As a part of the seminal “Slow Food Nation” event held in San Francisco in the summer of 2008, I did a cooking demonstration at the “Green Kitchen” curated by Alice Waters. When Alice asked me what ingredient I wanted to work with in order to illustrate “the basics of preparing simple, artful, sustainable food,” without even thinking I said “fresh sweet corn.” Here is footage from my presentation that day.
feather-light Cornmeal Waffle with Brown Sugar Butter & Apple Cider Syrup
today i had brunch with Marcia Gagliardi, founder of Tablehopper, at Brown Sugar Kitchen in west oakland. if you are looking for a tasty breakfast or brunch in the east bay, this restaurant is a must. normally, i do not eat waffles. but Tanya Holland has won me over with her Cornmeal Waffle with Brown Sugar Butter & Apple Cider Syrup. notice the pat of butter holding down the scrumptious manna from heaven so it won’t float away.
check out a new site that was designed by my publisher to promote my forthcoming book, as well as the books that will be published this spring by two of my colleagues, Ani Phyo and Isa Chandra Moskowitz. it is pretty bare bones now, but we will be beefing it up over the next two months.
click image for larger view
i just got the final front and back cover mockups for VSK, and the book went to print this afternoon.
credit: jidan koon
Asian Martini
Yield: 1 serving
Soundtrack: “Butterfly” by Herbie Hancock from Thrust
I was recently asked to be a part of a cocktail making competition at a holiday party. This Asian-inspired rendition of a vodka martini is what I submitted. The main ingredient is Hanger One citron “Buddah’s Hand” vodka. Buddha’s Hand citron is a fragrant fruit that infuses this vodka with a complex citrus flavor. I add a touch of plum wine, and instead of an olive I finish the drink off with a dried umeboshi plum that has been macerated in plain vodka (you can find them at Asian supermarkets). Maybe it’s just me, but I swear this drink is an aphrodisiac. And I just took two sips of it. Lemme know how that works out for you.
1/4 cup Hanger One Citron “Buddah’s Hand” vodka
1 tablespoon Japanese plum wine
1/4 teaspoon of the vodka in which the umeboshi plum was macerated
1 vodka-macerated, dried umeboshi plum
Click here for an iMix of the soundtracks in Vegan Soul Kitchen.
Click here to read about Bryant's work as a food justice activist.
Click here to see Bryant talking about Vegan Soul Kitchen.
Click here to see Bryant cooking at Alice Waters' 'Green Kitchen.'
