I was recently offered the chance to attend and promote a Negra Modelo Beer Dinner in Washington DC with Chef Rick Bayless and Chef Chris Cosentino. How could I say no to spending time with these two amazing chefs and watching them work their magic?
Before I talk about life and about this cake, I’d love to tell you about a workshop I’ll be attending in May. There are still a few more spaces available! I’ll be joining Eva from Adventures in Cooking and Carey from Reclaiming Provincial in Cape Cod for a food styling, photography and cheese making workshop! We’d love for you to join us so please take a moment to check out the event.
I know it has been very quiet around here! I have been really struggling to keep up with the blog but luckily, my friend Nik from A Brown Table is filling in for me today. Nik is not only amazingly talented, he’s one of the nicest, most genuine people I’ve ever met. If you’re not familiar with his blog, stop what you’re doing right now and go check it out. It’s amazing. Nik not only takes stunning photos, he makes the kind of food that really excites me. He uses bold, interesting flavor combinations in new and unusual ways. His blog has been receiving a lot of well deserved attention recently and I couldn’t be more excited for him! He recently won the 2015 IACP award for Best Photo Based Culinary Blog. And now he’s up for a Saveur Award for Best Food Photography. If you get a moment, please vote for him! But first, enjoy the stunning ice cream recipe he’s created. Take it away, Nik!
My feet are killing me right now. In fact, my entire body is rebelling; my shoulders ache, my calves are tight, my hamstrings are twitching… but it’s a good pain. For most of my 36 years I hated all forms of exercise. I was told I just needed to find that one form of exercise I loved. I always resented people who said that to me and it left me feeling very defensive. Maybe I just hated all exercise and what was so wrong about that? And then…