Friday, January 23, 2015

The Fancy Food Show

The Fancy Food Show is like the fashion week of food. Gourmet brands and importers share their latest and award-winning, creative products with food industry professionals. It's jam-packed with deliciousness, everything from cheese to pickled vegetables to ketchup! It's a wonderful place to connect with others that share your similar passion for food. I was ecstatic to have met Cypress Grove's Mary Keehn, The Pt. Reyes Farmstead team, Karin from the Truffle Cheese shop, Natasha of Cool Haus, and Chef Nancy Silverton! While there was an abundance of tasty items, here are few of the many that caught my attention and taste buds:

Rogue Creamery's lavender cheddar
Perfectly floral and delicate.

Earl Grey rubbed cheese from Barely Buzzed

Herb Crystals
Adds texture and great flavor. I can see this used in sweet applications. 

Juicy, briny pickled figs
This on a cheese plate!

Blackberry Patch's berry ketchups.
Sooo good. It could be used to add pizazz to bbq sauces and would taste great in a grilled cheese sandwich. It's nice balance of sweet and tangy.

 If you close your eyes, it's really like eating a grilled bacon cheeseburger. Flavors were spot on!

Vermont Creamery's new crème fraîche flavor, Madgascar Vanilla
A dessert on its own.

Jeni's Brown Butter Almond Brittle ice cream + fudge sauce. Pure Decadence!

Wednesday, January 14, 2015

Monday, January 12, 2015

Food Photography Love: Amy Roth

Happy Monday. I'm starting off the week off with Amy Roth's photography.
Amy's photographs are soft, soothing and just pleasing to look at. 
She sure knows how to capture the beauty of food, especially that head of garlic.
Check out more of her work on her website.

Friday, January 9, 2015

Spun Sweets

Bon Puf  spins gourmet, all natural, cotton candy at events in the LA area.
The concept of a chic little cart making fresh to order cotton candy in unique flavors like horchata, earl grey, and strawberry lemonade sounds magnificent.
Oh, and can we talk about the logo? I'm loving the golden serif typeface. It looks beautiful against
 the modern white cart.

Photography credit: Bon Puf

Wednesday, January 7, 2015

Pink Pearl Apple

Your eyes are not deceiving you, this really is a pink and very adorable apple.
The Pink Pearl Apple was developed in Northern California by Albert Etter in 1944.
It gets its bright rosy pink color by being cultivated from an older, similarly colored apple, called The Surprise.
The flavor of a Pink Pearl is sweet, lightly tart with melon undertones. The texture is crisp and crunchy. I could see this brighten up a brunch fruit platter, be served at a baby shower, and be given as a gift to dinner party guests. 

*You can find Pink Pearl Apples at Milk Pail Market or your local farmers' market

Monday, January 5, 2015

New Year's Cooking Goals

Happy New Year! I hope you all had a wonderful time ringing in the new year with friends 
and family. 
With a new year comes new aspirations and goals. This year I have set my intentions, and I am on my path to achieve my career, personal growth, and cooking goals. I will be challenging my culinary skills while working on becoming a better cook in the kitchen. The only way to learn is to put my words into action, even it means for me to bake. I don't know if I have told you, but I am terrified of baking (unless I enlist the help of the Pillsbury dough boy). It is  technical, precise, and ...ahhh! I told myself that I will step out of my comfort zone and do the things that scare me. So, I have compiled a list of foods I will be making this year. They're ambitious, and that is okay, as long as I try and give it my best. Here we go!

photography credits: food network 

Wednesday, December 24, 2014

A Winter Cheese Board

I am very excited to share images from my cheese shoot! I wanted to provide inspiration in creating a holiday cheese board. 
 Winter is that time of year where it's okay to INDULGE and celebrate with cheese, especially those ooey-gooey ones we all know and enjoy.

I fell in love with World' Market's Scalloped Trencher Cutting Board (lower board). The curves and shape are perfect. I found the rustic wood and marble cake stand from TJ Maxx, and knew I wanted a round of Camembert on top.

Dressing up the Camembert with a "wreath" of sage and rosemary brought texture and a wonderful, pine-like aroma. The sugared cranberries added a complementary pop of red and that extra holiday touch. I coated the cranberries in elder flower syrup and rolled it in sugar.

Cheeses clockwise:
1) Camembert- earthy, dense and creamy.
2) Grafton 2 Year Raw Milk Cheddar- tart yet mellow.
3) Fourme d' Ambert- slightly pungent and rich.
4) Humboldt Fog- tangy yet delicate in flavor.
5) Fromage d' Affinois with Truffle-aromatic and decadent, with black winter truffles.

Humboldt fog is one beautiful cheese.

To accompany, I brought in fruits to contrast the savory flavors of the cheeses: grapes, sliced bartlett pears, as well as pomegranate seeds and cranberries for tartness.
Meaty castelvertrano olives (I love their vibrant color) are great with cheese, and aid in cutting the richness.
French lavender honey is probably one of the best lie. It's perfectly sweet with a creamy-crystalline texture.
Marcona olives add crunch and slightly sweet almond flavor.

Photography by my talented friend, Maki, of Maki Photography / Styling my Me