Eat The Love

Grilled Spicy Pineapple Upside Down Lime-Scented Cake

This sophisticated version of pineapple upside down cake uses fresh grilled pineapple, along with a lime scented cake and a sprinkling of spicy pepper to take it all to the next level! (Jump directly to the recipe.)

San Francisco has been gray and dreary for the past couple of weeks at the end of May, though the sun is finally coming out now that it’s hit June. In Los Angeles, they have a phrase for this weather: May Gray (which is followed by June Gloom). But there have been little peaks of sun here and there. Promises of summer around the corner, to accompany all the brilliant fruit and vegetables bounty that are showing up at the grocery store. It’s easy to eat “seasonal and local” here in San Francisco year-round, but in the summertime it’s easy to eat that way everywhere….

Photo Essay: Meals on Wheels Star Chefs and Vintners Gala 2018 (part 2)

The second of two photo essays for the San Francisco Meals on Wheels Star Chefs and Vintners Gala fundraiser of 2018.

As always, it’s the chefs behind the food that are the real heroes at an event like the San Francisco Meals on Wheels Star Chefs and Vintners’ Gala event. Getting a chance to peak behind the curtain and see the hard work that goes into the gorgeous and delicious food is always a treat. Almost as much as eating the food itself! With more than 900 guests and 100 San Francisco Bay Area chefs working hard, the food they created was astounding considering they create a kitchen out of nowhere. This year featured a four-course meal, including a plated dessert which they have never done in previous events. Of course, there was a great live auction, as well as even more nibbly desserts afterwards. If you missed it, check out my previous photo essay that showcased appetizer bites from the reception part of the event.

Special thanks to Meals on Wheels San Francisco for providing tickets to the Star Chefs and Vintners’ Gala. I was not monetarily compensated for this post and all opinions are my own.…

Photo Essay: Meals on Wheels Star Chefs and Vintners Gala 2018 (part 1)

The first of two photo essays for the San Francisco Meals on Wheels Star Chefs and Vintners Gala fundraiser of 2018.

I am always in awe of the annual San Francisco Meals on Wheels Star Chefs and Vintners’ Gala event. With over 200 volunteers for the event, this year’s gala raised 3.3 million dollars! That’s enough to feed 660,000 homebound seniors. As always, AJ and I were lucky to attend the event, take photos, meet the chefs, watch them prepare the food, and, of course, eat and drink until we couldn’t eat and drink any more. Here’s a sample of the food that we ate during the beginning of the event, during the appetizer section of the evening before we sat down for our meal. Check out my second photo essay to see images of the four-course meal, including the plated dessert, along with behind-the-scenes images of the chefs prepping the food!

Special thanks to Meals on Wheels San Francisco for providing tickets to the Star Chefs and Vintners’ Gala. I was not monetarily compensated for this post and all opinions are my own.…

Strawberry Rhubarb Buckle with Cheesecake Topping

This Strawberry Rhubarb Buckle (which is just an old school comfy cozy name for a strawberry rhubarb coffee cake) has an easy cheesecake topping that just brings the entire baked good to the next level! (Jump directly to the recipe.)

There are days I absolutely hate the internet. And I don’t say that as an old grumpy person (get off my lawn!) that pines away for the times when kids didn’t stare at the phone screens constantly. I’m talking about the constant struggle as a recipe developer to figure out exactly what is an SEO friendly title for a dessert that really doesn’t have a good name….

Rhubarb Meyer Lemon Cake

This Rhubarb Meyer Lemon Cake has a swirl of tart rhubarb that is boosted with hibiscus tea, making it the perfect Spring time cake for afternoon coffee or tea. (Jump directly to the recipe.)

There are times when a recipe in my head doesn’t quite match the way it comes out of the oven. This is one of those times. In my dreams, I pictured a magical swirl of ruby red rhubarb layered in between lusciously moist Meyer Lemon cake crumbs. Instead I got a bundt cake that is tasty, even bordering on delicious. But alas, it was not picture-perfect Pinteresting. But I’m sharing the recipe anyway. Because not every recipe needs to be Instagram worthy….