interview with DUCHESS DELIGHTS

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It has been more than a few weeks now since I stumbled on Duchess Delights, a tasty local business, at an event I randomly attended. My friend, her boyfriend and I headed downtown to check out the One Night Only event and support Erica Santiago of Duchess Delights. She was a stranger then, but after tasting her scrumptious cakepops, I knew she was someone I had to get to know.

These cakepops were like pure happiness, dipped in liquid satisfaction, and rolled in colored dreams come true. They were so sweet and  filled with love and attention, that they should have been illegal. Each pop was a sinful moment, in salted caramel or red velvet, dipped in sweet white or regular chocolate, and decorated to tickle any girl’s fancy. Moist and rich, the cakepops tasted like the best part of a cake, but amplified, because they were no nonsense and straight to the point-- delicious.

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The cakepop trend is alive and real, but Duchess Delights takes it to another level, creating specialized pops for various events and occasions, individualized and perfected.  Not only do these cakepops encapsulate everything we love about cake, but the bites are just mini indulgences (if you can stop at one). Duchess Delights focuses on these portable treats, as well as creating lavish dessert displays for events, parties, get-togethers, and anything else imaginable.  Operating out of New Jersey and New York, this local business is ready to rock your world with “happiness on a stick!”

I know you want to find out more (like I did) so check out my little interview with the founder of Duchess Delights and the super delectable and fun blog, PooLovesBoo (totally obsessed!). Lookout for future collaborations!

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 How did your sweet foodie venture begin?  I see on your personal blog, you engage in a lot of cooking and baking, what made you push further?

I started cooking and baking at a very young age.  My mother wanted a better life for our family so she went to college while working a full time job.  I was put in charge of making dinner on the nights she went to school.  What started out as an act of necessity turned into passion of mine.  Years later after I graduated from college I began working at a fashion company.  The job left me feeling really unfulfilled.  So, I started my lifestyle blog, PooLovesBoo in 2009 as a creative outlet and it just kind of turned into a place where I share all the things I love, especially cooking and baking.  Duchess Delights happened almost organically.  It just felt like the next step to take.

What is your baking background?

I have a serious sweet tooth.  It had to have been implanted our DNA because all of the ladies in our family have one.  My mom taught me how to cook and bake.  I would read through her cook books and baking books to try new recipes and techniques.  I also remember back in the day when most kids were watching cartoons I was watching Julia Child and absolutely loved her.  She was a huge inspiration as well.  

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What inspires your sweets?

I thrive on creating desserts that are not only appealing to the eye, but they have to taste amazing.  There is nothing worse than buying a beautiful dessert and after one bite you toss it because the taste just isn’t there.  Also, depending on the client we draw inspiration from their specific needs.  Give us a theme and we’ll run with it!

What are your favorite things to bake and create?

Our signature cakepops are one of my favorite things to make because they are literally happiness on a stick.  Not only are they delicious, but you don’t have to feel super guilty about indulging in them because they are bite-sized. 

Tell me a little bit about your company? When was it founded? How did you start it? What is your goal and mission?

We are a dessert catering companying specializing in bite-sized confections that are deliciously chic.  Duchess Delights was founded almost three years ago.  I began by making cakepops for friends and family.  What started out as a word of mouth business is steadily growing.  We have been fortunate enough to provide our services for Jimmy Choo’s fragrance launch and countless store openings, weddings, bridal showers, baby showers, and birthday parties.  Our goal is to continue to create gorgeous dessert displays to make every event and occasion a memorable one.  
 

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Where can I get the goodies (almost most importantly )?! And what is pricing like?

We are located in the NJ/NYC area.  Local pick up as well as delivery is available.  You can like us on Facebook and follow us on Instagram and Twitter for further info.  Pricing varies as every customer has different needs and requirements. 

I know about the cakepops that you specialize for occasions and events, but what other tasty treats does Duchess Delights dish out? Do you take requests?

Creating delicious bite sized sweets and treats are what we are passionate about at Duchess Delights.  French Macarons, Nutella stuffed chocolate chip cookies, mini cupcakes and tarts are just some of the other goodies we offer.  If there is a particular request we will always try to find a way to accommodate our clients.

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5.27.13

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photo op: MEMORIAL day weekend

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Warning: Photo heavy post....but absolutely delicious.

Memorial Day Weekend is the official kick-off of summer-- bring on the BBQs, berries, and beverages. Not only was this a holiday weekend, but it was filled with celebrations, friends, family and on top of it all a ton of food (I do feel a cleanse in my near future). There was a graduation, end of year activities, parties, and multiple cook outs (yes, it was an extended MDW, starting Wednesday afternoon and continuing until the holiday, but who's counting?). Check out just some of the tasty things I chomped on...more will be on FOOD-tography.

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Don't skip a beat of my foodie adventures and follow me on my facebook page. I do much more than eat food... check out the articles and recipes I share, as well as other food experiences. I hope you show your support and like my page!

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5.28.13

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TASTE of Tribeca II

Aaaand there's more. Of course there's more. These were the rest of the delicious things we tasted at Taste of Tribeca, ranging from cookies to lamb to sushi. Also take a look at my event recap for Miss A, with more of the charity goodies.

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Taste 7

Crab Cake and Assorted Sarabeth Cookies— Sarabeth’s Tribeca

This tiny crab cake on a brioche bun quickly became a favorite. The crab cake was whole, meaty, and contained plump fresh pieces of crab. There was nothing fake or skimpy about it, just jumbo lump crabmeat. There was not a ton of mustard and breadcrumb filler that places try to use to disguise sub-par crab. This was the real deal. A thin layer of well-blended almost imperceptible tartar sauce was smeared on top of the crab cake, just tangy enough to know that it was there. Even though it was nearly impossible to taste the tartar sauce through the meatiness of the crab cake and the eggy sweet bread, we knew that it morphed the feeling of the small slider. This came with a choice of cookie, and both times we opted for the sugar-dusted shortbread (yes, both).

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Taste 8

Spring Lamb Dish— Marc Forgione

The lamb rib was spicy, fatty, served with a pickled cabbage, for brightness. My pieces was mostly fat, but the meat was gamey and rich, decadent. The presentation was refined,and simple, but the spices were surprising.  The picked cabbage was tangy, and broke up the heaviness of the lamb and fat, rounding out the spices as well. Even with just a rib, the flavor profile tickled different parts of the mouth. Although this was just a taste, I feel like greens would help bring the dish to spring.

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Taste 9

Mini Cupcakes, Brownies, Cookies— Billy’s Bakery

Billy’s Bakery offered us a plate of tiny sweets; a mini red velvet cupcake, a rich chocolate brownie, and a mixed bar. The red velvet cupcake was short and sweet, but not overwhelmingly so. The cream cheese frosting was light and fluffy, but the cake was almost flavorless, somewhere in between chocolate and not. The brownie was nothing special, close to the boxed variety. And the last bar had far too many accoutrements, like nuts, butterscotch chips, amongst what felt like other things. I was mildly disappointed.

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Taste 10

Cheesesteak on Pretzelbread— The Palm

This refined version of cheesesteak comfort food, was presented on tiny pretzel bread. The filling was cheesy and adult, with thick pieces of steak, mixed in with caramelized onions and luxurious melted cheese. It tasted like butter, salt, and the stringy translucent onions, rich and warm. Fault lay in the bread, which was dense and thick, and most of all cold. If the pretzel bread, dark on the outside dotted with salt and light and fluffy in the inside, had been warm, this would have been a completely different taste. The side of the plate was filled with beautiful waffle potato chips, delicate and each unique. They added a crunch were the sandwich was lacking, but if they had been dusted with more salt the combination would have been almost perfect and addictive.

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Taste 11

Rhubarb Apple Brown Betty— Bubby’s Pie & Co

The plate was just a mound of the loose Betty, with a spiral of not so sweet fresh whipped cream. The crumble on top was not very textured, it was soft with time and sweetness. The taste was a bit monotonous, until an encounter with a piece of stewed green apple. The apple brought a little tanginess to the formless scoop, but not enough life.

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Taste 12

Two Kinds of Special Hand Roll Sushi— Takahachi 

Earlier in the day, Takahachi was bustling and the line was very long, but after the rain almost stopped, it was a quick trip to get the two hand rolls. The first was a crab roll, pretty and conical, with long strips of cucumber and a spoonful of rice. The other special hand roll was filled with eel. This one was meaty and textured, different and full. Takahachi rolls were good and everything tasted fresh enough, but you know there is nothing like your usual sushi.

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Taste 13

Gourmet Pancakes and Crepes— The Cosmopolitan Café

The thin pancake was filled with honey almond ricotta cheese, drenched in a sweet cherry syrup and dotted with full red and white cherries. The fresh cherries spoke of summertime and picnics, sweet with just enough tang and meat to contrast the chewy pancake and textured filling. The crepe was not too sweet until the cherry compote mixed in, because the filling was almost savory, and the pancake was not sugary either. In the end I felt that the crepe might have been a little heavy in contrast to the lightness that cherries invoke.

And that's all folks! I am so glad that I was able to go, support the food and support the cause. Now, I need to make my way to Tribeca to try out some of the restaurants that were featured in the event. You will deffo see some of these names in future foodie ventures...

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5.20.13

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TASTE of Tribeca I

 

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The foodie fantasy, Taste of Tribeca, took place on not-so-dry Saturday, tempting the crowd with tiny bites (sometimes not so tiny) and tastes from renowned restaurants of the Tribeca area. Let me just tell you, the rain deterred some but it did not stop me from tasting as much as I could. The best part about getting a plus one may be getting double the food. When there are over 70 high quality and high caliber restaurants and each ticket is allotted only six tastes, coming with a partner in crime is definitely a plus. Take a look at my recap article for Miss A here. 

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Taste 1

Rillette of Home Smoked Salmon on Rye bread, Pork Pate with Pickled Vegetables—Ammanns-Copenhagen

The salmon rillette automatically made us think of bagels; you know, hefty amounts of smoked lox and a thick smear of cream cheese. It was reminiscent of a spread, like pate, a mousse or a cream cheese, but it was speckled with dill, like a sandwich salad, and topped with a thin slice of radish. The salmon was light compared to the dense seedy rye bread, populated with most any seed found.  The pork pate on the other hand was dense and heavy, rich and meaty, only to be broken by the bright beet that rested on top. It was completely luxurious (and delicious) in comparison to the typical dry rye bread.

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Taste 2

Salted Cod Brandade with Tomato Compote Crustine— Cercle Rouge

This bite was crunchy, smooth, and almost creamy at the same time. The crisp buttery crouton served as a base for the spreadable salt cod and olive oil emulsion. It was topped by a bright red dollop of tomato compote that was surprisingly acidic, and overwhelmed the other more subtle elements. However, at the finish, the cod flavor peeked out, ending on a salty and mildly fishy note. The mix of the textures was a fun play and invited the mouth to wander.

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Taste 3

Chef’s Surprise— Blaue Gans

As it turns out the “chef’s surprise,” was around sausage filled dumpling resting on a bed of wet and tangy sauerkraut. The dumpling was doughy  and rich, but balance was achieved with the tang and sweetness of the pickled sauerkraut. Inside the soft round dumpling  was a filling of sausage, reminiscent of fancy hot dogs and spices. The micro greens were beautiful in decorating the dumpling, but were too earthy for the rich dish.

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Taste 4

Buttermilk Dipped Chicken Fingers— Dirty Bird To Go

The lady asked barbeque sauce or honey mustard… and I thought, why do I have to chose? We landed on honey mustard. These plump white meat chicken tenders were absolutely juicy and delicious. They were hot and near perfect. There was not too much breading, but it was well seasoned and almost crisp. The honey mustard was thin and runny, sweet with a little warmth. I was not a fan of the honey mustard, but somehow those tenders needed it.

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Taste 5

Bacon Wrapped Scallop with Strawberry Serrano Relish— The Hideaway

There was a choice at the Hideaway’s stall, between glorified pigs and a blanket and a bacon wrapped scallop. No contest. The scallop was alone on the paper plate, lonely but oddly vibrant. The strawberry Serrano relish that was draped over the seared scallop and translucent like bacon, was bright and hot. It was sweet with the fruit of the strawberry, but it was also spicy and tropical. Its heat was balanced by the sweetness of the succulent scallop, although cold was just right, while the saltiness of the bacon melded each part to make a whole. The heat of the strawberry relish broke up the richness and offered a forceful kick at the finish.

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Taste 6

Pulled Pork Sandwich— Walker’s

There is nothing like a classic pulled pork sandwich, served with a hearty scoop of rough chopped slaw, and a sliver of watermelon. Walker’s more than taste, reminded us what summer means on that grey Saturday. There was nothing astonishing about any of the elements; the pork was tender, but not as assertively seasoned and sauced as I would have liked and the coleslaw was tangy and rushed. But the trifecta created a feeling, stirred memories of summers past, and made us eager for summers in the future.

Stay tuned for more of our Taste of Tribeca adventure, it's a whole lot to wrap your mouth around.

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5.20.13

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bold BITES: LAVO

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The Young Professionals Party (take a peek at my recap article for Miss A), a fundraising benefit for Silver Hill Hospital, took place at the lavish LAVO in midtown Manhattan. LAVO is a trendy eatery and lounge that caters to the young and affluent. In reviews of the nightclub, there were mentions of it being a place to see and be seen or a stop on a tourist’s must list. There is also a LAVO in Las Vegas, where my friend ate and gave rave reviews. But lunch and dinner would not come cheap, as appetizers start at $16, entrees range from $21 for the most basic pasta to expensive $95 specialty steaks, and even the trimmings ring in at $11. 

Well, at this charity event, I was able to get a little preview of what LAVO restaurant has to offer, other than the beautiful staff, luxurious décor, and the brand.

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The passed hors d’oeuvres ranged from the shrimp cocktail on a wooden skewer to the more substantial kobe beef meatball mini sliders. The little sliders were a single tiny meatball placed on just as tiny ciabatta like bun, topped with a flourish of parmesan. They looked refined, an upgrade on comfort, but in the end, not as delicious as hoped. The tuna tartar on a crunchy crostini was fresh and light. Its taste did not linger, and proved to be a fine display of technique. LAVO also served up single butternut squash ravioli on a darling plastic Japanese soup spoon. The filled pasta was fresh and felt homemade, but also invoked fall feelings and flavors, with a little zing from the sauce that the parcel was nestled in. Various brick oven pizzas cut into polite squares swung around the bar, just as quickly as the champagne and white wine. My favorite bold bite was the upscale take on Caesar salad. The crunchy crouton was layered with a small amount of the restaurant’s well-known Caesar salad, and then topped with a thin, but substantial slice of rare steak. The steak was tender and not over cooked, seasoned just enough to go with the creamy garlicky flavors of the salad. The balance of the different textures was impeccable and left me wanting more (especially from the other appetizers).

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Dessert also came out in full force. As a self-proclaimed sweet tooth, I took it upon myself to at least see every dessert the beautiful staff was serving. There were baby cannoli dusted with crushed walnuts and creamy filling dotted with chocolate chips, though they were not as heavy or rich as typical cannoli. The inner filling in the crunchy shell, was more akin to whipped cream than dense spiced sweet ricotta. Adorable tiramisu cups also made their way around the nightclub; tiny plastic cups filled with a moment of mild cream, studded with mini chocolate chips and topped with a cookie. Even the coconut macaroons crowned with rainbow sprinkles were a shade short of the homemade variety. The tiny cubes of the restaurant’s raspberry panna cotta cheesecake were light and not as sweet as expected, more of a savory creamy feeling with a small drizzle of tangy raspberry. I also saw mini profiterole looking pastries, filled with chocolate creams or custards, delicate and meditated. The only dessert I saw, and now regret not tasting was the messy oreo zeppole. It’s presentation and probability for sticky disaster made it a non-contender for me, even though it is unique and appealing, just perhaps inappropriate to be passed around at an event like this.

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All in all, the passed appetizers and mini desserts looked much prettier than they tasted. Each bite was well crafted with aesthetics, balance and subtle sophistication, but somehow flavor was lost. The quality of the party nosh was apparent, as each taste was luxurious and refined, but perhaps the moment, setting and mass-produced element, limited the wow factor of the food. I was far more impressed with the beauty of the staff than the petit hors d’oeuvres. 

P.S. Come check out my foodie ventures facebook page! Follow the things I read and look at about food, day in and day out. I hope you like it!

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5.16.13

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photo op: GRADUATION goods

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This weekend was a big one. My sister graduated from University of Pennsylvania (I'm a proud sister), and it took the whole weekend to do it. There were half a dozen different events and ceremonies manifest to her success and culminate the year. On top of that, a bunch of family members flew to Philly to celebrate. And with family and celebration, always comes food. Check out a few bites from this graduation weekend.

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P.S. Congratulations sissie! You are super and will continue to be a star! Love you tons.

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5.14.13

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drink2that: Taste of Tribeca kick-off COCKTAIL party

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Lucky me, I got to attend the Taste of Tribeca Kick–Off Cocktail Party (check out my recap for Miss A) at Macao Trading Co. Steve Olson, the “wine geek”, concocted cocktails fitting for the kick off occasion. This party was to launch a foodie favorite, a culinary festival, featuring highly coveted tastes from some of the super stars of the food and wine industry in New York City (only a food capital of the world). There are over 70 restaurants participating, donating time and food to Taste of Tribeca’s cause—P.S. 150 and P.S. 234, two local public schools. And range of restaurants is wild, from Indian to Italian. It should really be a great time (I can’t wait)!

But about them drinks…

Steve Olson mixed up four drinks that were included in the open bar, each with their own flavor, character and kind of sophistication. Two of the fancy cocktails were named for and after the Tribeca community to honor the 19^th annual Taste of Tribeca; the Tribeca Southside and the 234 Cobbler.

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I tried the 234 Cobbler, which was riddled with berries, strawberries, blackberries and raspberries, sweetness and alcohol, but almost tasted medicinal. It was chewy and crunchy, and never really smooth because of all the fruit pulp and seeds. The color was a pale purple, almost like a smoothie we made for our Dr. Oz Detox Cleanse.  This cocktail was a take off of  a Sherry Cobbler  which involves sherry, simple syrup and sliced oranges, topped by seasonal berries. Mr. Olson’s creation made the seasonal berries the star and paired them with a sweet Pedro Ximenez sherry.

The other drink with Tribeca flavor, the Tribeca Southside, was a combination of Tanqueray Ten gin with mint and lime-juice. It sounds smooth and refreshing, and perfect for the beginnings of the summer season.

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The estrella azul was an absolutely delicious drink, with a base of pummeled blue berries, topped by liquor and egg white. It had a mild frothiness, from being shaken, but it lingered, creating a meringue like pillow between your lips and the liquid, a sweet break. The cocktail was sweet and round with Kappa Chilean Pisco, a smooth brandy. I thought it was really tasty and subtle, fun but also sophisticated. I can’t help but love drinks with egg whites for some reason.

La Vida Buena was the last drink offered with the open bar attached to the ticket. This also seemed to have a summery twist, involving aperol orange bitters and Del Maguey Vida Single Village Mezcal. The color was a burnt orange, refined and adult.

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Each drink was unique and held their own. The crowd chose their favorites and kept coming back for more. I think that the Tribeca Southside was a popular choice, as most of its liquor and ingredients were the most familiar, and who can resist gin on a warm day. It appeared even the bartenders had preferences for which they liked to make best. Seeing the combination of the drinks and the food provided by Macao, as well as the interaction of the people gathered for the cause was definitely insightful and a hint for what is to come with the day time Taste of Tribeca event. The diversity of the drinks definitely reflected the varied kinds of people, from the foodies, to the parents to even Tribeca neighbors, a blend of differences united to raise funds for a good cause.

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5.3.13

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