Girls on Food

Women in Food

Chicago Media Tasting: Baobing By Duck Duck Goat Launch Party

One of my favorite parts of Chicago is the West Loop, because it’s the foodie hub of the city. Chef Stephanie Izard has strategically opened up all of her restaurants there. Every restaurant she’s opened has unique twists on a variety of cuisines that inspire her and Baobing is her latest masterpiece.

Baobing Takeout Window

BaoBing by Duck Duck Goat
857 W Fulton Market, Chicago, IL 60607
http://duckduckgoatchicago.com/

Baobing is a takeout window located on the Peoria St. side of Duck Duck Goat. Baobing is traditionally Taiwanese shaved ice, which the takeout window has, and it also has options for savory food items.

To start off the tasting, we had the Taiwanese Fried Chicken and the Fried Tofu. The Taiwanese Fried Chicken is delicious, and I love how the pickle relish helps balance the spice in the hot mustard aioli. The Fried Tofu sounds simple, but don’t be fooled. The vinaigrette, chili oil, and scallions give it plenty of flavor and I love the way they mix — this was probably my favorite dish!

Taiwanese Fried Chicken
Fried Tofu

We also tried the Beef and the Crispy Chicken Wraps, which were delectable. They are wrapped in Stephanie’s scallion pancake, a staple at Duck Duck Goat, and they are filled with different herbs. The Crispy Chicken Wrap has the same pickles as the Fried Chicken meal.

Beef Wrap
Crispy Chicken Wrap

Once we finished the savory dishes, then we moved onto the sweet ones. This was what I was most excited for — the Taiwanese-inspired shaved ice. We first tried the Rainbow Mountain which has soft ice cream, mango, blueberry, and cucumber snow ice; it has a great combination of flavors and is very refreshing. Then we moved onto the more savory dessert, the Sesame Sundae, which has a more unique pairing of flavors, but was a perfect balance of sweet and savory — definitely a favorite.

Rainbow Mountain
Sesame Sundae

The Mango Cloud City has a great mixture of fruit and who doesn’t love the flavor of mango in the summer heat?! I also loved that it has dragon fruit. The final shaved ice we had was the Blue Blue Lemon, and they definitely saved the best for last. I enjoyed how balanced the dessert is between the blueberry and lemon flavors- it is an art to accomplish this as seamlessly as Stephanie has. We ended with a savory dessert, the Jian Bing Thing, and it is possibly the most unique dessert I have ever tried. I would never have thought to pair soft ice cream with caramel, cilantro, crepes, wontons, and crunchy chili oil; however, the way this dessert is designed, all of the flavors work.

Mango Cloud City
Blue Blue Lemon
Jian Bing Thing

They open in the late afternoon during the week and mid-morning on the weekends, so you can enjoy great eats on the patio. If you’re looking for some great food in the West Loop at a great price, then I highly recommend Baobing!

Happy National Rosé Day – The Unofficial Beginning of Summer

Cheers with Summer Water!
Here are some answers to your questions about our favorite beverages, just in time for National Rosé Day this Saturday, June 9th! 
To add to the celebration, you can have your wine delivered directly to your door with $25 off your first purchase from Winc, and as an added bonus, when you build a 4-bottle box you receive complimentary shipping!
 
Work / Wine Doormat by 2BooeeHome
Which cheese plate items do you pair with rosé?
I love pairing rosé with milder goat cheeses (the creamy Goat Milk Brie and Aged Goat’s Milk Gouda Cheese from Trader Joe’s work perfectly) and fresh summer fruits, such as peaches, nectarines, strawberries, and raspberries. My go-to cheese plates essentials are the Trader Joe’s savory-sweet Fig & Olive Crisps and crisp green grapes.
My Summer Cheese Plate!
What wine glasses do you use for rosé?
For walks (or dances) on the beach, I love my stainless steel Stemless Wine Cups from Corkcicle because they keep the wine chilled for hours on the go. Because of the triple insulation, your hand won’t warm the wine, and it will stay the perfect temperature for up to 9 hours by the pool, on the beach, or at a picnic – even in the direct sun. You can also use all-purpose wine glasses, or you can invest in rosé specific glasses, which have a flared rim to direct the wine to the top of the tongue while the moderate width emphasizes the fruity aspects.
 Rosé All Day shirt by The Giftable Goodies and Stemless Wine Cups from Corkcicle
What non-food items pair best with rosé?
When drinking rosé I like to bring out my Marble and Rose Gold Hexagonal Coasters by LuKa Marble Designs that perfectly complement the color while keeping the perspiration from my chilled rosé off the table. The most appropriate top to wear when celebrating your love of rosé is, of course, the Rosé All Day shirt by The Giftable Goodies on Etsy, as the peach color perfectly complements the pink in your glass.  
Marble and Rose Gold Hexagonal Coasters by LuKa Marble Designs

Remember when we asked our readers what questions they have about rosé on our Instagram?

Winc Wine Director, Brooke Matthias, answers below!

Why is Rosé pink? – @damesnackerton
Where red wines ferment on the skin of red grapes, pink wine happens when the winemaker removes the juice from the red grape skins when he or she feels the wine has achieved the perfect color. Any red wine grape can be used to make rosé!

Why are rosés different in color, and does this have anything to do with taste? – @tintin_beligan
When picking out a bottle of rosé, I always look for one that is lighter in color and lower in alcohol. A deeper color tends to mean that a rosé is richer in body and has more sweetness, and I tend to prefer rosé that is dry, lean and higher in acid.

Yes Way Rosé Round Beach Towel

Why is there such an increase in rosé interest over spring & summer? – @olivedoesthecity
Rosé is synonymous with a summer state of mind, which makes it perfect for summertime activities whether you’re imbibing while barbecuing, lounging by the pool or sipping by the beach. The grapes for Summer Water were picked early in the season to achieve a natural acidity that’s ideal for summer drinking, and nothing pairs better with warm weather than a refreshing and chilled glass of rosé.

What is dry Provencal rośe, and is it really the best? – @thetaylordayne
Provence, located in the South of France, is the largest rosé-producing area in the world and consistently delivers dry and crisp rosés that are easy to love. Most are blends made from Rhone varietals, including Grenache, Syrah and Cinsault. Provencal rosés, like Sauvetage, have a reputation for being delicious – but many other rosés, like those made right here in California, can be just as tasty!

What is the best rośe to make frośe with this summer? – @belynnburruel
It’s not summertime without frosé! When choosing a rosé, I look for rosés with lots of flavor and tart red fruit characters. I personally love using our Funk Zone Rosé or Ruza. Both are dry rosé wines, but once the other ingredients are added, it creates the perfect balance of sweetness and acidity.

Is rośe similar to white in the sense that it pairs well with fish and seafood, or are there other pairings more specific to rose alone? – @sassandcollegeclass
Rosé is a very food-friendly wine! Since it spends more time on the skins, it has a wider variety of food pairing options available ranging from poultry to sushi, but Summer-friendly fare like shellfish, ceviche, and salads pair swimmingly.

Does rosé always have to be served chilled? @heart_written_words
I definitely recommend it. To fully appreciate the crisp acidity of white wines and rosés you’ll want the bottles to be chilled before you enjoy them!  You can also use the Corkcicle Air+ stainless steel icicle to aerate and chill your wine with every pour.  Pop the Air+ in the freezer a few hours before you plan on enjoying your rosé, empty a few sips from the bottle before inserting the icicle, and pour-through the Air+ directly into your glass! 

Chill as you pour with the Corkcicle Air+

Editor in Chief Julianne’s Top 3 Rosés

Summer Water Rosé, 2017 – This California-based rosé is sweet but dry and very light. One sip and you’ll taste the notes of strawberry and grapefruit. It’s a fantastic wine to sip on its own or pair it with savory dishes. I’ve even paired it with a tuna tartare in the past and it played very well together.

Domaine de Fontsainte Corbières “Gris de Gris” Rosé 2016This is my favorite classic French rosé on the market! It’s perfectly fresh, floral, fruity and with a finish of minerality, so it covers all bases. I have paired it with many different dishes, but my favorite pairing is the classic Thai noodle dish, pad see ew with chicken.

Luc Belaire Rosé – This is the rosé that gets the party started, just ask Rick Ross! Next to Whispering Angel, this is one of those bottles the ladies will instantly recognize and gravitate to. The black bottle with pink lettering is also chic AF for a nighttime affair. It’s bubbly, has a strong floral nose and a sweet strawberry body.

Be sure to follow our Instagram stories on Saturday, June 9th for more #NationalRoséDay fun! 

A Chef’s Perspective: CUT New York at Taste of Tribeca

CUT New York, Chef Wolfgang Puck’s first Manhattan restaurant, fired up the outdoor grill again this year for the Taste of Tribeca, lower Manhattan’s food festival that supports arts and enrichment programs at public schools. CUT’s menu highlights various cuts of the finest beef from regions across the globe, as well as local seafood and an extensive international wine list with over 800 wines.

Please credit: Shintaro Ueyama / Taste of Tribeca

This year, the team from CUT–Raymond Weber and Zairah Molina, a husband and wife duo who are executive chef and pastry chef, respectively– served grilled bone-in sirloin with Argentinian chimichurri. I sat down with the team to get their take on the event, their culinary dreams, and why they love food so much.

Girls on Food: Why did you decide to participate in this event?

Raymond: We at CUT really love being part of the downtown neighborhood–there is such a sense of community and we want to do our part to support it. We love the neighborhood’s history, and how quickly it is becoming both a residential and an emerging culinary destination.

Zairah: Taste of TriBeCa is such a fun event, and supports a great cause! We’re excited to come back for our second year. 

GOF: What is your favorite thing to eat that isn’t yours?

Zairah: Fried Chicken from Momofuku Ko

GOF: If you could go anywhere in the world for a culinary experience, where would you go and why?

Raymond: Peru. The food scene is vibrant and energized, the produce is amazingly fresh and great to create with. 

Please credit: Shintaro Ueyama / Taste of Tribeca

GOF: Where do you get your menu inspiration?

Zairah: At CUT NY, the menu is an adaptation of Wolfgang Puck classics combined with East Coast produce, seafood and meats.

GOF: Why do you love being a chef in NYC?

Raymond: NYC is full of all levels of restaurants from casual dining to omakase to long-standing institutions of fine dining–it has an energy to it unlike any other city. The constant change and competition of the culinary scene, combined with the challenge to be relevant, is what I love most about being a chef here.

Be sure to follow Taste of Tribeca’s social media pages and keep up with them for next year!

Powerhouse Chefs Demonstrate Their Best Bites at Taste of Yountville

It might have rained a bit in Yountville last weekend, but that didn’t put a damper on the 25th annual Taste of Yountville festivities! Our weekend of food and wine kicked off with a demo by Chef Stephanie Izard (Girl and the Goat, Chicago), who shared her recipes for shrimp toast (paired with a beer cocktail) and chocolate peanut butter Cheez-It® s’mores.

Chef Stephanie Izard
Cheez-It S’more

Fun fact – did you know she actually had a Cheez-It® wedding cake? Yes, she’s THAT into them… and after tasting those s’mores, I think I am too! Chef Izard melts together butter, chocolate and peanut butter and pours that over Cheez-Its® before adding a mix of cocoa powder and powdered sugar, tossing to ensure each cracker is evenly coated. All that’s left to do is toast your marshmallow and get to sandwiching! The salty-sweet combo is to die for, and tastes almost like a Butterfinger bar. Chef Izard’s shrimp toast, topped with pickled Fresno chiles, was delicious – especially paired with a cocktail that incorporated the chile pickling liquid.

Shrimp Toast with Pickled Fresno Chiles, Pickled Red Onion, Preserved Lemon Aioli

We braved a quick run in the rain to make our way over to the V Marketplace Pavilion, where dozens of restaurants and wineries were showcasing their wares. After sampling some small bites, including ahi tuna poke from Celadon and black cod with pickled kumquat and meyer lemon aioli from Robert Mondavi Winery, we headed over to the Lynx-sponsored stage to watch Frank Bonanno teach us how to make ricotta.

Ahi Tuna Poke – Celadon
Black Cod with Meyer Lemon Kosho Aioli, Pickled Kumquat, Radish & Cress Salad – Robert Mondavi Winery
Frank Bonanno making ricotta

He started by combining a half-gallon of whole milk, 1 cup cream, and 1 cup buttermilk in a saucepan. After bringing it up to about 180 degrees, he added cider vinegar. As soon as he added the acid the mixture began to curdle, and after a few minutes of sitting in a fine-mesh strainer, the ricotta was ready! Spread on crostini, the ricotta was perfectly creamy with a delightful tang from the buttermilk. It might be a simple hors d’oeuvre, but it’s a showstopper!

Next up was the last event of the day: Michelin-starred Chef Ken Frank on how to make the perfect steak. You better believe I was taking notes! His tips started with buying the thickest cut of steak you can, emphasizing one big steak for sharing rather than a few smaller, thinner steaks. The benefit to a thicker steak is that there’s more room to nail the internal temperature, more time to get a great sear on the outside before the inside overcooks, and more room to get that delicious crust on every side of the steak. He got his pan ripping hot and seared the steak all over before letting it rest for a few minutes. As a general rule, he lets meat rest half as long as he cooked it. Then, the steak went into the oven to finish cooking. When it hit the perfect medium-rare he was looking for, he rested it again and, right before serving, tossed it in the pan one more time to get the outside super crisp. But the most important trick of all? Rest your meat on its side, not on the top or bottom, to get the most even distribution of juices.

The perfect steak – and no, that’s not hyperbole.

One bite of this steak, which was served alongside cheesy tapioca pearls, and I was in heaven. The steak was paired with a delicious Cabernet Sauvignon from Eleven Eleven wines. Chef Frank noted that he drinks cab every day – and we should too! That’s some advice I can definitely get behind.

Day two started off beautiful, without a single cloud in the sky. We started off the day learning the secrets behind Lisa Dahl’s incredible “Hipster Burger” (spoiler alert: lentils and quinoa provide heft, toasted walnuts add texture, and serrano chili oil is the ticket to great flavor). She also shared her tips for making the perfect kale salad: thinly shredding kale, then tossing it with a Greek-influenced vinaigrette before adding Caesar dressing. Thanks to the acid in the vinaigrette, the fibers in the kale soften and break down – the days of massaging kale are over!

Lisa Dahl’s gorgeous “Hipster Burger”

One of the most interesting presentations was an unlikely pairing – raw seafood and Pinot Noir. Featuring a flight of Twomey Pinot Noir, the dishes included Hamachi crudo with kumquat and avocado, tuna sashimi with cherry and red wine-steeped hibiscus, and a raw oyster topped with smoked soy sauce and toasted hazelnut. The takeaways from this presentation? Step outside of the box when it comes to pairings. Note how different ingredients change your perception of wine. Save money on garnishes by buying better main ingredients. Most importantly, take the time to learn about what you’re drinking and eating. Much like wine, food is heavily influenced by where it comes from.

From left to right: Chris Nishiwaki, contributor, Wine & Spirits Magazine; David Varley, Michael Mina Restaurant Group; Brady Lowe, founder, Cochon 555; Ian Leggat, director of marketing and public relations, Silver Oak Cellars and Twomey Cellars
Clockwise from top left: tuna sashimi, hamachi crudo, oyster

After a long weekend of food and wine – tough life, I know – it was time to head home. I’m already counting down the days until next year, but until then you can find me perfecting steak, drinking red wine with sashimi, and coming up with more Cheez It®-inspired desserts. Cheers!


A portion of the proceeds from this event benefited the families of those lost in the tragic shooting at The Pathway Home earlier this month. For more information and details on contributing to the fund, click here

Whole Roasted Sicilian Style Branzino

Whole roasting a fish intimidated me for a long time. Clean out the insides? No thanks. It sounded a little too chef-y.  Far beyond my capabilities. Or, so I told myself.

But, a few years back, I was craving a dish my family made for years.  So, I decided if my Nonni can do it, so can I.  Now whole-roasting is one of my absolute favorite ways to prepare multiple types of fish!  Overcoming kitchen fears is the best!

If you are new to whole roasting fish, branzino (also, called Mediterranean sea bass) is a great place to start! It’s small in size and has a wonderful flaky white flesh! Due to prevalence on restaurant menus and increasing popularity, its easy to find at fish markets and specialty grocers year-round – regardless of where you live!

Branzino are native to Mediterranean waters although most of what’s available in North America is farmed off the coast of Greece. Nonetheless, this fish and method of preparation are extremely popular throughout the Mediterranean region – including where my family is from in Sicily! Using a simple salt crust technique to lock in the moisture, we can roast a moist, tender, flaky, and flavorful result every time!  Gorgeous, healthy, flavorful, and roasts to perfection in only 20 minutes; what’s not to love?

Lets get started!  The video shows the step-by-step method, and the full recipe is listed below!

Whole Roasted Sicilian Style Branzino

35 minutes, 2 servings per fish

For the Branzino:

1 – 1.5 lb. whole branzino (per 2 persons)*

½ tsp. kosher salt

½ sliced small lemon

½ small shallot, thinly sliced

2 fresh mint sprigs

kitchen twine

parchment lined baking sheet

For salt crust:

2 large egg whites

~ 1 lb. kosher salt

For serving:

2 tbsp. balsamic reduction**

1 tbsp. + drizzle high quality extra virgin olive oil (about 1 tsp.)

2 tbsp. freshly chopped mint leaves

juice from ½ lemon, divided

zest from ½ lemon

freshly cracked black pepper

½ tsp. plus more for seasoning

pinch of Himalayan pink salt

Roasted Asparagus:

1 small shallot, thinly sliced

½ lb. asparagus spears, ends trimmed

2 garlic cloves, smashed and minced

mint leaves for garnish

*At most seafood markets and specialty grocers, you can request that they gut the fish for you. Just make sure that they leave the tail and head alone! The fish must remain whole to lock in moisture!

**To make balsamic reduction, place ¼ c. balsamic vinegar on stovetop over medium high heat. Bring to a simmer then reduce heat to medium, swirling every minute or so, continue to simmer for 4-5 more minutes until balsamic has reduced by about half (this will yield 2 tbsp.). Immediately transfer to a heatproof bowl and set aside. This can be done up to 2 days ahead if desired. Store in an airtight container if making ahead.

Arrange oven racks in upper and lower thirds of the oven.  Preheat oven to 400 degrees.  Line a large rimmed baking sheet with parchment.

If your fish has not already been gutted: make an incision from the belly side beginning just below the head and continuing to the tail end. Remove all guts and organs. Rinse inside and outside of the fish clean.

Once your fish has been gutted, season the inside of cleaned branzino with salt.  Arrange slices of lemon, sprigs of mint, and thin slices of shallots inside each fish.  Secure by wrapping fish with kitchen twine. (This step can be completed up to 2 hours ahead if wrapped and refrigerated.)

On a separate rimmed baking sheet, place trimmed asparagus, 1 tbsp. olive oil, ½ tsp. kosher salt, minced garlic cloves, and the small sliced shallot. Toss to coat asparagus. Set aside.

To make the paste for the salt crust, use a fork to combine about 1 lb. of salt with enough egg white to form a paste in a bowl.  For me, this was 2 large egg whites.  Spread a thin layer of the salt paste on the parchment paper lining the prepared baking sheet. You only need to cover the surface area where the fish will lay. This should use about 1/2 of the salt paste. Then place fish on top of salt paste layer and arrange remaining salt paste over the top of the fish in a thin layer. You want to cover the entire surface area of fish because the paste forms the crust that locks in both flavor and moisture.

Transfer both baking sheets to the oven and roast for about 20 minutes.  Roast fish on top rack and asparagus on bottom rack. After 20 minutes, remove fish from oven! Give asparagus a turn and roast 5 minutes longer.

Allow fish to rest for 4-5 minutes before removing the salt crust.  Use your hands and dull knife to peel away the salt crust.  It should come off very easily and often in large sections.  Discard salt crust.

Remove asparagus form the oven.

Remove the twine and try to remove as many additional bits of the salt crust as possible from the fish. Work carefully so that the fish doesn’t completely fall apart.

Transfer branzino onto the baking sheet with the asparagus. Working with one side at a time, make an incision down the spine of the fish and near the fish’s tail, so that the skin can easily be peeled and rolled away from the meat. Roll the skin away until you reach the fin/gill region. The fish’s skin worked hard to lock in the fish’s moisture and flavor in the oven. The combination of the steamed flesh and the skin’s contact with the salt paste will make it very easily peel off of the fish’s tender flaky tasty flesh. Carefully flip the fish over and repeat this step on the other side.

On a 1 – 1.5 lb. fish, the meat from one side of the fish is about one serving.

Add a squeeze of lemon juice, drizzle of olive oil, pinch of kosher salt and Himalayan pink salt, chopped mint leaves, lemon zest, and freshly cracked black pepper. Serve with roasted asparagus and crispy shallots. Garnish with slice of lemon and a few mint leaves.

Enjoy!

XO,

Maria


Don’t forget to share your recipe photos on Instagram by tagging @girlsonfoodblog and @almostproperly. We love seeing what you make!

 

Follow Girls on Food at the 25th Annual Taste of Yountville

Hey GOFoodies! I’m super excited to share that March 17-18, I’ll be heading to the legendary Taste of Yountville festival (a part of Yountville Live). This two-day food, wine and music festival features world-class chefs, wineries and recording artists. I’ll be experiencing it all and sharing it with you on the Girls on Food Instagram stories! Be sure to follow along so you can see how the weekend unfolds.

I’m really excited for Stephanie Izard’s demo, which will share the globe-trotting inspirations behind her delicious recipes. A James Beard nominee and the first woman to win Top Chef, Izard is the culinary mind behind the acclaimed restaurants Girl & the Goat and Little Goat Diner.

I’ll be sure not to miss Frank Bonanno’s cheese making demo. The force behind the Mizuna cookbook and host of PBS series Chef Driven, Bonanno will share his tips and tricks for making burrata and mozzarella from scratch. I’m already hungry!

Next up is a lesson on cooking the perfect steak, featuring wines from Eleven Eleven and Michelin-starred chef Ken Frank of La Toque. After experiencing perhaps the best meal of my life at his restaurant, I can’t wait to see what Chef has in store for us.

All that excitement, and that’s only the lineup for day one! Day two includes a deep dive into how environment impacts flavor, featuring experts from Cochon555 and Silver Oak/Twomey Cellars; a demo by James Beard featured chef Lisa Dahl of Dahl & Di Luca Ristorante Italiano; and a session by Claudia Sansone, whose three decades of culinary experience includes writing cookbooks, producing television shows and running her own cooking school—not to mention various humanitarian projects. Follow @girlsonfoodblog so you can keep up with my adventure in real time. If you’re in the area, tickets are still available. Buy yours today, and don’t forget to say hello!

The Best Ricotta Pancakes in LA: Brunch at Odys + Penelope

Last year, while scrolling around on the Renzell app, I discovered the high ranking spot Odys + Penelope, a modern-American Churrasco in the La Brea area of Los Angeles. Girl on Food Cristina and #plusonebae Devon joined me for a fantastic dinner packed with fresh grilled meats and cocktails. When I was recently invited in to taste their brunch offerings, I knew if it was just close to being up to par with the dinner menu, I’d be in hog heaven… but did it come close?

Odys + Penelope
127 S La Brea, Los Angeles, CA 90036

Like The Mighty, which I recently stopped into for dinner, O + P (mysteriously named after Greek mythology characters) is also owned by culinary husband/wife team Quinn and Karen Hatfield. This power couple definitely knows how to build a solid spot with great food, consistent service and a busy customer base in LA, which is not easy.

I’m also never one to ever notice really famous people, but just like at The Mighty, I noticed some familiar faces, including one key cast member of The Big Bang Theory. So I do recommend bringing a pal or family member who geeks out over that sort of thing. Bazinga.

Frisee Salad

While the dinner menu focuses on Brazilian Churrasco style meat main dishes, the brunch here is a little more of a North American-meets-South American melting pot.

Chicken Adobo Fried Rice

For the mains, I decided to start with Chicken Adobo Fried Rice—with my mom being half Filipino and all, I’d feel wrong not tasting this dish of adobo-marinated chicken lightly fried with soft poached eggs, radish salad and a mild sambal hollandaise. This isn’t quite the chicken adobo that I remember from my childhood, but is a tasty, lighter take on it. I’m used to a more vinegar heavy adobo chicken, but the flavor is played safely here for the more mainstream LA crowd, which may be a smart move on their end. The Frisee Salad, with grilled salmon, warm fingerling potatoes, avocado and potatoes is like a California take on a nicoise salad, minus the mercury content of tuna and a sunny-side-up egg instead of hard boiled.

Cornmeal Ricotta Pancakes with Pudwill Farms Blueberries

My favorite item was the Cornmeal Ricotta Pancakes with Pudwill Farms Blueberries. I know ricotta pancakes are trending in the LA brunch scene, but I haven’t been this blown away with them before. O + P also manages to get the same lightly griddled pancake that my dad made me. They’re beautifully crisp on the outside but maintain a soft fluffiness on the inside. Savory from the salted butter, fruity from the blueberries, these are the best I’ve had in town. The side of maple syrup is only optional, it doesn’t necessarily need it.

To answer my question from earlier: yes, O + P’s brunch program is 100% on par with their dinner. I will be returning to Odys + Penelope for those pancakes and other brunchy items soon. I can’t wait to see what other programs they come up with!

Party Ideas for the Best Galentine’s Day Ever!

Happy Galentine’s Day from Girls on Food!

Welcome to our first official Galentine’s Day Party Guide 2018! Although it’s not technically an official holiday, we at Girls on Food can’t help but indulge in this very special day to celebrate our favorite ladies!

With Galentine’s Day approaching us on Tuesday, February 13th, and Valentine’s Day following the next day, we wanted to provide you with a few of our favorite party items and ideas to help you plan the ultimate Galentine’s Day celebration- the kind Leslie Knope would be impressed with.

There are many exclusive promo codes and deals in this party guide, so you can try many of these products at discounted prices! Be sure to keep an eye for them and any notes on expiration dates.

First: Send an American Greetings e-card to get your girl-squad pumped

The party invites have already gone out, your guest list is set and it’s the morning of Tuesday, February 13th. What better way to get your friends pumped for the party that night by sending them an American Greetings e-card?

Forget sappy, snail mail greeting cards of the past, American Greetings has an array of options that will make your galpals chuckle. Our favorites are the Smooth Hamster and the Michael Bolton e-cards.

The best part of American Greetings e-cards is that they have a monthly membership option, and you can send unlimited e-cards, no matter what the occasion is. It covers all your bases, letting someone special know you’re thinking about them and in a way that’s so much easier, creative and doesn’t leave an ecological footprint.

Use this link to receive a FREE 7-Day Trial Subscription at AmericanGreetings.com!

Then: Plan The Party

A better version of the little black book from 27 Dresses, the Panda Planner is a necessity for having a stress-free life and a perfectly organized Galentine’s dinner party. Combine that with a Maria Shireen bracelet to dress up your hair ties and a modern Snowe candle for ambiance and you’re in perfect party-planning mode! Want your own? Use the code MSxGOF for 15% off qualified bracelets, and GOFPANDA for 10% off your own planner, February 2nd through March 2nd!

Get That Kitchen Organized

Take a trip to your happy place, the Container Store, to get your home extra organized! We recommend customizing your drawer organizer (or using their starter kit) to avoid any embarrassment when your dinner guests go through your drawers for an extra piece of silverware. Go one step further by installing drawer liners that repel dirt and water, prevent sliding and add an extra layer to the design! I used the InterDesign Linus drawer organizer starter kit to organize my Littledeer wooden utensils, Centellino wine decanter, Chemex handles, chambray cocktail napkins, and Pottery Barn copper handled flatware.

You’ll need oven mitts that match your sassy attitude and are still functional when handling that hot stuff. Blue Q’s Oven Mitts are super-insulated 100% cotton and a percentage of their sales are donated to hunger relief programs throughout the world. Elevate your kitchen accessory game even further by pairing a Le Creuset Cerise Red Signature Saucepan with Littledeer’s Hand-Made Heart Paddle for love in the kitchen, and you’re ready to begin cooking!

Prepare Your Floral Arrangements

As can be assumed for any Galentine’s/Valentine’s Day event, flowers are a MUST! The Flower Chef by Carly Cylinder is a modern guide to do-it-yourself floral arrangements. With plenty of imagery and easy to follow instructions, you’ll be a pro florist just in time!

Set The Table

Here are some of the basics for setting a table:

  1. Place utensils in order of use, from the outside in (salad forks are left of dinner forks, and spoons are to the right of dinner knifes)
  2. Forks go on the left of the plate, and knives and spoons go to the right
  3. Only include utensils that are needed based on the menu you’re serving (if you’re not serving soup, don’t put out the soup spoon).

My favorite themed flatware, that can also be used throughout the year, is the copper handled flatware set from Pottery Barn, which enhances your Galentine’s Day dinner with the handcrafted copper-plated stainless steel. Linen Hemstitch embroidered placements are far more practical than paper lace hearts, and are versatile for formal and casual occasions alike. My favorite ceramic salad and dinner plates are from the Costa Nova Riviera Collection They are safe for the dishwasher, freezer, microwave, and oven! In addition to the impressive craftsmanship, they’re great for everyday use, being that they’re extremely durable, chip-resistant, and thermal-shock resistant.

Host a Bake-Off

One fun way to bond in the kitchen with your girlfriends is to have a bake off! Foodstirs modern baking (Sarah Michelle Gellar is a co-founder) delivers non-perishable, organic dry ingredients, all natural decorations, and chemical-free dyes to make tasty treats. Their Baker’s Club is a bi-monthly subscription that features fun kits like the Sweetheart Brownies (seen in image). You can also purchase fun individual baking kits such as Rainbow Cake Pops and Out of This World Donuts. Making these brownies was so easy and I cannot wait to try their other kits! These kits are also very fun to inspire little ones to get in the kitchen. Use promo code GIRLSONFOOD for 20% off your first purchase on their site.

 A Stranger Galentine’s

For those of you who cannot get enough of this throwback thriller, why not enter the Upside Down for a theme? Stranger Things inspired costumes, Christmas lights and a round of D & D are musts for this idea. For sweet baked treats, we recommend picking up a copy of Stranger Fillings by the Muffin Brothers (a parody cookbook) for inspiration. We couldn’t resist testing out the book with a banana-blonde wig version of Eleven’s Eggo’s. WARNING: According to a study conducted by Hawkins National Laboratory, the more advanced recipes such as the Demogorgonzola Tartlets, Friends Don’t Li(m)e Pie and The Upside Down Cake could leave guests with telekinetic powers. Collectible figurines by Funko are also fun and are perfect for any fan-girl still mourning the loss of Barb.

Vino Vixens

You’re going to need all of the essentials for a wine-centric night:
1) For aerating and chilling your whites and roses to the perfect temperature, the icicle-looking Corkcicle Air is inserted directly into the bottle after being in the freezer for 90 minutes. Use the code GIRLSONFOOD for 20% off products on the Corkcicle site, now through March 31st!
2) To avoid the guesswork for your wine purchasing, order from Winc to have 4 bottles shipped to your doorstep based on the flavor profiles you know you love. For a limited time only, use the code GIRLSONFOOD for $25.00 off your first order of Winc!
3) The online store Wine Enthusiast carries all of the best wine glassware lines, including Zafferano and Fusion. The Zafferano Red Wine Glasses are uniquely shaped and remarkably lightweight and perfectly suited for bold and aged reds with the narrow opening of the mouth maximizing aroma and a generous bowl promotes oxidation for the wines to breathe. The handblown crystal Fusion Air Wine Glasses are also exceptionally lightweight with a large bowl, while also being dishwasher safe and remarkably break-resistant (if you break it, they’ll replace it for free up with a 10-year guarantee)!
4) To help guests keep track of their wine glass, the uniquely shaped Palm City wine charms are both fun and functional, with fun themed designs such as Beachy and Wine Lovers! Use code GIRLSONFOOD for free shipping and 15% off your entire Palm City order, now through March 2nd!
5) To avoid wasting any time opening a bottle of wine, the Original Rabbit Corkscrew pulls a cork in 3 seconds and then automatically releases the cork making it the most efficient opener in your collection!

Brew Up Some Fun! 

You’re about to start enjoying your craft beers and carbonated beverages in a whole new way. Become a bartender wherever you go. Unlike traditional growlers, the pressurized GrowlerWerks uKeg uses a CO2 canister to keep your beers fresh for up to two weeks after your first pour. Pro tip: Make sure to have your 33 Bottles of Beer tasting book handy for notes on the contents of each uKeg! For your own copper plated keg, use code uGIRLSONFOOD for free shipping via U.S. Ground; expires at midnight on March 2nd.

Tea Time

Being realistic, following the wine you’re going to want to wind down with a nice cup of tea and honey. One of my personal favorites is the Blackberry Sage by the Republic of Tea, which pairs perfectly with the elegantly packaged healing Manuka Honey from Kiwi Importer (raw honey made from bees that feed on the Manuka tree). Note, if you create an account with Kiwi Importer, you receive $5 off your first purchase!

Cool Beans

With dessert (or with clean up the morning after) you’re going to want to serve delicious, quality coffee. And now that specialty coffee shops ship their beans nationwide, you can pre-order your single origin just in time for your event! I personally love Ritual Coffee, based in San Francisco, for their bright red packaging and seasonal beans that make for perfect drip coffee in a Chemex.

Time For Desserts 

Treat your gals to sweets on themed Galentine’s Day dessert plates by Nicole Miller Home, sold exclusively at T.J.Maxx. Don’t forget to elevate your candy game and have a few of your favorite Sugarfina boxes on hand for snacking! After all, Valentine’s Day and Galentine’s Day are times to indulge; with delicious and unique flavors such as “Cheers To Us” Champagne Bears and “Love You a Bunch” But First, Rosé Roses, who could resist?

An Option For The Health-Nut

We all have that one gal-pal who insists on following her diet throughout Valentine’s Day. While we may not have the same willpower as she does, we can try to let her clean-eating influence us a little. Serving an array of Siren Snacks at your party will keep her happy and allows you to indulge in a tasty guilt-free treat. These plant-based protein bites (12 grams per serving) are dairy-free, gluten-free, GMO-free and soy-free and contain no artificial colors or sweeteners. This is also a girl-powered company, founded by sisters Elizabeth and Abigail Giannuzzi from San Francisco. There’s plenty of variety in flavors with Dark Chocolate Brownie, Cookie Dough and Snickerdoodle, but our favorite flavor is the Lemon Poppyseed; a sweet and zesty break from the traditional protein bars. Use promo code GIRLSONFOOD for 20% off your first purchase on their site.

Keeping It Clean

If you’re hosting a party, you must be sure guests have the option to use hand sanitizers before digging into their favorite finger foods, but don’t you hate it when those ugly anti-bac bottles are on the table? Enter: OLIKA 2-in-1 hand sanitizers. These adorable little “Birdies” keep your mitts clean with a hand sanitizing spray that is a push spray at top half of the bird and hands wipes at the base of the bird. Use promo code: GIRLSONFOOD for 10% off OLIKA purchase ($15 minimum) on their site.

Got a friend with a major sweet tooth? Be sure to check out Double D’s Truffles & Treats for an assortment of handmade chocolates. Ten dollars will get you a 15 piece gift-wrapped box and you get to customize the flavors in the box. Plus – this chocolatier, is able to create flavors by request and have them shipped to your door.

A “Happy Ending” 😉 

Have you checked out Sugary Charm’s Kama Sutra Collection? Known for their more PG-rated cookie cutters, they have recently expanded into a naughtier line of cookie cutters. Unlike standard metal cookie cutters, these are made with food safe materials (PLA- a biodegradable, plant-based plastic, FDA-approved) and, even better, they imprint the dough perfectly. Check out their site for options and use promo code GIRLSONFOOD for 25% off your Kama Sutra cookie cutters purchase.

Start your free trial now!

This post is sponsored by American Greetings on behalf of PepperJam Networks; all opinions expressed are our own. 

Sweet and Savory at Truffles N Bacon Cafe in Las Vegas

The first time I visited Truffles N Bacon, it felt like a well-kept secret, tucked into the corner of an antique mall. My husband thought it was a trick to get him to go shopping when we pulled into the parking lot. We had driven across the Las Vegas valley to try the Not Yo Mama’s Grilled Cheese, a grilled cheese loaded with brisket, bacon jam, grilled tomato, kale, and chipotle ranch–it was love at first bite.

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Check Out Anthony Lamas and Ashley Rose Conway at Macy’s Aventura, Presented by Macy’s Culinary Council

ATTN: North Miami Foodies and Cocktail Aficionados

Are you ready to spend an afternoon of cooking and cocktail demos with the ultimate duo- Chef Anthony Lamas and Craft Cocktail Creator Ashley Rose Conway? Our friends at Macy’s Culinary Council will be hosting them providing a live cooking/cocktail recipe demonstration at Macy’s Aventura, in Aventura, FL.

Chef Anthony, a three time James Beard Best Chef: Southeast Award nominee and owner of Seviche in Louisville, KY will be on hand, teaching you how to recreate his favorite award-winning Latin dishes at home, while Ashley shakes things up, teaching you how to supersize your cart with her must-have bar accessories.

With admission of a $15 ticket (purchase here), you will get a sample from each recipe demo, a special gift, a $10 Macy’s gift card, and signed copies of Chef Anthony’s Southern Heat and Ashley’s The Art of Bar Cart!

When: Saturday, February 3, 2018, 2:00 PM

Where: Macy’s Aventura, 3rd Floor – Culinary Kitchen, 19503 Biscayne Boulevard, Aventura, FL 33180

Purchase admission and RSVP here to ensure a spot.

Tickets are selling quick, so get on it!

I am very excited about this even for a few reasons. First, I’m ready to stock up on bar accessories with my Macy’s gift card! Second, I’m a huge fan of Ashley’s @craftandcocktails Instagram page, so I cannot wait to learn how she makes those cocktails so gorgeous.

I can’t wait to see you there!

Be sure to follow along with us @girlsonfoodblog, where I’ll be posting live stories from this demo!

CHEERS!

Culinary Council is a collection of spectacularly talented chefs, pastry chefs, and food professionals that travel throughout the country and hold various tastings and demonstrations in Macy’s all over the U.S. Check with your local Macy’s to see if any are happening near you!

This post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own. Image courtesy of Macy’s Culinary Council. 

The Kitchen Table: Sacramento’s New Specialty Kitchen Boutique

I love the hustle and bustle that this time of year brings. I love the joy I feel when shopping for others. It’s fun to look for that perfect gift that will put a smile on your loved ones faces. Since I am a Girl on Food, it’s probably not a big surprise that I have quite a few foodie friends that I need to find the perfect gift for. Which means I am always on the hunt for that cute gadget or yummy locally sourced treat. So when I heard there was a specialty kitchen boutique opening up in East Sacramento I got really excited.

Welcome to the neighborhood!

The Kitchen Table
1462 33rd Street, Sacramento, CA 95816

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Brunchin’ at Mildred’s Temple Kitchen in Toronto

 

Mildred’s Temple Kitchen provides an urban dining venue but yet provides a warm and intimate dining experience. The dishes created by Chef Donna Dooher will have you leaving with a new culinary curiosity and memory. Well known for their brunch, I just knew I had to check this place out one day and today is that day!

Mildred’s Temple Kitchen
85 Hanna Ave, Toronto, ON M6K 3S3
http://templekitchen.com
https://www.instagram.com/MildredTempleKitchen/

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