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The 2013 James Beard Award winners was announced at Lincoln Center’s Avery Fisher Hall in New York City. Since 1990, James Beard Foundation has been honoring outstanding chefs and restaurateurs in the food and beverage industry.
AND THE 2013 JAMES BEARD AWARD GOES TO…
BEST DOUGHNUTS IN THE U.S.
Americans love doughnuts…glazed, filled or topped with crunchy bacon, and as more shops open deciding where to enjoy your next doughnut can be tricky. To guide you in the right direction, the editors of U.S. News Travel have created a list of the Best in the country to find this holey treat. Some might differ with the list, you decide.
1. Peter Pan Donut & Pastry Shop, Brooklyn, New York
2. Voodoo Doughnut, Portland, Oregon
3. Nord’s Bakery, Louisville, Kentucky
4. Top Pot, Seattle, Washington
5. Doughnut Vault, Chicago, Illinois
6. Stan’s Doughnuts, Los Angeles, California
7. Federal Donuts, Philadelphia, Pennsylvania
8. Gourdough’s, Austin, Texas
7. Dynamo Donuts, San Francisco, California
8. Doughnut Plant, New York City, New York
9. Round Rock Donuts, Round Rock, Texas
10. Sublime Doughnuts, Atlanta, Georgia
WORLD’S LARGEST BAKE SALE
Mark your calendar! On May 1st from 10:00 AM-7:00 PM at Grand Central, Vanderbilt Hall, in NYC join Sandra Lee, tons of celebrity guests, and sweet treats for the World’s Largest Bake Sale to benefit Food Bank For New York City and No Kid Hungry. You won’t want to miss this!
HAAGEN-DAZS® BRAND IS GOING ITALIAN!
Haagen-Dazs is introducing seven flavors of gelato: Stracciatella, Sea Salt Caramel, Dark Chocolate Chip, Limoncello, Black Cherry Amaretto, Vanilla Bean and Cappuccino. The nationwide launch, Haagen-Dazs Gelato will be featured in television, print and digital advertising as well as public relations, point-of-sale materials and a social media–driven consumer promotion. Fans will have a chance to win limited-edition works of art and all-expense paid trip to Italy. Ah…’La Dolce Vita’ – the sweet life, just got sweeter! [PRN]
JENI’S SPLENDID ICE CREAMS VENDING MACHINES AT COLUMBUS, OHIO
It’s SPLENDID at Port Columbus Airport in Ohio! You can get Jeni’s ice cream and frozen yogurt, as well as macaron ice cream sandwiches at Port Columbus Airport in Ohio through a vending machine after security checkpoints in B and C concourses. Jeni’s Splendid Ice Creams designed, built and installed two vending machines at Port Columbus Airport in Ohio. Jeni’s uses local produce and ingredients, including the grass-grazed cream from Snowville Creamery, fair trade vanilla and bean-to-bar chocolate. [TCD]
2013 MOVING ON UP…
The latest on Pastry Chefs on the move, and openings or moving of bakeries, pastry shops, ice cream shops, etc… across the country.
[In Atlanta...]
Jake Rothschild’s (Jake’s Ice Cream) new bakery and café JDR Delishery will open with grand opening festivities in early May. [AM]
The Cookie Studio closed its current spot Friday, only to reopen in April.[[TNTA]
[In Boston...]
Union Square Donuts has closed and will reopen in a new larger space.
Captain Jackson’s Colonial Chocolate Shop has opened.
[In Chicago...]
Insomnia Cookies, cookie delivery chain has just opened their first Chicago location.
Golden Brown Delicious Cakes & Sweets hopes for a summer debut, where cakes, cupcakes, pastries and cookies will be crafted with a Mexican influence. [WPBIG]
Pastry Chef Hsing Chen has left her post at the The Peninsula Chicago to open her own patisserie this summer/fall.
[In Houston...]
Fat Cat Creamery, an ice cream company will set up shop this June.
[In Los Angeles...]
Sidecar Doughnuts & Coffee opened at 270 E. 17th Street in Costa Mesa, CA on April 12th, 2013.
Milk Jar Cookies, from husband-and-wife team Courtney Cowan and Adam Tiller, is now open. [LAIST]
MILK ice cream parlor has gotten the ball rolling to open a second spot, as has Sweet Rose Creamery.
Jin Patisserie has left its location on March 24; a new spot is in the pipeline.
[In Miami...]
Michael Schwartz has opened The Cypress Room with Roel Alcudia running the kitchen and Hedy Goldsmith dishing up desserts.
Sweetness Bakeshop & Café opens its second location this summer.
Carolina Montoya and Fernando Puga launched the showroom at Unique Designer’s Cake.
[In New Orleans...]
Chris Barbato has left Café Adelaide to open the bakery and lunch spot Rivista with his wife, baker Lisa Barbato.
[In New York City...]
Andrew Carmellini and restaurateurs Luke Ostrom and Josh Pickard debuted the much-anticipated Lafayette, with Jen Yee (Aureole) in charge of pastry.
Sarah Sutherland (Marea) joined the team at Vitae as the new pastry chef.
Sam Mason, WD-50 alum has an ice creamery, Odd Fellows Ice Cream Co., set to open this summer.
Baked is now scouting for a Manhattan bakery location.
Pastry Chef Jen Yee (Gilt) have signed on to work with Chef de Cuisine Damon Wise at the upcoming Lafayette.
[In Philadelphia...]
Federal Donuts has lined up a spot at Citizen’s Bank Park this year.
[In Portland...]
Bluebird Bakers, a former wholesale bakery has opened a brick-and-mortar retail space.
Rick Widmayer has departed Screen Door to team up with Greg Slauson (Donut-O-Rama) on a doughnut shop/bar due to open in May.
[In San Francisco...]
Michael Rotondo (Parallel 37) has snagged former Charlie Trotter Sous Chef Mitchell Nordby and Pastry Chef Andrea Correa for his kitchen.
Bi-Rite Market has officially open in its second location.
Charles Chocolates has reopened after closing two years ago.
Emily Day, baker-owner, of Flour + Co. has opened its door.[GSSF]
Three Twins Ice Cream is set to reopen in June.
[In Seattle...]
Fuji Bakery has reopened after closing in July, with a new location still in the works.
[In Washington, D.C....]
Just Cakes closed its brick-and-mortar space, and will move operations online.
Golden, Brown, and Delicious is now open with husband-and-wife team Chef Kyle Bailey and Pastry Chef Tiffany MacIsaac running things.
The chocolate pizza concept Chocolate Crust is now open in the former Washington Deli space.[EaterWire]
Fluffy Thoughts Cakes plans to open a location inside Nationals Park this May.
EASTER 2013
Each year, world-renowned French chocolatiers unveil a limited “prestige” line of Easter-themed figurines.
2013 EASTER EXTRAVAGANZA PROJECT
Hani, of Haniela’s gathered 21 extraordinary bakers for this year “The Easter Extravaganza Collaboration Project”.
Here are our favorites… Click on the image to view the recipe/tutorial.
MEG RIVERS GINGER CAKE
WHAT… Meg Rivers Ginger Cake
WHY… Meg Rivers ginger cake remains the benchmark by which all others are judged. The wonderful, crunchy golden topping alone is enough to make you a fan. As you would expect from Meg Rivers, we only use the best Australian ginger and plenty of ginger wine for that extra oomph. Just add the log fire and a cup of tea – the perfect way to combat the winter chill. Ingredients:Crystallised ginger, wheat flour, free range eggs, butter, sugar, ground almonds, ginger wine, ground ginger.
NORDIC WARE EGG WAFFLE PAN
A Hong Kong favorite for generations, the puffy, doughy treats called “egg waffles” are traditionally cooked by sidewalk vendors and enjoyed for breakfast and snacks. Now you can make the waffles at home using this pan from Nordic Ware, a family-owned company famous for its fine bakeware since 1946.
WHAT… Nordic Ware Egg Waffle Pan
WHAT…
* Creates egg-shaped waffles with crispy-golden outsides and tender-creamy centers.
* Durable cast-aluminum distributes heat quickly so the waffles cook evenly.
* Nonstick coated interior for flawless release and convenient cleanup.
* Rugged stainless-steel handles.
* Hinged, interlocking pans separate for easy washing.
* Recipe included.
* A Williams-Sonoma exclusive.
WHERE…WILLIAMS-SONOMA
ALL-CLAD BELGIAN WAFFLE MAKERS
All-Clad has conceptualized and designed this superb machine that makes thick, golden waffles that are deliciously crispy on the outside and meltingly tender inside, with deep pockets to hold plenty of toppings.
WHAT… All-Clad Belgian Waffle Makers
WHY…
* Advanced heating technology ensures perfectly consistent baking and browning.
* Steam-release system prevents condensation buildup as waffles bake.
* An indicator light signals when the optimal temperature is reached.
* Overflow trough channels away excess batter.
* Nonstick finish ensures effortless release and easy cleanup.
* Two square produces two 1″-thick, 4 1/2″-sq. waffles.
* Four square produces four 1″-thick, 4 1/2″-sq. waffles.
* A Williams-Sonoma exclusive.
WHERE…WILLIAMS-SONOMA
ALL-CLAD CLASSIC ROUND WAFFLE MAKER
Waffle makers, our exclusive waffler creates the best waffles we’ve ever tasted – golden, deliciously crispy on the outside and meltingly tender inside, with pockets for toppings.
WHAT…All-Clad Classic Round Waffle Maker
WHY…
* Advanced heating technology ensures perfectly consistent baking and browning.
* An indicator light signals when the optimal temperature is reached.
* Nonstick finish ensures effortless release and easy cleanup.
* Produces a 1/2″-thick, 6 1/2″ diam. round waffle with four sections.
* Stainless-steel construction; cast-aluminum grids.
* 11-3/4″ x 8-1/2″ x 4-1/2″ high.
* 12 lb.
* 850W.
* A Williams-Sonoma exclusive.
WHERE…WILLIAMS-SONOMA
GIVE A SWEET KICKSTART…
Jenny McCoy is an amazing pastry chef. Jenny has worked in many top restaurants, including Charlie Trotter’s, Blackbird, A Voce, and Craft. Currently, Jenny is working on her forthcoming dessert cookbook, to be published in 2013; she teaches at The Institute of Culinary Education; and, she volunteers to help change school lunch programs in the NYC Department of Education with Wellness in the Schools.
Jenny is also developing a line of gourmet, organic and fair trade certified hot cocoa and baking mixes, to be launched in the fall of 2012, with co-founder Diana Lovett.
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KUKURUZA POPCORN
WHAT… Kukuruza Popcorn
WHY…
* Fresh, light, crunchy, flavorful handcrafted gourmet popcorn.
* The caramel popcorn is made to perfection— it does not stick on your teeth.
* The finest quality ingredients are used and preservative free.
* With over 20 flavors to choose from—made to order in small batches. They will customize any flavor you want.
WHERE… kukuruza.com
LOVE RAW FOODS™ RAW ORGANIC MEDJOOL DATES
WHAT… Love Raw Foods™ Raw Organic Medjool Dates
WHY…
* Dried dates have a high sugar content which make them perfect for use as a sweetener.
* 100 grams of dates provide the human body with a full supply of magnesium, manganese, copper, sulfur, iron and calcium.
* Dates have a high content of fluorine, five times as much as other fruits. They also contain vitamin B and are a good source of folic acid, sugars, proteins, fats and mineral salts.
* Premium, whole, raw and organic.
WHERE… bluemountainorganics.com