Makin' Bacon: A Decadent Underground Dinner

Got plans on Saturday, April 21st? Cancel them. I've got three words for you: UNDERGROUND BACON DINNER. Chef Amy Jurist, founder of Amy's Culinary's Adventures and Kitchit private chef, is dedicating the latest in her underground dinner series to Makin' Bacon. Don't let the tiny humping pigs on the flyer below distract you, because Amy means serious bacon business. 

The dinner is normally $145/person, but lucky Pardon My Crumbs readers get $40 off the rack rate (enter Pardon My Crumbs at check-out). Just make sure to bring a hefty appetite. Guests will indulge in three decadent appetizers and four plated courses of bacony delights, all with wine pairings and a secret specialty cocktail created by Natalie Bovis, The Liquid Muse (I can only assume bacon will have something to do with it). The event's ever-changing location -- which is kept a secret until three days before -- has ranged from art galleries, auto garages, penthouses, Hollywood homes, and photo studios. Amy's actual menu is also a secret until you get to the event, which only heightens the bacon suspense.  

Makin' Bacon marks Amy's 4th annual Decadent Bacon Dinner, but the top chef has been running her Decadent Underground Dinner Club in LA for over six years, saying "I love creating these one night-only experiences where the food, the people, [and] the location will never be together again." In past dinners Amy says she has "taken my dinner guests on culinary tours to Italy, France, Asia, Morocco, Greece & California. I've plied them with cheese, mushrooms, chocolate and bacon."

Bacon Napoleon? Yes, please!

Amy's Underground Dinners have been featured on CBS, KCAL, NBC, KCRW, LA Magazine, Thrillist, Tasting Table and more. Media aside, I can vouch for Amy firsthand after attending a dinner she cooked for a friend's birthday. Her style is inventive, bold and flavorful; I can only begin to imagine what delights await guests on April 21st!

Tickets to Makin' Bacon are available Eventbrite. For more information, visit Amy's Culinary Adventures website. To get on Amy's Decadent Underground Dinner list, email amy@amysculinaryadventures.com. 

Uber: LA's Affordable (& Life-Changing) Private Car Service

Bryan & I next to our sweet Uber ride!

I hate to admit it, but we've all had the following scenario: You're enjoying a night out with friends, had a glass or two (or three) of wine, and next thing you know, it's time to drive home. If you're in New York or Chicago, it's no problem; you call a cab and you're good to go. If you're in LA, however, cabs are a nasty proposition. They're dirty, rip-you-off-expensive, and sometimes don't even show up. Well, thanks to an incredible new private car service called Uber, Angelenos no longer have to deal with taxi atrocities. 

Uber is like having your own private driver on speed dial, except "speed dial" happens to be an app on your phone. All it takes is one click (or a text) and the satellite finds your current location and dispatches the nearest black-suit-sunglasses-and-bluetooth-clad driver to pick you up. Uber does the rest (for the same price as a taxi) while giving you a bird's eye view from your phone:

• Car icons on your phone's map reveal the closest Uber drivers
• Uber dispatches the nearest driver to pick you up, sending you a text with the estimated arrival time (in my experience, it's rarely more than 15 minutes!) 
• Watch in real-time while "your" driver is en-route to pick you up (there's even an option to call him/her with short-cuts or directions) 
• Uber sends you a text when your private black sedan/Range Rover/Cadillac has arrived (complete with miniature water bottles)

But what about the bill, you ask? Will you have to haggle over a tip or deal with the driver passing a miniature clipboard into the backseat, held together with a rubber band? Oh no, Uber is far too sophisticated for that. When you first create an Uber account online, the 100% secure site saves your credit card information. After your ride, Uber drivers show you the total fare* on the car's iPhone "meter," then automatically charge your credit card (including tip) and email you a detailed receipt. You don't have to dig into your purse for your wallet or into your pocket for loose change. You literally hop in the car when they arrive, and hop out when you reach your destination. No exchange is required between you and your driver, although a genuine "thank-you-for-saving-me-from-taxi-hell" might be nice.

*Prices start with a minimum fare of $15. After that, Uber charges depending on speed, just like taxis do. When travelling at over 11mph, they charge a distance fee. Below 11mph, they charge a time fee. 

Uber: Everyone's Private Driver
Website: www.uber.com
Twitter: @Uber
Facebook.com/Uber

Leftover Easter Candy? Make Cadbury Creme Egg Cupcakes!

Cadbury Creme Egg Cupcakes!

When I was little, the anticipation for Easter morning to arrive was second only to Christmas. The Easter Bunny would have magically arrived sometime during the evening, leaving colorful baskets loaded with stuffed animals and plastic eggs concealing a bounty of Peeps, Reese's peanut butter eggs, and the King of Easter candy: the Cadbury Creme Egg.

To this day, the Cadbury Creme Egg remains one of my favorite Easter candies... its soft chocolate shell, oozing a shimmering fondant egg "white" around an imitation "yolk"... it's quite literally a sugar coma in a miniature, foil-wrapped package. My mom had to ration them out to my brother and I, knowing full well we could not be trusted with more than one Cadbury Creme Egg in a single sitting. They would have disappeared in record time and we would left be bouncing off the walls.

Now that I'm older (and only slightly more responsible), I've found a great way to use any leftover Cadbury Creme Eggs: Bake them inside chocolate cupcakes. I don't have an official recipe but if I had to guess, I would recommend placing one (unwrapped) Cadbury Creme Egg in a cupcake mold, filling the mold with store-bought chocolate cake mix until approximately 2/3 full, and bake according to the directions on the box. Let cool and top with your favorite frosting. When ready to serve, cut one cupcake in half to expose the glorious Cadbury Creme Egg surprise filling. Then try your very best to limit yourself to just one...

Lent's Almost Over: Break Your Fast At Magnolia Bakery

Magnolia Bakery's Easter Cupcakes
Photo: Magnolia Bakery

Lent is almost over, which means in just a few short days you can stuff your face with whatever "vice" you decided to cut out of your diet for 40 days. I'm just assuming that vice would be food-related because let's face it; nothing else would be nearly as difficult to give up. I know a few people who gave up soda (smart), one that gave up cheese (gasp!), and several that gave up sweets (double gasp!!). This post is for the latter group, folks that are jonesing for that first reintroduction bite of cupcake, macaron or flourless chocolate cake. 

If you ask me, there's only one place to get that fix: West Hollywood's Magnolia Bakery, home of the signature buttercream swirl. For Easter and Passover, the good folks at Magnolia have baked up almost 15 types of desserts that will crush your 40-day sugar craving, satiate your sweet tooth, fulfill your frosting fantasy... you get the gist. I've included the full list below, all of which can be found in their store and some of which is available for shipping online. Personally, my vote goes goes to the matzo crunch, made from layers of Matzo cracker, handmade buttercrunch candy, chocolate, white chocolate and toffee pieces. How anyone can resist the likes of that for 40 days is beyond me, but what a sweet reunion it will be. Literally.

Magnolia Bakery's Easter Sweets:

• Easter Egg Brownie Bites: Decorated with pastel vanilla buttercream ($3.75 per bag)

• 3 Layer 6” Pastel Cakes: Classic vanilla and chocolate cake with vanilla and chocolate pastel hued buttercream ($36 per 6” cake)

• Easter Cupcakes: Classic vanilla and chocolate cupcakes with vanilla and chocolate buttercream, adorned with festive decorations and sprinkles ($3.50 each)

Vintage Egg Carton Minis
Photo: Magnolia Bakery

• Vintage Egg Carton Minis: Vanilla or chocolate cupcakes with vanilla buttercream, toasted coconut and chocolate covered sunflower seeds ($26 for a dozen)

• Chocolate Wafer Whoopie Cookies: An assortment of pastel vanilla buttercream sandwiched between two rich chocolate wafer cookies ($6 for 3)

• Lemon Shortbread Sugar Rolled: Lemon shortbread cookies rolled in pastel lavender, blue & green sanding sugar ($7 for a bag of 6)

• Lemon Shortbread Chocolate Dipped: Lemon shortbread cookies dipped in chocolate and decorated in pastel non-pariels ($7 for a bag of 6)

• Easter Cupcakes: Classic vanilla and chocolate cupcakes with vanilla and chocolate buttercream, adorned with festive decorations and sprinkles ($21 for 6) (available online)

• Easter Cupcake Box: Rich, fudgy flourless chocolate cupcakes with assorted pastel vanilla bean meringue buttercream and Easter decorations ($24 for 6) (available online)

Flourless Chocolate Cake & Cupcakes
Photo: Magnolia Bakery

• Easter Cookie Basket: One dozen lemon shortbread sugar rolled (purple and white) cookies, one dozen lemon shortbread cookies dipped in chocolate, bag of miniature pastel meringues ($35) (available online)

Passover Treats:

• Matzo Crunch: Layers of Matzo cracker, Magnolia handmade buttercrunch candy, chocolate, white chocolate and toffee pieces ($3.25 per bag)

• Single Layer Flourless Chocolate Cake (also available as cupcakes): A dense, rich chocolate cake made without flour ($35 per 9” cake)

• Mandel Bread: Loaded with chopped almonds and chocolate chips and made with cake meal (pulverized matzo) ($3.25 per bag)

• Flourless Chocolate Cupcakes: A dense, rich chocolate cake made without flour and topped with vanilla bean meringue buttercream ($4 each)

Magnolia Bakery

8389 West 3rd Street

Los Angeles, CA 90048

(323) 951-0636

www.magnoliabakery.com

Petrossian's "Egg Royale": Almost Too Pretty to Eat

"Festive Egg Royale"
Photo: Petrossian

Oooohhh la la! Look what Petrossian West Hollywood is serving as first course of its prix-fixe Easter brunch. Appropriately called "Festive Egg Royale," pastel-dyed eggshells are filled with soft scrambled eggs, topped with vodka whipped cream and finished off with a dollop of Petrossian's signature caviar. I'm not normally a big caviar fan, but even I can get over my textural hurdle and indulge in this beauty.

The petite dish kicks off the West Hollywood caviar outlet's Easter brunch menu ($45/person) and is followed by a choice of smoked salmon bagel with caviar, caviar scrambled eggs or caviar flatbread. Dessert options are caviar-free and include vanilla panna cotta, almond crème brûlée or carrot cake. Wash it all down with glass of champagne, lavender mimosa or bellini. 

Want to experience the Egg Royale for yourself? Reserve your spot by calling Petrossian at (310) 271-6300. 

Petrossian West Hollywood

321 North Robertson Boulevard 

(one block north of Beverly Boulevard) 

West Hollywood, CA 90048

Recipe: How To Make Homemade Marshmallow Peeps

Homemade Marshmallow Peeps
Photo: The Kitchn

Peeps scare me. Sure, they're all cute and adorable lined up in their packaging like sticky little soldiers. But Peeps fall into the "Twinkies" camp for me, meaning I have a hard time eating something that has a better chance of surviving the apocolypse than I do. A natural hesitation, I would think. That's not to say Peeps (or Twinkies, for that matter) aren't delicious, because they are! Sugar-coated, sugar-filled and in some cases, dipped in chocolate... that's practically the definition of delicious.

So when I found The Kitchn's recipe for homemade marshmallow peeps this morning, I jumped on it! The at-home version must be a little more organic, natural and perishable, three things I like in my food. If you've ever made homemade marshmallows during the holiday season, making Peeps at home is nearly the same process except the marshmallows are cut out into seasonal shapes (Bunnies, chicks and tulips, oh my!) and are dipped in colorful, natural sugars. It's an activity that's fun, appropriately messy and perfect for kids. Here's how you make them:

Homemade Marshmallow Peeps
Makes about 12 peeps


Ingredients 

• 7 1/2 teaspoons unflavored gelatin (I used 3 Knox gelatin envelopes)
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• Butter for greasing pans (and your fingers)
• 1 tablespoon cornstarch
• 1 tablespoon powdered sugar
• Sanding sugars
• Food coloring
• Smoked sesame seeds (for eyes of peeps)

Equipment

• Stand mixer 
• Medium–sized pot
• Candy thermometer (I used this one)
• 2 standard sized cake pans (or a pie pan or sheet pan would do fine)
• Cookie cutters

Step-by-Step Directions: 

Photo: The Kitchn

1. Place the contents of the three gelatin envelopes in the bottom of the bowl for the stand mixer. Add 1/2 cup of cold water and set aside while preparing the next part of the recipe.

2. Prepare the candy mixture: In a medium–sized pot, heat the sugar, corn syrup, salt and vanilla over high heat. When mixture is boiling, put thermometer in and bring the mixture about 240°F. Whisk continually while this mixture cooks. This will take about 7 minutes.

3. Carefully pour the sugar/corn syrup mixture into the bowl of the stand mixer. Add another 1/2 cup of water and use the stand mixer's whisk attachment to beat on high speed for about 12 to 15 minutes total. (This image shows the mixture after 5 minutes of whisking.)

4. After 10 minutes of whisking: The marshmallow is coming together, but not quite there.

5. After just under 15 minutes of whisking: The marshmallow is ready to go (or add food coloring).

Photo: The Kitchn

6. Add food coloring: I divided my marshmallow into two parts, for two colors. It took about 12–15 drops of food coloring to achieve the pale pastel color I wanted.

7. Pat the marshmallow into prepared pans: Lightly grease two pans or one larger one and pour the marshmallow into the pans. Greasing your fingers can help because things get really sticky.

8. Clean up tray: I found it helpful to have one pan dedicated to putting my sticky utensils down on, because this really is a messy, sticky job.

9. Cover the marshmallow sheets for about 4 hours or overnight: Then when you're ready, just turn the marshmallow out onto a flat surface and gather the cookie cutters.

10. Cut out your Peeps: Combine a little cornstarch and powdered sugar and dredge the cookie cutters in between cuts to make things smoother and less sticky.

Photo: The Kitchn

11. Apply the sanding sugar: Dip your finger into a little water and coat the entire marshmallow. Dredge the marshmallow carefully in colorful sanding sugar. Let air dry on a cooling rack.

12. For the eyes: Use a little dab of corn syrup and a few smoked sesame seeds to create eyes on your creatures. I found a tip of a toothpick worked perfectly to apply the corn syrup and sesame seeds.

13. Enjoy your Peeps: Wrap up with cellophane, tie with a ribbon and delight your friends.

Global Tastes: A.O.C.'s April "Flights & Bites" Line-Up

A.O.C. Restaurant and Wine Bar
Photo: A.O.C.

A.O.C. Restaurant and Wine Bar's popular Monday night series, Flights and Bites, has announced its April line-up, available at the restaurant 6 to 10 p.m. Hungry diners and wine aficionados can ‘travel’ around the world, tasting two different flights of a winemaking region and tasting three "bites" of perfectly (and culturally) paired dishes. All of Flights & Bites wine "mapping" is created by master sommelier Caroline Styne, so the choices are nearly guaranteed to be great.

Today kicks off the Flights and Bites line-up with a flight from Canada and the Finger Lakes. Following Mondays include Bastianich wines (April 9), Portuguese wines (April 16), Paso Robles (April 23), and Mexico & the Southwest (April 30). Two flights of wines begin at $12, while three selections of bites range from $8-12. That's a minimum of $22 for some great grub and fine wine. Not bad. If you're looking for heartier dishes, the complete A.O.C menu and wine list is also available.

A.O.C. Restaurant and Wine Bar
8022 3rd Street
Los Angeles, CA 90048
323.653.6359
*Reservations Recommended