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Momentum, bebe.

June 21, 2017

My life is so FULL of good people doing good things. I'm having so much fun collaborating on projects with really talented and genuine peeps. 

*FIRST* Our delightful darling Angela has officially become our mistress of Instagram @thecultureclubpresents

So stoked to have her talent and eye!

Pizza Lupo is getting sooooo close to opening. Eeeeek!

For those that don't know, I am leaving Feast/Royals after 3 years of proudly helping them build a successful restaurant group to join the team at Pizza Lupo. I'll be back in the kitchen collaborating with Chef Max Balliet and getting my fingers in some fresh pasta dough and desserts. It looks like we will be open at the end of July. We'll be making fresh pasta daily, pizza (in the gorgeously volcanic wood-fired oven made in Modena, Italy), small plates with local ingredients and some classic desserts. The cocktail program is beautiful featuring Lupo's take on Italian classics. We tasted some on Monday and all I can say is, "Dear Lupo Negroni, I look forward to spending summer afternoons with you" ;)

Here's the really exciting part! Supper Club will be relocating to the PDR at Pizza Lupo. I'll keep you updated on that one. 

Last week I talked a little bit about working with Naive. Well, that collaboration has blossomed as well I'm so happy to report. Cat and Mike commissioned me with developing some health-conscious donut recipes. We started with fresh local blueberry donuts 2 ways. Blueberry Cake Donut (vegan) with Galaxy Glaze made with blueberry and beet juices and Blueberry Coconut Cream Cheese Donut Sandwich (vegan). The more challenging donut was the Paleo donut. Chocolate with Banana and Almond Butter Donut with Chocolate-Almond Butter Ganache. That took a couple of tries to get the texture balance but boy did they turn out rich and delicious! We will have them again this Saturday at Douglass Loop Farmers Market!

I asked Cat and Mike to describe what they do:

"At Naive our philosophy is to make the world a better place one customer at a time. We want to make a positive impact every step of the way in providing healthy, local, affordable fare. We work with as many micro farmers as we possibly can to provide food that is 75% locally and organically based. We are extremely conscious of our carbon foot print, from the way we cook our food, to only using compostable paper products and donating our compost to local non-profits in town. We hope to start building personal gardens for people in local food deserts within the city and offer educational gardening and cooking classes when we open our brick and mortar."

Let's talk about art, man.

We are in the last 10 days of the Arte Chambers show hanging at The Culture Club presents. If you haven't seen this incredible work up close you are missing something special. We still have 2 seats left for tonights Supper Club Moroccan if you want to join us and catch the last opportunity to see this show up. Next Friday, June 30, will be the artist reception for photographer, Solomon Parker. His landscapes are  Americana, familiar while also evoking ethereal and dreamy. The reception is invite only but the show will stay up for July and August to view during supper club.