Home is comforting —but the new sights we saw, friends we made and tastes we experienced the last couple of weeks shine brightly for us! While, we typically share the latest dish cooking in one of our kitchens—today, we want to share two exciting culinary treats that just happened to come one right after the other.
First, we were off to London, England. The Babycakes® line of appliances, including the Babycakes Cupcake Maker and Babycakes Cake Pop Maker, Decoration Station and all 4 of our Babycakes cookbooks were introduced to key retailers in the UK.
We loved it and truly made lasting friendships. We cannot wait to go back. The event, held at the Dorchester Hotel, a beautiful, luxury hotel, was thrilling. We baked cupcakes, cake pops and mini donuts, and dipped cake pops and shared our excitement and passion for Babycakes treats.
Have you ever traveled with food for a display? Decorated cake pops went along—through customs at Heathrow airport.
Plus we baked in our hotel room. That is always fun and memorable.
A quick taxicab ride by Big Ben, Buckingham Palace, and Westminster Abbey etched the beauty of the great city in our memories! Of course, we are foodies, so we began the day with incredible scones at Paul Rhodes Bakery in the Notting Hill neighborhood, shopped at Waitrose for our grocery needs, and enjoyed the most wonderful fish and chips at the local pub. Thanks to our new friends, Duncan, Amy, Jennifer and all of their colleagues at U P for making our trip so special.
One day after arriving back in Kansas City, we were off to the International Association of Culinary Professionals (IACP) meeting in San Francisco. A peak out of our hotel window revealed the picturesque bay and famous Ferry Building.
Being with so many acclaimed food professionals, making new friends and learning about the latest in food trends inspires us like nothing else. Tastes of the local foods and newest culinary delights are thrilling. Our food finds included the Cowgirl Creamery Sidekick—a great artisan cheese shop in the Ferry Building that makes fantastic grilled cheese sandwiches on Acme bread. While we cannot get either the bread or cheese in our local market, we are reminded that the tastiest foods are often simple but feature the freshest, best ingredients. The addition of chutney or caramelized onions to the grilled cheese propels those sandwiches over the top. Then, across the Ferry Building is Miette, a truly incredible bakery with wonderful cupcakes.
We cannot wait to get back in our kitchens and cook dinner for our families. Yet, such travel and tastes stir new food passion in us. What inspires you?
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