Chef Instructor and BBQ Pitmaster Chef Paul Petersen of the Auguste Escoffier School of Culinary Arts to be Featured in “The ATX BBQ Quest” Short Film

Wrap Party for the Film to be Held in the School’s Garden with

Event Proceeds Benefiting the School’s Farm To Table® Student Scholarship Fund

AUSTIN, TX (May 2, 2013) – The Auguste Escoffier School of Culinary Arts located at 6020-B Dillard Circle in Austin, Texas, will host a wrap party on Sunday, May 19 from 6 – 9 p.m. for the Texas Food Crawlers and AUSTIN Foodstyle magazine’s  short film “The ATX BBQ Quest”.  Tickets to the event are available for purchase online at http://bbqwrap.eventbrite.com with proceeds benefiting the school’s Farm To Table® Student Scholarship Fund.

The short film, created by Texas Food Crawlers creator Hayden Walker and in partnership with AUSTIN Foodstyle magazine will take viewers on a journey that explores Austin BBQ hot spots Live Oak, StilesSwitch and La Barbeque as well as interview award-winning BBQ Pitmaster and Auguste Escoffier School of Culinary Arts Chef Instructor, Paul Petersen.

“We are fortunate to have Chef Petersen from Season One of TLC’s BBQ Pitmasters as an expert resource for this project. We look forward to sharing our experience with Austin and our YouTube short film viewers,” said Shawn Lively, publisher of the new AUSTIN Foodstyle magazine.

“We’re looking forward to hosting the ATX BBQ Quest wrap party in our garden.  I have barbeque in my blood and am honored to be a part of this exciting project.  Escoffier’s strong relationship with our local farmers allows me to handpick all of the meats and vegetables that go on our pit and gives us the ability to share a true Farm To Table® experience with others,” said Chef Instructor and BBQ Pitmaster, Chef Paul Petersen.

Event includes complete dinner created by Chef Paul Petersen along with small bites from StilesSwitch and La Barbeque, featured beverages from Honest Tea, Independence Brewery, Fall Creek Vineyards, Bone Spirits, Z Tequila, and Jameson Irish Whiskey, and live music by local musician Bob Apple. To purchase tickets, visit http://bbqwrap.eventbrite.com or contact Special Events Manager, Nancy Marr at nmarr@escoffier.edu.

For more information regarding the Auguste Escoffier School of Culinary Arts, visit www.escoffier.edu, call 866-552-2433 or follow us on facebook at www.facebook.com/escoffierschool. For more information regarding the school’s Culinary Adventures program, contact Special Events Manager, Nancy Marr at nmarr@escoffier.edu or call 512-451-5743.

So if you haven’t heard, it is time to circle the fundraising bake sale wagons. Austin Bakes who held the phenomenally successful bake sales raising money for tsunamis in Japan and wildfires in Bastrop is rolling out next weekend for our neighbors in West, Texas. Bakers, volunteers, and most of all, patrons are needed for May 4th, 2013. Eight convenient locations and goodies from the best in central Texas with all of the donations going to a good cause. I will update later in the week with the donations coming from epicuriosities and Cooking Planit.com. See ya’ll there!

It is time once again for the AFBA city guide! I drew the difficult task of bringing you the cities best desserts. It is such a broad category, I decided to give a shout out to some of my favorite pastry cases and trailers available at any time your sweet tooth might be calling you and then focus on the high end dessert porn available at Austin’s finest restaurants.

Chef Loic Duchesne at Cinnamon’s.

One of my first jobs was as a baker at a small chain that specialized in cinnamon rolls located at the Lincoln Village shopping center. The same little store is now an independently owned bakery called Cinnamon’s run by French Chef Loic Duchesne. The cinnamon rolls are huge, buttery, and delicious, just like the ones I remember from the summer I gained 10 pounds. Chef Loic does a booming business with the soup and salad crowd as well as American favorites like chocolate chip cookies but just like a corner patisserie in Paris, there are a rainbow of pastel macarons and chocolate croissants ready to whisk you away on a virtual visit to the City of Lights.

The pastry counter at Vespaio Enoteca.

Another one of my favorite dessert cases is at Vespaio Enoteca. While Vespaio is one of the best Italian places in town and worth a long leisurely visit, more often I find myself in a rush and the case here carries a nice assortment of European style desserts and breads as well as charcuterie and antipasti perfect for a picnic on the go. Just need a bottle of Pinot and you are ready for whatever Austin adventure awaits you.

Give me one of everything! Pastry counter at Hillside Farmacy.

Hillside Farmacy  could also be known as Chef Sonya Cote’s favorite things. The walls are lined with local products, most of which have little in common except that Cote likes them. And she does have great taste. The pastry case is an assortment of local bakers and their best products, many of which are usually found only at the weekend farmer’s markets. So sleep in on Saturday and check out Hillside instead.

The Flying Pig- Fresh fried donut covered in bacon and maple icing. Just wash it down with a lipitor smoothie.

The Flying Pig, a giant fresh fried donut covered in bacon and maple icing, has long been one of my favorite indulgences courtesy of Gordough’s, one of the first trailers to start the current dining craze in Austin. I have not had the pleasure of visiting their new brick and mortar, Gordough’s Public House, which offers sandwiches and burgers made from donuts as well as craft cocktails and a fine assortment of beers but I have heard great things. Even the salads are served with a “piping hot garlic donut.”

Frozen Hot Chocolate from Holy Cacao.

My other trailer pic is Holy Cacao, which is most famous for its yummy cake balls but I am in love with the frozen hot chocolate. Most shakes I find too thick and cloyingly sweet but the folks at Holy Cacao start off with a European style super thick hot chocolate, add it to Bluebell chocolate ice cream, and top it off with enough ice to keep it slushy without watering it down. SO. FREAKING. GOOD.

Popcorn and a Movie from Swift’s Attic.

One of my favorite desserts last year was the Popcorn and a Movie by Callie Speer at the wildly popular Swift’s Attic. I was also impressed with a seasonal apple dessert I had but unfortunately the lighting is not exactly photographer friendly. The food at Swift’s is imaginative and flavorful and so are the desserts. They recently started a brunch on Sunday’s with Foie Gras PB&J Pancakes that I must try. Mmmmm, foie!

Lemon tart from Trace.

Yet another Austin chef as a semifinalist for a James Beard Award Rising Star is Janina O’Leary from Trace. O’Leary has a long list of prestigious chef’s she has worked with like Daniel Boulud, Thomas Keller, and Pichet Ong. But she brings her own sense of color and balance to the desserts she crafts at Trace. With all of her prestigious training, I am anxious to watch this talented hand blossom into her own super stardom.

Chocolate Parfait from Foreign and Domestic.

Jodi Elliott is the pastry genius behind Foreign and Domestic. She has recently started a Bake Sale on Saturdays at the restaurant. The sale starts at 10am and lasts until they run out, which means, get in line by 9:30 and be happy with whatever you get. But try especially hard to get some popovers if you can.

My top 4 dessert places, well, the pictures pretty much tell the story. Fantastic, creative, blending of the savory with the sweet, gorgeous, works of art.

First up is Steven Cak at Parkside

Tropical Tart- Coconut tapioca, ginger granita, mango, mint, coconut ice cream

Goat cheese custard, macadamia soil, white chocolate cremeux, candied kumquat, hibiscus foam, basil ice cream.

Carrot cake mousse, roasted pineapple, cream cheese, licorice mint, carrot gel.

Milk chocolate soup, candied beets, rose gelee, pomegranate, milk chocolate ice cream.

Next up is Philip Speer and Andrew Lewis from Uchiko-

Chocolate mousse, red beet, toasted milk, blood orange.

Fried milk, toasted milk, chocolate milk, iced milk sherbet.

Next is the delightful Erica Waksmunski of Congress

Chocolate 7 ways- Pine nut, pomegranate, olive oil ice milk.

Chef Erica

Vietnamese Coffee Pots de Creme, hazelnuts, orange zest, condensed milk foam

Warm butterscotch pudding, tangerine, English toffee, cocoa nib sorbet.

 Finally, one of my favorite people in the pastry world, Plinio Sandalio from the Carillon.

Dark chocolate terrine, raspberries, white chocolate custard, chocolate crumbles, hazelnuts.

Almond cake, tomato jam, foie gras ice cream, marcona almonds.

Corndog- cornmeal fritters, hot dog ketchup, mustard ice cream.

Rooibos cheesecake, cucumber granita, green chartreuse meringue, lime curd.

Yogurt panna cotta, pistachio financier, pistachio custard, campari gelee, grapefruit sorbet.

2012 was a year full of highs and lows for me. It is really hard to put into words how difficult the changes have been. I have spent the last decade or so just maintaining. You know, the same old job, set routines, not happy but not miserable, so I thought I was doing ok. In 2006 I tried a new career as a pastry chef but when that became too difficult, I went back to the familiar old job that paid the bills. I felt like there were so many people struggling with less that I was blessed to have as much as I did and I should just be happy with that. But I wanted more. It took a while for me to realize I deserved more. And it took even longer to be able to reach out to my friends and family to ask for the help I needed to get there.

I lost that comfortable job at the beginning of 2012. A year or so ago, that would have been a devastating blow. But through the power of prayer, the support of friends, and a really good therapist, I have to say I actually was excited by this. I somehow just knew that something bigger and better was in the works for me. I remember someone actually telling me that I should write down my dream job and I kind of scoffed at this and said, “Nobody is going to hire me to make desserts from my house.” And yet, that is pretty much what I am doing. Thanks to Cooking Planit, I am curating a database of desserts, as well as doing savory recipes, helping with blogger outreach, writing blog posts and pretty much anything else that helps expand my skills and keep the dream job interesting. Lesson learned- Sometimes you need to lose what you have to gain what you desire.

About a month after I started my dream job, I lost one of my best friends to heart disease at the way too young age of 39. I loved Dax with all my heart despite years of on-again, off-again and other dramas. He truly knew me better than even my own family. I was blessed to have him in my life and it was evident that he left a huge hole not only in my life but in those of his friends and family that packed the church at his memorial. The picture I am sharing here was a fabulous memory I will cherish with him at Cowboy Stadium. I struggle with the grief everyday. It was just so unexpected. Our last conversation was not a good one but that was not unusual for us. I know he loved me and I wish I could spend just one more day with him. Lesson learned- Hug the ones you love and tell them how much they mean to you because you never know if it will be the last.

I grew up with a special needs brother, Charles. If you have never had the opportunity to spend time with someone with special needs, I encourage you to seek out the opportunity through volunteering. There is something about people who have physical and mental handicaps that allows them to share a grace and love that is so pure it makes the world a less jaded place. Charles lived well past the age he was expected to in a very large part thanks to the loving care my parents provided for him for 48 years. Charles became very ill in June and the prognosis was dim. We were fortunate enough to spend time with our Bubby in his final days but of course, the loss of someone so special and innocent is heart-wrenching. Lesson learned- with Charles, the lessons were numerous but what he taught me most of all was being different was ok. In fact, be proud of your differences, it is how you find your strengths.

A big thank you to all of my friends who have helped me through my roller coaster year. So many times a phone call, a text, or a drinky poo with one of you has gotten me over a hump. You have celebrated my highs and dragged me through the lows. The lesson you all have brought me has been one of humility and strength as well as the ever-so-difficult, it is ok to rely on others, you do not have to do it all yourself. I love you all to pieces.

Another thing I have been struggling with is now that I am writing recipes for a living, it makes it near impossible to come up with extra stuff for the blog. Plus I have to taste all the stuff I make, so I am eating out a lot less than I used to. I know, I am happy to have such problems but my poor little blog has been suffering from neglect. Every once in a while when I am working on a dish, there is a tool or technique that I want to talk about in greater detail than I can in a recipe. So I want to start 2013 with a lesson learned about zesting. I will still do the occasional restaurant review or event report but I want to document the tips and tricks that help with my baking.

It drives me crazy when I see a celebrity chef using a microplane. Ok, if you are just scraping a little zest into a salad or nutmeg directly into a pot, it is ok to pass the ingredient over the sharp side with the cupped side facing the bowl. But if you have ever had to zest more than one lemon at a time, you know how messy and dangerous to you nails and knuckles this technique can be. You don’t slice a tomato by moving it back and forth against a knife blade. Try turning the microplane “upside down” with the cupped side facing up and pass it over the fruit to shave off the zest. It gives you much more control of the tool because you are moving the microplane and not the ingredient. Plus the zest collects in the cupped side for easy transfer to where you need it. Be careful to dump out the zest every so often as it is a mess if it spills but I can get at least half a fruit done before I have to empty it out. Hope this helps you learn the zen of zesting, too!

Despite the million other things we all have going on around the holidays, when I saw the call for a blogger cookie swap to raise money to fight kids cancer, I knew I wanted to participate. Julie at The Little Kitchen and Lindsay at Love and Olive Oil were the brave organizers of the Great Food Blogger Cookie Swap. For a small registration fee of $4 (which all went to Cookies for Kid’s Cancer), each blogger receives 3 contacts Secret Santa style. You send a dozen cookies to each and in return, you receive a dozen cookies from 3 other bloggers. Neat, huh?

In addition, the good folks at OXO are matching the donations and sent each participant the super cute “be a good cookie spatula”. Half of the sales from the spatula are also being donated to CFKC

The cookies I received were so tasty!  Big thanks to DJ’s Sugar Shack for the Chocolate Cookies Stuffed with Salted Caramel , In Her Chucks for the Chocolate Peppermint Bark Cookies, and Pennies on a Platter for the Butterscotch Cornflake Cookies. All delicious!

I sent cookies to The Not So Exciting Adventures of a Dabbler, Chocolate and Carrots, and blogchickabowow. I included both my business cards, a Scooby Doo Christmas card, and still neglected to tell them what kind of cookies I was sending. Although I usually like a soft cookies, I had box of Crispy Rice cereal (yes, I spelled it right, it is the generic version) I wanted to use. I dug through my recipe box for my grandmother’s Cowboy Cookies and got to work.

Cowboy Cookies are a highly versatile version of a chocolate chip cookie, usually containing oats and chocolate chips but pretty much open to interpretation after that. The combination of oil and butter gives a crisp, shortbread texture and the crispy rice cereal adds an extra crunch that is hard to identify on first bite. So you must follow up with many more bites, just to be sure. I also added a cup of dried fruit that I had on hand that gave a nice chewy sweet kick to them as well. I am not a raisin fan but little bits of dried mango, pineapple, and cranberries go well in cookies as well as homemade granola. I used a smaller scoop for the cookies to make sure I had enough and boy, did I. This made almost 5 dozen 3 inch cookies. Quality control is very important. I had to taste a few before I boxed them up. Then decided I better send 1 1/2 dozen to each of my bloggers before I ate them all.

[kitchenbug-your-recipe-appears-here-5063]

• 1 cup Butter, softened
• 1 cup Canola Oil
• 1 cup Sugar
• 1 cup Brown Sugar
• 1 large Egg
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 2 teaspoons Baking Powder
• 3 1/2 cups Flour
• 1 cup Crispy Rice Cereal
• 1 cup Quick Oats
• 1 (12 ounce) bag Chocolate Chips
• 1 cup Dried Fruit

Directions:

Preheat oven to 350° and line sheet pans with parchment paper.

Combine butter and oil as well as you can and then blend in sugars until creamy and smooth.

Add egg, salt and vanilla to butter and sugar.

In separate bowl, combine flour, and baking powder. Then add oats and cereal to flour mixture.

Combine butter mixture with flour mixture to make a soft dough, then fold in chocolate chips and dried fruit.

Drop dough by heaping tablespoon onto parchment paper and bake for 10-12 minutes until lightly browned.

Two more bonus links-  to the Round Up of all of the participating bloggers! Part one at Love and Oil and part 2 at The Little Kitchen. Just a few hundred more cookie recipes to drool over

I have been working with Cooking Planit for several months now and really like the utility of the application. I used to cook a large meal at the beginning of the week and eat off leftovers till about Wednesday when I would get sick of the same old thing, throw out the rest and eat fast food till the weekend. Cooking Planit helps me organize simple enough dishes on a small scale to cook several times a week with minimal leftovers. Seems like an easy enough idea but the temptation of the drive thru can be overwhelming when faced with prepping, cooking, and cleaning a whole meal. The ease of finding two or three delicious recipes, linking them into a meal, scaling it down and even putting together a shopping list makes it more manageable, even for a chef.

Holidays are an entirely different issue. Although I am originally from Austin, when my parents retired they moved back to Graham in north Texas where my mom is from. My older brother who has a long list of Special Needs is cared for by them and my younger brother along with his gorgeous and hilarious wife and their brilliant and beautiful children also have a house in Graham. So, much like my entire childhood going to my grandmother’s house, I travel up to spend time with my family for holidays. My mom is a woman of many talents but cooking is not one of them. She is the first person to make a box brownie mix and take it to cheer up a sick neighbor but a full scale holiday meal is not fun for her or us. So she allows me into her kitchen (although not much of a cook, she can be territorial about the space) to put together family favorites and maybe a “fancy” dish or two for special occasions.

Like most families, our holidays have a tradition of being done to excess. My grandmother would cook for days before we got there. Then she would get up in the wee hours of the morning to put the turkey in the oven and spend hours creating a multi course feast. The fondness of these memories and the honor of being the selected family chef to carry on the tradition led to many years of over complicated planning, prepping, and back breaking execution of some wonderfully delicious meals, half of which ended up thrown away after a day or two of way too many leftovers.

Each year, as the list of health concerns at my parents house has grown, we have moved away from the fancy china in favor of the easy clean up of paper plates and disposable baking pans. And as all of our waistbands have expanded I decided to try to scale down the feast as well as organize the prep and planning with Cooking Planit. A couple of the recipes are not up on the site yet but should be soon. My bff Michelle makes the world’s best cornbread and I used that as a base to make my grandmother’s traditional cornbread stuffing along with a turkey breast put together casserole style. Although there are eight of us, even a small whole turkey yields way more leftovers than we need. A 3 pound turkey breast was just the perfect amount with a wee bit left for the next day. Another Southern must is giblet gravy. It goes over everything without sugar, at least on my plate. I will link these recipes up when we publish them for the holidays.

For the sides, I chose 5 from Emily’s long list of delicious options. Instead of scaling it up for 8, since I was doing such a variety, I chose to prepare it for 4 which ended up being a perfect amount. Everyone got a little bit of everything with enough for seconds but only a bit of leftovers. First up was the spinach, blue cheese, and pistachio salad. Delicious and my dad is now addicted to pistachios. Next was the brussels sprouts with pancetta and sweet potato and bacon puree. Since pancetta was impossible to find in Graham, I ended up using bacon for both. The kids sadly passed on the sprouts but they were so good compared to the mushy version I hated as a kid. The sweet potatoes were a huge hit. As a rabid bacon lover, I am surprised I had never thought to pair the two before but the salty sweet combination was a real winner. The haricot verts with almonds was a healthy alternative to the traditional fat laden green bean casserole. The cream cheese mashed potatoes were the other big winner of the meal. Creamy and rich with the fresh bite of the green onions.

The biggest surprise was timing of the meal. I made the cornbread the night before so it would be ready for the stuffing but the rest of meal I set up in the My Cookbook feature and it said the whole meal would take 2 hours and 19 minutes. I think most of us are familiar with the other holiday tradition of the actual start of a holiday meal being at least an hour past the time you plan it. My mom kept asking me if we should put the turkey in the oven or start prepping sides hours before “dinner time” but I assured her that everything was under control. I started cooking at 2:30 and when the kids showed up at 4:50, the last dish was coming out of the oven. Just enough time to heat the rolls while the turkey rested before carving. Success! I have never done a holiday meal in under 3 hours.

So, yes, I work for Cooking Planit and this whole post may sound like a bit of a commercial but it is really nice to work for an app that actually does what it says it will. And who couldn’t use a little help in the kitchen, especially around the holidays?

Four of my fave blogger buddies left to right: Notes from Maggie’s Farm, South Austin Foodie, Austin Gastronomist, and Girl Gone Grits.

1.  Free meals. This will be funny to those of us already blogging but somebody actually came up to me at an event a few nights ago and asked me to tell them about this blogging thing so they could get in on the free food. HAHAHA! For the occasional free meal, free course, free event fee I have gotten for being a blogger, I have spent hundreds if not thousands of dollars of my own money and time on restaurant checks and volunteer time supporting chefs and causes that I believe in. I actually struggled with this for awhile when I first started blogging because it seemed to me in Austin there was a certain set of bloggers that got invited to all the hot openings and fancy parties while my little blog was overlooked. My great friend and mentor Kathryn from Austin Gastronomist pointed out to me that the reason I was not on the “list” was because I was not friendly with all of the P.R. and Marketing firms in town but I did know many of the chefs. I’ll tell you now, it is good to know the chefs! If your goal is to be first on an opening list, pursue a relationship with a firm that caters to that but beware that some invitations come with certain expectations. As much as I want to get a hot scoop on a new restaurant,  I also value my reputation for fair and accurate report of a restaurant and opening night, let alone opening month. It is not a fair reflection of what a restaurant is capable of. Better to base a review on repeat visits on your own dime to a place.

2. To get a  book deal. God bless Pioneer Woman, Orangette, Julie and Julia, Chocolate and Zucchini, Chez Pim, Gluten Free Girl, Steamy Kitchen, and David Lebovitz plus my buddy Babbette at Bakespace that is helping others self publish. These ladies (and gent are wonderfully self-effacing, highly encouraging, evangelists of the blogger life but they are by far the exception and not the rule. Every one is talented and deserving of the recognition for their hard work, especially since most started blogging when it was in its infancy. I have had the pleasure of meeting a number of them and while I appreciate their success, I recognize that it is as similar as me taking up basketball to become a member of the NBA.  Anything is possible but maybe we shouldn’t bet the farm on it.

3.  To make money. This is a constant consternation to bloggers. There are costs just to publishing a domain name every year. Now add on the costs of meals, photography equipment, your time (please don’t ever underestimate that), plates, textiles, event costs, and on and on. Marketing firms find that providing  bloggers with free products and tastings are easy ways to secure positive feedback for their clients. Traditional media makes money from advertising but criticizes small bloggers for accepting free meals. Click through adds pay pennies while junking up your page. It is all a fine balancing act. My best advice is to pay attention to that internal voice. If it seems hinky to you, it probably is. Better to pass on an opportunity with strings than risk your reputation. You do what you do because you love it, not because it makes you money. Don’t risk your self respect to become profitable.

4. Because it is easy. Blogging is one of the most difficult hobbies out there. You are expected to keep up on the latest restaurants, be an expert food photographer, including food styling, be a social media guru, be able to relate national trends to local activity, all while balancing family, friends, and a day job. Blogging is not easy. You have to grant yourself permission time to learn a task, or better yet, time to focus on yourself or your family despite the demands of a blog. You can always return to a restaurant for a meal but you may not always be able to cheer your neice’s soccer meet. Every decision involves a sacrifice. Just make sure yours are worth it.

5.  You want to become famous. As talented and dedicated as you may be, there are hundreds of thousands of others looking to be heard as well. Don’t forget that as well written and designed as your blog may be, getting out in your community and connecting in person goes a long way. Use your voice to support your fellow bloggers, food artisans, and restauranteurs who care as much as you do about local, fresh, organic, and delicious. Volunteer for a local charity that supports the causes you are passionate about. And always have a card with your blog name on it to hand out. It may not get you your own cooking show but people with like passions recognize honest enthusiasm and will remember you. As much as I want to hang out with Eric Ripert and Tony Bourdain, it is still pretty flattering to be remembered by a favorite local chef.

Food blogging is a rewarding, frustrating, expensive, and fun. It requires dedication and passion. The  biggest rewards for me have come from the community I have found offline here in Austin. I admit to an occasional jealousy over another bloggers recognition or reward but focusing on my own strengths and learning from the successful approaches of others have helped me expand my blog as well as my definition of success.

Share Our Strength.    Killed By Dessert Austin

November 5, 2012 

5:30 P.M. VIP Admission

6 P.M. General Admission and Reception

7 P.M. Guests are seated

Foreign & Domestic
306 E. 53rd Street
Austin, TX

Join the country’s top pastry chefs for an unforgettable evening of dessert to benefit Share Our Strength’s No Kid Hungry campaign.

Killed by Dessert is a collaboration of far-flung friends- a mere slice of a broad pastry chef community. Spontaneously conceived among the mumblings and rumblings of social media, our vision is to share personal reflections of ‘favorite things’- those things that please us, things that motivate and inspire us, and the processes that often remain hidden in the kitchen.

FOUNDING KILLED BY DESSERT CHEFS

Lincoln Carson, Corporate Pastry Chef, The Mina Group, San Francisco

Bill Corbett, Executive Pastry Chef, The Absinthe Group, San Francisco  

Michael Laiskonis, Creative Director, Institute of Culinary Education, New York City

Francisco Migoya, Professor of The Culinary Institute of America 

Christina Tosi, Pastry Chef/Owner, Momofuku Milk Bar

LOCAL PARTICIPATING CHEFS

Ned Elliott, Chef/Owner, Foreign & Domestic

Jodi Elliott, Pastry Chef/Owner, Foreign & Domestic 

Plinio Sandalio, Pastry Chef, The Carillon

Philip Speer, Executive Pastry Chef, Uchi Restaurants

All proceeds benefit benefit Share Our Strength’s No Kid Hungry Campaign.

For General Information, tickets or sponsorship inquiries, please contact:
Emily Byram | ebyram@strength.org | 202-478-6527

VIP Tickets for Killed by Dessert are currently sold out.

Now this sounds like fun!

BONUS!

WE ARE THRILLED TO ANNOUNCE that OXO® will match our donation toCOOKIES FOR KIDS’ CANCER, dollar for dollar, up to $100,000 dollars! By participating in this cookie swap you are not only contributing to the food blogger community, but also supporting a great cause.

ALL U.S. PARTICIPANTS who sign up for the cookie swap and complete their donation to Cookies for Kids’ Cancer will receive a free “Be a Good Cookie” Cookie Spatula, courtesy of OXO®. Your spatula will be sent to the mailing address you enter upon sign up (U.S. residents only, limit one per household). Allow 2-3 weeks for arrival.

*100% of all donations will go directly to Cookies for Kids’ Cancer, a recognized 501(c)3 public charity duly incorporated under the laws of the state of New Jersey.