The Sweet Side of San Francisco

Sugar junkie that I am, most of my trip was spent finding as many sweets as I could in San Francisco. Some people visit the city to indulge their inner tech geek, some for the non-smog-filled air and scenic views, and others simply want to reap the benefits of fresh, organic vegetables with some locally caught fish. Good for them, but my trip - sans one Mission-style burrito - was solely sugar-focused. Left to wander on my own, I was a sugar fiend on a mission.

Now without further ado, here's a breakdown of my findings, including an unexpected favorite at the end.

Ideal Heat Stroke Prevention

 

Now this is what I'm talking about. San Francisco is a nature-lover's city, blooming with flowers and greens everywhere you look - that is, if you can see past the peak of the hills. Quality ice cream on a sunny day in the park was exactly what the Sugar Doctor recommended.

After walking two miles in 90 degree weather in a show of stubborness against public transportation, the thought of ice cream with Stephanie of Lick my Spoon was an oasis beckoning to me. From the no-frills, down to earth grocery store Bi-Rite Creamery, to the more refined Humphry Slocombe, you can't go too wrong with any of the flavors offered there.

Sugary Tracks:  Bi-Rite Creamery (Dizzying rainbow of flavors,with a line around the corner to match), Humphrey Slocombe (I'd like to wake up everyday to a bowl of "Secret Breakfast" (pictured) of Cornflakes and Bourbon. Word to the wise, skip the DuckFat Pecan Pie. It sounds better than it tasted.), Ciao Bella Gelato (Ferry Building)


Mission Impossible: Cupcakes



In a city with about a third of the population of Manhattan, I shouldn't have been surprised to find that the saturation of cupcakeries reflected this. Fine, point taken. But I was also approaching it with New York expectations of eccentricity and food experimentation. I hunted near and far in San Francisco for signature cupcakes, but every cupcake I had was just "okay". Maybe I'd seen one Sea Salted Chocolate Cupcake too many in my life, but I soon gave up my passionate pursuit of this particular quest, partly because I was so distracted by other stronger desserts.

Sugary Tracks:  Miette (didn't try their famous Gingerbread, but the Old-Fashioned (pictured), was an impressive sink-and-melt-in-your-mouth chocolately morsel), Love at First Bite (Berkeley), Kara's Cupcakes, Arlequin (Ferry Building Farmer's Market; more adventurous flavors)


The Cutest Type of Cookie



French macarons are some of my favorite pocket-sized treats. Small enough for a satisfying sugar kick in the middle of the day, but deliciate enough to be too frustrating for this home baker. Imagine my delight when I realized that where San Francisco fell short in the cupcake division, French macarons were scattered throughout the city like colorful buttons of sugary pick-me-ups. The price and quality of these tiny "cookies", and I use the term loosely, more than made up for any other shortcomings.

Sugary Tracks: Paulette Macarons (Sweet Wedding Almond (pictured) is as adorable as its name), Miette (Pistachio macarons are NOT green, but naturally colored and filled with cloudlike Swiss buttercream), Schoggi (Swiss chocolates, but pretty decent macarons too)

Culture Crash Course in Chinatown



As soon as I heard about it, I knew I couldn't leave without visiting Golden Gate Fortune Cookie Factory. And apparently neither could two tour groups before me, nor the three coming up the hidden alleyway after me. I don't blame them, there's a certain allure to the secrecy of this place, and the smiling Chinese senior waiting to welcome you with a plate of fresh-off-the-press samples.

Surprisingly, the flat disc versions that haven't been pressed into the familiar folded nests for fortunes bring more focus onto the food item itself. There's an addictive power to these snacks that stems from their satisfying crunch and a strong vanilla flavor. My mind was boggled by a bag of chocolate-vanilla-strawberry fortune cookies.



Who knew you could do so much with these simple snacks? Most of us only eat these things at the end of every Chinese restaurant meal because we're eager to see words of wisdom or confusion are inside. Not here though; be prepared to fess up some change to include your own fortune, and even to take a photo inside the factory.



If you think you know egg custard tarts, you haven't tried the ones at Golden Gate Bakery. With that kind of unimaginative name, you don't go in expecting much, or even know what to get. There's no question about it: get the egg custard tarts. Ignore the grouchy ladies and the nonexistent decorations, and try to spot the fresh baked goods. When I went, I spied a tray of them balanced precariously on top of a tower of Chinese newspapers.



These tarts are definitely for those who prefer more custard filling. There's a visibly skewed balance of mostly soft, warm, eggy custard barely cupped by flaky puff pastry crust instead of the more common butter crust. A word of advice is to eat them on the spot, instead of saving a few for later like I did. Since they're more fragile, they don't keep well; the taste turns sickly sweet and the crust soggy and misshapen after a few hours.Which means, you might have the oh-so-horrific task of going back to get more the next morning.


The Expensive, the Famous, the Over-hyped




I had pretty high hopes for this James Beard Foundation recognized bakery. But Tartine's "famous" bread pudding, warmed up or chilled through, and carefully analyzed, was unremarkable at best and a letdown in reality.

Maybe I should've tried a buttery croissant or their abundant array of Valrhona chocolate desserts, but the staff's unenthusiastic responses didn't exactly convince me to shell out more money when there are so many other tempting places nearby. Bi-Rite is literally around the corner. Perhaps I just came on an off day, but I left unimpressed.

Hot Enough to Play for the Other Team



Hot cookie, if you were a man, you'd have the hearts of every man and woman walking down the Castro. You've even won over this cookie skeptic. And I'm not even talking about your NSFW shaped cookies either, though those are definitely amusing. I'm talking about the lethally delicious Snickerdoodle.



Snickerdoodles are not my cookie of choice, but I heard great things about the ones here. So I bought one. And I took a bite. And then another. And suddenly, even after a filling lunch and extensive cupcake tasting with cupcake blogger Chockylit, somehow only crumbs remained at the the bottom of my paper bag. I was as shocked by how quickly I'd devoured it as I was by how delicious and worth the extra calories. The toffee and mini chocolate chip ones did not disappoint either, but my heart had already been stolen by the Snickerdoodle.

Without resorting to the regular tactics of overusing butter or underbaking, the cookies here are large discs of pure edible euphoria.  Hot Cookie was my unexpected, overarching favorite out of my trip to San Francisco, enough so that this was the only place I returned to grab a momento from before I left for my return flight to NYC.

Of course, there is so much more that I haven't covered. I do have to leave some territories left unconquered for my next trip, after all. But for a casual day trip of sweets, you can't go wrong with the Ferry building or the Mission, and also the Castro. If anyone wants a specific dessert walking path, I can guide you along what I did for maximum tasting without going overboard. So, with this list and Blue Bottle coffee in hand, go tackle these sweets!

Each link either goes to a photo I took of the dessert, or the company website.Please click on them to see what dessert I'm referring to. Full set of photos can be found by clicking here. Please leave feedback, questions, and concerns about my health in the comments below!

34 Tastes for a Cause: C-CAP 20th Anniversary Benefit

What better way to celebrate twenty years of culinary advancement advocacy than with over thirty offerings from some of New York's top chefs and restaurants? Thirty-four, to be exact.

There are times when I am convinced that I am secretly cut out to be a competitive eater, and the only thing holding me back is my collection of evening gowns. These periods of temptation come in the form of grand tasting galas, where many culinary gurus band together and offer their services to support a common cause. Since these events are generally for charity, the cost to your pocketbook and waistline are justified. What you might not expect is how much you stand to gain in return.

I received a generous offer a few nights ago to be a friend's guest at the Careers through Culinary Arts Program (C-CAP)'s 20th Anniversary Benefit, celebrating the efforts and achievements of Marcus Samuelsson. I still refer to his restaurant, Aquavit, as the defining place that tipped off my fine dining adventures, though he has gone on to explore other ventures. C-CAP upholds an admirable goal to "prepare underserved students for college and careers in the restaurant and hospitality industry" all over the United States, by offering scholarships, internships, donations, and other opportunities to help students follow their passions. According to Nation's Restaurant News, C-CAP has given over $28 million in scholarships to high school students in these laudable twenty years.

On Wednesday, February 24, more than thirty of New York's most respected chefs came out to support C-CAP, the list of which you can find here. I've had the good fortune to have attended a few grand tasting events before, but there were a few details that made C-CAP's version particularly unforgettable. Indeed, the food was heavenly, the event was well organized, and Pier 60 provided a breathtaking view over the Hudson river with Jersey's distant lights. There was a silent auction with tempting food or travel related prizes, and Zabar's provided gift bags at the end.

I've never recorded my previous experiences at these type of events because all the technical details usually become a blur after the tenth, twentieth, or in this case, thirtieth dish. Nevertheless, I'll do my best to share snippets of some of my personal highlights from the event.



Alfred Portable of Gotham Bar and Grill served up a Cauliflower Custard with Santa Barbara Uni, Trout Roe, and Soy Vinaigrette that was easily one of my favorite dishes of the night. Seemingly mild ingredients were paired beautifully together to highlight the surprisingly vibrant flavors and textures that built upon one another to make each component pop. Even after making all the rounds, I still managed to make room to indulge in a second plate of this.

I was unfamiliar with the restaurant Beacon, but after trying their Herb Marinated Lamb Chops with Garlic Parseley Crumbs, I'm convinced that I need more open-fire cooking in my life. Juicy, tender, succulent pieces of lamb that I agree taste better when eaten off the bone, are proof that good food can be created even in a limited environment. 




The chill from the cold air outside was instantly alleviated after a taste of Telepan's rustic Fallen Polenta Soufflé with Hominy and Mushrooms. Simple and elegant, this was truly a dish that celebrated down-to-earth cooking with fine, fresh ingredients. Another addition to the winter cure was a surprising wild card. Pier 60's catering crew made a hearty Wild Fowl Potpie that stuck to the ribs in the best way. 




I'd been meaning to try Gilt ever since I saw the breathtaking photo of their dining room on the website, but plans always kept changing. After a sip of the Sunchoke Velouté with Cream Cheese, Pumpernickel, and Dill in a petite porcelain cup, I'm now set to dine there in a matter of days. Pumpernickel has a very strong, slightly sweet, yet sour taste of rye, which makes it a bit of an acquired taste. Then again, this is also coming from someone who dislikes cucumber because it's "too refreshing". Fortunately, a mark of great food is when you're compelled to eat it and end up enjoying it despite existing personal taste preferences.

Anyone who has asked me for some of my favorite restaurants recommendations knows that I adore Park Avenue Cafe, also known as Park Avenue Winter|Spring|Summer|Autumn. The restaurant transforms its menus and entire decor to usher in each new season, respecting the color themes and seasonal ingredients that make each short three-month period as fleeting and precious as the last.



It's no wonder then, that I was instantly enthralled by the display of flowers that acted as a precursor to Park Avenue Spring. I had to search around the art piece to find their edible offering, Crispy cones of Peekytoe Crab with Avocado, Citron, and Ginger. Although I love some of the root vegetables in the wintertime, this reaffirmed my anticipation for the bountiful spring harvests. Chef Craig Koketsu eased that anxiety by letting us know that March 16th is the official first day of Spring, so mark your calendars.

Of course, from the very beginning of the event, my sugar-loving self was already anxious to see the dessert options. Amongst the thirty-plus booths, there were only a handful of dessert options. I suppose I'm still in the minority for craving sweet above savory. Fortunately, that left more room and attention for the ones that were on display.



A lighthearted poke at traditional desserts by this Faux Carrot Cake from Olives. Accompanied with a scoop of Werthers Candy Sorbet and adorned with a line of cheesecake and crunchy cereal balls, it had me feeling like a kid all over again.



Pastry Chef Dominique Ansel of Daniel created this elegant chocolate sculpture, though it was his Chocolate and Peanut Butter Ganache Praliné Feuilletine that stole the show for me. The layers of rich Valrhona chocolate, smooth peanut butter, and the slight crunch from the praliné made this a bite-sized delicacy that disappeared quickly before I even thought to take photos. The next plate met a similar fate.

On a final note, I was pleased to see cupcakes represented by Sarabeth Levine's Black Beauties, individual chocolate cakes with ganache. I considered them to be cupcakes, but it's open to interpretation.

I wish I had the capacity to talk about all of the other wonderful showings that night, but alas, I had fallen into a food coma near the end. I'm sure I could go on and on about each and every dish, but that's not my ultimate goal here. Most of the food you can find in its full form at the restaurants, but it's the collective experience that can't be replicated. I thoroughly enjoyed meandering through the crowds of fellow food-lovers, admiring the inventive dishes, and getting a chance to chat with the chefs behind the brick-and-mortar embodiments of their achievements. I could finally tell them how much I enjoyed dining at their restaurants, while at the same time getting a sense of which restaurants or restaurateurs to visit next.

But perhaps what was even more exciting than getting to talk to the masterminds behind some of New York's best restaurants was the mystery of meeting the bright faces of future chefs, those of the students staffing the event. I tried my best to remember each student's face, give a little smile, and wonder when I'll see their names again as that of Chef de Cuisine at my new favorite restaurants in years to come.

So while these events are undeniably fun in the moment, what's gained in the long run is a deeper appreciation of how food empowers and inspires us, and what the culinary community can do to give back and support the newer generation of talent while celebrating the previous and the current. Hopefully, this recap is enough of a teaser to sway any fence-straddlers' opinions about attending the next food-related benefit. I'll see you there.

Happy National Cupcake Day!

I'm honing down my ESP skills by having made these little mini Chocolate Marshmallow Candy Cane cupcakes yesterday, just in time for the U.S. National Cupcake Day today (Dec 15)!

They were for my last final of the semester, as part of a little holiday party for my Drawing II studio class. I wanted to do something festive, and also honor my unofficial status as Cupcake Girl. Not to mention, after turning in three 15-pg papers, I was ready to relax and bake a bit. I hadn't baked in 2 months, which in my cupcake/sugar-crazed life is incomprehensible.














(Left: Professor J. Torreano, sitting in front of my trio of Crayola crayon portraits; Right: My mini cupcakes)

Cupcakes, crackers, cheese, and plenty of wine, all in fine company. Not a bad way to bid the semester farewell.

So, Happy National Cupcake Day!

*salutes with a mini cupcake*

Happy Thanksgiving!

Turkey cupcake from Hello Cupcake's website.

I'll take one of those adorable bird cupcakes over pie for Thanksgiving dinner any day. Because as much as I enjoy pie, there's just a cuteness and creativity level that cupcakes bring to the table. Then again, perhaps I'm just biased. ;)

My flight home is later this afternoon, so I'll be MIA for a bit... although I generally tend to be anyways I suppose. Hope everyone has a great Thanksgiving!

Cupcakes Take the Cake Bake Sale for Cancer Care

Fact of the day: Did you know that indulging in cupcakes can benefit children?



















Last Saturday, September 19, was the Cupcakes Take the Cake annual bake sale at the Brooklyn Flea. All the proceeds go towards Cancer Care for Kids as part of their Cupcakes for a Cause campaign. You can read more about it at Cupcakes Take the Cake's post, and you can still help us reach our goal of $1000 by donating.

I also had a great day at the Brooklyn Flea. It's a really cool flea market with some of the friendliest vendors around. You'll find something unique and also get to sample lots of great food. Personally, I enjoyed a fresh personal sized wood oven pizza at Pizza Moto and refreshing cups of Cantaloupe shaved ice courtesy of the guys over at Peoples Pops.

We had cupcakes by home bakers, some were donated by Baked, and of course Nichelle and I both baked too. I baked banana cupcakes with a creamy peanut butter frosting, some with a dallop of chocolate frosting in the center.


















Thanks to everyone who came out!

My cupcake interview with Amys Bread

I did this interview last week. For those that got to nibble on these cupcakes, I encourage you to go to any of their locations and get one for yourself to enjoy them in their freshly baked glory.

And take me with you. :')


















Click here to see the post at Cupcakes Take the Cake

Sunday is for good eating

As is every day!

I had one of those mornings where you just drift comfortably out of Dreamland instead of being rudely wakened by(in my case, seven) alarm clocks. Breakfast was one of the sweet corn with honey frosting cupcakes that I baked yesterday before the Yelp beach party. A short stroll later brought me to Third Rail Coffee, where I had coffee with a friend while attempting to keep myself gracefully composed after being out in the glaring heat. Attempted, I say! The hot coffee didn't help, but it was a good roast at least.

That afternoon, Rachel, whom I work under for Cupcakes Take the Cake, came over to my place to bake cupcakes. We decided on a chocolate cupcake with lemon buttercream from one of my cookbooks, I heart Sugar. I used the parchment paper cupcake liner idea that Martha Stewart uses here. They are more cost efficient, but the folds don't stick together well.

She caught a picture of my mini baking cups that I brought back from Houston. Aren't they adorable? I'll have to figure out the right baking temperature for these, as they certainly don't fall under the same category as the regular tins. We learned the hard way. *sage nod*

We had a bit of trouble with the cupcakes falling flat. I need to find the correct baking time and all purpose flour to baking powder ratio for the self-rising flour substitution. This is the first time it's happened to me, so I'll have to recreate this a few times before I get it right. I also think the heat had to do with the buttercream not solidifying well. But we made do! See, they still came out cute:




















She was also kind enough to bring me back goodies from her trip upstate. The tart (?) is from Perfect Endings Bakery. A faintly tart jam filling sandwiched between two flaky crusts. Delicious! Dangerously delicious.




















Cupcake! Cookie! CUPCAKE COOKIE!! My heart jumps for joy at the marriage of these two wonderful worlds.

At night, I went to a burlesque dance show at Le Poisson Rouge, which was quite entertaining. I was also glad to get some more solids into my body that didn't come in cupcake form, as much as I love them.

Now, what can Monday possibly bring...

Chocolate Butterfly Cakes
Reproduced from I [heart] Sugar by LOVE FOOD.

Makes 12

Ingredients:
1/2 cup butter
1/2 cup superfine sugar
1 1/4 cups self rising flour (we used all purpose + 1 tsp baking powder)
2 eggs
2 tbsp unsweetened cocoa
1 oz/25g semisweet chocolate, melted (we used much more than this)
confectioners' sugar, for dusting

Steps:

1. Preheat the oven to 350F.
2. Mix the butter, superfine sugar, flour, eggs, and cocoa in a large bowl until smooth.
   
3. Beat melted chocolate into the batter.
4. Fill cupcake liners with the mixture until 3/4 full.
5. Bake for 15 minutes or until springy to the touch.

Lemon Buttercream

6 tbsp butter, softened
1 1/3 confectioners' sugar, sifted
grated rind of 1/2 lemon (we were missing this)
1 tbsp lemon juice

Steps:

1. Beat the softened butter until fluffy.
2. Gradually add in confectioners' sugar.
3. Beat in lemon rind and lemon juice. Mix well.
4. Finally, cut the tops off the cakes with a serrated knife. Cut each top in half. Spread the buttercream over the cake surface and then push the two cut top pieces in to form butterfly wings. Done!
   

We missed this last step because the parchment paper liners were too high, but they turned out special anyways. See Rachel's post for more photos. Give this recipe a try and tell us what your experience is like!

Cupcakes: The new cure to Hump Day

It's our little secret, okay? :)



















Mini Hummingbird Cupcake courtesy of Cupcake Truck and Yelp. You can't go wrong by setting up foodies at happy hour with free cupcakes.

Also, a friendly wave out to Cupcakes Take the Cake.

It's been a good cupcake-filled day.