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New Meaning for the Term 'Baby-Making'
I know, I know, this one is a bit disturbing, but HOLY COW folks, look at the skill! British sugar artist Michelle Wibowo has more cake sculpting talent in her little pinky than I do in my entire body. This realistic looking baby cake is the latest work from award-winning Wibowo.
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PartySugar Behind The Bash: Gen Arts @ SF Fashion Week
During San Francisco Fashion Week, I was lucky enough to attend Gen Art's premiere show Fresh Faces In Fashion. Gen Art is all about supporting and promoting upcoming talents in the fashion, film, music, and art worlds, and their fashion show is always a hot ticket. The room was packed, the decor was lush, and the drinks were flowing at both the pre and post show parties.
Ming Tsai Talks Food, Cooking, and Top Chef Masters
I've been sold on Ming Tsai ever since he was a barrel of laughs in Aspen, so when I heard he was headed west, I knew I had to meet him. Ming was in town hosting a benefit for Macy's Come Together, a campaign to provide 10 million meals for families in need. I caught up with him in the green room before his demo, where he shared his thoughts on the importance of cooking for others, why you shouldn't buy a $4.99 skillet, and whether we're likely to see him on Top Chef Masters.
Noteworthy Nibbles — Sept. 1-8, 2009
Even though Memorial Day seemed like yesterday, Labor Day's already crept up on us. If you don't have major travel plans for the long weekend, celebrate Summer's last hurrah with a gaggle of glorious food festivals, big and small.
Enjoy potjie, a three-legged South African cooking pot, in Texas, butterbeans in Alabama, and hamburgers in Pennsylvania.
PartySugar Behind The Bash: Taste 2008
Last Thursday night, I attended one of my favorite parties of the year: Taste 2008. Taste is a fundraiser for Root Division — an organization here in San Francisco — that provides studio space for up-and-coming artists in exchange for their services as art teachers. Food and art expertly clash at this event that invited some of SF's top restaurants to create dishes.
Noteworthy Nibbles — Aug. 25-Sept. 1, 2009
Hoping to squeeze in a few more food festivals while Summer's still going strong? This week's the opportune time, whether you want to learn how to make your own pit barbecue and ice cream — or simply want to enjoy an assortment of top microbrews. I think this weekend's Epicurean Classic would be a fitting way to enjoy Michigan's gorgeous weather — and I'm pretty stoked by the prospect of attending Oakland's first-ever Eat Real Festival.
Do You Buy Cookbooks That Don't Have Pictures?
With the movie Julie & Julia nearing release, I've taken a renewed interest in all things related to the premise. For instance, PartySugar lent me her grandmother's vintage copy of Julia Child's Mastering the Art of French Cooking from 1967 to peruse for culinary inspiration. Julia is full of knowledge and great at explaining classic kitchen techniques in detail, but I can see how today's home cooks could be deterred from buying her book, because it contains no photographs whatsoever.
YumSugar Gift Guide: The Mixologist
The mixologist in my life is named Aaron. He's let me host parties at his bar and even created a cocktail specifically for me, so it's only natural that I want to surprise him with a fabulous gift. I selected a bunch of items that are ideal for Aaron, and any guy interested in the art of making cocktails.
Meet Tony Abou-Ganim, the Modern Mixologist!
One of my favorite seminars at the Food and Wine Classic was Tony Abou-Ganim's party punches and sangria class. A pioneer in the world of classic cocktail making, Ganim is known for establishing cocktail programs at prestigious bars in San Francisco, New York, and most recently Las Vegas. Referred to as the Modern Mixologist, Tony takes a culinary approach to cocktails and considers himself a "bar chef."
Eric Dela Cruz: My Life As a Google Chef
Here in the San Francisco Bay Area, it's a known fact that the employees at Google live a charmed life. Besides massages and Internet-wired shuttles, Googlers are invited to free breakfast, lunch, and dinner each and every day. The Google campus has 17 gourmet cafés, complete with 700 culinary staffers and 20 chefs.
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