Archive for the ‘Desserts’ Category

Eating SF: Heaven on earth at b. patisserie

April 10th, 2014
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kouign amann
SAN FRANCISCO — When you live in Hawaii, far from any great land mass, you at one point will become a mule. You know the drill. You're getting on an airplane to get off this rock. Friends find out. They tell you beforehand to deliver this to so-and-so, and bring back things. Even if you don't speak to them beforehand, they will find out from Facebook or Twitter posts and text you.

So it is that I received a text while in San Francisco to go straight to b. patisserie and bring home kouign amann. "You have to go! It's orgasmic!!!!"

OK, so it's hard to ignore that many exclamation points, so I made friends with my cab driver and had him at my beck and call on the day of my departure. After dropping me off at the Persian restaurant Maykadeh for lunch, I promised a pear croissant in his future if he picked me up a few hours later and took me to b. patisserie en route to the airport later in the afternoon.

b. patisserie is the work of Belinda Leong and Michel Suas, founder of the San Francisco Baking Institute.

Leong began her career as pastry chef at Gary Danko, before leaving for Europe and working at restaurants and patisseries in Paris, Barcelona and Copenhagen. She seems to have brought back all their secrets because her pastries are divine.

People are particularly enamored by the kouign amann, a caramelized croissant with light candy crunch exterior and fluffy interior, that originated in Brittany, France. The ones I ordered were filled with chocolate, at about $4.50 apiece but soooooo worth the trouble of lugging them onto the plane.

I went straight from the plane to dinner, and they still tasted fantastic 11 hours later as my friends and I surreptitiously gobbled them up after dinner, like drug addicts in the dark parking lot beneath the restaurant.
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If you want to go or have a friend headed to San Francisco soon, b. patisserie is at 2821 California St. @ Divisadero St., Pacific Heights. Call 415.440.1700.

Georgie Pie pop-up coming to FM studio

February 12th, 2014
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gpkawehiKawehi Haug, left, with Kim Potter, will launch her Georgie Pie popup Feb. 20 and 21 at FM Studio.Nadine Kam photos

Let Them Eat Cupcakes and Fashionista's Market staged a preview of Georgie Pie's monthly pop-up pie shop at FM's new studio space adjoining its 1185 Bethel St. storefront.

FM owner Alyssa Fung is making the space available to other creatives in town, whether it's a food popup like Georgie Pie, a photographer requiring a studio for a day, or designer looking to set up shop, at an approximate rate of $150 per day to start.

Georgie Pie is a division of Let Them Eat Cupcakes, and owner Kawehi Haug—a former Honolulu Advertiser reporter—said she started experimenting with baking pies a year ago as a followup to her cupcake enterprise.

Baking is in her blood, as she says she learned everything she knows from her mom, whose middle name is Georgeanne, Georgie for short.


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Kawehi started selling her pies last fall to test demand, and Georgie Pie will now commandeer the FM Studio every third Thursday and Friday of the month, this month taking place Feb. 20 and 21.

Those are dates to mark in your calender for delicious pies that don't skimp on fresh fruit or other ingredients. You probably never have tried a banana cream pie as divine, rich and thick as Georgie Pie's.

With dinner following the preview, my friends and I went in simply for a small taste, but the nibbling didn't stop because a great pie is a terrible thing to waste. I had to stop one of my friends from devouring the entire slice of banana cream pie before giving me a bite!

Pies are also available by special order. In addition to dessert pies, Georgie Pie offers savory, hand pies filled with beef brisket or beef and potatoes.

Fruit pies run $22 to $26; slices are $4.50; hand pies are $4.50 to $5.50; and savory 4-inch meat pies are $6.
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Georgie Pie popup will take place every third Thursday and Friday of the month at Fashionista's Market FM Studio, at 1185 Bethel St. To order pies, call 808.531.2253 or email georgiepiehawaii@gmail.com.

gpstrawNormandy brie and strawberry jam hand pies represent a sweet take on classic brie en croute.

gpbananaLuscious, dreamy banana cream pie with decadent banana Bavarian cream.

gpsliceKawehi slices one of her creations. It seemed a shame to mar the beautiful golden crust.

gpinsideLayers and layers of fruit in Georgie Pie's signature apple-cranberry pie, with hint of citron.

gpalyssaFashionista's Market owner Alyssa Fung samples the blueberry pie.

gpappleOne of the star ingredients.

gpyuzuStrawberry-ume petite pies topped with brown sugar streusel.

gpsignA sign pointed the way to the event.

 

 

 

 

 

gplemonWe also tried vanilla bean lemonade.

gptoolsTools of the trade, in miniature.

Farrell's partners with Girl Scouts for cookie treats

February 7th, 2014
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farrell'sNew at Farrell's, a shake and two sundaes incorporating Girl Scout Thin Mint, Samoa and Tagalong cookies.Photos courtesy Farrell's Hawaii.

Farrell's Hawaii has partnered with Girl Scouts of Hawaii Troop 188 to help them raise funds for an educational trip to Alaska in May.

The restaurant has created a Thin Mint Shake and two sundaes using the Tagalongs and Samoas Girl Scout cookies. All three are $5.95, available on the Farrell's menu Feb. 7 through March 31, 2014. The troop will earn $1 from every Girl Scout cookie shake or sundae sold.

The experience the Girl Scouts will gain will be applied to earning various "Cookie Season" badges. Badges aren't earned for number of cookies sold, but from skill sets they acquire toward becoming leaders. In Alaska, the troop will pan for gold, learn about totem poles and Inuit people, observe bald eagles and migrating whales, and more.
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Farrell's is at Pearlridge Center Uptown. Call 488-9339.

First course: Cake Envy opens in downtown Honolulu

January 16th, 2014
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cheesecakeA vast selection of cheesecakes awaits at Cake Envy, which opened this morning in downtown Honolulu, next door to the Fighting Eel boutique.Nadine Kam photos

Otto Cake's departure for Kaimuki left a cheesecake void in downtown Honolulu, which paved the way for the opening of Cake Envy, featuring fluffy confections baked up by chef/owner Amy Brookes, who's been baking for restaurants, events and TV productions since 2002.

This is her first storefront, at 1129 Bethel St., in a former floral shop next door to the Fighting Eel boutique.

Her refrigerator shelves are full of her 9-inch creations (enough for 12 to 16 people, according to her, though I'm sure some can eat more than their share), made with locally sourced ingredients whenever possible, such as Kona coffee and mango. Then there are classics by category, such as "Lust for Chocolate," including mocha and "Death by Chocolate" cakes, "Sinful Fruits," "Imposters" inspired by other desserts, and "Indulgence" such as Baileys, mojito and maple bacon flavors. Call ahead to see what's available on a particular day.

The 924-square-foot space has 25 seats for those who want to sit and enjoy dessert, whether after lunch, dinner or as a pre- or post-Hawaii Theatre treat.

A "Slice of Heaven," in any flavor, is $6. A whole cheesecake is $50. A sampler of three or four flavors is $60.

For special orders, allow 48 hours notice.
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Cake Envy is at 1129 Bethel St., open 10 a.m. to 10 p.m. Mondays to Saturdays. Call 599-8900, or visit www.cakeenvy.net

cakeenvy
Chef-owner Amy Brookes with her Strawberry Silk cheesecake.

cake delish
The interior was done by Cathy Lee, of Cathy Lee Style, who turned some negative feaatures into positives, incorporating pipes into quaint decor, or covering them, such as the pipe shown, with the "L" in "Delish," which beckons passersby to stop in.

cakedeath

cakecara
On opening night, Jan. 15, guests enjoyed small bites, including this Salted Caramel cheesecake. Truly delish, as the wall reads. (more…)

Liliha Bakery No. 15 of 'America's 50 Best Bakeries'

November 14th, 2013
By



azuki

Liliha Bakery has made The Daily Meal's list of "America’s 50 Best Bakeries."The Daily Meal photo

Liliha Bakery is No. 15 on The Daily Meal's list of "America’s 50 Best Bakeries," based on consultations with bake experts , and an analysis of the more than 6,000 retail bakeries nationwide.

The team started with a list of 1,400 bakeries and whittled it down to America’s top 50 using the criteria of: menu of both breads and pastries, longevity, whether they employ notable and award-winning chefs, whether they make all their baked goods from scratch, and buzz factor.

The list was created with the notion that holiday shoppers would be on the lookout for sweet treats for their next parties. The panel of experts included Francois Payard, Dominique Ansel, Pichet Ong, and Eric Kayser.

Here are the top 10; the remainder can be viewed at www.thedailymeal.com/americas-50-best-bakeries/111313
1. Tartine Bakery, San Francisco
2.Dominique Ansel, New York City
3. Flour Bakery + Café, Boston
4. The Standard Baking Company, Portland, Maine
5. Macrina Bakery, Seattle
6. Levain Bakery, New York City
7. Salty Tart, Minneapolis
8. Amy’s Bread, New York City
9. Porto’s Bakery, Los Angeles
10. Pearl Bakery, Portland, Ore.America's 50 Best Bakeries (Slideshow)

Of Liliha Bakery, the website says:

"Liliha Bakery opened in 1950, selling butter rolls, glazed donuts, dobash (chocolate) and haupia (coconut) cake, and more to Hawaii’s community. Liliha is known for its coco puff, which debuted in 1970 with not much success, but made a comeback in 1990 when now-retired baker Kame Ikemura tweaked the recipe. The coco puff, one of the bakery’s most popular items, is filled with chocolate pudding and topped with Hawaiian chantilly cream. The bakers crank up the oven and bake everything from scratch from 2 a.m. to 10 p.m. every day, making Liliha not only a local favorite but also a must-visit destination when you’re in Hawaii."

What's interesting is the bakeries Liliha Bakery beat, including Payard's own NYC François Payard Bakery (No. 21), Momofuku Milk Bar (No. 24) and Bouchon Bakery (No. 25)!