Omnivore Books on Food

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A clear crisp San Francisco day. Looking for a latte I wandered into Samovar Tea – had the most gorgeous handmade Chai warmed in large beaten copper pots. Daniel explained the nuances of each blend of tea and sampling the turmeric, pepper and licorice blend I was invigorated!

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Lunch at the iconic Zuni Cafe on Market Street – each dish perfectly served, seasoned and eaten, I cannot wait to return!

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“Vanilla Table” book signing at Omnivore Books here with Chef Jim Dodge (one of the VT Chefs) and owner Celia.

Omnivore bookstore originally a butcher shop in the 40s still has the massive scale overhead and the redwood lined cold room which is truly 10 degrees cooler than the shop. Now a cookbook treasure trove  tucked into every nook and cranny, Omnivore celebrates new and antique food books from the Pitcairn Islands to New York, Iceland and London! A foodie must visit destination!

Santa Monica Farmer’s Market

Thanks to all who visited the Vanilla Table at Santa Monica Farmers Market on April 8, including Heilala Vanilla who had vanilla beans displayed. Special thanks to Laura Avery and her super assistant Ben!

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Top Left (clockwise): With good friend and Chef Malika Ameen visiting all the way from Chicago – Here with Chef Josiah Citrin, Chef/Owner of the two Michelin Star Award winning restaurant, Melisse Restaurant in Santa Monica. You can find his recipe in Vanilla Table as one of the legendary chefs who contributed to the book that is all about Vanilla! – Here with Rochelle Huppin who decorated with her vintage tablecloths! A Chef contributor to Vanilla Table.

US Release of Vanilla Table

Vanilla Table Cover Final UKPLC_UK_CS6.pdfVanilla Table: The essence of exquisite cooking from the world’s best chefs has now officially hit the shelves and is available to buy at bookstores and online at Amazon.com.

With its rich and familiar scent, vanilla has a place in every cook’s kitchen.  It often evokes memories of childhood favorites cookies and cakes warm from the oven. Yet beyond these nostalgic noshes, vanilla is a versatile and surprising ingredient in an enormous array of dishes – both sweet and savory.

Omnivore Books on Food Events

Vanilla Table Cover Final UKPLC_UK_CS6.pdfWith the help of 33 outstanding chefs, who have each contributed a ‘vanilla plate’ to Vanilla Table, international chef Natasha MacAller has created a truly global compendium of vanilla expertise, showcasing this most exotic and yet everyday spice in over 100 vanilla dishes, sweet and savory. Please come join us for the book signing and if you would like a signed copy of a book from our event, but are unable to attend, just call the shop at (415) 282-4712, we’ll be happy to take care of it for you.
Omnivore Books
Saturday, April 11 • 3-4 p.m. FREE

In addition, please check out David Lebovitz, one of the chefs from Vanilla Table, as he has a book signing on April 3, for My Paris Kitchen: Recipes and Stories.  Finally, a good friend of Natasha’s and Sherry Yard’sMindy Segal – is having her book signing on April 10 (the day before the Vanilla Table signing).  Mindy’s new book is Cookie Love: 60 Recipes and Techniques for Turning the Ordinary into the Extraordinary.
Omnivore Books

A Whirlwind Event

It has been an absolutely breathtaking whistle stop visit to London. The last #lovevanilla event at Madeleine’s Cake Boutique hosted by the generous and very talented owner Lisa Martini was a whirlwind event. Kathy Kordalis had vanilla tastes flying out of the kitchen while guests satisfied their vanilla curiosity with dishes both sweet and savoury. Thank you all for coming to our Vanilla Table UK! See you soon in Washington DC.

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Photos by Little London Whispers

London Launch Day!

It began with a delicious jolt of espresso-resisting the idea of adding frothed green milk in celebration of St Patrick’s Day, instead choosing to wear green earrings. Checked the vanilla panna cotta shot glasses: all set beautifully! First of the season rhubarb plus fresh ginger, lime and vanilla pods for gazpacho to top the panna cotta: tick! Vanilla Sauce whisked into submission for the tartine, then to the Organic Walnut and Parmesan Shortbread Stars. Like Santa’s to do list, we checked off the array of bags, boxes, platters and the vital toolkit-off to the heart of London’s Piccadilly Circus to spread the vanilla word! Waterstones Piccadilly coordinator Mark transformed the scone and flat whites café into an elegant candlelit bistro as we set up.

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Photos by Little London Whispers and Jacqui Small Publishing

With great help from fellow chef and friend Kathy Kordalis we got the tasting platters organized and Jessica set up the science of vanilla memory experiment and I extolled the virtues, science, history and my love for this power behind the throne of fragrance and flavor … VANILLA. Chef, food writer, my gorgeous friend and cheerleader PETER GORDON (who wrote the Vanilla Table foreword) sat front row with colleagues and friends from Kopapa and The Providores for the vanilla show! With glasses of Proseco we shared tastes of Rhubarb Gazpacho with Vanilla Panna Cotta, Smoked Salmon Tartine drizzled with Vanilla Seed Sauce and The Walnut Parmesan Stars. Not a bite left and every single book was sold and signed! A fantastic evening spent in London!

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Photos by Little London Whispers and Jacqui Small Publishing

UK Release of Vanilla Table

Vanilla Table Cover Final UKPLC_UK_CS6.pdfVanilla Table: The essence of exquisite cooking from the world’s best chefs has now officially hit the shelves and is available to buy at all good bookshops and online at Amazon.co.uk.

With its rich and familiar scent, vanilla has a place in every cook’s kitchen.  It often evokes memories of childhood favorites cookies and cakes warm from the oven. Yet beyond these nostalgic noshes, vanilla is a versatile and surprising ingredient in an enormous array of dishes – both sweet and savory.

Teaching a Class at Leiths

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Be it teaching, coaching or collaborating I always find great joy in discovering and learning something new from students, apprentices, peers and my teachers. Teaching a vanilla class at Leiths cookery school last week I asked students to think about what they would create with vanilla salt. A little voice in the fourth row stage right chirped up and said, “I use vanilla salt each morning in my porridge. I like salt and I like vanilla.” Done! A brill yet simple idea! I joyfully learned something new to do with vanilla.