An interview with Magnolia Bakery's Bobbie Lloyd: When life hands you lemons, bake (lemon) cupcakes!

"When life hands you lemons, bake (lemon) cupcakes!" 

How much do you love that quote?  I saw it posted on my girlfriend, Stacey's Facebook "wall" recently and smiled.  A lemon-flavored cupcake sounded utterly delightful, summer-y, and definitely more satisfying than a glass of lemonade.  No doubt about that. 

And speaking of everyone's favorite hand-held dessert, I'm curious: how do you eat a cupcake?  Seems like a simple enough question, doesn't it?  Now before you blurt out the *obvious* answer, take a minute - close your eyes - and imagine yourself about to partake in a heavenly cupcake from Magnolia Bakery.  Flavor of your choice, of course.  I think you'll be surprised by *your* unique answer.

Gorgeous photo found on: www.lovescool.comI had the honor/pleasure/privilege of getting the opportunity to chat with Bobbie Lloyd, Magnolia Bakery's C.B.O. ("Chief Baking Officer") about, among other things, how she eats a cupcake.  Enjoy!

~

*TLB = The Lunch Belle // BL = Bobbie Lloyd

TLB  I love all-things-Magnolia Bakery but, I have to be honest with you, I find it extremely difficult to eat a cupcake in public. 

BL  (Laughs)

TLB  How do you eat a cupcake? 

• BL  I cut my cupcake in half and flip it over.  Icing first!

TLB  I like your stance.  To heck with "saving the best for last!"  (Chuckle)  So, what is your favorite Magnolia Bakery cupcake flavor?

• BL  Pistachio, lemon, and chocolate cake with chocolate-buttercream icing.

BL  And how do you eat your cupcake?

TLB  Are you ready for a "Lunch Belle" Magnolia Bakery visual?  OK, so I walk over to your West Village location - wait x-number of minutes on line - grab a small box - fill it with 4-cupcakes - pay, then walk out.  There's this cute park across the street from the bakery, but I wouldn't dare eat one of my cupcakes there/in public.  Nope, I wait until I get home.  It's a process, really: I grab a juice glass from my cupboard -  reach in to the small bakery-box for a cupcake and remove the wrapper - I cut the cupcake in half and put both pieces in to the juice glass.  Using a spoon, I stir/fold the cake and icing together, so that each bite incorporates a healthy amount of every component.  Believe it or not, I add a dash of salt before one final stir/fold, et voila!  It's gross to look at but, boy, is it good!

BL  (Laughs)

TLB   Speaking of your original West Village bakery, it's pretty small.  I did read, however, that one of your locations in Manhattan has a "party room."  Can you tell me a bit more about that and where it is located?

• BL  Our Upper Westside location is much larger and does, in fact, have a party room that can accommodate up to 24 guests.  In the event that a client would need more space, we cater off-site, including but not limited to weddings, bar/bat-mitzvahs, birthday parties, etc.

TLB  I'm really looking forward to seeing Magnolia Bakery at the annual New Taste of the UWS, May 20-21!  What is your role at the event?   

• BL  Magnolia Bakery will have a table where we'll be offering an array of our delectably sweet, American-comfort classics!  It should be a great time.

TLB  I heard that Magnolia Bakery is going to begin shipping products nationwide.  Like Sprinkles, will these items be "bake-yourself?"

• BL  No, our products will be shipped pre-made. 

TLB  One of my readers, in Kuwait, has spoken very highly of your Dubai location.  What are Magnolia Bakery's most popular items in the Middle East?

• BL  Cheesecake!

~~~

Until we eat again,

The Lunch Belle

Q&A with "Food Porn Daily, The Cookbook" author, Amanda Simpson

Click. Drool. Repeat.

Of all of the famous chefs, cookbook authors, and television personalities that I've had the pleasure of interviewing, I have to say that Amanda Simpson, author of Food Porn Daily, The Cookbook, has been my favorite.  After our nearly 30-minute phone conversation, I smiled and thought to myself, "Now this is the kind of girl that I could become great friends with."  

Photo: LeenaEats

In 2005, after Amanda Simpson's then boyfriend received a digital SLR (camera) as a college graduation gift, the couple found themselves photographing nearly every curiosity that they encountered.  Food, in particular, quickly became a focal point.  And the rest, as you will read in our Q&A below, is history!

~

*Note: "TLB" stands for The Lunch Belle, and "AS" stands for Amanda Simpson

TLB  Where are you from?

• AS  I'm from a very rural town in northern Virginia, but I went to college at LSU (Baton Rouge, LA).

TLB  Where did you garner your restaurant-industry experience?

• AS  Since the day that I was legally old enough to work (I assume that she meant "16."), I earned my keep at restaurants!

TLB  So, when did you start writing about food?

• AS  Shortly after graduating from college, I started a blog called "The Food Blog Blog," followed by "What We're Eating."  In 2009, Food Porn Daily was born.

TLB  What brought you to San Diego, CA?

• AS  Work!  I packed up my life in Baton Rouge and became a counselor in sunny California.

TLB  At what point did you return to the "industry?"

• AS  Don't get me wrong, I loved working as a counselor but, after a couple of years, I chose to follow my heart and return to where I was most comfortable: the kitchen.  I was hired as a personal chef for a family living just outside of San Diego.  I worked with them for three years.  

TLB  How were you approached to write the cookbook?

• AS  Everything happened after I founded Food Porn Daily.  Believe it or not, I was approached, via email, by a publishing house representative! 

TLB  Did you already have an arsenal of recipes, or did you create those found in your cookbook from scratch?

• AS  Yes, I did have an arsenal of recipes however, for the cookbook, I created all of those from scratch.  I would sit at the beach with my ideas for certain dishes, and wonder how I could make them extra delicious, and that much more food porn-y.  

TLB  Your cookbook is divided/organized by season, with 5 starters - 1 breakfast - 1 drink - and 12 main courses, per season: what advice would you give someone who, say, lives in another part of the country and wants to cook something that is "out of season" for their respective region?

• AS  Whew!  Good question.  I would tell them to replace what is out-of-season in their region, with an ingredient that is in season.  For example, where I live (in San Diego), the weather is mild and fresh produce is readily available.  What may be in season in California, obviously may not be in season in Maine.  Go ahead and substitute, say, blackberries for strawberries.   

TLB  You recently finished your cross-country book tour.  How was that?

• AS  It was amazing!  Me, myself, and I drove from San Diego to 26 cities across the USA in about 5 weeks!

TLB  OK, since we're both Southern girls, what are some recipes, from the pages of Food Porn Daily, The Cookbook, that would you recommend whipping up for a Super Bowl-watching party and/or a tailgate? 

• AS  Another great question!  I would recommend, from the cookbook: Asian Sliders (mini hamburgers), Spicy Chipotle Buffalo Wings, Hearty Short Rib Chili, or my Duck & Linguica Gumbo.

~

Read it & eat...and go getcha' a copy of Food Porn Daily, The Cookbook!

The Lunch Belle 

Dessert First! My interview with Food Network hostess-extraordinaire, Anne Thornton

Photo courtesy: Patrick Buckley

If you crossed a high school homecoming queen with a modern-day Betty Crocker, then added a dash of Manhattan socialite - you would get Anne Thornton.  Not only is she beautiful and talented -  witty and funny - but I'm willing to bet that she can put your grandmother's baking to shame.  From her days as Pastry Chef at one of NYC's most exclusive restaurants, The Waverly Inn - to serving as Event Coordinator and Executive Pastry Chef at Hotel Griffou - Anne recently landed the role of a lifetime, as host of her very own series on the Food Network, Dessert First with Anne Thornton. 

I recently had the pleasure of catching up with Ms. Thornton, and am thrilled to be able to share our Q&A session with you:

~

What time can we expect to tune in to your new Food Network show, Dessert First with Anne Thornton?  I’d love to get my DVR all set up!

• Dessert First with Anne Thornton airs every Sunday at 12:00 p.m. ET/PT & 11:00 a.m. CT on Food Network

I see that you’re a fellow Texan – hailing from San Antonio.  Do you still have family in the Lone Star State? 

• I have two cousins living in Austin, but they are Northern transplants. One was born in raised in Chicago and the other was born and raised in New York City. I'm the only born Texan in my family.

At what age did you move North? 

• I moved to Cleveland, where my mother was born and raised, when I was a toddler. But Texas has a very special place in my heart. People always guess I'm from Texas by the way that I look (which I take as a compliment). I guess it's true that you can take the girl out of Texas but you can't take Texas out of the girl and why would you want to?

Which part of the country – North or South – has had the most impact on your style of cooking, to date?

• I think my cooking style is a mix of the best of Southern, Northern and West Coast cooking. My sister was born in Atlanta and I was born in Texas and our father lived in Atlanta until he passed away, so we spent a lot of time down South. My mother loves architecture, antiques and Southern hospitality so we also spent a great deal of time in Savannah and Charleston growing up. Two cities that have amazing food. Our extended family is located in Chicago, Cleveland, and New York City so I was exposed to the best of the best of Northern food as well. I also lived in California and am a big advocate of eating locally and seasonally. I'm really fortunate to have been influenced by all of the amazing American styles of cooking.

How were you approached for your own series by Food Network?

• I made my signature Salted Caramel Banana Pudding Pie for the 2009 New York Wine and Food Festival's SWEET event.  The press declared it as the winner and fan favorite.  Food Network, who was a major sponsor of the event, called me in for a meeting shortly thereafter.  I was really lucky, it came out of the blue for me and all happened very quickly.

How coincidentally fabulous that your first episode aired the weekend before Halloween!  Was this done on purpose? 

• It worked out perfectly. I also have a Thanksgiving show and a Christmas show. Desserts are all about community, sharing, and celebration. On Dessert First with Anne Thornton, I show you how to make simple delicious desserts that have a wow factor that will impress your guests. On my premiere episode I showed viewers how to make spooky and sweet Halloween treats like Red Velvet Brain Cupcakes, Milk Chocolate Graveyard Cake, and Couture Caramel Apples.  This Sunday (Halloween!) is all about Breakfast Desserts – I’m going to whip up my finger-licking Other Worldly Sticky Buns drizzled with a gooey cinnamon glaze and royal icing.   I’ll also show you how to create a make-ahead Blueberry Almond Breakfast Tart filled with a perfectly flaky crust to serve alongside Spiced Coffee, a fragrant blend of coffee, cloves and orange zest. 

Where does your dessert inspiration come from?  How do you keep the customer “hungry for more,” both literally and figuratively?

• My inspiration comes from desserts, flavors, and ingredients I grew up loving. My desserts are comfort food desserts, and who doesn't love comfort food?

What is your favorite-to-make, go-to dessert?

• My go to favorite dessert is my signature dish: Salted Caramel Banana Pudding Pie.   

What is your opinion of the cupcake phenomenon that has taken America - and the world, for that matter - by storm?

• I love cupcakes. What is better than cake that you can hold in your hand? I think cupcakes are here to stay but I think we are going to start to see some new dessert trends. I predict that Parisian macarons will be the next hand-held dessert phenomenon. They are beautiful and easy to eat, like a cupcake, and they are gluten free.

If you had to choose just one, what do you consider to be your favorite restaurant in NYC? 

• It doesn’t have to be fancy. Ballato's on East Houston Street is my staple go-to favorite restaurant.  Emilio's Bolognese (sauce) is heavenly and his focaccia bread is crisp on the outside and as light and fluffy as angel food cake on the inside. He is a super talented chef.

What is your favorite "guilty-pleasure" cuisine?

• I love fried food. I love fried chicken more than any other food on the planet. I like it warm, room temperature or cold. I love any and everything fried. I have an entire episode dedicated to this delicious and decadent method of cooking. My Deep Fried Cookie Dough with Fleur de Sel is worth living for, and you'll be able to get the recipe after it airs on November 21, 2010.

Salted Caramel Banana Pudding Pie: the "winning recipe" that put Anne on the map~

Read it & eat...and make sure to tune-in!

The Lunch Belle

My interview with Food Network star, Claire Robinson

The lovely Food Network celebu-chef, Claire RobinsonHaving developed a mild "girl crush" on the Southern beauty from watching her commentary on The Best Thing I Ever Ate, I decided to check out a couple of episodes from Chef Claire Robinson's television series, 5 Ingredient Fix, on the Food Network.  Hence the name, the premise of Claire's show is to prove that it is possible to create both delicious and eclectic dishes using five ingredients or fewer per recipe.  Hey, maybe it's just the "New Yorker" in me but, with my lack of time and counter space, I absolutely love the idea that I can whip up homemade meals using only a handful of items!  Amen to you, Claire.  

With the very recent release of her first cookbook, 5 Ingredient Fix: Easy, Elegant and Irresistible Recipes, I had the pleasure of catching up with Claire between filming (in addition to 5 Ingredient Fix, she also hosts the Food Network Challenge!).  Check out our phone conversation, below:

~

*Note: CR = Claire Robinson // TLB = The Lunch Belle

CR  "Well hello, Lunch Belle," Claire exclaimed in her charmingly-intoxicating Southern twang, "greetings from Denver!" 

TLB  Denver?  Had I not done enough background research on Ms. Robinson to know that she spent time in the Mile High City?  Ack!  "Hi Claire," I responded,"thanks for taking time out of your busy schedule to speak with The Lunch Belle.  What brings you to Denver?"

CR  "Believe it or not, this (Denver) is where we shoot the Food Network Challenge, but my home base is in New York City."

TLB  "Interesting!  OK, so congratulations on the recent release of your first cookbook, 5 Ingredient Fix: Easy, Elegant and Irresistible Recipes!  Sounds like you have quite a bit on your plate right now!"

CR  "Thank you!  It's a really exciting time!  Also, I'm not sure if you know but, recently, I teamed up with Eggland's Best Eggs to share the exciting news about their pink ribbon eggs!  Since the company recently donated $50,000 to Susan G. Komen for the Cure, each egg is now stamped with a pink, not red, "EB" stamp plus the famous "Pink Ribbon" logo."

TLB  "Wow, that's fantastic, Claire!  That is a cause (breast cancer) that is near and dear to my heart.  Did you create any yummy egg-based recipes for them (Eggland's Best)?"

CR  "I sure did!  Check out the front page of their website: www.egglandsbest.com, and look for the blurb with my name/picture."  Readers, make sure to check out Claire's recipe for Scrambled Eggs over Roasted Tomatoes!  I can hardly wait to make this dish!

TLB  "I love it.  Each of you are lucky to have partnered with the other!  Now, going back to your new cookbook, what is something that you would like to tell my readers that, you feel, makes your recipes unique amongst the sea of competition?  In other words, why should they buy your cookbook?"

CR  "I want to inspire people to be the executive chefs of their own kitchens.  What I mean is, each of my recipes will tell you which ingredients to buy and provide you with the cooking instructions, but my hope is that folks will take this basic information and really make it their own.  For example, if green tomatoes aren't readily available in your area, I want you to feel empowered enough to substitute them for something that is available and in-season."

TLB  "Thanks.  OK, I have one final question for you, Claire.  You and I both hail from the South - you grew up in Memphis, and I'm from Texas - so, what is your opinion of this Southern food/comfort fare trend that has taken NYC by storm?  From haute fried chicken and greens to shrimp 'n grits, I feel like every restaurant, from Italian to Korean, has at least one dish representing what you and I call "home."

CR  Claire giggles, "And you know what?  I have not found one place here (in NYC) that does it right!"

~

Read it & eat,

The Lunch Belle 

An interview with Dannelle from "GoodGoodies" + I taste (and love) my first vegan/gluten-free dessert

Like Giada deLaurentis, Dannelle is one of those female foodie-types that you love to hate; not only is she gorgeous and blessed with a Barbie doll-like figure, but the girl really knows her way around a kitchen!  To answer the age-old question, "Is there such thing as a perfectly well-rounded person?"  Why yes, as a matter of fact, there is! 

Aside from her physical beauty - enviously high metabolism - and culinary wizardry, Dannelle wears many other hats: wife, mother, and financier-by-day / baker-extraordinaire-by-night.  You simply cannot help but fall under her sweet, confectionary spell.

When Dannelle and I were initially introduced via email, I wasn't quite sure how to envision myself sampling - let alone liking - vegan and vegan-gluten-free baked goods.  What did all of those fancy, nouveau words mean, anyways?

In what almost seemed like a drug deal, I slipped away from my cubicle and met Dannelle in front of my office building.  "Hi, here's the stuff," she said, while handing me a small, black tote bag.  "Thanks, I'll give these a try and let you know how they are," I said. 

Luckily, I returned to my desk before anyone could miss me.

As I reached in to the black tote and pulled out its contents, I was impressed by Dannelle's product packaging.  Three mini, jam-filled muffins stood in unison under a sealed plastic container that was topped with a round "GoodGoodies" sticker (denoting contact info, etc.). 

  

GoodGoodies™ Gluten-Free & Vegan TreatsAfter cutting one of the treats in half, I was pleased to observe that, in the center of each, was a sizeable dollop of strawberry jam.  My first bite evoked earthy flavors of course grain and a hint of sweetness from the jam.  I was warmly surprised by the muffin's moist and supple texture.  "This can't be vegan/gluten-free," I kept saying under my breath, "it tastes too damn good!"

GoodGoodies™ Gluten-Free & Vegan TreatsWith so many questions running rampant in my head, I decided that, instead of assuming that Dannelle had "punked" me (there's just no way that healthy food can taste that good!), I would arrange a formal Q&A to set the record straight.   

Read it and eat,

TLB   

~

GoodGoodies™ Gluten-Free & Vegan TreatsHow did you come up with the name Good Goodies?

• My husband actually came up with the name. I had made him some cupcakes and I told him that I made some goodies for him. When he tasted them he said, "Boy these are some good goodies!," and the name stuck.

How long has your business been around?

• I started the business in October 2009.

Why do you make vegan and vegan-gluten-free products?

• GoodGoodies™ is my gift to Vegans, Gluten-Free eaters and to those who want a GoodGoodie™ that's good for you. Since those of us who are on special diets have to sacrifice taste and a lot of our childhood comfort foods, I wanted to help make that transition go more smoothly by making the desserts we were used to eating more healthy. Personally, my unrelenting sweet tooth led me on a quest to find delicious, healthy, baked goodies that were not sickeningly sweet or tasteless. After a long, sad, unsuccessful search I asked myself, "Why can't someone make a delicious, fair priced vegan treat that would make me feel comfortable serving it to my 2 year old and my husband?" So, instead of waiting for "someone" to create something I became that someone.  

What are the main ingredients in vegan/gluten-free products?

• I use a lot of natural oils (i.e. sunflower, canola) and fruits in my desserts. Along with unbleached flours and natural extracts. For obvious reasons I can't reveal all my secret ingredients, but those listed are the main ones 

Do you have a website?  If not, how do people order from you?  Contact you?

• My website is still a work in progress www.degoodgoodies.com but I hope to have it up and running by the end of this month. In the meantime, I take orders by referrals or by people e-mailing me at degoodgoodies@gmail.com and I will send them my order sheet.

Are you prepared for large delivery orders?

• Am I prepared for large orders? Well, it would depend on the size of the order and when it is needed by. I've done large orders in the past for birthday parties and family gatherings and it was a successful experience.

What is your end-goal for Good Goodies?

• My end-goal for GoodGoodies™ is to have my own shop and to also have my goodies available for purchase at other retailers.

NY Magazine gives readers a glimpse in to Anthony Bourdain's "NY Diet"

Tony at Papaya King (where else?)  Photo: Melissa Hom

From New York Magazine: We’ve long been obsessed with Anthony Bourdain’s diet, but he travels so frequently that it’s been impossible to quiz him on it at length. This week, however, he spent some time in his hometown after filming in France. He leaves today to tour for his new book Medium Raw (maybe you've heard of it?) and then will shoot the final episode of season six of No Reservations in Madrid in July (he’s also planning to return to El Bulli later this year). But before all that, we were finally able to grill him about his favorite Upper East Side takeout spots. Bourdain is noticeably less of a meathead these days (“I’m a carnivore and I love eating meat, but I don’t know about meat for meat’s sake,” he tells us. “I love a bacon T-shirt as much as the next guy, but let’s get real.”). But that doesn’t mean he didn’t get his share of pig’s head and roasted marrow in this week’s New York Diet.

Saturday, June 5
I had dinner with Eric Ripert and Joël Robuchon at L’Atelier in Paris, where I was shooting an episode. I had dover sole, baby lamb chops, and the famous Robuchon mashed potatoes. I’ve eaten there before, but never in such company. Eric is a Robuchon protégé. He was standing on the other side of the counter talking to us and pouring us wine. The man was in a very good mood — apparently it could go either way with him. But he’s the chef of the century, so I was in total fanboy mode.

Sunday, June 6
I slept through the meal service on the plane and arrived in New York too tired to eat. So, zero, actually.

If I eat a lot in one day I don’t even feel like eating till very late the next day. I actually eat a lot more food than you see me eating on-camera (I eat a lot, and seconds), but in between meals I’m not snacking — I’m not grabbing a bag of chips or going out for ice cream.

Monday, June 7
I was reading the audiobook version of my book in a recording studio; they sent out for a delivery bacon cheeseburger, provenance unknown. Actually, I think it was 5 Napkin. I had a whole lot of interviews and stuff, arrived home and called out to Serafina for pizza. It’s the default pizza around here — it arrives in good shape and my wife, being Italian, finds it acceptable. For takeout, we’ll usually call down the street to Alsace for burgers or steak, or there’s the usual Chinese. If we’re splurging and want to be irresponsible with the budget, Sushi of Gari delivers. That’s nose-bleed expensive. It arrives in really good shape, which is rarely the case with delivery sushi.

Tuesday, June 8
I had a signing down on Wall Street — I managed to scarf a Sabrett hot dog in the street before I went in. After, I had a nighttime reading at Barnes & Noble on 17th Street, after which my publisher and former publisher’s friends took me down to Prune, where Gabrielle [Hamilton] did bruschetta with fried duck skin, lemon zest, and parsley. Knowing me very well, she did my favorite: the roasted marrow bones, testa with pickled okra, farmhouse chicken and vinegar sauce, mussels in lobster broth, and some really interesting legumes and vegetables.

I’ve been begging to see her book; I gotta tell you, I read through it in about a day and a half and it’s the greatest chef memoir ever written in the history of the fucking world. It’s so, so, so great — it’s so much better a book and better written, and she’s so much stronger and more interesting a character than Kitchen Confidential; it puts me and all of my works to shame. I was devastated by how great it is.

Wednesday, June 9
Badly hung-over from the night before. Regretting the negroni before the wine, so there was no question of breakfast. Nothing helps hangovers anymore; it used to be a nice cold Coke, a joint, and as soon as my appetite would come back, maybe some leftover kung-pow chicken — spicy Chinese food helps. But as a father of a 3-year-old, I’m not smoking a lot of weed anymore.

I had a whole bunch of radio interviews, and in the middle of one there was a surprise gag gift — a cold pastrami sandwich from Katz’s. I was grateful for it; I wolfed down a third of it quickly.

Later I still wasn’t feeling great. I had supermarket ham on whole-wheat bread and slathered a shitload of mustard on it to provide a lube to get it down by throat. These days I’m a one-pot guy — if I’m dirtying more than one, maybe two pots then I’m not making it. I like a slow-cooked braised rabbit — braised beef is about as complicated as it’s going to get for me. I’ll do the occasional pasta, pan-roasted steak, slow-cooked stew — and a mushroom risotto is an Italian dish my wife actually finds acceptable in my repertoire.

When I’m home, it’s about 60 percent or even 70 percent cooking at home or ordering takeout, and then the remainder is visiting friends or some place I’m curious about. I’m not one to go to the hot new place, but I’m looking forward to Totto’s new noodle joint. Nothing has thrilled me lately as much as Marea — that was the last wow new restaurant.

Thursday, June 10
Made myself an egg-over-easy sandwich on French bread with a slice of cheese and a shitload of butter, and tomorrow it’s a book tour, so basically I’m fucked for a month. I’m not going to be anyplace long enough to have a real meal, so it’s going to be Pringles and the $29 jar of peanuts in the mini-bar, and early morning airport chow.