With Whimsy & Spice

If you are not already familiar with Etsy, the online marketplace for all things handmade and vintage, these little treats just may entice you to explore the array of offerings. Through my own experience as a seller on Etsy I was introduced to the delectably displayed sweets of Whimsy & Spice, a Brooklyn based bakery run by the husband and wife team of Chef Mark Sopchak and Artist Jenna Park.

With a curiosity and sense of adventure, Mark plays with combining flavors and creating crave-able treats that will have you coming back for more. And Jenna designs gift-able packaging that would impress any recipient worthy of your generosity.

Let me recommend their Brooklyn Market Cookie, packed full of rich chocolate and white chocolate chips, dried cherries, macadamia nuts, oats and crunchy cocoa nibs–it’s the best combination of a chocolate chip and spiced oatmeal cookie I’ve had in a long time.

Want to taste and try but can’t decide, that’s okay, order the Whimsy and Spice Herbs and Spices Cookie Gift Box. It includes half packs of their Honey Lavender and Chocolate Orange Cardamom shortbread cookies, 1/2 dozen Rose & Black Pepper Thumbprints, a half pack of their new Cardamom marshmallows, and 1/2 dozen of their Coconut White Chocolate 5 Spice cookies.

Find Whimsy and Spice on Etsy, Facebook, and Twitter

Find Accessories for the Home from Whimsy and Spice at Sweet Fine Day

Cooking with Class

Well, I did it. I’m done. It’s over. I’m out.

My classmates and I shut it down with a sigh of relief after our final exam on March 31^st and graduated from the French Culinary Institute on April 3^rd with degrees in Classic Culinary Art. Comments from the chef’s and proctors of our final are full of praise for a smooth, calm, catastrophe-free night in the kitchens.

Throughout the nine month, three night a week program we were exposed to classic techniques for traditional dishes such as Bœuf Bourguignon, Pot au Feu, Consommé, Pots de Crème and many other delights.

We were presented with half of a pig and guided in the butchering and preparation for a Charcuterie buffet.

We were taught by chef instructors from The International Culinary Center, which was recently awarded the title of “Vocational Cooking School of the Year” by the International Association of Culinary Professionals…not a bad reference to have on our resumes.

Chef Nick told us in one of our first couple of classes that we would become very close as classmates and build strong friendships along the way. I’m not sure how many of us believed it, but I think we all do now.

Cheers to all my partners, teammates and kitchen crooners….we did it.
We’re done. It’s over. We’re out.

*Some photos were taken by friends, family and classmates.

On the Menu

This week rounds out my final classes at The French Culinary Institute. Throughout the program we were taught techniques and recipes that were traditional to French Cuisine then brought to the kitchens of L’Ecole to demonstrate those techniques in contemporary interpretations.

Along the way we were assigned an elaborate menu project that included a short research essay on an ingredient featured in one of the recipes we created for a four-course dinner party. With a harvest theme in mind I chose a meal filled with farm fresh fruit and vegetables to satiate and garner a perfect grade.

A taste from my menu project…

“Having lived the last seven years on a 37-acre farm just outside of Paso Robles, California, I acquired a love for fresh picked fruit and savored the local landscape of almonds, olives and vineyards. Planning a dinner party with seasonal ingredients allows for the freshest choices of a recent harvest from local sources (if not homegrown), which gives you more flavorful food while considering sustainability and locavorism. Sampling a variety of apples and root vegetables throughout the meal brings me back to fall gatherings of comforting warm aromas with rich satisfying flavors. Shopping the green markets is as close to the farm as I have gotten since moving to New York City, with the world renowned apples of Hudson Valley nearby, I have been exploring the medley it provides.

     There are over 7,000 varieties of apples available worldwide with at least 200 grown in the Hudson Valley. While the apple may be the oldest of fruits, starting in the Garden of Eden, it was brought to the United States by the Pilgrims in 1620 and first exported to the West Indies from Long Island, New York in 1741. Apple seeds were spread throughout the country by the now infamous Johnny Appleseed as well as others to lead to successful cultivation and commercialization providing the state of Washington to be the countries top-producing.

     Apples are available year round from various sources and storage options but best in quality starting in the fall and lasting until March, with some of the rarer varieties availability being very limited to their seasonal peak. It’s a versatile ingredient considering the wide array of flavors from one variety to the next, from sweet to tart, it can work well in savory dishes as well as desserts. In addition to it’s adaptability in a recipe, an apple can provide numerous health benefits, including but not limited to–the fight against heart disease, reduced risk of some cancers, provide defenses to asthma and diabetes. Aside from the cranberry, apples have the highest level of antioxidant activity of the usually consumed fruits.”
From my menu, a refreshing salad that is tart and crisp.

Harvest Fruit and Greens with Toasted Walnuts 
Yield: 8 Servings
• ½ cup walnuts
Vinaigrette-
• 6 Tablespoons Pear White Wine Vinegar
• ½ teaspoon Whole Grain German Mustard
• 175mL (6oz) Extra-virgin Olive Oil
• Coarse salt and fresh ground black pepper to taste
Salad-
• 2 Pink Lady Apples
• Juice of 1 Lemon
• 4 Clementine, peeled and suprêmes removed
• 142g (5oz) Baby Spinach, and or any mixed baby greens


Toast walnuts-
1. Preheat oven to 325°F. Spread the walnuts out in a single layer on a baking sheet lined with parchment paper.
2. Toast walnuts in oven for about 5 minutes. Toss and continue baking, checking often until lightly colored and aromatic. Remove from the pan and allow to cool on double layer of paper towel.
Vinaigrette-
1. In a small mixing bowl whisk together vinegar and mustard. Continue whisking while slowly pouring in the olive oil until well emulsified.
2. Add salt and pepper to taste, set aside.
Salad-
1. Core and slice apples into julienne, toss lightly with lemon juice to prevent oxidizing.
2. In a large mixing bowl, combine clementine suprêmes, apple julienne and baby greens.
Toss gently to mix.
3. Lightly drizzle vinaigrette along inside of bowl (careful not to overdress) and toss salad to coat.
4. Portion salad on chilled plates and sprinkle with toasted walnuts.

Nosh & 'Tail at Brass Monkey

I recently spent an alluring 60° afternoon strolling The Highline and stopping off at Brass Monkey for a nosh & ‘tail on the roof deck.

With pub grub on the menu and an offering of over 75 beers it was a spot I’d be coming back to. Whether grabbing a table with a view of The Hudson or hanging out inside where the rooms are relaxing with a feeling of “if these walls could talk…” Brass Monkey delivered in comfort and casual indulgence.

I satisfied a craving with the Stella Artois battered Fish + Chips, a classic union of a perfectly flaky fillet along with crisp and flavorful fries. While Mark, my consonant dining companion, ordered his go-to of Steak + Frites. Unfortunately, this particular hanger steak was resistant to chewing so he traded it in for a captivating burger that was presented swiftly and consumed just as quick.

Brass Monkey • 55 Little West 12^th Street, NYC • 212-675-6686

Snow Day

I have been waiting for winter to hit the city after just getting a day of icy fluff in late January. I strolled through the southern tip of Central Park on the still day after the storm and captured a few of the picturesque views.

Last weekend I gave in to the tempting ice rink at Bryant Park for my first ever glide across the frozen water. With only one week left to visit Citi Pond (closing February 26th) I seized the opportunity to enjoy the classic rock while circling with the crowd.

After skating, another opportunity was seized at Celsius, the indoor/outdoor restaurant and lounge overlooking the pond, indulging in a Polar Bear Cosmo - a fruit filled concoction of Absolute Apeach, Soho Lychee Liqueur, cranberry juice and lemon.

New York's Best Known Snack Cake

The beloved 80 year old “Twinkie” and some of his best friends have been given a make-over by the thoughtful bakers at Lulu Cake Boutique. 

Baked on site with the freshest ingredients and given some quirky spins, these delectable treats will have you forgetting the classic crave-able snack and ordering one of each new version. With scrumptious combinations like “Passionately Kissed ‘Twinkie” (a yellow cake with passion fruit filling dipped in white chocolate and sprinkled lightly with coconut flakes) or a handmade “Snowball” (chocolate cake with coconut custard filling and coconut marshmallow frosting) it’s truly a tough choice, so I say, you can always come back for more...I know I will.

Lulu Cake Boutique with 3 locations-New York City, Scarsdale and Brooklyn

Follow Everything LULU on Facebook and Twitter

A Trip to the Market

Spend some time strolling through the foodie haven of Chelsea Market. Not only the home to The Food Network but an abundant array of gourmet delectables and tasty delights. Choose from shopping for creative ingredients to gather and bring back to your own cozy kitchen or pop into any of the prepared food shops and restaurants to be spoiled with some of the most unique dishes around.

A lingering browse through Buon Italia, a shop simply yet indulgently stocked with imported Italian goodies allowed me to feed my recent obsession with snacking on olives. A few with every meal seems to be my go-to as well as my constant treasure hunt at every gourmet spot I stumble upon. This medley caught my eye purely for the larger than usual, boldly bright red variety drawing me in (I have been accused of being easily distracted by something shiny, I guess bright colors work too.). The Red Bella di Cerignola Olive has become an instant favorite with it’s meaty flesh and mild flavor. This package of mixed olives is in a brine with no additional herbs so it’s perfect for me to experiment with my own flavor combinations of marinades.

Continuing through the refurbished industrial bakery leads me to The Filling Station, which lets you taste and try a beautiful collection of oils, vinegars and salts. My first trip to the station encouraged me to send my mother a bottle of Red Apple Balsamic Vinegar as an answer to her inquiry for a special vinegar for bread dipping. For myself, a jar of their White Truffle Salt, which they describe as “Extraordinary when used as the secret ingredient in your mac-and-cheese recipe!” How could I resist?

A final touch and treat for the day has to come from Jacques Torres Chocolates who just happens to be the Dean of Pastry Arts at The International Culinary Center, yummy and stylish bite size truffles or perhaps a “Wicked Hot Chocolate” from no other than “Mr. Chocolate” himself.

How's it goin'?

So...it’s been a while since I checked in, but I swear I have been busy...

Moving to a new city, finding an apartment, waiting for that apartment to be livable, shopping for furniture, unpacking the bare minimum to maintain some sort of daily routine, learning the public transit system, adjusting to the noise of the city since coming from my cone of silence a’top the hill, while all the while doing my best to absorb the abundance of information doled out to beginning culinary students so that later in the curriculum we can recall that specific little technique that keeps our precious Hollandaise Sauce from breaking. All that’s missing is a natural disaster, oh wait...I just experienced my first hurricane...aaaannnnnd done!

Here is a quick glimpse of some of the beautifully traditional, mouthwatering dishes created so far in my short time at The French Culinary Institute.

Among the recipes included above are variations on a Classic Sabayon with Strawberries, Marinated Lamb Chops, Steamed Mussels and Cream Puffs awaiting their filling.

Who’s hungry for more?

In less than a week I will leave my sunny corner of the California Central Coast Wine Country for a grand new plan at The French Culinary Institute in New York City. It’s a food lover’s dream program, of technique, exploration and classic cooking knowledge that only a few ever realize.

After a time in the kitchens of the school I will move on to create the dishes served in L’Ecole, the restaurant of The French Culinary Institute. It’s a dining experience that shouldn’t be missed.

Truffled Macaroni & Cheese at L'Ecole

Smoked Octopus with Warm Harissa Potato Salad