Fancy Food Show - Part 2 of 3. Innovation is the benchmark of success.

Innovation is the benchmark of success ... Well, I'm not sure who said it first or If I've just elevated myself to genius level, but that statement is so true in both our professional and personal ventures.

The notion of how we move forward with new ideas is artfully crafted by the engine known as innovation. Also known as plain old reinventing ourselves.

I met five culinary artist at the Fancy Food Show in San Francisco in January. All five took a standard idea that we have become accustom to and elevated it to a new food level. And each vision is better than you could imagine. So, let's not dilly-dally ... let's hop right into the first reinvention that caught my eye. Bread!

Bread? That's not new... okay, but waitament (translation: wait-a-minute) before we jump on a bandwagon of mistrust. Hear me out. No, bread is not new. Even French bread is not new.... but, how its made, sold and delivered is new. If I want French bread I go to the local bakery or super market,. I meticulously press against the white waxy paper wrapper to see if there is a hint of crunch or the worst case scenario a hint of staleness. Fresh crunch, good sign. Next, I take a whiff and if it has the aroma of butter... it gets tossed in the basket. If there is even a hint of staleness or hard as a board ... then, my upper lip curls with disdain and it goes back into the dark depths inside the bin where it came from....hopefully only to see the light of day in a bread pudding or Italian panzanella.

The innovative idea was to take the notion of technology, a mobile bakery and a vending machine and produce fresh, warm, spongy on the inside and crunchy on the outside best with brie baguette. I love a great idea made even better. Now, this might not be a notable idea to the wonderful people of France where boulangeries are well established businesses, on each corner or made fresh at home. But, in America the idea of a warm baguette made in minutes while I stroll around the market and pick up grapes, cheese, apples and wine on the way to the beach is almost like Christmas morning ... okay, I said, "almost". Sure the French beard in the grocery store is fine... but, it's room temperature ... and even cold. This baguette was still warm to the touch and made the brie melt slightly. Yes, it was heaven. To find out more about Le Bread Express go to https://www.lebreadxpress.com/.

Next up, is pure genius. Nothing less. Candles .... wait for it ... that are edible. Nope you read that right ... the candles are edible. For years we have spent last minute runs to the store, or called a friend to pick up a pack or two for you on the way to your house, or scowered the "junk drawer" in the kitchen looking for waxy colorful candles to set on top of a cake or cupcakes for someone to blow out. I've done it. You've done it. Our friends have done it. Now, by design "Let them Eat Candles" has created edible chocolate candles. Don't worry the wick is real and doesn't melt the chocolate. They come in an array of colors to suit any celebration. Bonus, instead of people licking the icing off waxy candles... you know you've done it... you can keep licking away right down to the last nibble. This company is family owned and operated ... and bonus the Wife & Mother created the candles from a family experience. To check out more details go to http://www.letthemeatcandles.com/.

The next product will have to ultimately change it's name. Because it won't be a "Little Secret" much longer. This is true innovation and quite brave. The candy industry is a hard industry to break into and what we have to choose from has been on the shelves for decades. Such as a popular candy that we all know and love M&M candy. Think of Little Secrets as an elevated version of that well known candy. Little Secrets are a  hard candy coated drop the size of a small gun ball. They load flavor, upon flavor, upon flavor in a single mouthful. Sadly I have to admit ... I ate the entire bag of Sea Salted Peanut by my lonesome. They were delicious. More importantly they come in a variety of flavors to choose from in a generous size bag. Unique flavors such as toasted coconut, peanut butter, peppermint, raspberry and spiced pumpkin pie... just to name a few. You can tell with each bite the candy was crafted from love, respect for the ingredients and a pure desire to put the best product possible in your mouths. I can imagine several ways to use Little Secrets. In cookie batter, as a gift for any holiday, toppers to cupcakes, ice cream, hot buttered popcorn.. a just to name a few. Most importantly, the product tastes like real chocolate that was just melted. To find out more about these lovely morsels go to http://sharelittlesecrets.com/.

Okay, last one.... and not the least by any one's imagination. This was my favorite innovative product for the night. Runamok Maple... and the name suggests exactly what is in store. Maple syrup taken to another level. What I love about this product is from the bottle to the label to the ingredients inside much care and thought went into making the product note worthy. The classic bottle shape reminds me of the old fashioned flasks that you'd see in black and white movies. But, what is inside is so much more. The second thing I love about this product is the double duty it brings. While tasting the syrups not only did it have the classic real maple consistency, but it reminded me of food. Or at least what I'd serve or make with the syrup. The Pecan Wood Smoked Maple Syrup reminded me of Chicken and Waffles. The Ginger Root Infused Maple Syrup reminded me of a fresh summer cocktail. The Cardamom Infused Maple Syrup reminded me of spicy Indian curry over a bed of rice or coucous. Love a product that does double duty.

There are many flavors they highlight on their website found here https://runamokmaple.com/. This will become a staple around the house for enhancing flavor, sugar substitute ... or just because the bottles are so cool.

That's the innovations line up. Hope you liked the article and that you try some of these products. You won't necessarily find them at your local stores, so take advantage of the on line discounts.



Remember, cooking with love makes any recipe taste better ... and these innovative products are worth falling in love with.

 

Wine Country adventures ...

You know that moment when a fellow Californian, says "...Wanna go wine tasting..." and your ears perk up, a smile blossoms on your face and you calmly say, "...that sounds good...". When all the while your body is screaming ROAD TRIP!!!



Yep, that was me while on vacation. But instead of the Napa Valley route, which I love and highly recommend, we ventured to the relatively unknown second, Northern California wine country, City of Livermore.

Before we dive deep into the story, I would like to explain, at least in my opinion, what's the deal with going to wine tasting???
There are three basic reasons to go to wine country. I call them my three "Es" ... Entertainment, Escape and/or Education. For me ... I was all about the educational aspect of the industry.


My first experience, way...way back in late 80s, my job included traveling to different territories educating management and staff about lending. My northern most territory was the City of Napa. I know, how awful was that! Before then, I didn't think much about Napa until that one clandestine day after work I came across Domain Chandon Winery. What I lacked in knowledge about Napa or wine was made up by my love for champagne. The great thing is at that time, Domain Chandon provided an in-depth immersion into wine making through their tours which included the historical and geographical regines of champagne, a review of wine, chemistry of making champagne and wine, bottling, riddling cellars and of course ... the tasting. I immediately knew I was in my zone... the fine art and science of champagne or sparkling champagne and wine making...very sweet spot!

Fast forward several years, wine memberships and life changing events have evolved and I find the wineries have evolved past education and thrust into escape and entertainment. A large section of wineries instead of providing knowledge they provide an escape from your life and a means to entertain. Wineries resemble "lounges" or sophisticated bars...with the only thing offered is a chance to get drunk and sell wine and memberships. Which in most cases people cancel once they reach the sobering reality of their homes...and budget.

Now, before you write me of as a critic or judgmental wine snob I was taken to a place that encompassed all three Es and then some. Steven Kent winery in the City of Livermore embodied all three Es effortlessly in a casually elegant manner. From the moment you enter the grounds you are greeted, reservations recommended, by the hostess and the escape begins by whisking you into an entertaining educational experience. One pour after another you escape into a world full of flavor and nuance from whites to reds. Each guests is invited to  escape guided by a knowledgeable wine expert.

I was lucky to share this experience with my longtime friend Cheryl Terbeek and her husband Eric...who just happened to be our guide. Cheryl, Eric and I have a history with wine...not just consuming, but sharing ideas, recipes and conversation. I was lucky to have such a knowledgeable guide and friend to expose me to a new winery and for me an undiscovered wine realm known as Livermore.

The grounds were majestic and for me an easy place to get lost taking pictures, relaxing and purchasing from their shop.  The wine was delicious, easy on the palette, flavorful and beautifully packaged for the ride home or a gift. Nah, this bottles for me...lol.

Instead of heading to the sometimes trendy section of Napa take a tour East and experience wine on a new level. For winery details follow the link and be ready to be transported: 

http://m.stevenkent.com/

 

Where's the food you might ask? Its a food blog, right??? Well, in my book and I think Shakespeare, "..wine is the food of the Gods ... so drink up, enjoy, share and remember to do it with love.

Au bientot, Lady E.

What do Pasta and Poetry possibly have in common?

What do Pasta and Poetry have in common? Give up? Brilliant harmony. The harmony of flavor, taste and nutrition in each mouthful of handmade pasta by Linda Cerda.

If you are a pasta person. Like me, there is nothing like homemade pasta. Dried is good, but freshly made melts in your mouth and absorbs flavors like a sponge without getting soft or flat. Plus it’s so a fast delicious meal with almost any ingredient in the fridge or cupboard.

What caught my eye about Linda’s pasta is the use of seasonal herbs and or vegetables and blend them with fresh pasta to create one amazing dish. I purchased the porcini papparadelle. I love papparadelle especially with rabbit or a wild mushroom melody. I also purchased something a little thinner than spaghetti in a varietal bag. Tender strands of pasta that nearly melt in your mouth.

I’m told that Linda also makes a wild flower pasta during the springtime, which is featured on her Facebook page https://www.facebook.com/PastaPoetry.

I’m usually not at a lose for words…but in this case I am. I can only recommend if you go to wine country during the spring and summer months stop at the location and see Linda and her lovely stand featuring her pasta. Or,  go to her website and order strands, pounds and packages of pasta. You will not be disappointed. Tell her Lady E sent you …. http://www.pastapoetry.com/

Cooking with love makes any recipe taste better….  Pasta Poetry harmony in every recipe.

Kokkaris... Need I say more?

For my regular and devoted readers you know I love San Francisco. I love visiting, shopping and working there... commute, not so much. But once I'm nestled in my office and greeting my fellow employees, without hesitation, I release a sign of " I'm home".

A magical place I also call home in San Francisco is a Greek Restaurant named Kokkaris. At first glance the highlight of the restaurant is the bar. Expert Mixologist spin their web of creative cocktails or providing an unrivaled wine lists in the City. The menu is filled with a variety of specials only known to the restaurant or it's name sake the village on Samos Island in Greece.  

Next, the menu. Now I've, unfortunately, have not been to the great isle of Greece, but one bite... just one bite and I'm transported to a place far and away from San Francisco.  Where else can I have on a hot summers day cold firm and sweet watermelon with light fruity olive oil and a sprinkle of fresh feta cheese and freshly cracked pepper. I ask you WHERE? And, that's just the appetizer. The second meal was followed by a freshly caught ocean fish that was grilled on both sides with a crust of fresh herbs.
 

Surrounded my multicultural people of all ages interested in two things. 1) Conversation and 2) Food and Wine. I was waiting for my dear, sweet friend who I've known for years and she was running late. I didn't mind because I was surrounded by friendly, sociable people. We kept each other company, shared food and conversation so much so the time flew by before she floated in the room.

"No worries', I said, things always happen for a reason and things always work out for the best.

Getting a seat a Kokkaris on a Friday night is ... difficult if you press it. If you relax, enjoy the atmosphere, people and are polite... all good thing come your way.

This particular evening. when my friend arrived the couple I was conversing with was decided to bid us adieu and they gave myself, the charming and handsome gentlemen I was talking to (BTW, I will never forget him...OH-SO Handsome) and one seat for my BFF. We were waited on like the King and Queens of the court. Sharing food, more conversation and laughter.

All things must come to an end, right? However, the memory of the evening will last forever. The young man, Caden, said good night and farewell and left the two women to chatter and sip our Turkish coffee and drool over the one last bite of dessert. Hours later, we requested the bill and to our surprise, Caden had paid for the entire meal for both myself and my friend.

I never heard from Caden again. C'est la vie .... I send him kisses in the wind.

Come to California. Visit San Francisco and be transported to Greece on a vessel known as Kokkaris. .

On second thought ...

After I write an article for the blog I typically go through my digital camera and delete photos covered in the article or that are being saved in the “cloud”. Doesn’t the “cloud” sound like an ominous place that we can never retrieve or manage our work again??? Anyway, I digress …. So, while viewing the photos I came across the pixs from the exterior part of the tour known as the Grounds and the Gallery.

Once the initial part of the interior tour is complete the group took a walk outside to tour the grounds.  Outside any kind of barbeque, wood fire or tandoori cooking was done. Since it was well over 90+ degrees outside … all the oven, fire pits and tandoori ovens were off.  Thank God! Heat upon heat…not my kind of party. I fell in love with the food fire pit where they cook pizzas, calzones and flat breads.

Walking further we saw outside patio dining, which looked very lovely amongst the trees. The school was closed and it was after lunch, therefore no crowds to serve.  Walking a little further …yes, the grounds are very large you wind up back inside the school’s front entrance. Inside the Gallery is open to purchase anything under the sun that has to do with the culinary arts.

What caught my eye were the handmade chocolates with melt in your mouth ganache and an intense flavor of raspberry, mango, pistachio or my favorite chocolate-on-chocolate-on chocolate.  On the opposite side was a Café to order sandwiches, salads and daily special for a casual style meal rather than the formal meal presented by Wine Spectator Greystone Restaurant.

I highly recommend the CIA however, Come for the tour, but stay for the food, ambiance and historical landscape.

Thanks for reading… all comments are welcome and appreciated.

Cooking with love makes any recipe taste better.

Lady E

 

Childhood favorite

There is no wonder why I have a fondness for the oceans. Not, only am I a native Californian, born in Berkeley and raised in the beautiful scenic wonderland known as Oakland, California.... ocean is in my blood. As a small child the fearsome five (me my Mother, Father, Brother and Sister) would venture to the Ocean at least once or twice a month..

Destination San Francisco! Nothing like the Pacific Ocean inches away from soft sand. Waves crashing and the laughter of seagulls above. We'd build sandcastles, read books and run on the shore barefoot. The ocean waters are cold, but the crisp air is fresh and clean. Afterwards we'd walk up a short hill to a San Francisco landmark known as the Cliff House.

Ocean crab, scallops and lobster to name a few were my favorite dishes to order at the Cliff House. The panaramic view is one of the many sites to see in Northern California. There is a great deal of history found inside of the humble doors of the Cliff House. Built in 1863 the Cliff House has been a haven for Senators, Presidents, celebrities, City-goers and locals. The building has gone through several transformations since 1863 along with the surrounding area. Gone are the Fair Grounds (replaced by apartments) and the glamour of yester year. However, the tradition of great food lives on.

Visiting places of my childhood brings back memories of laughter and sand filled shoes and a passion for food and elegance.

Cooking with love and a dash of passion for food and San Francisco made every recipe taste better at the Cliff House. To read more about the history and current restaurant at the Cliff House to go:

http://www.cliffhouse.com/home/index.html

Napa Valley Farmer's Market ....

Note: Yesterday, August 24, 20014, Napa Valley experienced a 6.0-6.1 earthquake. Many of the business, families and land suffered damage in the wake of the 3:20 am PST quake. My wishes for a speedy recovery for all and prayers to continued safety.

Having spent most of my time as an adult in wine country either sampling wine, being educated about wine or wandering the roads on an adventure... One thing is true. Napa Valley is magical.

By all accounts The City of Napa is the beginning of what most Northern Californians call the foot of Wine Country. Fertile land, sun drenched days and cool breezy nights make this location a must visit if you travel to California. The Napa Valley Farmers Market is not an exception. A rather small venue with local and unusual products that you most likely will not find anywhere else. For instance, The Pasta Poetry ... freshly made pasta from porcini pappardelle to parsley pappardelle and beyond. The artisanal pasta is rolled and delicate to the taste. I couldn't wait to get home and prepare a meal with the porcini pappardelle with wild mushroom, shallots and parmesan cheese. In the midst of my preparation I would have paid my sweetie to venture out to buy sherry, but he didn't trust me alone with the main dish... thinking I would eat it all.

Such a wide variety of flavors. However, I think the best time to visit Pasta Poetry's stand is the beginning of spring when the flowers are just in bloom. I've heard that her pasta with wild flowers is divine. 

On to the local honey. I try to make it a habit to buy local honey. It’s supposed to be good for the immune system. But in this case, how can one pass up on honey from the wild flower fields of Napa Valley? Or the honey from fields of lavender? I sure didn't' and the scent alone is intoxicating.

Worth the trip. Yes! Yes! And Yes! For those of you looking for hand rolled pasta, you can locate Pasta Poetry on Facebook and at http://www.pastapoetry.com/. Warning: This pasta will NOT sit on your shelves for an eternity. But, then once you taste it ... you find many reasons to eat it all way before the expiration date.

 

Cooking with love, makes any recipe taste better ... and from my experience from the farmers to the vintners in Napa Valley they do the same with all their ingredients.

 

Living it and loving it!

August 22, 2011 was the first day a post was entered on blogspot for Lady E Cooks. Three years later I never imagined the impact the blog would have on me, my team and the readers. Three years later I can honestly say the journey has been well worth it.

Like most stories journeys don't spontaneously happen with the click of a mouse, a mobile phone camera or the tap, tap, tapping of a keyboard. My journey began years ago, at age 10, lying on the family room floor being mesmerized by the culinary genius of Julia Child, Jacques Pepin and even The Galloping Gourmet.

I have to pay props to my Mother and Father. They noticed their baby girl was transfixed by PBS and cooking shows and stepped into action by immersing me in all things food. My Grandmother was even shipped in to teach me the Copeland Family recipes for gumbo, corn fritters, and lemon cake …even her holiday fruit cake. I was a sponge. Shortly after I started creating my own recipes, testing recipes and forcing my family to eat whatever I prepared. My most famous recipes I created Garlic and Scallion mashed potatoes and Lousiana Sweet Time Potatoes (In honor of my Grandmother). The best day was when I prepared a meal for my parents. The china and silver were placed elegantly on the marble table. The crystal glasses were spaced just as my Mother had taught me. And the napkins folded with care. The dish, I will never forget, was my very first Cheese Soufflé. Science, imagination and creativity came to life in each spoonful.

You’d think the journey would have continued. However, life happens, distractions take place, foundations are shattered and sometimes even a child’s self-esteem waivers during adolescence. So the twist and turns of life take you down roads, like College, marriage, divorce, graduating from Law School, touring the famous Le Cordon Bleu in San Francisco, relationships that end and a multitude of job layoffs. After the fourth layoff in three years, I yearned for an opportunity to shift into a new direction with confidence, happiness and inspiration.

The journey led me right back to where it began … laying on a family room floor absorbing knowledge and finding joy in my escape called food. Imagination, inspiration and creativity…my old friends. Along withJulia and Jacques who were waiting for me with rerun TV series and antique books found at flea markets and bookstore. Hand in hand, they brought me from a depth of doubt and frustration, while Julia posthumously breathed a new version of life into a grown woman. Coupled with a driving force, once denied and now accepted/acknowledged. My love for the written word.

Three years, a new team member (my Niece Mahlet Copeland) countless readers around the world and the US, 100+ articles, with 5.452 views and hours of tasting, testing, reading and writing has landed me in the middle of joy. With a dash of inspiration from new friends like Giada De Laurentis and Ina Gratin. The road ahead will include completing my French lessons, parle en francais, video clips, more adventures in Northern California and a vision for five year anniversary article in France.
Here’s to food and writing … always remembering cooking with love, makes any recipe taste better. ...and similar to cooking, sometimes finding your true joy has to marinade, stew, grow, bake or boil over to manifest in your life.

Special acknowledgement to my team members, Seraphina Uludong who is my rock and Jeanette Robinson for bringing your talents to the team. To my lovely Niece Mahlet Copeland...welcome to the team and hopefully whatever I've learned over the years from your Great Grand Mother to her child (Grandpapa) you will absorb the culianry arts like I did.. You are my video Guru! Love you all! Most of all ... THANK YOU to the readers both on Facebook and the blog. you're the reason I continue on the journey.

XO

Lady E

San Francisco at it's best!

Warm summer days are not rare in San Francisco. However warm summer days on the 4th of July are uncommon when coupled with crystal blue skies and not a cloud in site. Perfect weather to watch the fireworks display off the San Francisco Pier.

We started the day at the AMC Metreon Movie Theatre and shortly after decided to wander around my favorite area of the City... down to the Piers we go!

Since the 4th of July is a National Holiday the usual frantic array of people destined for their workplaces were absent from the streets. Relaxed adventurers followed the sounds of seagulls, puttering of motorcars and the faint sound of ferry's in the distance.

First stop, The Ferry Building itself. A must see site for any traveler, especially on a warm day. Inside this historical jewel are an array of food venues, bookstores and tours. Visit http://www.ferrybuildingmarketplace.com/ to learn more about what the Ferry Building has to offer.

My mission on this day... visit the Miette Bakery site in San Francisco. I've written about the location in Jack London Square in Oakland, but I've never been to the location in San Francisco. As suspected it was crowded with long lines and the pastry I was hoping to buy was already gone. I have been told the Eclairs are the first to go. However, my friend did purchase a brownie which he did share a bite with me. Super moist with the taste of rich dark chocolate. I purchased a chocolate cupcake with a swirl of whipped topping that only compares to homemade marshmallows. Both delicious.

Onward my friend and I followed the wide sidewalks of the Embarcadero towards more sites and venues. The second destination, Pier 23. I'm fond of Pier 23 for two reasons. 1) the food is reasonably priced and fresh. 2) the drinks are great without a lot of fanfare. This is a downhome, easy going, relaxing venue that is expected of Pier-life. The old wooden floors with outside seating fits the City's charm. Checkout the website http://pier23cafe.com/ and drool over the inventive seafood selection. My choice are the seafood tacos with a slaw. Simply delicious.

The Pier in San Francisco is one of the best sites the City has to offer. It's a long walk ... please wear comfortable shoes, bring a light jacket in case you stay after sundown and if possible take the ferry to other sites nearby. Sausalito, Oakland, Tiburon are a short brief ride away on the ocean waves.

I've never intended the blog to be a travel/foodie site, but I couldn't  resist sharing this wonderful day by the shore.


Remember cooking with love makes any recipe taste better ... the Piers of San Francisco are no exception to this idea.

 

Fleur de Sel. Not just salt anymore!

If you explore the isles of fancy food shows, herb and seasoning shops or on occasion receive Fleur de Sel as a gift .... you know the value of a premium salt. Fleur de Sel is light and flaky. The salt melts in your mouth and elevates the taste of any food and is best used as a finishing salt. The French translation for Fleur de Sel is "Flower of Salt" (based on my French lessons over the years) and at first glance (and taste) it reminds you of the fresh taste of salt from the sea. Clean, no lingering after taste and with just a touch of tart.

Fleur de Sel also means the best darn organic French fast food restaurant in the fast paced City of San Francisco. Hundreds of City goers, daily, walk to this hidden hideaway on Kearney Street in the middle of The Financial District. Lines start to form outside the eatery as early as 11:30 am PST with the hopes of ordering or picking up their favorite pre-packaged foods which are not only healthy, but very fresh and extremely delicious.

So much to choose from.... my favorite is the lunch box. Simply pick up a lunch box slip and order either a 1/2 or whole sandwich with salad and a desert. Or, take a premade box of wild mushroom ravioli or salad nicoise. Did I mention the soups? Well, the soups are seasonal and light, tasty and fresh. Yesterday I had their gazpacho for the first time. By far it's the best gazpacho I've ever had!

And the roasted chicken! Nothing compares to the savory and moist chicken sitting on a bed of polenta or risotto.

The downside? I have to admit they are a little pricey, buy the servings are large enough for 2 or 3 meals, which will store nicely in the refrigerator. I also appreciate the "green" formula of food packaging that can be cleaned and recycled. Please note the containers are not to used again. Once HOT water hits the plastic it melts like a candle. An added benefit to ordering to go, I think.

Downsides number two? It's not meant for taking large groups of people to the location for a sit down lunch. Many order to go places in SF thrive with the notion that their patrons rather "order and run" instead of spending an hour lounging in a restaurant. I think it's a part of their charm.

What is my favorite dish? The quinoa salad with roasted beets, goat cheese and seasonal veggies. The highlight is the parsley dressing.  My mouth is watering just thinking about it.

I often measure a good restaurant by asking two questions ...Would I recreate the dish? Or return another day? If the answer is to return.... then it's an amazing restaurant that I'd rather not duplicate or there is no way on God's green earth that I can duplicate the recipe.

Check out Fleur de Sel on line at http://www.fleurdeselgourmet.com/ or come to sunny Northern California and wander down to Kearney Street. Be prepared! You will be transported to a place simply known as Culinary Heaven.

Remember cooking with love makes any dish taste better ... an idea that Fleur de Sel demonstrates each day.

Miette Bakery ... The Fine Art of Cookie Decorating.

On the edge of Oakland, California is a well known location known as Jack London Square. JLS, my abbreviation for the spot, is where locals converge day and night to relax and have fun. Walk the promenade and admire the boats anchored and casually drifting to the silent waves. Turn around and stop by "The Last Chance" for that midnight drink. Turn left and visit countless restaurants that have opened up within the last couple of years. Or, take a walk and see a Soulful show at Yoshi's or see a movie. Or, find the end is near by going to the Fat Lady for that perfect burger. Jack London Square is named after the American Arthor who was known to walk the very same promenade and write. Could he have known that the quaint area would turn into 70 blocks of entrepreneurial spirit, passion and waterfront joy.

Magic happens in JLS every weekend. And on this special weekend I was venturing into unknown territory. Decorating Cookies at Miette Bakery. And boy-oh-boy... I truly didn't know what I was in for. I met the owner, Meagan, while taking French 1A at Piedmont Adult School. By the end of the class Megan revealed a few of the delectable bits from her Shop/Factory in Oakland, by showering us with salted caramel, chocolate sables and the fan favorite at the Ferry Building location in San Francisco, chocolate eclairs.

What is amazing is the ingredients are all natural and organic. Now, having made one desert organically, I bowed down to her creativity and devotion to producing daily a consistent product with temperamental ingredients. How did I not know about this place?

Cookie decorating with Royal Icing sound simple, huh? I'm hear to tell you .... it is not.  But, for those who have a creative, artistic side and love of food will have a great time at this class.

The cookie decorating class is offered during fall and spring for a minimal price compared to the knowledge you gain. Our artist in residence was Jeff Gosche who took his students on a journey of making your own royal icing from scratch, making a handmade piping bag, flooding and so much more.

The part I enjoyed the most was mixing colors to make the perfect yellow for a pear shaped cookie and the red for the perfect apple-red. It's not as easy as it sounds. Mixing the base color red with brown, yellow and a touch of green meant focus, dedication and determination. And, I'm not an artists.

Many tests later, we sampled our wares. Freshly baked cookies were sampled by the participants. By the end of the class I was full and actually had a tooth ache from eating one cookie after another. Good thing I didn't go on an empty stomach. My flooding and decorating wasn't pure genius, but with practice I could get used to decorating cookies for loved ones ... or even doing it for a career. But, what I loved the most of the creativity of making the colors to match the spirit of the cookie.

Find the time to visit Oakland, stroll the Jack London Square and take a class at Miette or sip a glass of wine while watching the sun rays bounce off the water. You'll never forget it.

For details about Miette, the retail store locations and the Royal Icing Cookie Decorating class go to
https://www.miette.com/. The candies, cookies and pastries are one of the best in the Bay Area.

Remember cooking with love makes any recipe taste better.... and expanding my knowledge of the culinary arts and my skills is life changing.



Let's Spice things up....Oaktown Spice Shop Style!

I once had a very vivid dream. I dreamed of a quaint place filled with spices, herbs and seasonings that filled the air and summoned creativity from every inch and corner of the store.

Never in my wildest dreams did I ever image that the spice shops of my dreams would appear on the local streets of Oakland, California.

While taking a vigorous walk around Lake Merritt, I was drawn into a world I had never know. A globally inspired spice shop that housed all the precious spices. From the simple salt and pepper to herbs de province, garlic salt, dried basil, several different varieties of thyme. What initially caught my eye was truffle sea salt. Having loved the taste of truffle French fries. I grabbed the jar and held it tight as if it were diamonds or some other precious jewel.

Precious to me. Finding a local spice shop is rare. Most of us buy our spices from our local grocery store, me included. At least until now. No words can explain the huge difference of using freshly ground spices, dried herbs or baking ingredients. They only thing I can say... Until you've tried it... don't knock it. The difference can be from a good dish to an extraordinary dish.

What do I love about the Oaktown Spice Shop rather than buying the herbs on line ... simply the people in the store. Very knowledgeable, friendly and helpful. They hold workshops at the store, recommend new seasonings and recipes, and they are priced reasonably compared to your local grocery store.

Rather use fresh herbs rather than dried ones... think again. Sometimes fresh herbs don't hold up to lengthy cooking or at high heat. Also using dried seasoning, the flavor has been intensified and therefore you dish will be complex and full of flavor.

I can go on and on.... but, l recommend you try the spices yourself. Order or buy simple things like I did ... and grow your pantry with each visit or click of a mouse.

I love Oaktown Spice Shop and I know you will too.
If you are located in the immediate area of Oakland stop by the location on Grand Ave at 530 Grand Avenue accross from Lake Merritt. You can also shop on line at www:
http://oaktownspiceshop.com/
or
https://squareup.com/market/oaktown-spice-shop

Remember, cooking with love makes every recipe taste better. And adding the right ingredients makes them come back for more.