Join Gerry of Foodness Gracious, Sarah of Snixy Kitchen, & Alanna of The Bojon Gourmet, (that’s me!) for a three-day food photography workshop & retreat where you’ll experience intensive hands-on styling, photographing, and editing sessions in a beautiful craftsman home in wine country.
Warm, emerald green matcha kissed with ginger meets cool ice cream for a verdant take on the traditional affogato.
You may have noticed the new “workshop” menu tab to your left, or even saw a brief announcement on Instagram stories. But in case you missed it, I’ve teamed up with Sarah from Snixy Kitchen and Gerry from Foodness Gracious to teach a California Food Styling & Photography Workshop in June! We’ll be announcing the workshop details to our mailing list this coming Monday, March 20th along with pre-sale ticket information. We’ve only got 10 spots available; to sign up for this pre-sale list, e-mail CAFoodPhotography@gmail.com to be the first to find out all the details!
But now, a quick green recipe in honor of Saint Patrick’s Day.
Four kinds of chocolate – cocoa, bittersweet, milk, and white – make a super creamy filling all nestled in a cookie-like hazelnut flour crust and topped with whipped mascarpone swirled with more chocolate. Adapted from Marbled, Swirled, and Layered by Irvin Lin.
It’s been a busy week in Bojon! Among other milestones that I’ll share later, last Sunday, Alternative Baker won the IACP award for best Health and Special Diet cookbook of 2016. I couldn’t be more honored! I’ve read that the judges test out recipes from the books they choose, so I’m extra grateful for all the wonderful volunteers who signed up, shopped, baked, tasted, and sent me their thoughts, critiques, and helpful feedback on the recipes to make them rock-solid. THANK YOU! *I’ll be celebrating at Books Inc. in Santa Clara this Tuesday March 14th, a.k.a Pi(e) Day, along with GF cookbook author Jane Bonacci, so come by to nerd out on weird flours and ask us all your toughest GF baking questions. Hope to see you there!*
Honey softens tart kumquats in this savory-sweet, fancied up toast topped with fromage blanc, olive oil, pistachios, and plenty of flaky salt and pepper.
I met Terry, the founder of Urban Bee SF, at a protest rally in Sacramento in early December. I had driven the long road to the state capital alone, spent 20 minutes trying to find the location, then another 10 looking for a parking lot. I’d stopped into a cafe to purchase a sad cup of tea – the water lukewarm and only drawing out a hint of flavor which mixed with honey and cream to look and taste like dishwater. I’d felt emotionally numb in the weeks since the election, filled with a constant, gnawing dread, which is why I found myself in the middle of Sacramento on a Monday morning heading to my first ever protest rally.
A few of weeks ago, I met Emma at Kokkari Estiatorio, a Greek restaurant in San Francisco’s Financial District. Though new to me, it was clear the moment I walked in that Kokkari is a seasoned SF establishment. I felt instantly cozy as I took a seat at the long bar, not just from the large stone fireplace and crackling fire, or the weathered wood table laden with huge loaves of freshly baked bread, or even from the glass of dry red wine handed to me by the cheery bartender; even at 5:30 on a Monday afternoon, the place was packed with friends, families, and couples all of who seemed to feel as lucky as I did to be out of the cold and anticipating a good meal.
Gluten-free chestnut flour crepes stuffed with fluffy cheese, fried in butter, and slathered in sour cream and cranberry applesauce – what more could you want in life?
I hope everyone survived Valentine’s Day! Jay and I were all set for a romantic date of Mission tacos and a walk through the city to attend a political activist group, but he woke up feeling under the weather. So instead I got the sweetest ever valentine and the promise of a box of the most delicious plant-based ice cream straight from Seattle. Not too shabby.