As I dive head first back into my real life in the suburbs of San Jose, I want to share some of the enthusiasm (and SWAG) I was saturated with at the BlogHerFood conference held this weekend in San Francisco.
Besides this outrageous spread of free stuff I brought home (thanks dormant chef for the photo), here are just a few highlights to whet your appetite:
Dorie Greenspan, the James Beard Award Winning cookbook author who among many great cookbooks, wrote Baking with Julia (yes, I mean Julia Child) spoke during a session called “Do you have a cookbook in you?” and took the time to speak with me personally three times in a most humble and gracious way. She is intelligent, well-spoken, and absolutely endearing. Buy her new cookbook, Around my French Table, as soon as you can.
Cooking and sharing food brings people together across physical, social, and political boundaries. Donna Pierce of Black America Cooks during a session on becoming a culinary ambassador.
Stout beer tastes good in Sharffen Berger chocolate cupcakes. I taste-tested several times to be sure. See their 2010 adventure ingredients at www.scharffenberger.com and try one new thing the next time you bake.
Clementine Cuties – those wonderful little oranges we all love and put in our kids’ lunches, also make a great ingredient for appetizers, cocktails, and stuffing. I bought Kathy Casey’s book Sips and Apps because I was so impressed with what she did with those cuties.
“Fat doesn’t make you fat, eating too much of it does.” – Michael Ruhlman while showing us how to make bacon from scratch.
Molly Wizenberg (author of the New York Times bestseller A Homemade Life, blogger at Orangette, regular contributor for Bon Appetit) is adorable, looks like she is still a teenager (jealous), but writes and speaks as though she is so many years wiser than her true age.
I have no interest in eating bacon that has been dipped in chocolate. I really don’t.
Avocado oil (olivado.com) has as many health benefits as olive oil but it has a super high heat point so it can also be used for frying.
Dried cherries and pistachios taste absolutely heavenly in brittle. Perfect contrast to the sweet crunchy candy.
Mediterranean cuisine fuzed with Persian flavors results in a very tasty restaurant menu indeed. Dinner at Zare at Fly Trap Thursday night caused all ten food bloggers at the table to say OMG! Yummy at some point.
I hope you enjoyed this “amuse bouche” of some of the interesting and inspiring ideas I soaked up over the 2.5 days at the conference. I’ll be back with appetizers and a main course as soon as my suburban reality allows.