Soaking up the last ounces of summer while it is still here with us. This summer has been a wonderful one with a much needed vacation to San Francisco to attend a wedding out in wine country, but mostly to just relax for a few days.
One thing I can say for certain is, the wine and seafood in San Francisco is amazing. If you ever find yourself in the bay area, splurge on some oysters and some champagne and you will have a grand time.
Food-wise, I have been mostly laying low in terms of food blogging (no duh), but I’ve been trying to get involved in other projects in lieu of my blogging absence.
Most recently I did a sponsored post with Golden Kiwis from Zespri and that was a fun experiment mostly because I have never seen creative uses of kiwis in desserts before. It’s a sweet fruit for sure, but the flavour definitely dulls out after you have cooked with it. What we ended up making was a mille-feuille with a lemon curd and kiwi fruit chunks mixed in. The flavour was absolutely divine and screamed summer. To learn how to make the kiwi lemon curd mille-feuille, click here.
Another bigger project that I’ve been working on that you haven’t seen on this blog yet is my work with high end Spanish olive oil and Kyoto-sourced matcha. One of my friends started his own distribution company called Menos which imports amazing quality products around the world and goes about an educational approach to marketing. On their website, you will find information about the cultural history behind the foods and the nutritional benefits.
Right now I have been working on a line of recipes for them with more to be released soon. Here are some of the pictures of the recipes I’ve been working on. If you want to find out how to make them, feel free to click on the link below it and you’ll be lead right to their website with the instructions and the nutritional info on each one.
Other than that, for those of you who know me personally, you’ll know how important my dad is to this blog as he is the one who brings a lot of these recipes to life. With a lifetime of experimenting in the kitchen, he’s been diligently working behind the scenes to bring you some of the best recipes with quality ingredients our kitchen can churn out.
I was recently curious as to whether any of the products that he makes would sell and I thought it would be cool to see whether there would be a market for goods of this sort or even educational classes (made in a commercial kitchen, of course). Currently exploring a channel to put some of these goods out and if any of you know of a place or a person I can connect with, do let me know!
In the meantime, this is a long enough update post for now. Remember that I’m always active on Instagram, so if you want to stay updated with what I’m doing, hit me up @piqueyeater.
Until we dine again,
– The Piquey Eater