I know, the week before Thanksgiving and I'm in a posting frenzy! I just posted about pie, now I'm hoping to whet your appetite further with a glimpse into the Mission District of San Francisco, courtesy of Negra Modelo.(more…)
November 26th, 2014 · 30 Comments · San Francisco, SF Events, Sweet Spots
November 24th, 2014 · 17 Comments · Events, San Francisco, SF Events, Sweet Spots
Thank you to all for you for your kind wishes about my upcoming cookbook! I'm so excited to keep you updated on the news in the next few months!
In between wrapping up work on the book and writing for the blog, I got to be part of some fun events in the last couple of months that I'd love to share with you now. One of the best parts of being in the food world, of course is getting the opportunity to see what others in your field are up to, make connections and get inspired, and perhaps eat some really good food at the same time. Below, some of the best parts of the last few weeks:(more…)
August 6th, 2014 · 3 Comments · Chocolate, Events, Reviews, San Francisco, SF Events, Sweet Spots
Last week I went to a summer sweet social - only it was at Godiva, and the sweets were Godiva's newest creations, their Trufflelata and Belgian chocolate soft serve. Not your typical ice cream parlor fare, for sure. I made sure not to eat too much before I went and wore my stretchiest pants in anticipation of a lot of dessert.(more…)
July 16th, 2014 · No Comments · Events, San Francisco, SF Events
Happy summer! During these lazy and languid days, the instinct is to be out in the sun, watching my daughter testing her increasingly steady gait around the playground or enjoying something cold and preferably garnished with a paper umbrella by the pool, not indoors staring at a computer.(more…)
June 5th, 2014 · 1 Comment · Events, San Francisco, SF Events, Sweet Spots
I've been rather busy with some fabulously fun collaborations lately! I'm proud to reveal another of my recent projects: I'm a Westfield Tastemaker, working with Westfield Labs on their new Dine on Time app.(more…)
August 27th, 2013 · 6 Comments · Chocolate, Recipes, San Francisco, SF Events, Tarts
When most people talk about becoming a pastry chef, it’s usually French pâtisserie they are referring to: puff pastry, buttercream, profiteroles, chocolate ganache. Can you imagine making crème brûlée or pâte sucrée by any other method than the French way? And yet, it’s a French pastry chef who is trying reinvent the classics of French pâtisserie. In July I was invited by Valrhona to attend a special conference on “La Gourmandise Raisonnée”, that promised a modern perspective on making pastries less of a guilty pleasure and more of a measured indulgence.