I'll be teaching a full-day workshop on natural beauty and handmade skin care at The Open Center in New York City on May 13.
I'll be teaching a full-day workshop on natural beauty and handmade skin care at The Open Center in New York City on May 13.
I'll be teaching a full-day workshop on natural beauty and handmade skin care at The Open Center in New York City on May 13.
Disclosure: I was compensated by The National Honey Board for working at the events mentioned in this post. Thanks for your support!
Do you love honey? Want to learn about how it's made and how you can use it for food, wellness, and beauty? Than you should come out to one of three free upcoming events put on my the National Honey Board! I'll be there - which is reason enough. Don't you think? (Insert winky emoji here.)
I will be making fresh batches of Honey Grapefruit Scrub at upcoming events in Seattle, Washington D.C. and Austin on behalf of The National Honey Board!
I hope you'll join us for a fun and educational evening with demonstrations from experts on health, cooking, beekeeping, and of course, natural beauty. Marie Simmons, author of Taste of Honey: The Definitive Guide to Tasting and Cooking with 40 Varietals, will be there sharing a cooking demonstration. There will also be demos by a professional beekeeper and a registered nurse.
I hope to see you there! If you do come by, make sure to stop and say hello!
Discolosure: I'm acting as a brand ambassador for the R3 Prevention Summit 2014. I'm not being paid for this post, but I'm receiving free admission to the summit and to related VIP events. My opinions are my own.
I spent Thursday night under a canopy of oak trees, in the company of friends, and enjoying a meal made from fresh local ingredients. The R3 Prevention Summit Preview Dinner was held at Eden East, the farm to table dinner club over at Springdale Farm. The space is simple and beautiful, with a carpet of straw and wooden tables lit by candles and gas lamps. It is decidedly romantic, but the communal tables make the mood better suited to groups of friends than a pair of lovebirds.
We were treated to a five course meal, each small plate arriving one at a time. The pacing was very very leisurely, so if you go there, don't expect to eat and run. I wasn't aware of this, but a normal dinner at Eden East takes between two and three hours. The portions are also on the small side - another thing to keep in mind when planning your evening there. When dinner takes two or three hours to eat, you don't want to arrive on the brink of hanger.
Our night started off with cucumber vodka cocktails served from Eden's airstream trailer bar. While we waited for dinner to begin I chat with fellow bloggers, and got to know some of the editors from Prevention Magazine. We were also given the scoop on programming for the Summit. There are going to be some really great panels there, including plenty of cooking demos and tasting stations. There is even going to be a cook-off!
Healthy cooking is just one of the many topics that will be presented at The R3 Prevention Summit. There is programming scheduled on mind and body, fitness, beauty, and more. Speakers include Andi MacDowell, Callie Speer, and Sonya Coté. You can check out the complete schedule and list of speakers for R3 Prevention Summit on the event's site.
Now, on to the food! Lamp light doesn't lend itself awfully well to food photography, so my pictures aren't too great. <sad trombone> The dinner started with a Grass-Fed Meatball over mashed potatoes, with a wild mushroom sauce. That was followed with an itty-bitty Bibb Salad topped with crunchy almonds and radish.
The next dish was my favorite of the night: slices of roasted butternut squash and pickled golden beets with a smoked tomato chili sauce (which tasted like an amazing reincarnation of sriracha) and a little dollop of pecan butter. There's definitely something to be said for smoking tomato. This dish left me inspired to finally try my hand at homemade sriracha, using smoked tomato as the star ingredient.
The last dish I tried that night was a small filet of golden tile over bok choy. I found the bok choy to be a little on the bitter side, but the saffron shrimp stock it was sitting in had a great aroma. A pear spoon cake was served for dessert, but unfortunately I had to head home to feed my little guy before it came out.
Eden East does a lovely job of presenting local ingredients with a gourmet, supper-club kind of vibe. If you are prepared to spend an entire evening having dinner, and if you are an enthusiastic about locally grown food, I would suggest checking it out. It was a treat for me, as these days I don't normally have the extra time or cash to splurge on a three hour dinner. With those constraints in mind, I don't see my husband and I picking it for a date night anytime soon.
Have you been to Eden East? What did you think?
I've been invited to participate in the Fit Foodie 5k Race Weekend this September here in Austin. Of course, for me it will be a bit more like the Slightly Chubby Foodie 5k Walk. While I did my best to keep fit during my pregnancy with loads of walking and swimming, it's been well over a year since the last time I attempted to jog.
But even as a imperfectly fit foodie, this race is pretty appealing. First of all, it's short! I can walk the whole thing, and if the temperature is right, I'll push a stroller to legitimize my slothful pace. There's also a cocktail party the night before and a mini food-fest at the finish line! On top of all that, there will be chef demos, fitness demos, boot camp, and yoga! It's a whole weekend of eating, drinking, and working off the fun.
Here's a rundown of the weekend's events:
Friday September 12
Saturday, Septermber 13
Sunday, September 14
You can sign up for the whole weekend's worth of events, or register for events individually. Whatever you choose, use the discount code, MARYDINNER to take 10% off!
I'll be in good company during race weekend. Some of my favorite Austin food bloggers will also be in attendance, including Mad Betty, Stetted, and Craft Taste. Follow our @FitFoodieRun adventures on Twitter with the hashtag #TweetYourFeet.
FYI: I was invited to participate in this event for free, and also received some sponsored swag. I wasn't compensated for this post or social media mentions. My opinions, as usual, are all mine.
I will be competing in the Austin Mac n' Cheeze Takedown competition on March 9 in Austin, TX. Historically, I'm a Food Experiments girl, but this year my favorite competition is not coming to Austin. Sad, I know. Anyway, I am thrilled about the theme for this year's Takedown, and I can't wait to show up and kick some cheesey ass.
What will I be making? So far, Ice cream has been my food competition hero, so you can pretty much bet on it being the theme for my entry this year. But how will I translate cheesey macaroni into a frozen dessert? Just you wait and see.
Tickets are $15, which includes plenty of mac n' cheese to chow down on and a chance to vote for your favorite entry. (Me, duh.) Hope to see you there!
My upcoming cooking class at Faraday's Kitchen Store in Austin has been rescheduled to October 30! I would love for you to come and join me as I share some of my favorite veggie-friendly Japanese restaurant recipes. We'll be making crispy Veggie Tempure, savory Miso Soup, and everyone's favorite Ginger Dressing, all with tasty plant-based ingredients and simple techniques.
I spent many years working in Japanese restaurants, and I'm excited to share the recipes and skills that I picked up during my sushi peddling days. If you have a favorite Japanese restaurant dish that you'd like to learn how to make, let me know. We can discusss it during our class. I may even have the recipe!
Japanese Restaurant Favorites | Wednesday, October 30
Faraday's Kitchen Store: 12918 Shops Parkway, Suite 540
Austin, TX 78738 Ph. 512-266-5666
I'll be teaching a vegan-friendly demonstration of three Japanese restaurant favorites:
It was just about two years ago when I attended a small food photography workshop held by The Austin Food Blogger Alliance. I went in all wide-eyed, and hungry for knowledge. Grasping my first DSLR in hand, still far from confident in my ability to comprehend its inner-workings, I spent that day soaking up as much information as I could. With a little guidance from one of my biggest food photography crushes, Marshall Wright, I was able to increase my understanding, and my skill grew by leaps and bounds. The photos above were taken that afternoon, and are still favorites of mine.
I think it says a lot about that workshop that only two years later I was asked to teach a class on food photography myself. I'm honored to be a part of the Austin Food Blogger Alliance's upcoming Photography Camp. I hope that I'll be able to help other budding photographers the way that Marshall and the workshop helped me.
While other instructors will be tackling details on shooting perfect pictures, I'll be taking on the post-process. My workshop will focus on editing photographs. First, we'll go over how to make basic edits, like crops, brightness and contrast adjustments, and re-sizing for web or print. After that, we'll move on to optimizing photos for social media by adding text, watermarks, and copyright information. I'll go over each task in Photoshop, Lightroom, and PicMonkey, and we'll even take a look at options for smart-phone photography.
Other workshops and classes going on throughout the day:
Food Photography 101 – Melissa Skorpil takes you through everything from how to plan a shoot to setting up lighting and using props.
Don’t Fear the Manual Setting – Chris Perez will help you step outside your autofocus safety zone.
Rig It – Ryan Schierling teaches you how to get the most out of your camera.
Phoning It In – Jane Ko will show that gorgeous photos can come from your phone, too.
All About the Gear – Peter Tsai discusses the best gear for your camera.
plus Breakout Shooting Sessions
The food provided during the event pushes it right over the top of awesome-mountain. Zhi Tea and Better Bites Bakery are providing morning treats. Lunch is being catered by Pamela Janes's New England Style Lobster Rolls. As if that wasn't enough, Chameleon Cold Brew and Dinner Lab will be sponsoring a killer happy hour to wrap things up.
So, what are you waiting for? Tickets are on sale now. $45 for AFBA members, and $75 for non-members. This is going down on Saturday, September 28 from 8:30 am to 6:30 pm in South Austin at the AOMA South Austin Campus.
So I have some pretty exciting news. On Tuesday I will be participating in an online MasterChef cook-along, led by one of the show's finalists, Jessie Lysiak. It's kind of hilarious since I don't have a television, but I do love a good cook-along. My friends and family are all a-twitter, being big fans of the show. If you'd like to watch, tune into the MasterChef Google+ Page on Tuesday, September 03 at 7pm ET / 6pm CT / 4pm PT. Wondering what on Earth a cook-along is? Visit the MasterChef site to check out past videos from the series.
I have some real-life events coming up soon too. On September 28 I will be teaching a Photo Editing Workshop at the AFBA Food Photography Camp at AOMA. Photo Camp is going to be amazing. If you have an interest in food photography, be sure to snag a ticket once they go on sale.
The next day, September 29, I'll be in Fredericksburg, Texas teaching a Vegan Sushi Demo at the Renewable Energy Roundup and Green Enery Fair. Learn how to make easy peasy sushi from healthy ingredients. The demo is free with admission to the fair.
I'll be back at Faraday's Kitchen Store on October 09 to teach a class on Vegan/Vegetarian Japanese Restaurant Favorites. We'll be making miso soup, ginger dressing, and veggie tempura. Tickets are $45 each, and sell fast.
I've been eating at a lot of new places around Austin lately. I was invited to a media tasting at HEB's new Mueller Cafe, where I enjoyed their selection of tasty beers, and tasted a few of their vegetarian-friendly menu options. The veggie rice bowl was promising, filled with beautiful fresh vegetables and grilled tofu, but the sauce was a little heavy-handed. Next time I order this I might ask them to go light on the sauce. My sister had a really yummy pesto and cheese panini, which was our favorite dish of the night. I also tried their pizza, but it wasn't my cup of tea. Still, the menu and food was pretty impressive for a grocery store cafe. I would definitely go back for a quick lunch or a casual dinner.
The Russian House held a media tasting this month too, and I was thrilled to be invited. I had been there for drinks once before, and spent a good long while pouring over the menu with intense curiosity. The media tasting featured a lovely buffet filled with wild looking dishes, a surprising number of which were vegetarian-friendly. The place is a pescetarian's dream though, especially if you enjoy your fishes pickled or creamed. I've heard great things about brunch at The Russian House, so I'm looking forward to checking that out too.
The big focus at the Russian House is their collection of house-infused vodkas. The walls are lined with mysterious jars. You can order from a list of flavored vodkas, all of which are intended for straight sipping. Every flavor you can imagine, from pine needles to sour cherries are available by the shot. The bar also offers a vodka cocktail menu. Most of the drinks are a little on the sweet side, but I loved the gooseberry vodka cocktail I ordered, named "The Choking Goose". I know this is not the most sophisticated comparison, but to me it tasted like Purplesaurus Rex, my white elephant of childhood Kool-Aid flavors.
I've been cooking a lot at home recently too, though the slow haze of August has made me a bit lazy. Meals at home lately have been simple and small. I also started a new job this Summer, which has played a part in my increasing quiet. My brain has been busy amassing information on things like Domain Mapping, Custom CSS, and Web Development. Typepad hired me on as a part-time tech support agent in June.
It was a perfect fit, seeing that I am kind of a Typepad zealout anyway. Not to gush, but I've blogged on a lot of different platforms over the years, and I've never felt at home anywhere but on Typepad. It's just special. It's been fun learning more about what makes the platform tick. Fun, but also extra-crunchy challenging. Now that the initial OMG period has passed I look forward to enjoying it more. I get to answer questions for fellow bloggers, help them achieve their goals, and work to make a platform I love even better. Pretty sweet, right?
I even get to blog! Keep an eye out on the Everything Typepad Blog for a post from Yours Truly, coming out next month.
I'll still be working for The Natural Beauty Workshop, of course, but I'm happy to report that I'll be going to part-time from now on. One full time job, plus a part-time job, plus cooking classes, blogging, and TTC drama was a bit much. I'm looking forward to the break, and to the extra time that I'll be able to dedicate to Mary Makes Dinner, Mary Makes Pretty, local cooking classes, and some super-special future projects.
Life is good, y'all.
By now you might have heard me mention once or twice that the Austin Food Blogger Alliance has been working on a community cookbook. Well, it is finally here, and I must say, it is gorgeous. The book was professionally published by the History Press and features beautiful color photos, a sturdy binding, and best of all, loads of really delicious recipes.
I tested two recipes from the book earlier this year during the recipe testing phase, Hilah Johnson's Zucchini Pancakes, and Josh Kimball's Goat Cheese-Stuffed Hatch Chiles. Both were very tasty, and easy to make. The AFBA threw a potluck during this phase of production. At the event, recipes were tested and tasted by everyone in attendance. A few dishes that I've been dying to taste again since then were Michelle Nezamabadi's Ginger Cookies and Monica Riese's Dreamsicle Tart.
I feel honored to have my work appear in the book several times. I share two recipes: one for Rainbow Soba Noodles, and one for my Creamy Chipotle Sweet Potato and Quinoa Casserole. The AFBA also asked me to do a little vignette on food photography. When asked, I looked over my shoulder a few times, like "Who? Me?!". I guess my work has come a long way. It seems like just yesterday when I hated every photo I took. Now I'm writing tips! Look for me on page 51. The vignette is titled, "Manipulating Light: Five Tips for Better Food Photography".
I bought an extra copy of the book so that I could host a giveaway after it came out. One of you lucky readers will be treated to a free copy, straight from me to you, once the giveaway has ended. I can't wait to cook from our beautiful book again and again.
HOW TO ENTER THE GIVEAWAY
So, here's the skinny on the giveaway. I'll be picking a random winner from the comments list. To enter, simply leave a comment on this blog post telling me about another Austin Food Blogger that you love (besides, ME, of course.) Here's a list of our members to check out, in case you don't have one in mind already. I also feature a rotating list of my own Austin favorites about 2/3 of the way down my sidebar.
Look that-a-way to find my Austin Blog Roll --------->
HOW TO GAIN EXTRA ENTRIES IN THE GIVEAWAY
That's one way to enter the contest. Want more? Your wish is my command. Here are several other ways to enter. Be sure to leave a new comment on this blog post letting me know that you've completed an extra step.
GIVEAWAY ENDS MAY 31!
Comment, tweet, and share as much as you like between now and May 31, 2013. Comments will close at midnight CST. After that, I'll pick a random winner from the comments list and contact them by email. Please make sure to include your email or contact info with your comment so that I can let you know you've won. If I can't contact the winner within a week, I'll move on to another. Also, with international shipping costing what it does, this contest is limited to folks in the U.S.A.
THE WINNER IS LORENA!
Lorena, I randomly picked your comment as the winner of the giveaway. I'll be contacting you by email abotu your prize. Thanks to everyone who left a comment or shared this post on social media!
Chances are that you have heard about the tragedy in West, Texas, a town not far from Austin. These folks have been through a lot, and they need help. While the town has been receiving piles of physical donations, what they really need right now is cash. Once again, the friendly foodies of Austin have come together to raise money for a good cause.
The foodies of Austin have banded together once again under the flag of Austin Bakes. On Saturday, May 4th from 10 a.m. until 2 p.m., hundreds of bakers, bloggers, businesses, and consumers will unite for “Austin Bakes for West,” a bake sale fundraising event to help those affected by the recent explosion in West, Texas. Over 80 home cooks and dozens of local businesses will be contributing baked goods at locations throughout Austin, with proceeds going to AmeriCares relief efforts in West.
EAT: Visit any of the locations below on Saturday, May 4th from 10am to 2pm.
Austin Bakes for West locations:
BAKE: If you'd like to bake for the event, please sign up here.
DONATE: If you'd prefer to make a monetary donation directly, you can do so through Austin Bakes' Americare page.
SPREAD THE WORD: Nothing helps a good cause like publicity. Austin Bakes is on Twitter, Facebook, and online at AustinBakes.com. Tweet them, Re-tweet them, like them, and blog about them. For more information, download Austin Bakes for West press release here: Download AustinBakesforWestPressRelease
Oh life, she's a funny thing, isn't she? This photo is from a class I took while we were living in Beijing. Our teacher, Carrie, taught us all about what makes Chinese cooking special. Like many things in the Chinese culture, home cooking is about making the most of what you have, balancing flavors, temperatures, and chi just right, and creating something that is not only delicious to eat, but beautiful to behold. Almost always present are the three flavors pictured here, chili pepper, garlic, and ginger. In the background you can see a plate of fresh herbs and greens, and just a small bit of meat.
Four years later, here I am, teaching other people all about what makes Chinese cooking special. On April third I'll be teaching a class at Faraday's Kitchen Store, just outside Austin in Lakeway, Texas. We'll be making a spicy tomato soup with ginger, scallion, and crab, a homestyle Chinese stir-fry with egg and seasonal veggies, goji sesame rice, and sweet corn ice cream. I know it will be an experience that I'll enjoy thoroughly, even just the eating part, since those are some of my favorite dishes. I'm also looking forward to sharing the unique beauty of Chinese cuisine with a group of hungry students.
Life is funny, and so much fun.
Wednesday, April 3rd from 6pm to 8:00 pm – A Taste of Beijing: A Home-Style Chinese Supper with Chef Mary Helen Leonard.
When Mary Helen Leonard, cook and food writer of Austin Food Blog ”Mary Makes Dinner”, moved to Beijing she discovered a whole new world of food unlike anything she’d ever seen on a Chinese take-out menu. Discover the flavors and techniques of home-style Chinese cooking, a simple cuisine based on seasonal vegetables, fresh herbs, and bold spices.
In this demonstration class, you’ll enjoy Spicy Tomato Soup with Crab and Scallion; Home Style Stir Fry with Farm Egg and Seasonal Vegetables; Steamed Rice with Goji and Black Sesame; and for dessert, Sweet Corn Ice Cream with Sugar Sesame Wontons.
The cost for this class is $49 per person. Register at FaradaysKitchenStore.com
On Sunday I competed in my third Austin Food Experiment. The first year, when the theme was "pork" I made tiny sesame encrusted wonton cups filled with ginger pork and goji berry salsa. I had a great time, but went home empty-handed in the prize department. The following year I entered again. This time the theme for the contest was "tacos". I took a sweet route, and made a tomatillo buttermilk ice cream for the base of my dish. After playing with quite a few different taco shell options, I wound up sandwiching the ice cream between two sweet corn tortillas. The sandwiches were each topped with a candied jalapeno. Being the one and only dessert of the day, our bite was quite popular. Before voting even ended we ran out of the five hundred samples we'd brought. Though my team didn't place in the crowd or judges prizes, I was awarded with a special "Most Experimented" award. I went home with some sweet prizes, a huge grin, and a taste for glory. Next year, I decided, I'm getting the crowd or judge vote.
There is always plenty of food-related fun going on at SXSW, but for me, this year takes the cake. I'm already up to my ears in marshmallow and smoked chocolate in preparation for Sunday's Austin Smoke Experiment. Last night I snuck out for Google Local Austin's party at Takoba, but other than that one brief escape I will be hunkered down, cooking my brains out for the rest of the week. I'll be making three appearances at South by Southwest this year, making it my busiest yet. One of my favorite things about doing events like these is getting to meet online friends in real life, so I hope I'll see some of you there. If you see me, please don't be shy! I'd love for you to say "hello", letting me put a face to your name, blog or twitter handle.
Saturday, March 9 - Foodie Crawl '13 at SXSW
Jane Ko has put together a massive food crawl. With over 17,000 already registered to attend, I am guessing that this has got to be one of the largest every attempted. The event starts at noon on Saturday at the Long Center. Make sure to register at www.foodcrawl.co ahead of time, and be there by noon in order to get your wristband. After the meet n' greet, a bunch of local food bloggers, myself included, will be doing a panel at Kenichi! Want to learn more? RSVP to discover some of the super cool and top secret details about the event. I promise you will be impressed.
Sunday, March 10 - The Austin Smoke Experiment
I'm competing in my third Food Experiment competition. (Remember the Pork and the Taco Experiments?) This time the theme is smoke, and the place is Clive Bar. This event sells out every year, so get your tickets now. Doors open at 1pm. Don't forget about Daylight Savings Time! I recommend getting there as soon as you can. Twenty five bites might not sound like a lot, but you'll need time to stuff all of that smokey goodness down.
I decided to do another dessert this year since I figure the other competitors will be bringing plenty of meat. Here's a sneak peek to wet your whistle. One component from my dish, bourbon cherry marshmallows!
Sunday, March 11 - Eating to Live Online: Virtual Food and Real Life
I'm doing a panel for South by Southwest Interactive with Will Burdette(No Satiation), Addie Broyles(Austin Statesman), and Hilah Johnson(Hilah Cooking). The subject is something that each of us is incredibly passionate about: food culture. Join us to hear us discuss how America's food obsession is affected by media and technology.
Today, I'm honored to be sharing the following guest post from Sera Bonds, a representative of COHI, Circle of Health International, an Austin-based non profit that provides women's health services in war and disaster settings. COHI has served over 3 million women and is currently active in Afghanistan, Jordan, the West Bank, and Israel. Find out more at their website, www.cohintl.org
Circle of Health International is currently raising funds to help support their ongoing projects. Click here to make a donation to their cause, and check out their Facebook page to find upcoming fund raising events going on in Austin, New York, and San Fransisco.
Empowering women is a cause that I'm proud to support. Later this month I'll be doing a cooking class in Austin with the proceeds going directly to COHI. Stay tuned for more details on the event.
A Specia Kind of Love
by Sera Bonds, Circle of Health International
Women and chocolate, how we love each other. The love is deep, real, and symbiotic. There is a high that happens when we come together, not all that different from when we breast feed our babies or when we find ourselves in a circle surrounded by those we love, laughing. Oxytocin, the love hormone, we call it in midwife speak. That is the happy hormone, and the way we feel when we eat chocolate, well, it feels like an oxytocin high. It’s good, really good.
Women, we hold our chocolate close, and we are devoted to it. The chemical reactions it ignites in our blood and brains make us feel good, and we crave the feelings it inspires in us. We are so blessed, we women who love chocolate, to live in the era of boutique chocolate because it is just that much better. Our mothers had Nestlé and Godiva--they’re good and will get the job done, certainly. We are so blessed to live in the era out boutique chocolate and my fave remains TCHO out of the Bay Area in CA. Whatever your preference of brand, chocolate transports us, it realigns us, and it satisfies us.
Chocolate has traveled with me, been my companion, in some of the world's hardest places. I work with women in war and disaster settings. There are a few items I never head into the field without, and chocolate is one of them. It nurtures me after a day where my primary activities are to bear witness to the suffering of women, and to offer a compassionate, competent, and committed response. Our field teams will be sitting with refugee women in Jordan and Haiti in the coming weeks, and at the end of the day we will drink tea and eat chocolate. It is how we take care of ourselves, and how we take care of each other.
Thanks, chocolate, for the nuggets of peace you've brought me in times of darkness. I am so grateful for our special love.
The nest few months are going to be intense! I have all kinds of neat stuff coming up, including local classes, cooking competitions, online classes, and panel discussions. I hope that I'll see some of you at every event. Will you be at SXSW or BlogHerFood this year? If so, please drop me a line. I'd love to meet up with some food blogger friends in "real life".
Local Classes (In and around Austin, Texas)
This is a list of public classes coming up soon. Private classes are also available. Contact me for details.
I teach cooking classes online at ChefHangout.com! These classes are live, fully interactive, and lots of fun. They use Google + Hangouts software, which is a lot like a video conference call. I cook from my kitchen, while you cook from yours. We get to cook together in real time from anywhere in the world.
I'm available for panel discussions and other public speaking opportunities having to do with food, blogging, technology and media. I also love competitive cooking, so if you have a cook-off, throw-down, or competition coming up, please let me know!
And the winner is...
Allen took the lead with his beautiful cucumber zucchini spaghetti and raw pesto sauce. Allen will be awarded a $50 gift certificate to WheatGrassKits.com courtesty of Google Local Austin.
We've done it again! Our second live, online cook-off took place January 30! The theme this time around was raw food. Our cooks were challenged to create the most delicious dish they could in 30 minutes or less, while cooking live over a G+ hangout. The goal was to create a dish that will appeal to anyone and everyone, a raw food recipe rock star.
Last week, with the help of Google Austin and Will Burdette, I threw my first live, online cook-off. It might actually have been the first EVER live, online cook-off. I'm not 100% sure, but I can't think of another one ever happening, so that's pretty cool.
Anyway, Will hosted while three of us food bloggers cooked up our very best dish using leftovers from Thanksgiving as main ingredients. Things got pretty silly. There were gravy shooters, cranberry cocktails, even chicken dancing. If you're curious, you can watch the video from the event here.
After we finished, we asked viewers to vote for their favorite so that we could name a champion. Google generously sponsored some prizes too! The winner will be receiving a copy of Modernist Cuisine at Home, and a $50 Sur La Table gift card. Not too shabby. Though every dish was truly awesome, the votes are in, and one dish leapt ahead of the crowd.
Announcing the winner of the 2012 Thanksgiving Leftovers Cook-Off:
Yeah! Way to go, Amy! She created a mouth-watering plate of Thanksgiving themed Eggs Benedict for our challenge. You can check out the recipe for it on Amy's blog. It looks delicious.
Here's the winning shot: our roasted turkey being attacked by my lovely friend, Lauren. This baby won me a fancy camera strap. Yeah!
Disclaimer: This blog contains a sponsored Amazon links that helps support Mary Makes Good.
Mary Makes Good by Mary Helen Leonard is licensed under a
Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License