANYTHING I bake. It could be added to my Chocolate cloud cupcakes, turtle brownies, almond shortbread, or peanut butter bars! Dark chocolate (look for "70% caoco" or higher) adds a rich, almost bitter taste to your baked treats.
Step out of the box and add more flavor to your next sweet treats. Please let me know what you're baking and cooking!
Happy baking,
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Wednesday, 13 July 2011
KNOW WHERE TO SPEND YOUR DOUGH: My interview series continues with Khalid Kaskou!
KNOW WHERE TO SPEND YOUR DOUGH!Do you want a fun, exciting, and thriving community? Want your town to be a place you are proud of? Do you desire a great place to show off to friends and family? HELP out your community by spending your money at local businesses. Local businesses help make your community REAL, warm, and rich.
I will be interviewing local business owners to help out the community and keep you updated on what is up and coming.
I recently met Khalid Kaskou on twitter! (Yes, twitter!) Khalid is planning on opening “Le Rendez-Vous” Bakery this fall in Redmond. I always love try new bakeries. Check out my interview below:
1) Tell me about your bakery. What items does it sell?
“Le Rendez-Vous” will be serving French pastries, breads, croissants and sandwiches. The aim is to offer a friendly and European style place in Redmond. Our commitment is to provide a unique meeting place for your friendly or professional needs. You will find in our menu, daily fresh organic breads and pastries, also, fruits tarts, sandwiches, Croque monsieur, quiches, soups with a delightful organic coffee and juices…everything you need for your healthy breakfast and lunch...and brunch!
2) What made you want to start a bakery, here in Redmond?
Actually, While I was learning more and more about the Eastside, I got more and more confident in the fact that Redmond deserves something different that another Starbucks or Tully’s. People in Redmond are coming from different areas all around the country…and the world. They are definitely open minded and willing to try and taste different type of food. I really want to give them an opportunity to have a piece of France close by them!
3) What advice would you give to someone who wants to open their own bakery.
My father was a baker, I learnt everything from him, especially how difficult a baker/manager’s life is. If you want to start your own bakery be aware of that! I am not the guy who woke up one morning telling to himself:”hey! Let’s do some cooking for living!!”
It’s always exiting to be your own boss and doing something you love to , but still, it’s a lot of pressure and responsibilities! If you feel ready for that, then just find the best location you can, good partners are also a great addition to your business. But the most important thing to me, is to make sure that you know precisely what kind of experience you want give to your customers. Then you will be able to figure out your menu, surroundings and any other details which are going to make your place special!
4) What is your favorite baked sweet treat?
That’s a tricky question !! I’ll say “chocolate éclair”! I know, it’s not the healthiest one but we all have to deal with our weakness point, right?
5) When does it open???
Not fast enough to me J. Actually, the target is next October. Everyone will be able to follow us on Twitter: @RendezVousBake and Facebook: www.facebook.com/BakeryLeRendezVous in our journey to day one! Hope to see you soon @Bella Bottega (close by Yummy Pho) !
Thanks Khalid! Best of luck to you!
Happy Baking!
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I will be interviewing local business owners to help out the community and keep you updated on what is up and coming.
I recently met Khalid Kaskou on twitter! (Yes, twitter!) Khalid is planning on opening “Le Rendez-Vous” Bakery this fall in Redmond. I always love try new bakeries. Check out my interview below:
1) Tell me about your bakery. What items does it sell?
“Le Rendez-Vous” will be serving French pastries, breads, croissants and sandwiches. The aim is to offer a friendly and European style place in Redmond. Our commitment is to provide a unique meeting place for your friendly or professional needs. You will find in our menu, daily fresh organic breads and pastries, also, fruits tarts, sandwiches, Croque monsieur, quiches, soups with a delightful organic coffee and juices…everything you need for your healthy breakfast and lunch...and brunch!
2) What made you want to start a bakery, here in Redmond?
Actually, While I was learning more and more about the Eastside, I got more and more confident in the fact that Redmond deserves something different that another Starbucks or Tully’s. People in Redmond are coming from different areas all around the country…and the world. They are definitely open minded and willing to try and taste different type of food. I really want to give them an opportunity to have a piece of France close by them!
3) What advice would you give to someone who wants to open their own bakery.
My father was a baker, I learnt everything from him, especially how difficult a baker/manager’s life is. If you want to start your own bakery be aware of that! I am not the guy who woke up one morning telling to himself:”hey! Let’s do some cooking for living!!”
It’s always exiting to be your own boss and doing something you love to , but still, it’s a lot of pressure and responsibilities! If you feel ready for that, then just find the best location you can, good partners are also a great addition to your business. But the most important thing to me, is to make sure that you know precisely what kind of experience you want give to your customers. Then you will be able to figure out your menu, surroundings and any other details which are going to make your place special!
4) What is your favorite baked sweet treat?
That’s a tricky question !! I’ll say “chocolate éclair”! I know, it’s not the healthiest one but we all have to deal with our weakness point, right?
5) When does it open???
Not fast enough to me J. Actually, the target is next October. Everyone will be able to follow us on Twitter: @RendezVousBake and Facebook: www.facebook.com/BakeryLeRendezVous in our journey to day one! Hope to see you soon @Bella Bottega (close by Yummy Pho) !
Thanks Khalid! Best of luck to you!
Happy Baking!
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Tuesday, 5 July 2011
Local well-known author to host her book launch!
Seattle-based foodie author Keren Brown is hosting a party for her new book, "Food Lover's Guide to Seattle." The party will benefit Farestart, which helps disadvantage men, women, and families achieve life skills in the food industry.
Who is Keren Brown? She is a well-known Seattle writer (for the PI and mynorthwest.com), "Frantic foodie" blogger, founder of Seattle Blogger events, mother, and owner of "Keren Brown Media," which educates and connects people within the Pacific's northwest's food world! Overall, she is an inspiration in my career and a very successful person and woman.
The book launch will be held on Monday July 25th at Shilshole Bay Beach Club. (6413 Seaview Avenue Northwest) Copies of the book will be ready for purchase for $14.95. Inside the book will be great reviews of restaurants, recipes, top Seattle food events, and much, much more!
Tickets are $5 and buy them through: Brown Paper tickets (http://www.brownpapertickets.com/event/182227).
Looking forward to seeing everyone there!
Happy Baking!
Who is Keren Brown? She is a well-known Seattle writer (for the PI and mynorthwest.com), "Frantic foodie" blogger, founder of Seattle Blogger events, mother, and owner of "Keren Brown Media," which educates and connects people within the Pacific's northwest's food world! Overall, she is an inspiration in my career and a very successful person and woman.
The book launch will be held on Monday July 25th at Shilshole Bay Beach Club. (6413 Seaview Avenue Northwest) Copies of the book will be ready for purchase for $14.95. Inside the book will be great reviews of restaurants, recipes, top Seattle food events, and much, much more!
Tickets are $5 and buy them through: Brown Paper tickets (http://www.brownpapertickets.com/event/182227).
Looking forward to seeing everyone there!
Happy Baking!
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