Merry Christmas! + Breadventures

 Carmen's Bread Project, or how about "Breadventures"?! I'm trying to make that happen. Almost a year after I stumbled upon Tartine's bread video, I was finally ready to commit and make my own bread! What was supposed to be a summer project turned into me getting an "apprentice job" at a bakery. So my actual breadventures began 3 weeks ago (I've been keeping a pretty detailed log...all or nothing right?! My childhood journals aren't even this detailed or frequently logged. Then again, what would my recounts be about? "Saw a squirrel chase another squirrel today", "Marcus was being weird and followed me from one play station to the next" <- story="" true="">


Bar Isabel

It’s been under a year since Grant Van Gameran ­­(Exec chef, former co-owner/chef of Black Hoof) & Max Rimaldi (of Enoteca Sociale) opened Bar Isabel (@BarIsabel797) and just two months since they were ranked “#1 Best New Restaurant of 2013” by EnRoute Magazine (very well deserved as you’ll squint to see). Along with Guy Rawlings (GM, former chef of Brockton General), Brandon Olsen (CDC, former chef at Black Hoof) and Mike Webster (mixologist, formerly at Momofuku, Splendido) the food & drinks that they make plus the unpretentiousness of it all will have you coming back again and again.


Richmond Station: Dessert Tasting

If you haven’t been to Richmond Station (@richmondstn) yet, call up a few friends, make reservations (save yourself the hour or more wait) and mark that date on your calendar with smiley faces and coloured sharpies--I did that mentally… Opened last October by chefs Carl Heinrich (@ChefHeinrich) & Ryan Donovan (@ryanPdonovan), Richmond Station is a farm-to-table restaurant that uses whole animals, makes their own charcuterie AND serves killer desserts thanks to their pastry chef, Farzam Fallah (@Farzam_Fallah).