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Desserts

Eating the Sweets at Taste Washington 2017

No one really covers the desserts at Taste Washington, so this year I am!

Because even a dessert geek gets amused at the idea of watching Tom Douglas make teeny tiny crab cakes.

I was media this year, which also gave the benefit of VIP access. (Seriously, that extra hour is critical. Thank you Washington Wine Commission for hosting me!)

For those of you who haven’t been before, let me set the stage. As soon as you walk in, you see rows and rows of wine and cheese, bites as far as the eye can see. To the right, more vendors – and a few food trucks. To the left side are most of the desserts, ready for when you need a sweet break. (And coffee, in case what you really need is caffeine.) Now you have 4-5 hours to eat and drink your way through it all – and you’ll do the same thing tomorrow if you booked a weekend pass. You know you won’t try everything, but you also know you’ll have a great time exploring it all. That is Taste Washington.

The dessert space had three different truffle vendors, two ice creams, a cheesecake, doughnuts, coffee, and dessert wine. (The third ice cream maker was to the side, doing its thing.)

A few things really stood out this year. First, the custom ice cream. The fact that you could not only get liquid nitrogen ice cream to order, but grab ingredients for other booths and make custom creations was incredibly special.

Next, the fact that it was basically Truffle Central 2017. We’re talking three truffle vendors ranging from traditional but fun (Dolcetta) to really ridiculous (Intrigue). And Evolve had truffle logs with flavors like guava, in case you hadn’t had enough ganache goodness. And Scarlatta was selling truffles in addition to tasting their sauces, so you pretty much could get your chocolate fill.

Here are some of my top bites from 2017:

  • The cookies and cream mini doughnuts from Frost desserts, which tasted like childhood birthday parties
  • Esca Catering’s Noah’s Pudding, with beans and cinnamon, subtly sweet and probably the most unique dessert of the event
  • The adorable Island Treats NW’s entire lineup
  • Tom Douglas had a super smooth passion fruit mousse tart (check it out above), but you could only get that if you had access to their VIP area

Here are my hopes for 2018:

  • Lighter bites. I wanted something delicate to eat alongside all the heavy bites. Crepes with whipped cream and fruit, or even lime and ginger syrup would have been awesome. Something cheery that you could pair with a sparkling or riesling. (Caravan Crepes would rock this.) I did miss out on RN74’s lemon cake, but more light sweets would be lovely.
  • Asian desserts. Could we have Hood Famous? What about dessert lumpia or turon? Or shave ice? Oh my goodness shave ice would be amazing. And mochi is always welcome. I just wanted to see a greater range of flavors from what diversity Seattle has to offer.
  • Allergy friendly bites. Most things had dairy, same to gluten, and in the lighting allergy notices were hard to spot. (I think Noah’s Pudding and the prosecco sorbet were the lone dairy free items.) Having clear options means everyone can try something.

This is the lighting in the dessert space. It was way worse than most of the areas, so yeah, finding info was fun.

Honestly, my big thing is I really wish they offered a Designated Driver badge. It’s not cheap to go (we’re talking ~$200 for a single weekend VIP pass), but for a food geek like me who doesn’t drink much I’d love the chance to bring friends to go around and nibble. Because there are some epic bites, especially in the savory stuff, and I wish I could make a weekend of nibbles.

The moral here: if you can, go, eat all the tasty things, be in a food and wine coma for days. It’s an experience we’ll all hopefully get to have at least once.

I was hosted as media for Taste Washington, which gave me a press pass for Saturday of the event. All opinions are my own.

Talking Cupcakes with Jennifer Shea of Cafe Trophy & Trophy Cupcakes

So a few weeks ago I went to Cafe Trophy and got fed. Um, I should be more honest: I got fed a lot.

And then founder Jennifer Shea came over and we chatted – mainly about the Birthday cupcake, because, um, have you seen this thing?

via GIPHY

Now you’ll notice that this is being posted in March, which is too late – the Birthday Cupcake is gone for the season, right? Not. So. Fast. This is some exclusive info, people. Read on to hear about the future of the Birthday Cupcake, the growth of Cafe Trophy, and upcoming menu options. I’m hungry already.

Look, I just want to get to the cupcakes. Read on!…

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February 2017 Portland dessert roundup

I’ve been in Portland on Instagram for the last few days, so it’s time to round things up.

Here are some of the sweets I grabbed in Portland that I definitely think you need to try out. Have you visited any of these places yet?

(Disclosure time! Off The Waffle and Olympia Provisions gave me free food. On to what you care about: where to snack.)

Cacao

Various locations; website

If I’m in Portland, this is always one of my first stops. And for good reason: it’s one of the few places to pick up the epic Only Child Chocolates and Batch PDX. They also carry Soma bars I’ve only ever seen in person there. And there are most of the local brands, from Ranger to Xocolatl.

I mean, look at that bar! My response is totally reasonable….

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An afternoon with Olympia Provisions’s Pastry Chef Mandy Groom

I never thought I’d go into a charcuterie place and leave excited about dessert.

Way back in January, Olympia Provisions pitched me to chat at the Winter Fancy Food Show. Thing was, I’d already been planning to go to Portland, their home turf, so I asked if I could check out their restaurant. Their PR person said they weren’t sure if there was a story for me, them being a charcuterie-focused place and all.

At the show, co-owner Michelle Cairo started telling me about their pastry chef, Mandy Groom. And there were photos. Um, yeah, I had a story. A few days later I went to Portland, and met Mandy in person. I also tried her winesap apple sorbet, which I already consider to be one of the best desserts I will eat in 2017. (Seattle, I’m sorry, you need to go and eat her stuff. If you do, I know you’ll forgive me.)

If we’re going to be fancypants, Mandy’s approach to dessert is relaxed, with a love of savory, layered elements, and subtle takes on childhood snacks. (She calls it earthy, I call it fun.) And it’s just fun to eat. I mean, she wants you to eat her sorbet and meringue ‘chips and dip’ style. Not what you expect from a fancy casual place next to Smith’s tea tasting shop.

And Mandy herself is a joy to chat with. The interview is basically an hour of Mandy talking and my squeaking with delight as she described what she was making or going to make. I haven’t felt that inspired by someone’s takes on dessert in ages.

Also: Olympia Provisions, sell the dang meringues by the bag already. I will buy them.

On to the interview!…

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Drinking the Trend: Talking drinking cacao with Dr. Eric Durtschi of Crio Bru

Drinking cacao, or brewing cacao, is trending. Which makes sense: it’s soothing like drinking hot cocoa, full of antioxidants, and it’s fairly low calorie with a chocolate boost. And I am all in for finding ways for everyone who wants to drink chocolate to enjoy it.

Drinking cacao is what it sounds like: cacao beans, crushed past the nib stage, so you can steep/brew it like coffee or tea. I first found out about it at Intrigue, where Aaron also makes it into cacao au lait. (Which I wish he would sell, because it is glorious, even if it takes a while to steep.) Then last year it felt to me like it was everywhere in bean-to-bar land: Creo Chocolate had a version for sale at the NW Chocolate Festival, and now Crio Bru, the biggest brand, is going the k-cup route with their blends.

So when I was at the Winter Fancy Food Show, I was excited to get in an interview Dr. Eric Durtschi of Crio Bru. After all, bean-to-bar still is barely mainstream, drinking cacao even less so. And Crio focuses its branding on being a coffee alternative, which is pretty fascinating to me. I also don’t drink coffee, which probably explains it, but still.

(I mean, I only now have a french press because ESPRO gave me one this month for a Victrola Coffee collaboration launch. That’s how new I am to actually making this trend at home.)

Here’s the interview! Have you tried drinking cacao yet?…

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A tale of two berry bars: Soma and Dick Taylor

This post feels like a jerk move because I have yet to see either of these bars in Seattle. (Seen both brands, not these bars.) Doing it anyway because we can’t get nice things unless we ask, and we can’t ask unless we know about stuff. So, it’s tasting time!

First, a note: these bars are still available online as of the time of my writing this. This will not last.

Dick Taylor vanilla raspberry bar

($5; available online and in their Eureka store.)

Full disclosure: I was given this bar since I’m on their PR list and I asked nicely. (Do I need to offer a “do Jess’s job for a day” giveaway or something? Because I can do that.)

Enough disclosure talk. Let’s talk about the bar!

At first glance, it feels like a fancy kitkat bar. The small 72% bar breaks into four pretty batons, all wearing the Dick Taylor logo, and on the back are super tiny raspberry bits.…

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When you need last-minute Valentine’s chocolate: grocery store chocolates

It’s nearly Valentine’s Day, and you might have forgotten to pick up some chocolate. That’s okay! Because you’re in Seattle, the magical land where grocery stores are trying to become chocolate shops on the side. (You should still totally go check out chocolate stores and support them; this is for people who are in last minute panics.)

I’m doing this in alphabetical order because that’s what makes sense to me. I’m not covering everyone because there are a lot of small shops.

(And where would I go? Met Market, New Seasons, and Uwajimaya. But those are just my personal preferences.)

Bartell’s Drugs

Locations: All over. There’s probably one near you. Or two.

The good stuff:

  • Their team is really trying to bring in decent brands – and unique products. Like they’re the only place I’ve seen the new single origin Theo dark milk sipping chocolate.
  • Some of the best sales on Theo you’ll get in town.

…

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Valentine’s Day: Get those plans started!

Hey peeps! It’s nearly Valentine’s Day. Whether or not you celebrate it, I see it as a great excuse to go get some chocolate (and, of course, there are the chocolate sales).

First: I have a giveaway for Seattle peeps on Instagram! Get six eclairs from Choukette for Valentine’s Day so all the work is done for you. Details and how to enter here.

And if you’re in Seattle and feeling stuck, go check out the dessert map! There’s sure to be something awesome for you.

On to the fun stuff!

Local activities:

Chocolate factory tours. There are now two (effectively three) chocolate factory tours in town: Theo, Seattle Chocolates, and watching the production window at Fran’s Georgetown. (You can’t go behind the scenes at Fran’s, but you also don’t have to schedule a tour – and it’s free to view.) At $10/person, it’s a nice way to learn the processes behind different kinds of chocolate.

And, you know, eat some chocolate while you’re there.…

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Trends from the 2017 Winter Fancy Food Show

Yeah, still not sold on cheese fudge.

So! Last week I was at the Winter Fancy Food Show, the biggest food festival you can only attend as press or trade. And boy, do I have trends for you!

First, let me set the stage for what attending feels like. Imagine two Costcos or Sam’s Clubs, squished together, and empty. (If you’re local to San Francisco, it’s the entire floor space of the Moscone Center.) Fill them with rows and rows of trade show booths. Only instead of brochures, they’re offering food, or soup, or drinks. Everyone at each of the booths is important, usually a VP of Marketing or President. And everyone around you is important, from hotel buyers to celebrities.

And did I mention that they feed you? A lot? You’re basically exhausted by day three.

(Because of this, I almost crashed into Duff Goldberg my first year. That was embarrassing.)

It will also change how you view food, because almost all the major specialty products you get in stores, from cheese to cookies, come from this conference. This is both good (“Oh hey! I saw this get released! Cool!”) and awkward (“Yeah, I remember that booth. And that one. Annnnd that one…”).

This was the first year (for me at least) where we were allowed to take samples out of the show. Thanks to that, my physical therapist is currently yelling at me, and my kitchen table is covered in snacks I still need to review with a clean palate. I regret nothing, especially not the afterparties.

Now, the fun part: what will be on shelves coming up.

Brazilian cheese bread. Apparently, pao de queijo’s time has some – with every cute name under the sun, or just “Brazilian Cheese Bread.” (I can so see the marketing decisions that led to the names. I also think we should learn to pronounce the names of tasty foods.) And in every flavor. Lots of pizza options, because they’re probably going after the kids of people who grew up on Bagel Bites. 

WAY more healthy variations of things. Almost every snack had six to nine grams of protein. (But were still plenty high in carbs, making my former dietician cringe without even knowing why.) High protein chips, more granola. If it could have added protein or be made without something, it was happening. Same to Whole 30.

The rise of sesame. Sesame and black sesame both – often along with nori. In everything. Mainly sweet, but I also saw Japanese nori/furikake style popcorn.

More gluten free/paleo options. My friends with allergies are going to be thrilled. (I consider this distinct from ‘healthy’ in that these are dietary restrictions, not reduced sugar/added protein type things.) Lots and lots of paleo baking mixes, gluten free breads. The world is becoming your allergy friendly oyster.

Moringa as the next “superfood.” There were three booths on moringa, calling it everything from the “next kale” to something that belongs in every food, soup to nuts. (Beyond my ethical concerns with previous superfoods like quinoa and their impacts on food equity, it’s a really awkward trend name. Sheesh, beans and rice are a superfood.) And yes, they were putting it in EVERYTHING. I skipped the margaritas, but Thei said they were nice.

Dark milk chocolate. I spotted this at the NW Chocolate Festival last year, and here I saw more of it. I’m most excited for Marana, a Peruvian chocolate maker that’s offering three micro-regions: Piura, San Martin, and Cusco. It’ll make for some fun tastings!

Cheese in everything. I love cheese. I’m still not sure what to make of the cheese fudge I tried that was made with havarti. Maybe they’re trying to cash in on the high protein trend?

Any trends you want to try?

Taste testing with Eagranie Yuh’s Chocolate Tasting Kit

It’s nearly Valentine’s Day! Eep! So, of course, I’m bringing you Eagranie Yuh’s Chocolate Tasting Kit, just in time. 

I love that chocolate tasting kits are a thing. Bean to bar chocolate is still intimidating for so many – after all, where do you even start? A kit can make things feel so much more accessible. It breaks things down so you can work through what you’re experiencing, bite by bite, through all the senses. A safety blanket for chocolate.

Also, being blunt, this was an epic excuse for me to fangirl. Eagranie Yuh is a chocolate writer, judge, and such a great inspiration in chocolate. So when Eagranie emailed me asking if I wanted a free kit was just all you’ve even heard of me? This epic chocolate judge from Canada was sending me PR emails? Just, oh my gosh. I was geeking out for days.

Fangirling aside, Eagranie rocks and I was pretty excited to see what I could learn from her tasting style.…

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