Monday, November 21, 2016

My Carnie Knowledge

There's a new Cooking Channel TV show called Food: Fact or Fiction and on it you'll see me talking about candy! Stay tuned....

Carnie Knowledge Step right up, as host Michael McKean juggles carnival classics with stories that will amaze and astound. His big top tales include expert Beth Kimmerle's take on whether cotton candy is at the root of a cavity conspiracy, if popcorn kernels saved the silver screen and if saltwater taffy pulled itself into the middle of a giant legal war.

Episode: CCHIS-213H

Wednesday, July 27, 2016

Sweet Home Chicago Tour with Beth Kimmerle

Sweet Home Chicago Tour with Beth Kimmerle 
Saturday, July 30, 2016

Come with me to visit venerable Chicago institutions known for their sweet stuff! Our tour will take us to Margie’s Candies, Palmer House Hilton, Whimsical Candy and we will end at Pops For Champagne to “cheers” the Chicago History Museum's (Chicago's oldest cultural institution) 160th BIRTHDAY! 

Sweet Home Chicago
Saturday, July 30, 1:00 p.m.
Get a taste of the city’s sweet side on this confectionary adventure! Historian Beth Kimmerle, author of Chocolate: The Sweet History and Candy: The Sweet History, shares stories about popular birthday hot spots and Chicago anniversary traditions. Stops include Margie’s Candies, the Palmer House Hotel, and Pops for Champagne. Tour lasts about 3 hours with 3 to 4 stops. Location: Meet at the Chicago History Museum.

Thursday, July 7, 2016

Fancy Food & Living The Sweet Life

My New Entry Tile
Shooting Food Fact or Fiction in LA

Gummy Glasses - Fancy Food 2016
Chocolate Coffee Toppers- Fancy Food
Saffron Gum - Fancy Food 2016
Caramels - Fancy Food 2016

Monday, May 9, 2016

Chocolate Pigeons Anyone?

Using a vintage chocolate mold from my collection I constructed this chocolate pigeon for an event this weekend. He graced a table I set up with Tattly Temporary Tattoos which I willingly applied to many unique faces... and places.

The New York City themed tattoos icons were designed by illustrator Julia  Rothman, who’s book Hello New York  is an illustrated Love Letter to our five Boros! 

Did you know that Pigeons can wear little lights and brighten up the night sky? New York City artist Duke Riley, uses homing pigeons in his artworks. Read all about it here.

Monday, March 21, 2016

Chocolate Foil Wrapped Rabbit

Easter is all things chicks and rabbits and we're always researching our vintage collection and others to see what might inspire the future.  

Spring shapes may change slightly but the classic bunny, standing or sitting is always in style.

We found this gorgeous, vintage Czech chocolate catalog on Ebay and are totally pining for the stunning Spring foil wrapped chocolate assortment.

The catalog doesn't have a date but I would put in at 1930s. Enjoy and happy Spring!

Tuesday, March 15, 2016

Free Candy - The Van

Ron Jacobs
The van, shown here parked in San Francisco was originally decorated for Burning Man. It's attracted world wide attention and the owner has given away $1500 worth of free candy. Is it totally creepy or super sweet? Read the BBC Story here!

Monday, March 14, 2016

Candy at the Fancy Food Show 2016

The show is always a great opportunity for us to roam and discover. I encountered Japanese Candy Cheese that tasted a little like subtly sweetened Velveeta. 

Always interested in nostalgia, I was happy that Brown and Haley re-issued their classic pink tin. Love Almond Roca.

Cactus Candy is an awesome Pate De Fruit made using the Prickly Pear and featuring amazing, retro anthropomorphic road trip packaging. 

The Dick Taylor booth looked great and showcased cacao ingredients. 

Salty Road  has ventured into Chocolate. I did not get a chance to sample but I am sure I will discover again here in New York. 

Lastly, no San Francisco visit would be complete without a trip to Buy Rite. I painted a little postcard for myself to take home so I wouldn't have to leave my heart there. 

Friday, January 8, 2016

Caramel Class

Buttermilk Caramel with Almond Flower Honey.
Chopped, roasted Almonds (top)
Dried Cherry, lavender (bottom)
A 1920s wrapper from Beth Kimmerle's vintage
chocolate collection
We're making lots of caramel these days. Our recipes are ranging texturally from dense fudge style to super stringy and everything in between. Cooked sugar and milks result in a process called the Maillard reaction and we've used everything from sweetened condensed milk to powdered camel milk. Two humps.

Maillard was also the name of a famous New York Confectionery company.  I have included a Maillard Sweet Chocolate wrapper from my collection here. Happy New Year!