YumSugar

New Meaning for the Term 'Baby-Making'

YumSugar — Wed, 28 Feb 2007 00:01:11 -0800

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.

Seriously, you must watch the three-minute video of her sculpting this masterpiece. It's crazy impressive - you'd never know that she starts off with a tall rectangular cake base.

And although I'm really impressed, what I want to know is, who's eating this cake? It's so realistic, how could you even begin to put a knife in it?! If, however, you fancy shoving a knife in your own eye, Wibowo will make a replica cake of you - prices start at £85 (around $160).

To check out the video read more

Source: Metro UK

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PartySugar Behind The Bash: Gen Arts @ SF Fashion Week

partysugar — Tue, 11 Sep 2007 08:08:31 -0700

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.

Two days before the show, I was lucky enough to speak with event producer Dana Castro. Despite having been up since 3 am, she was friendly, fresh faced, and focused.

PartySugar: What is your outlook when you plan a party?
Dana Castro: It depends. The first thing I always do is book the venue right away. I started planning this show at the beginning of June. I outline the show, outline the party and think of the elements of the party. I find the people to sponsor and the designers for the lounges. This year I've contracted SillaPere, who I've worked with in the past, to create a lounge and do the flowers. It's all about Spring 08 fashion with an all white background.

PS: What trends are emerging in event planning?
DS: Going green. Eco-events. For example, in weddings people are doing invites on seed paper. It may put them over their budget, but people are doing it.

To see what else she had to say about planning a party this size, plus pictures of the event, read more

PS: What do you like about event planning?
DS: I used to be a film producer, so I really like the immediate outcome of event planning. I have a template formula that I follow for most of my events and after two and a half months of planning, the final product is there.

PS: What's the most important part of an event?
DS: The flow is very important. You have to make sure everyone checks in and gets to their seats. You have to figure out how to get 1000 people all to their seats at the same time. You ask yourself, how long will this take? How many seats? And plan accordingly.

PS: How do you set up for an event?
DS: We set up the day before. We build the runway and back drops. The lounges for the parties are installed the day of. Everything is built and we roll it in on wheels. I have the entire day scheduled out minute by minute, so I know where everyone and everything should be going.

PS: What was your most memorable party?
DS: An Ignite event I threw a few years ago. It was an multi-media art exhibit and the Fire Marshall came in and told me I couldn't have the party inside, so I had to take the entire event and set it up in an parking lot next to the original venue. It was Burning Man style - I worked with what I had and made it work.

PS:What's your advice to the everyday hostess?
DS: Keep it simple, less is more. You need to be able to socialize with guests. Make everything the day before or get it catered.

PS: What is your favorite flower?
DS: Big fluffy French roses. I can't remember their name right now. Those and dahlias.

PS: What is your guilty pleasure food?
DS: Potato chips.

PS: A successful party is…
DS: Where everyone has fun.

PS: What are you inspired by?
DS: People's reactions to what you do.

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Ming Tsai Talks Food, Cooking, and Top Chef Masters

YumSugar — Tue, 22 Sep 2009 12:50:32 -0700

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. Read his thoughts after the jump

PartySugar Behind The Bash: Taste 2008

partysugar — Thu, 24 Apr 2008 09:51:08 -0700

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. To take a look at the food art and the artful food, click the "Start" button.

View Slideshow ›

Noteworthy Nibbles - Sept. 1-8, 2009

YumSugar — Tue, 01 Sep 2009 14:30:50 -0700

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.

The two events I'm really dying to attend? The famed Best in the West Rib Cook-Off and upstate New York's yearly Buffalo Wing Festival. Where will you make an appearance this weekend? Let us know in the comments below!

St. Paul, MN: Minnesota Cooks! - Sept. 1
New York, NY: Slow U: Ice Cream, From Sugar and Snow - Sept. 1
Millersport, OH: Millersport Sweet Corn Festival - Sept. 2-5
Sparks, NV: Best in the West Nugget Rib Cook-Off - Sept. 2-7
Morgan City, LA: Louisiana Shrimp & Petroleum Festival - Sept. 3-7
Village of Pinehurst, NC: Pinehurst Food & Wine Fest - Sept. 3-7
Sonoma, CA: Sonoma Wine Country Weekend - Sept. 4-6
Kerrville, TX: Kerrville Wine & Music Festival - Sept. 4-6
Indianapolis, IN: Indianapolis Rib America Festival - Sept. 4-7
Rusk, TX: Texas Potjie Festival - Sept. 4-7
Denver, CO: A Taste of Colorado – Sept. 4-7
Cleveland, OH: Taste of Cleveland - Sept. 4-7
Fallon, NV: Fallon Cantaloupe Festival - Sept. 4-7
Hamburg, PA: Taste of Hamburg-er Festival - Sept. 5

To see the rest, read more.

Pinson, AL: Alabama Butterbean Festival - Sept. 5
Irvington, VA: Irvington Stomp - Sept. 5
Hatch, NM: Hatch Valley Chile Festival - Sept. 5-6
Millbrae, CA: Millbrae Art & Wine Festival - Sept. 5-6
Buffalo, NY: National Buffalo Wing Festival - Sept. 5-6
Shawnee, PA: Pocono Garlic Festival - Sept. 5-6
Arthur, IL: Amish Country Cheese Festival - Sept. 5-7
Bernalillo, NM: New Mexico Wine Festival - Sept. 5-7
Martin, TN: Tennessee Soybean Festival - Sept. 5-13
New Orleans, LA: The Big Two Revisted: Sazerac and Ramos Gin Fizz - Sept. 8

Source

Noteworthy Nibbles - Aug. 25-Sept. 1, 2009

YumSugar — Tue, 25 Aug 2009 14:30:03 -0700

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. Where will you be this week? Let us know.

Vail, CO: Taste of the Nation Vail - Aug. 27
Dallas, TX: RCA Pit BBQ Education Event - Aug. 27
Winterville, NC: Winterville Watermelon Festival - Aug. 27-29
Gueydan, LA: Gueydan Duck Festival - Aug. 27-30
Urbana, IL: Urbana Sweet Corn Festival - Aug. 28-29
Barnesville, MN: Potato Days - Aug. 28-29
Oakland, CA: Eat Real Festival - Aug. 28-30
St. Joseph, MI: Epicurean Classic - Aug. 28-30
Traverse City, MI: Traverse City Microbrew & Music Festival - Aug. 29
Providence, RI: Savor Providence - Aug. 29
Los Angeles, CA: Lean Times, Green Times - Aug. 29
Wells, ME: Wells Chili Fest - Aug. 29

To see the rest, read more.

Orlando, FL: Taste of the Nation Orlando - Aug. 29
Yorkville, CA: Yorkville Highlands Wine Festival - Aug. 29
Eagle River, WI: Festival of Flavors - Aug. 29-30
San Jose, CA: Italian Family Festa - Aug. 29-30
Bodega, CA: Bodega Seafood, Art & Wine Festival - Aug. 29-30
Dallas, TX: Share Our Strength, a Tasteful Pursuit Hosted by Stephan Pyles - Aug. 30
Tucker, GA: Slow Food Summer Harvest - Aug. 30
St. Paul, MN: Minnesota Cooks! - Sept. 1
New York, NY: Slow U: Ice Cream, from Sugar and Snow - Sept. 1

Source: Flickr User farlane

Do You Buy Cookbooks That Don't Have Pictures?

YumSugar — Fri, 31 Jul 2009 08:30:57 -0700

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.

For those of you with your own copy of Mastering: Does it bother you that the book is all text? And are you willing to pony up pennies for a cookbook if it doesn't have any pictures in it?

YumSugar Gift Guide: The Mixologist

partysugar — Mon, 01 Dec 2008 10:15:51 -0800

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. Every month they'll think of you when the scotch of the month club sends them a bottle of scotch. Give them a beautiful crystal decanter to display and aireate the scotch. Two books - Dale DeGroff's The Craft of the Cocktail and David Wondrich's Imbibe! - provide a wealth of knowledge on classic recipes and the history of the cocktail.

Browse the bartending boy gifts below and when you're done head over to HolidaySugar for more inspiration.

Meet Tony Abou-Ganim, the Modern Mixologist!

partysugar — Thu, 24 Jul 2008 15:00:12 -0700

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."

Earlier today I had the chance to speak with Tony over the phone. To see what the fabulous Abou-Ganim had to say in my exclusive interview, read more.

Tony believes that when it comes to food, wine actually pairs better than a cocktail. While he loves to start a nice meal with a cocktail and end it with a strong spirit or dessert drink, in terms of fine dining, he leaves the food pairings to wine.

PS: What trends do you see in mixology?
TAG: We call it market fresh mixology. More and more people are utilizing seasonality to make cocktails. It's the culinary approach to cocktails. Don't wrestle with mother nature. Use ingredients that are in season.

PS: Why do you think people are so into classic cocktails now?
TAG: I think it was the missing link in the evolution of the culinary arts. Thanks to the rise of celebrity chefs and the Food Network, people have become more aware of cooking and entertaining at home. Most people these days know how to navigate a wine list and it was only natural for people to become more interested in cocktails.

PS: What is your signature drink?
TAG: It's called the Cable Car. I developed it in 1996 at the Starlight Room in San Francisco. I hope it becomes a classic cocktail and that in 100 years people are still drinking the Cable Car that Tony Abou-Ganim created in 1996.

PS: Do you think it's important to have a specialty cocktail when entertaining?
TAG: Absolutely! Specialty cocktails make it easier for you to host and it makes it more fun. I recently hosted a party where I gave every couple a muddler as a party favor. I gave a quick demo on how to make a mojito and set out a bunch of limes and simple syrup. Everyone made their own mojitos which made it easy on me because I didn't have to make a million mojitos.

PS: What do you think makes a good mojito?
TAG: The mojito is the simplest, most difficult drink to make perfectly. Love, you've gotta put love into it. If I order a mojito and the bartender doesn't get excited about it I know it's not going to be good. But if the bartender says, "I just got a bunch of clementines from the market, can I make you a clementine mojito?" I know it's going to be good.

PS: What's your advice to the home mixologist?
TAG: Learn the basic techniques. Search for a balance, the ying and yang of sweet and sour. Understand the flavors, taste everything. Use fresh, in-season produce. Once you know the basic techniques, the simple recipe you can have fun with it and utilize fresh seasonal ingredients. Now bing cherries are in season, so why not pit a bunch of cherries, muddle them with sugar, add ice and cachaça, and make it a bing-cherry Caipirinha?
PS: Vodka or gin?
TAG: Gin for the classics, but I'm pro vodka. It's a great spirit that has a bad rap in bartending.

PS: Martini or Manhattan?
TAG: Martini

PS: Shaken or stirred?
TAG: Depends if vodka or gin. If vodka shaken, I believe the ice crystals open up the vodka. If gin, stirred. Shaking gin will only dilute it.

PS: Straight up or on the rocks?
TAG: Straight up.

PS: Lemon twist or olive?
TAG: Lemon twist.

PS: Pineapple or cherry?
TAG: Pineapple.

PS: San Francisco or Las Vegas?
TAG: San Francisco.

PS: Bourbon or Scotch?
TAG: Bourbon.

PS: Red or white wine?
TAG: White wine.

PS: Margarita: frozen or on the rocks?
TAG: On the rocks.

Eric Dela Cruz: My Life As a Google Chef

partysugar — Tue, 08 Apr 2008 10:03:31 -0700

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. Last Friday I was lucky enough to check out some of the cafés - more on that later! - and speak with Eric Dela Cruz, a chef at Cafe 7. To see what his life as a Google chef is like read more.

Eric studied culinary arts at the City College of San Francisco. Before Google, Eric worked at Draeger's cooking school and as a chef for Bon Appétit magazine. After sampling some of his fresh, California cuisine, Eric and I sat down to chat. Here is what he had to say:

PartySugar: Why did you decide to work at Google?
Eric Dela Cruz: Well, I work Monday through Friday. I get weekends and holidays off. I live the chef's dream. Not too many chefs have a schedule that allows them nights and weekends off. One of my old bosses called to tell me Google was hiring and I immediately knew it was right for me. I get to cook whatever I want with the best quality food around. It's really great because we purchase everything top quality and everything we buy has a positive effect on the environment. We buy 100-percent sustainable, local ingredients. There is no pressure to make money on each plate, I don't have to cook what sells. Food is art and Google is my playground.

PS: What is your day-to-day schedule like?
EDC: I get into the kitchen at 5:45 every morning and start to prep the day's meals. I write a lot of the menus, so I work on those. I answer emails, oversee the arrival of our ingredients. By 6 a.m., I make sure the cooks are prepping the food. The cooks are very important, they are everything. I make sure they know the menus and have decent knife skills. Service starts at 11:30, so we have a couple of hours to make everything. Each day we serve several amuse-bouches, salad and soup bars, a noodle station, two entrées, a veggie station, two pizzas, a sandwich station, and a pastry dessert station. After lunch, we prep for dinner service. I make sure that gets underway with the night cooks and leave around 4 in the afternoon. But we are always preparing, cooking, and serving. In the morning we set out a continental breakfast, lunch service is from 11:30-1:30. At 3 we set out a healthy snack like crudité platters and cheese plates. We have sushi on Thursdays and a full happy hour on Fridays.

PS: Is each café responsible for obtaining their own ingredients or does everyone get the food from some giant Google refrigerator?
EDC: Each cafe functions individually like its own restaurant. We all get our food from the same providers, but since the menus vary, what we order is an individual thing. In my café, there is a person - the receiver - whose job it is, each morning between 6 and 10, to make sure we receive all of our ingredients. There isn't really much competition between the cafés. Naturally you want yours to be the best café, but really what is special is the variety. You know we have 17 different cafés that make totally distinct types of food. You could eat at a new one for 17 days in a row, that's almost half the month tasting new foods.

PS: How do you feel about the chef who left Google to work for Facebook?
EDC: God bless the guy. Congratulations and good luck! You know when opportunity comes knocking, you have to answer the door.

PS: What did you eat for lunch today?
EDC: Nothing. I don't really sit down and have full meals while I am at work. I'm tasting things all day that by the end of the day I am full.

Be sure to check back tomorrow when I take you on a photo tour of the Google cafés!