We eat with our eyes, ya know?
When I spotted a raspberry pistachio no-bake cheesecake as a link to a post by Eva Kosmas for One King's Lane, it was the picture that made me gasp. Pistachios are not something that usually makes me gasp, to be honest. I don't know if I'd ever willingly eaten a pistachio before. But the picture of a pink and green cheesecake grabbed my attention, for sure. Her photography of this cheery dessert was so dark and intense. Read More
Confession time: I'm in love with Rare Bird Preserves. In the last few months, I've been working with Elizabeth Madden, the founder, on some writing projects. I was already enamored with the flavors but hearing Elizabeth talk about jam making made me want to take one of her seasonal jams and highlight it in our Summer menu. Read More
I love food that has a story and tells part of our story, don't you?
Ages ago in my past, past life...not just when I was a teacher but when I was a teacher living in LA, I first met the magic that is a hummingbird cake. I was invited to a pot luck baby shower for a colleague. I was one of the younger teachers so appearing a grown up mattered deeply to me and I was nervous about what to bring. My meals consisted of frozen burritos so but a grad school graduation gift of Martha Stewart Living meant I stumbled upon a hummingbird cake. It was the dried pineapple flowers that caught my eye and the cream cheese frosting that won my heart. Read More
Soon after we decided to chat about transition at our spring salon, Julie had the brilliant idea to create ombre food to enhance the idea of change. I was excited with the challenge of creating ombre savories, especially after spending time perusing @WrightKitchen's #foodgradients tag on Instagram. And with available produce beginning to become more prevalent, the ombre options presented themselves to me! Read More
An incredible evening at Sunday Dinner Club was made more incredible with some Honey Butter Fried Chicken. Fried chicken and delicious biscuits made me want to prepare some of my own comfort food. And at my house, that often means donuts. Donuts doused in powdered sugar made me think a bit of food coloring spray would give us a great ombre look. The internet abounds with donut recipes, including great baked ones. I used On Sugar Mountain's easy-to-follow recipe. I omitted the lemon for no reason other than not wanting there to be lemon in two desserts. Read More
Spring in Chicago is something that could definitely exist only in quotes. "Spring." It can be 90 degrees one day and 50 the next. It will probably snow sometime in late March. Maybe even April. Baking seasonally can be tricky. There might be rhubarb. There might be, well, more rhubarb. This year I was motivated not by what was at the not-yet-open Farmers' Market but instead by the promise of Spring. Our salon was all about loving your now while planning your next so it seemed reasonable enough to Think Spring even if I was wearing a puffy coat at the grocery store. Read More
Annnd we're back! We're anticipating warmer temps very soon and what better way to celebrate the arrival of spring than with a cocktail or two? Grab your girl friends and head to one of these city spots for a what will surely be a very happy hour. Read More