June 7, 2013 San Francisco

Blue Bottle Pastry’s Hirst Cake at SF MoMA

Last week the SF MoMA had a four-day celebration to mark it’s temporary closing for a 3-year long remodel. The museum will open again in 2016 and in the mean time exhibitions will be scattered around different parts of the city. What we won’t see? The art-inspired pastry creations by Pastry Chef Caitlin Freeman of Blue Bottle Coffee. I went to the MoMA and did a proper send off by having one last dessert.

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I selected the Hirst Cake inspired by Damien Hirst’s “Amylamine”. The edible confetti is what got me.

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May 21, 2013 Bouchon Bakery Project

Bouchon Bakery Cookbook: Palet d’Or

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The gold disk or palet d’or is a rich chocolate dessert made up of alternating layers of cake and chocolate cream, covered in a chocolate glaze. So yes, A LOT of chocolate. Traditionally a few flecks of gold leaf are placed on top, hence the d’or part of the name. It was the first recipe out of the Bouchon Bakery cookbook where I felt like the challenge was more in the execution and presentation rather than the technique.

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May 8, 2013 Italy, Travel

Favorite Gelato Shops in Italy

In Paris I seek out macarons. In Italy, it’s gelato. Any excuse I had to stop for a 1-2 euro scoop I’d take it. Pre-dinner snack, post-dinner palette cleanser, or because I successfully got through a mob of tourists, time for gelato. Its so refreshing in the middle of the hot summer and there is nothing like the creamy, rich custard. Sorry froyo.

Having been to Italy twice now, it’s a game of mine seeing how many flavors I can try each trip. My latest count is 17 flavors in 2 weeks traveling from northern to southern Italy. Because it’s been unseasonably warm in San Francisco, I thought I’d reminisce and share my favorites from Rome, Tuscany and Cinque Terre.

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