Girls on Food

Women in Food

#girlsonfood Interviews Kat Peterson of @kmlpeterson

by / #girlsonfood Interviews, Latest Posts, Minneapolis, Women in Food / 1 Comment

Our hashtag #girlsonfood has over 12K uses on Instagram! 

Thank you so much to our readers for using this tag!

I have been looking through all the images and saw that there were so many bloggers/photographers/influencers that I wanted to get to know a little better. So, I created a column where I interview the folks behind some of most the interesting pages.

Through the uses of our hashtag, I found Kat Peterson of @kmlpeterson. With her incredible photography skills and impeccable taste in food, I had to pick her brain on food photography! I have a feeling we’re going to see more of her images on more professional sites soon. 

GOF: When did you start your Instagram page?

KP: I first started Instagram back in June of 2015 when I got my first smartphone. I was really late to the technology game!

GOF: Why food + craft beer?

KP: Around the same time (2015), I went to my first taproom and feel in love with the craft beer culture. While I don’t post as many photos of beer as I once did, it’s still something I really enjoy. As far as food goes, it became a way for me to connect with other people when I was going through a difficult time in my life and in a sense, reinventing myself. Having group dinners with friends and exploring new restaurants was my way of practicing connection, relationship, and friendships.

GOF: What camera do you usually shoot on?

KP: I use a Canon 6D. I started with a borrowed Nikon about two years ago and then switched to a borrowed Canon Rebel before finally purchasing my own camera back in December. It’s been a big learning curve with the new camera and sometimes I feel like I haven’t even tapped into half of what it’s capable of. So LOTS of practice!

Fried Potato Hash from Hai Hai

GOF: What do you think separates the Minneapolis food scene from others?

KP: I don’t have any personal knowledge on other cities around the US but as far as the Twin Cities go, I see a lot of connection and collaboration between restaurants and people. The chefs are approachable and responsive to curiosity about the industry and although we have chefs that are probably considered local celebrities, they are still down to earth and seem to love interacting with guests in their restaurants.

GOF: Are there any St Paul/Minneapolis feuds?

KP: Ha, definitely! Until a few years ago, Minneapolis was the hot spot for dining and there weren’t a ton of great places in St Paul. The St Paul dining scene has since exploded and there are now so many restaurants worth crossing the river for.

GOF: Was being a “foodie” always a part of your life or did it come later?

KP: I’ve always had a love for food and remember trying to cook my way through my Mom’s Betty Crocker cookbook one summer. But I didn’t realize how crucial food had become or how pivotal Instagram has been in changing my life until this past summer.

GOF: Is there one item of food you’d like to see less of on Instagram?

KP: Not really. Even though “food porn” isn’t my style of photography…the drippy, gooey, 5,000 calorie meals… I still like to look at it! A photography trend that I’d love to see end is the over saturation and sharpening of images. If it doesn’t look like food anymore, I don’t want to eat it.

GOF: Do you prefer cocktails, craft beer or wine with a meal?

KP: That depends on the meal! In general I’d say that I prefer beer but I’ve had a lot of fun trying new wines. I’ve discovered that I’m definitely a fan of Cabernet . I’ve also been practicing cocktail photography, which is probably the most challenging thing for me to photograph.

GOF: Do you give restaurants a heads up you’re coming in or do you prefer anonymity?

KP: I get this question a lot and it bothers me to think that there are actually people that inform a restaurant that they are coming in. I’m not a celebrity or a food critic and I don’t want a dish that isn’t available to the general public so there’s no reason for me to contact them. With the exception of events, all the food on my feed is available at the restaurant for anyone to enjoy and I want to showcase the same dish that they would be served.

GOF: What’s one of the coolest experiences that’s come from your food photography?

KP: Last Fall the Arizona office of tourism invited me out and took me around the state to various restaurants, farms, and breweries. It was so awesome! I learned so much about agritourism, met some amazing people, and of course, ate a lot of food! This has led to other opportunities and I just recently shared this experience on Ready & Roam.

Be sure to follow @kmlpeterson and @girlsonfoodblog and use that hashtag #girlsonfood to be featured someday! 

#girlsonfood Interviews Stephanie Chen of @sugarbearbakes

by / #girlsonfood Interviews, Comfort Food, Dessert, Latest Posts, Los Angeles, Women in Food / 0 comment

Our hashtag #girlsonfood has over 11.9K uses on Instagram! 

Thank you so much to our readers for using this tag!

I have been looking through all the images and saw that there were so many bloggers/photographers/influencers that I wanted to get to know a little better. So, I created a new column where I interview the folks behind some of most the interesting pages.

Through the uses of our hashtag, I found Stephanie Chen of @sugarbearbakes. I was in awe of how visually delightful her bakes are! I was also blown away by her level of accomplishments:

I decided we needed to get to know her a little better, since she’s the ultimate Girl on Food! 

GOF: What was the casting process like for GABS?

SC: The casting process was very exciting and an illuminating process! I’ve watched my share of Great British Bake Off and Top Chef and I remember always thinking, there’s NO WAY I could ever get on one of those shows. Haha. It was really fun to see how everything worked and I felt honored to be selected from thousands and thousands of applicants!

The process itself happened over a month or two and involved lots of rounds including a lengthy application, phone interviews, Skype interviews, in-person taste tests of your best sweet, savory and bread recipes. There was even a mini timed baking challenge where we had to bake in a kitchen and talk to cameras to see how we would fair under pressure. It was a demanding process but I’m so glad I did it!

GOF: Did you have any big learning experiences or epiphanies during the filming?

SC: Going on The Great American Baking Show was one of my best decisions in my life. It was also the most stressful and challenging thing I’ve ever done. It’s rare that people get the opportunity to challenge themselves in a way where you are 100% reliant on your personal performance and intuition. No one is telling you when to take something out of the oven. You can’t just go online and google “how to fix meringue”. On the show, all the bakers are dealing with ovens, ingredients and an environment that is completely new and unknown and under extreme time constraints and an audience of producers and camera men. Imagine someone standing next to you documenting all of your mistakes! I learned that I’m more capable than I ever thought and really tested my ability to manage my stress in a whole new way.

Before I went on the show, baking was a hobby. Something I did late at night to relive stress and an outlet to allow me to make something special for people I cared about.  When I made it all the way to the finals, I realized that this is more than a hobby and I might actually want to do this for REAL. Since the show ended, I haven’t gone back to my full-time corporate job and have started my own cake & pastry business popping up in cafes across LA, teach cake decorating classes privately and at local cooking schools and found part-time work with pastry teams in Santa Monica bakeries that I’ve admired for years. The show gave me the confidence to propel me into a whole new career that I would not have had the confidence to pursue without it.

GOF: What is the recipe creation process like for you?

SC: My recipe creation process is driven by seasonality and what I’m in the mood to eat! Sounds simple but my cravings are often so specific, it’s easy to hone and be creative when it’s something I love to eat.

Growing up in Southern California, I’ve been fortunate to have fresh produce and farmer’s markets within a stone throw. I love roaming the Wednesday Santa Monica Farmer’s market, talking to farmers to see what they’re excited about and letting that influence my palate. I also pull from my Chinese heritage and the melting pot of flavors in LA that I grew up eating so my pantry is a mixed bag. It’s not rare that I’ll just go around my kitchen and just start pulling different spices and ingredients, smelling them together to see if I can create something new and delicious.

GOF: What was your favorite childhood meal?

SC: Wow. I don’t know if I could only pick one! My mom was a really great cook and would always make delicious Chinese food every night growing up. My maternal Grandmother opened a Chinese restaurant in New Jersey when she first immigrated to the US in the 70’s. My mom helped her run the restaurant so we always had really good Chinese food at home. If I had to narrow it down, I’d pick her Zha Jiang Mian. (Soybean paste noodles with fresh sliced cucumbers.) Yummm. Now I’m craving it!

GOF: What advice do you have for anyone who may be considering leaving their day job to pursue a job in the culinary arts?

SC: My advice to someone who wants to pursue a career in food, is to go and talk to as many people in the industry as possible! I met with all sorts of friends, acquaintances and even strangers when I first flirted with the idea—A gal who owned a wholesale online cookie business, coffee shop owners, a multi-restaurant/bakery owner, pastry chefs, etc. Listen to their stories, how they got started and what to watch out for. This can also help you figure out what path you want to take. Working in food is not for everyone.. but, I can’t begin to describe how rewarding my journey has been and it continues to fill my heart in ways I never knew “my job” could. If you can, try to stage at a local bakery/restaurant you admire. Baking at home for loved ones vs. baking in a high functioning kitchen is completely different. I’ve gathered some of the most valuable training and learnings from my time working with the pastry teams at Huckleberry and Milo & Olive.

GOF: Do you have one kitchen tool you think is underrated and deserves more love?

SC: The one kitchen tool I cannot live without is my mandolin slicer! I don’t have a fancy knife skills so my mandolin has come in and saved me on many occasions when I’m baking or just cooking dinner! It’s an easy way to make your dish look elevated with perfectly sliced pieces.

GOF: Favorite LA high end spot and favorite lower end spot?

SC: My favorite high-end spots in are Bavel in DTLA and Felix in Venice. You seriously can’t go wrong with anything on the menu in both places. For lower end, I love Ma’s Chinese Islamic Restaurant in Anaheim. I grew up eating here and they have really great Beef Noodle Soup and scallion pancakes!

GOF: What is it like to organize your time between Huckleberry, M&O, pop-ups and trying to maintain a personal life?

SC: It definitely keeps me on my toes and I would die without my calendar! I’m always bouncing around all over the city and love that I’m always learning and challenging myself in different ways depending on what I’m doing. I love being at Huck & Milo because it keeps me sharp, fast and love all the people I bake with. Pop-ups are a lot of work but I feel so much joy in feeding people and it helps me test what Sugarbear Bakes can become. I love teaching classes because I’m helping people learn something new and giving them an avenue to explore their creativity! Sometimes my personal life does suffer (especially my sleep!) but it’s a small price to pay for really loving what I do. I’m also blessed to have a very supportive and loving husband who helps me keep my sanity.

GOF: What’s the most ambitious/interesting cake you’ve ever baked? Any crazy themes or challenging décor?

SC: One of the most fun and tedious cakes I’ve been asked to make was a pancake cake made completely out of buttercream! Every layer of “pancake” was piped (over 25 layers!) and then I went through and painted every single layer to give it the effect of pancakes. Then it was topped with caramel and a fondant butter slab. It was a smash cake so it was fun to see the photos of the baby smashing into despite all the hours it took to make it. Haha.

The Pancake Cake – Image via Stephanie Chen

Be sure to follow @sugarbearbakes and @girlsonfoodblog and use that hashtag #girlsonfood to be featured someday! 

#girlsonfood Interviews Kyley McGeeney of Mission Michelin

by / #girlsonfood Interviews, Fine Dining, James Beard Foundation, Latest Posts, Michelin Star, Travel, Washington DC, Women in Food / 0 comment

Our hashtag #girlsonfood has over 11.6K uses on Instagram! 

First off, thank you so much to our readers for using this tag!

Second, I have been looking through all the images and saw that there were so many  bloggers/photographers/influencers that I wanted to get to know a little better. So I created a new column where I interview the folks behind some of most the interesting pages.

Through the hashtag, I found Kyley McGeeney (@missionmichelin), who runs her own blog, Mission Michelin. I checked out her project and was excited for the premise behind it – she ate her way through the entire D.C. Michelin Guide and blogged all about it. Kyley and I discuss the world of blogging and fine dining below.

GOF: How long did it take you to eat through every Michelin Star/Bib Gourmand/Michelin Plate restaurant in DC?  How did you prioritize what restaurants you dine at? 

MM: A little over a year and a half. I started in December of 2016 and completed my mission in July of 2018. I started with ones I was most excited about (e.g. Rose’s Luxury, Tail Up Goat) as well as radiating out in concentric circles from my office especially for lunch.

Kyley McGeeney

GOF: Do you give the restaurants a heads up you’re coming in as a blogger, or do you prefer enominity?

MM: I used to not tell them but eventually starting giving them a heads up. It made it easier to get my chef picture and have them sign my Michelin Guide!

GOF: How do these restaurants/chefs/servers react to you photographing the experience? 

MM: Sometimes they’re really supportive: they offer to take pictures of me and my dining companions or I can tell they’ve purposely seated me by a window to have good light for the pics. The only times I’ve ever been told “no” were two different chefs/owners who said food was fair game but they didn’t want to be photographed. Also at Komi, where you can’t photograph the food.

Jamón Ibérico from Del Mar

GOF: What DC Michelin spots are in your top 3?

MM: This is tough! minibar is my number one and I always joke there are about 17 places tied for second. I really like Rose’s Luxury, Pineapple & Pearls, Himitsu, Thip Khao–there are so many more! Two that are too new to be in the guide but I really love are Del Mar and Bresca.

GOF: Was fine dining a part of your up-bringing or did it come to you later in life? 

MM: Part of my upbringing. We went out to dinner about six nights a week growing up and for my 10th birthday I asked to have a ladies luncheon. In Ithaca, where I’m from, the fine dining options are more limited but in NYC for college our go-to was The Four Seasons.

GOF: Was it tough to budget this project out? 

MM: Honestly budgeting my time was a much bigger issue than money. I’m married with two little kids so it wasn’t an option to go out spontaneously or too many nights a week. Everything was planned weeks in advance. I also mainly eat dinner at 5:30pm to be home for bedtime!

@missionmichelin in Portugal with Chef Jose Avillez

GOF: When are you coming to LA to see if we’re Michelin-worthy?

MM: I’ve actually been to LA in the past year! I LOVE Night + Market Song (haven’t been to the other two yet). Thai cuisine is one of my favorites. Gjusta for breakfast is also my go-to. Cassia and Bestia were also great and I am dying to try Somni!

GOF: Now that you’ve reached your goal, what’s up next for you? Any other new projects?

MM: I’m still continuing with food but without necessarily a list to check off. The point of all of this was ultimately to re-acquaint myself with the DC food scene after moving to the suburbs. Just because I’ve eaten at all the restaurants in the Guide doesn’t mean there aren’t new ones, ones not in the Guide, and repeat visits!

Be sure to follow @missionmichelin and @girlsonfoodblog and use that hashtag #girlsonfood to be featured someday! 

Brunch Is In Session At The Old School in Nashville

by / Brunch, Comfort Food, Latest Posts, Women in Food / 0 comment

The Old School
5022 Old Hydes Ferry Pike, Nashville, TN 37218
Website and Instagram

As much as I love to travel and explore new things, I can sometimes become a creature of habit. I tend to revisit my favorite local restaurants and cocktail bars that I know won’t disappoint. Imagine my reaction when one of my dearest friends wanted to brunch “outside the city” in Scottsboro, Tennessee.

“Scottsboro, Tennessee. Where is that?”

“It’s only twenty minutes or so outside the city, like Bells-Bend area. I’ve heard there’s a great restaurant out there. Come on, let’s check it out! ”

(Shaking my head) “You seriously want to leave the city for brunch? Ok, but this better be worth it and you’re driving!”

To this day, my friend continues to give me a hard time about this. Especially given the fact that I have gone subsequent times and The Old School is now one of my favorite Nashville establishments.

The Old School is located approximately twenty minutes outside Nashville and I promise, it’s absolutely worth the drive (and that’s coming from a girl who detests driving). Led by executive chef, Kristie Bidwell and Pastry Chef, Danielle Veit, all of the items at The Old School are sourced directly from The Old School farm or purveyors within a 25-mile radius.

While farm to table is one of the most popular trends in the restaurant industry, I assure you, this is not your typical farm to table restaurant. The Old School “is a unique, historic, culinary destination experience.”  In addition to the farm and restaurant, The Old School has a lovely event space that is perfect for just about anything. From weddings and flower crown making to goat yoga, they have literally done it all.

The Old School supports local farmers and encourages sustainability through an ever-changing menu that highlights hyper-seasonal fruits and vegetables. Aside from sustainable sourcing, they pride themselves on their environmentally conscious practices as The Old School is a prominent member of the Nashville Food Waste Initiative.

After road-tripping an entire twenty minutes (does that even qualify as a road-trip?), we arrived at our destination. Given the fact that we didn’t have a reservation, we made sure that we were approaching the doors exactly at 10:00 a.m. Escorted to our table, I was in absolute disbelief. Is there such as thing as farmhouse-chic? If so, The Old School would receive top prize.  From the sweet bouquets of field flowers, the quaint tables for two and the melodious music from the bluegrass band, everything was just perfect.

Bloody Mary

Given that The Old School uses such hyper-seasonal ingredients, it’s highly unlikely that brunch dishes will remain the same from week to week.  Heck, if a brunch dish is uber-popular on Saturday, there could quite well be small substitutions made on Sunday. It changes THAT much. Heed my advice, if there’s something that you want to try, order it. While there could be a variation of the dish, it’s possible you won’t see it again.

The Old School has a fully stocked bar with several beers on tap as well as classic brunch cocktails. If you only take one thing away from this post, I hope it’s this. ORDER THE BLOODY MARY. It’s bloody BRILLIANT! The bartender uses the seasonal vegetables which range from tomatoes, peppers, onions, you name and then roasts them with various spices to concoct this mix. Once you’ve had this bloody, you won’t want to drink anything else….I don’t.

Goat Cheese Beignets

Pastry Chef Danielle Veit is an absolute mastermind of all things sweet. Before I learned about the Baker’s Basket, I would order small treats like the Goat Cheese Beignets or Cinnamon Roll to snack on throughout the meal. However, after seeing the Baker’s Basket for the first time, I forever changed my ways. This basket is filled with bites both sweet and savory and rest assured you will have a smile on your face. The best part, if you don’t finish you can get a box and enjoy them later.

Baker’s Basket

Take it from this Southern girl, there’s nothing better than The Peach Truck peaches. I have been fortunate to enjoy two dishes created by Chef Bidwell this summer. First, Grilled Peach Truck Peaches with Endive Frisée and secondly the Peach Truck Panzanella. I thoroughly enjoyed both dishes, but if I had to choose a favorite, I’d lean towards the Panzanella. It had these crispy fried red onions that were out of this world. Which dish would you choose?

Grilled Peach Truck Peaches with Endive Frisée
Peach Truck Panzanella

If you don’t have a penchant for peaches, there are plenty of other items on the menu. The Old School offers several smaller dishes in the event that you went a little too crazy on the Baker’s Basket or perhaps just want a lighter meal.

During my last visit, the server recommended the Marinated Baby Heirloom Carrots. Normally, this is not a dish I would gravitate towards, but with his recommendation, I knew it was worth a try. O.M.G. I was a little surprised that the dish was served cold but I really enjoyed the amazing flavors and freshness of the dish.

Marinated Baby Heirloom Carrots

If you prefer sweet over savory breakfast dishes, I can’t recommend the Pain Perdu enough. Talk about a little bite of heaven. These pillowy pieces of bread are covered in blackberries and bourbon powdered sugar and topped with Asiago cheese. I was a little perplexed when I saw that flavor combination on the menu, but it was love at first bite.

Pain Perdu

From brilliant bloody marys, Peach Truck peaches and a Pain Perdu that will leave you speechless, it’s evident why brunch at The Old School is a must. Word on the street is that dinner is just as incredible but for some reason, I’ve only made it for brunch. I totally blame it on the bloodys.

Escape the hustle and bustle of the city and check out The Old School. It’s sure to become one your Nashville favorites

**GOF Tip: Swing by Opentable and make your reservation today. Brunch fills up quickly. Click here for reservations.**

Let’s Get Toasted: Toasty San Francisco

by / Brunch, Latest Posts, San Francisco, Travel, Women in Food / 1 Comment

Toasty

2760 Octavia St. San Francisco, CA 94123

Website and Instagram

What would you do for good food?

Stand in excessively long lines (ahem, Madrid and Street XO)? Wake up at all hours of the night to secure reservations (how else can I secure some of the most coveted reservations) Fly thousands of miles in search of the prettiest bite?

If you’ve been following me for any length of time, you know that I will not let any obstacle get in my way of an epic meal and in fact, I’m guilty of all three.

A couple of weeks ago, I flew to San Francisco to visit my very best friend. This girl has been my ride or die and partner in dine since college. So, it goes without saying that every time I visit, I send her a list of potential eateries that I’d like to check out. Knowing that we won’t knock out a fraction of them, I note which ones are an absolute must. On this last trip, there were only three places that were non-negotiable, Toasty, being one of them.

How does a girl from Nashville come across an avocado toast bar in San Francisco? Well, that’s simple. Instagram. A fellow food blogger highlighted Toasty on their feed and I was awestruck. I had no idea that toast could be so pretty.

After a four hour flight and one heck of an intense parallel parking job, we arrived at Toasty.

Toasty, which opened in October 2017, is the first ever avocado toast bar in San Francisco. Owner Sofia Pinzón, who arrived by way of Medellín, Colombia, decided to turn her love of all things avocado into a business that would attract people from across the globe. Realizing that people eat with their eyes, Pinzón created these masterpieces topped with edible flowers that are almost too pretty to eat. Almost…

Toasty, located in the Cow Hollow neighborhood, is staffed by only eight individuals.  Seating is rather limited with only bar seating available on the inside and three quaint tables located outside the restaurant facade. If you want to grab a place to perch, I’d recommend going early or during an off time, even though I think Toasty has a line out the door on any given day.

Restraint. The first word that comes to mind when I walked through the doors of Toasty. I wanted one of everything on the menu. Remember, I’ve been stalking this eatery for quite some time and that, paired with a voracious appetite can be quite dangerous. After my partner in dine talked some sense into me, we ordered.

Seeing as we just finished caffeinating, we opted for healthier beverage choices: Beet Root and Turmeric lattes. I’m not going to lie, I’ve never had a Beet Root Latte in my life, but it, like all the toasts, was too pretty to pass up.

After five or ten minutes passed, our collection of toasts arrived at our table. Collection is the appropriate word because our selections literally consumed our table and we had nowhere else to go. Thank goodness we planned accordingly and snagged a table.

My partner in dine and I decided that the Eggy and Prosciutto toasts were a must but alas, my inner child wanted the Unicorn toast as well.  Who can say no to colorful cream cheese and sprinkles?

I have to admit, we both paused with hesitation. These toasts were indeed to pretty to eat. But let’s be honest, that only stopped us for a minute. We each started with a slice of a different toast. I started with the Eggy, she started with the Prosciutto. Once we devoured this goodness, we exchanged notes and then wooden cutting boards.

Despite the fact that we ordered the Unicorn toast for photos only, I couldn’t resist nibbling on that colored cream cheese goodness. Surprisingly, it wasn’t as sweet as I anticipated.

For those who aren’t avocado enthusiasts (which I can’t even wrap my head around), Toasty offers açaí bowls and chia pudding.

Toasty’s menu changes every six months or so. Sofia has a few upcoming creations that are sure to be both beautiful and delicious. I may or may not have heard rumblings of beet and hummus toast? Perhaps something with arugula? Without a doubt, you know it will be photo worthy!

If you find yourself in San Francisco and find a place to park, head directly to Toasty for an unforgettable avocado toast experience.

The 4th Annual Stars of Pinot Raises Funds (And Plenty Of Glasses) For The T.J. Martell Foundation

by / Beverly Hills, Event, Hotels, Latest Posts, Media Tasting, Napa Valley, Portland, Small Biz, Wine, Women in Food / 0 comment

wineLA, Los Angeles’ top source for wine-centered events and education, held their 4th Annual Stars of Pinot gathering at the luxurious Montage Beverly Hills last week. Over 150 wines were poured for enthusiasts to taste, wine reps were on site to talk about their brands and DJ Richard Blade was also spinning the best in 80’s new wave. This grand tasting also raised funds to benefit the T.J. Martell Foundation, a non-profit that supports innovative groundbreaking cancer research.

Bouchaine’s ’17 Vin Gris of Pinot Noir

One might be under the impression that an event like this would be suited for the high rollers at wine auctions, but it was actually much more approachable.

With my general admission ticket (priced at $75) I was provided with a beautiful complimentary pinot wine glass and given access to taste any wine on the floor of my choosing. Plenty of cheeses, breads and Evian water bottles were also included in this ticket.

I believe every event should begin with bubbles and clearly, wineLA does too! Sponsor Champagne Henriot was providing guests with a champagne tasting right at the entrance to start the night on a bubbly note.

Let the games begin!

I’ve been to some smaller scale tasting events in the past, but this was a different beast. The Montage ballroom sets a tone for ostentatious LA glamour, with its operatic balconies and lavish chandeliers. However, the wine reps were all smiles and very down to earth. It was a fun mix of luxury and comfort.

Although this event wasn’t intended for attendees to make on the spot purchases, the reps were readily available with brochures and info on how to buy their wines. Many of the winemakers are also open minded to touring their vineyards, so keep their contact info on file for when you’re in their valley.

Ballroom of Montage Beverly Hills

I started the tasting tour with one of the friendliest faces there–Lindy Willingham, representing A to Z Wineworks–who set a high standard for the night. Their ’16 A to Z Essence of Oregon is lighter-bodied with notes of stone fruits, perfect for sipping on in the summertime. Although this was an earlier tasting, it was one of my favorite pours of the evening.

’16 A to Z Essence of Oregon

Pinot Noir was the belle of the ball, but many makers also offered samples of their rosé and an occasional chardonnay.

Other favorite tastes included:

Wrath Wines’ ’15 Pinot Noir – medium bodied and fruity with a little bit of spiciness

Bouchaine’s ’17 Vin Gris of Pinot Noir – very refreshing, perfect for a pool day

Iris Vineyards ’17 Chalice Estate Pinot Noir Rosé – loved the strawberry notes and light minerality

Van Duzar Vineyard’s ’16 Pinot Gris – notes of tropical fruits and a bit creamy

Although I attended this one solo (I was there for this post specifically), I do think it’s more fun to attend with a friend. So if you have a wino partner in crime, bring them out! Luckily I did bump into Chef Derrick Fox (who I have interviewed in the past) and I also got to meet one my favorite DJs on Sirius XM, DJ Richard Blade.

Me with DJ Richard Blade

There’s nothing better than discovering wines for a good cause. Be sure to keep up with wineLA’s upcoming events on their website. In addition to these events, the wineLA program (founded by sommelier Ian Blackburn) also includes wine classes, private dinners and wine travels abroad. We’re looking forward to the upcoming 2018 Bubbles and Rosé Festival, Sat, August 25, 2018, 1:00 PM – 9:00 PM at Leica Store and Gallery in Los Angeles–keep an eye out on Girls on Food for more information.

Iris Vineyards ’17 Chalice Estate Pinot Noir Rosé

Although this general admission ticket was comped by wineLA, all thoughts and opinions expressed are my own. 

Chicago Media Tasting: Baobing By Duck Duck Goat Launch Party

by / Chefs, Chicago, Fast Casual, James Beard Foundation, Latest Posts, Media Tasting, Michelin Star, Women in Food / 0 comment

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

by / Latest Posts, Wine, Women in Food / 0 comment
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 2016– This 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

by / Chefs, Event, Fine Dining, Latest Posts, NYC, Women in Food / 0 comment

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

by / Bay Area, Chefs, Event, Fine Dining, Food, James Beard Foundation, Latest Posts, Michelin Star, Napa, The World's 50 Best Restaurants, Travel, Women in Food / 0 comment

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

by / Dinner, DIY, Fit Food, Food, Gluten-Free, Healthy Foods, Kitchen, Latest Posts, Meatless Monday, Pescatarian, Recipe, Seafood, Seattle, Women in Food / 1 Comment

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

by / Bay Area, Chefs, Classes, Entertainment, Event, Food, Latest Posts, Napa, Napa Valley, Wine, Women in Food / 0 comment

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!