April 23, 2012
At the Meals on Wheels Star Chefs & Vintners Gala dessert reception, San Francisco’s best pastry chefs came together to present showstopping dessert spreads. One of the tables that was abuzz the entire night was that of Top Chef Just Desserts winner and Meals on Wheels 2012 calendar star, Yigit Pura. We all got a preview of what is in store for his new pastry shop, Tout Sweet Patisserie set to open this summer.
The macaron table getting prepped. I loved the use of the glass apothecary jars to display the macarons. It lends a sophisticated, Parisian aesthetic like at Laduree.
 
Yigit in action, serving up macarons to all the guests. Tout Sweet logo board on display on the left. The O in “tout” is a rose. Can’t wait to see it on brick and mortar.
A hold-your-breath moment as the beautifully crafted macaron tower wobbled slightly. But of course being the skilled pro, Yigit kept it in place while transporting it to the front table. Have to love the expression on his face.
Left: Raspberry rose macarons with red sanding sugar for sparkle.
Right: Spiced Pistachio & Sour Cherry Gum
A close up on the Spiced Pistachio & Sour Cherry Gum. This was the most inventive flavor combination. The two-tone macaron shells were filled with a smooth and luscious buttercream.
Front and center are lavender macarons in a gorgeous purple hue with a brush stroke of edible silver paint.
A twist on the classic vanilla, this macaron was infused with tea and garnished with tea leaves on top.
Macaron Menu for the night:
Coconib
Raspberry Rose
Lavender
Vanilla
Spiced Pistachio & Sour Cherry Gum
Coffee & Praline
Caramel
Milk Chocolate Passionfruit
Overall, I was completely wowed by the spread. Yigit fully went above and beyond my expectations for how I like my macarons and I honestly can say my search is over. Parisian macarons have finally come to America. His creativity is reminiscent of Pierre Herme and cannot wait to see what else he has up his sleeve.
Follow Yigit and Tout Sweet on Twitter for updates on his shop!
@YigitPura
@ToutSweetSF
March 4, 2012
What a great way to start out 2012, having one of the best meal’s ever at Michael Voltaggio’s ink. in Los Angeles. It is absolutely deserving of GQ’s vote for best new restaurant of 2011. The dishes visually look serious, sophisticated and plated just so but as I made my way through each one, I couldn’t help but feel giddy like a kid. There were clever surprises waiting in each course and it was such fun to experience them. I am envious of the Top Chef judges who spent an entire season eating Michael’s creations. He is a genius in the kitchen.
Through the ink. doors about to have an incredible meal.
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February 9, 2012
Along with my macaron tasting, I was able to fit in some cookies without having a sugar overload. My latest find, the cookies at Levain Bakery, were so good, I had to make a second trip for more so everyone at home could experience them. Okay and because I wanted another for myself. Here are some snapshots of Levain and my other favorites in the city.
 
It’s hard to miss this Upper West Side bakery as there is always a crowd spilling out onto the sidewalk. To get to the shop, you walk down a set of stairs as if entering a basement and are welcomed with the sweet smell of cookies. If it weren’t such tight quarters inside, only a few bar seats by a window, I would stay in there just to inhale more of the aroma.
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February 8, 2012
On my latest trip to New York I decided to make it a macaron trip, the idea mainly inspired by the opening last year of Ladurée, the famous Parisian tea salon that finally has come to the states. I hope Pierre Hermé will follow suit but for now I will settle for a little piece of Paris in Ladurée, literally, as the macarons are flown over every week.
And before I get into the little details of each macaron, here is my blurb, macaron tasting 101, because I take it that seriously. It’s like wine tasting.
Ladurée’s pastel green is as recognizable to sweet lovers as Tiffany’s blue is to shopaholics. In the midst of the rainy weather, the window display on Madison Avenue was a welcoming spring combination of green and lavender. This is the only photo I have of the shop, as true to the Paris locations, photography is not allowed inside. I figured the window was acceptable since it is viewable from the outside.
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I thought I’d write an entry on what I look for when I try macarons. For me, the ultimate macaron comes from Pierre Herme in Paris so I like to use that as a basis, but just that because if I were to compare everything to that, I’d probably be disappointed 95% of the time. Here are my criteria for great macarons:
1. Macaron to filling ratio- Pierre Herme uses a generous amount of filling (some like it and some don’t) that is as thick as one of the macarons that forms the sandwich. It is sad when I come across macarons where I can barely see what is inside. That is usually my first clue not to buy it.
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January 6, 2012
The day after Christmas when one would think to ease off the excessive eating and start making resolutions for a healthier diet in the new year, I went with my family to try out Tyler Florence’s SF restaurant, Wayfare Tavern in the Financial District.
The last time I checked out one of his eateries, it was last summer at Rotisserie & Wine. Since then he has added on Hawk’s Tavern in Mill Valley, bringing the grand total to 4. I’ll aim for 3 out of 4 by the end of this year and still no diet resolution in place.
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December 22, 2011
It’s not too late to put together a great gift. The place to go? The Ferry Building. Here are a few of my favorite things, all under $10, that can fill Christmas stockings or be assembled into a basket for a foodie friend (hint..hint).
The Ferry Building dressed up for the holidays
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October 31, 2011
My long over due post on this year’s Dessert First event in San Francisco!
Thanks to Project Open Hand and their Facebook dessert photo contest, I got to attend Dessert First in August. San Francisco’s pastry chefs come together to for what I call the ultimate dessert tasting. All the proceeds go toward Project Open Hand’s efforts to provide healthy meals for those in need in the Bay Area. What better way to help out than by eating desserts?
There seemed to be a couple of recurring themes, not sure if it was an intentional or not, but peanut butter was a common ingredient and anything cream/yogurt-like was the dessert of choice. Here are my highlights from the event.
Upon first walking in, there was this gorgeous dessert display from Daniel Corey at the Intercontinental Hotel where the event was held.
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August 11, 2011
Of all the desserts I’ve tasted I’ve never actually explored wheat or gluten free sweets, until this past weekend. I was at the farmer’s market on an empty stomach so naturally baked goods were all the more appealing. That is when I discovered FlourChylde, a bakery based in Marin County. Aside from their beautiful occasion cakes, they bring treats to farmers markets around the Bay Area.
Vanilla Bean Cake with Raspberries- I had a sample of this and was hooked. It was incredibly moist and fluffy, a really fine crumb, which must come from the type of flour used. The sweetness from the vanilla bean was a nice contrast to the raspberries.
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August 5, 2011
It was off to Napa’s riverfront or what I call “restaurant row” as more eateries pop up including, Rotisserie & Wine. If I waited any longer to visit, Tyler Florence probably would have a chain of restaurants at the rate he’s going. R&W is one of three, including Wayfare Tavern in San Francisco and El Paseo Steakhouse in Marin County, that he has opened in the past year. Busy chef/entrepreneur.
   
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My life is food and I am lucky to experience it in San Francisco. Williams-Sonoma is my 8-5 and more because I dream the store is my kitchen. The Ferry Building farmer's market is my inspiration for baking in my half-sized apartment. When I'm not there, I'm out searching for the city's best eats, with special attention to sweets. I hope in perusing my blog, you are inspired with ideas for cooking, entertaining and tasting new things. Email me
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