Thomas Keller, one of the world’s most admired chefs who owns The French Laundry in Yountville, Calif.; Bouchon in Northern California, Las Vegas and New York; Per Se in Manhattan, N.Y.; and Ad Hoc in Napa Valley, Calif., had to close his restaurants during the COVID-19 pandemic.
Have you been baking more cookies, often with the children who are at home right now? Make it a science project to find out what happens when you only use white sugar? Or when you only use brown sugar? Use baking powder instead of baking soda? Melt the butter instead of creaming it with the sugars?
Last year, when the boys asked my husband, Jim, where he would like to go this year for his birthday, without hesitation he said Tuscany. He had great memories of the region, where we celebrated his 70th birthday in Florence a few years ago with the three boys. Unfortunately, son Dean could not join us this time, as he is busy with his catering business, as well as being a father of two very young children.
The students of Hawaii Community College’s Culinary Program were fortunate, thanks to the Hawaii Culinary Education Foundation and its executive director, Hayley Matson-Mathes, to have pastry chef Mimi Mendoza of Restaurant Senia in Chinatown, Oahu, talk to them about how it is working in a restaurant, as well as showing them the complexities of making several items to build on one dessert.
Wanda Adams has written a new, updated “A Portuguese-Hawai’i Kitchen” cookbook featuring Chef George Mavrothalassitis, Bobby Camara and Sandy Tsukiyama.