I have been thinking about the future of food blogging, or at least the future of i nom things a lot lately. I haven’t been able to blog at all. I don’t have the energy or drive really - I’m trying to juggle a full time job and motherhood at the same time. And have you ever tried to eat out with a baby in tow? It’s a lot of effort and babywipes.
Plus, is it just me or are food blogs a little… Out dated? There’s no longer a reader market for restaurant bloggers (let’s face it… we all go to Kevin Eats orOC/LA/SFweekly for blog reviews, or even sites like Yelp and Tabelog if we have the energy to filter out the crazies). And recipe blogging? There are thousands of mommy bloggers out there who actually have the output to follow up their posts with Tastespotting, Pinterest, Twitter, AND Instagram. Market’s overcrowded, guys. And I hate being one of many. I have to be a one and only.
But I like blogging, and I LOVE food. What else do I have that sets me apart?
I can draw good. I think.
So, I’m going to be drawing a little more around here. For starters, I’m drawing out excerpts from books that really left an impression on me. About people’s memory about food, the emotions attached to a dish. Because that’s what food blogging is really about, right? Documenting an experience.
The first installment will come in a few weeks. Stay tuned.
welcome to CANA SF
, land of delicious rum and pork.
a few weeks ago, i hosted a bachelorette party for my dear sister in San Francisco. my sister, being a quiet little lady who is (deathly) afraid male strippers, penis pinatas, alien green appletinis and all things associated the quintessential american bachelorette party, we had to come up with something a little more muted but equally memorable. after furiously searching OpenTable for reservations on the fly, CANA SF came up. reservations were made, drinks were poured, food was devoured, and we were very very happy. [click to continue…]
tiny glass pumpkins.
living social had a deal for glass blowing classes at Half Moon Bay Art Glass.
i was looking for bachelorette party ideas for my sister, who doesn’t drink or party much, but LOVES crafting.
timing was perfect, cue angels singing, vouchers were purchased. it was fun, it was awesome, it was glorious. the end.
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during my last business trip back to the OC, i had two dinner destinations that i was determined to go to. one was to visit my old haunt at CH1, and the other was Hopscotch Tavern in downtown Fullerton.
Hopscotch is where Chef de Party (as well as my OG pastry chef) was headhunted off to after i left CH1. it’s a whiskey tavern helmed by Chef Cody Storts, and one of the very few refuges in downtown Fullerton where adults can enjoy food and drink, away from the raucous college crowd.
even after we’ve parted our ways, Chef de Party would often text me questions like “what kind of yuzu pepper should I get?” or “”what’s the difference between katsuo and furikake?”, or send me photos of a vanilla foie gras torchon that they were working on at Hopscotch. last time we talked, he was trying to make a tobacco dashi dish. TOBACCO! and DASHI! what sorcery!
curiosity got me, and i finally had the chance to give it a try – and boy am i glad that i did!
house made pickles - seasonal. green papaya, watermelon rind, red onions, spicy cucumbers. so delicious. housemade pickles are a great way to showcase that the restaurant likes to have fun…
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if you work in the food industry (not restaurant – food manufacturing/marketing) the two big shows that you hear about is 1, Fancy Food Show and 2, Natural Products Expo.
this year was my third time to attend both shows, but man, the Natural Products this year was just INSANE. [click to continue…]