I’m at it again. There’s a new blog post up at Beyond the Flavor, and it’s all about my love for Jenny Peterson’s Almond Pavé Cake at Paradox Pastry. This decadent confection has become something I must have every time I visit. Meaning, even if I end up getting something else while there, I’ll buy a piece to take home. There’s quite a story behind how she procured the recipe, and has even been generous enough to pass it along to all of us. So go check it out and while you’re there, ooh and aah over Andrea and Sara’s new, improved website. It’s stunning!
Posts from the ‘local heroes’ Category
Five years ago this week I decided to start a blog about restaurants. I’d just moved to Charlottesville with The Hubby after living in Pittsburgh for 8 years where I blogged at “ediblepgh” about restaurants and travel. It’s still there if you want to peek. I can’t. The writing, the design. It’s god awful. Interwebs Dark Ages.
I’d also just finished Michael Ruhlman’s The Soul of a Chef and felt full of passionate foodie vigor for his writing and enthusiasm for seeking perfection in every preparation. His profiles of Thomas Keller and Michael Symon made me believe I too could be a stellar food writer with a following. So I purchased edible-cville.com and started in. Along the way I learned a few things. Let’s step into a time machine shall we?
I am pleased and proud to announce I’m the newest contributor to Beyond the Flavor, Charlottesville’s greatest, most wonderful window into the lives and kitchens of our chefs, food purveyors, artisans, farmers, and enthusiasts. Once or twice a month I’ll be extolling the virtues of food, diners, or whatever food-related treasure I’m most excited about at that moment. Very excited about this opportunity especially since the BTF ladies just funded their Kickstarter fund! Look for a major overhaul and expansion beginning April 15th! Suggestions for topics? Feel free to email! My first post is all about the decadent goodness that is Splendora’s Hot Chocolate. Go read about it here. Mmmmmmm…..as chilly as it is today, that would taste good right about now…