| Wicked feeling
PERFECTION in every bite is the enticing promise at Monbulk specialty patisserie Wickedly Delicious Patisserie Cafe.
As if the name by itself were not sufficient to lure the most dedicated gourmet pastry devotee, then one bite of the wickedly delicious cakes, pastries, gourmet savoury products, chocolate creations and desserts will be all it takes.
This delicious fare, accompanied by superb coffee, is made on the premises by Helena Panasewycz, the award-winning pastry chef and owner of Wickedly Delicious.
Helena, who completed her apprenticeship at a prestigious establishment in the Yarra Valley, has been a bright star in the pastry industry for 14 years during which time she has travelled overseas and throughout Australia to gain experience.
Helena was awarded the gold medal pastry award in Workskills in 1998 and competed in the highly esteemed Bakeskills competition.
Local happenings
"Putting Down Roots," a tree-planting and mulching demonstration, is 11 a.m.-1 p.m. today in Martha Baldwin Park in Birmingham. Fourth-graders from Pierce Elementary School will join with Southeast Oakland County Water Authority Treekeeper volunteers and the Birmingham Department of Public Services to enhance and beautify trees in the park. The free event is open to the public. It will include a tree planting ceremony, brief presentations and hands-on tree mulching with help from students, parents and community volunteers. For more information about tree mulching and tree care, call the authority at (248) 546-5818.
- From staff reports .
From the ground up - For 25 years, Anderson Plant Farm has been ...
Lori and Mark Anderson know what it is like to build a life from the ground up. Literally. Since they were married, the two have worked hard, followed their dreams, and built a respected business that attracts people from all over western Wisconsin and into Minnesota. The result of their efforts is a thriving oasis in the middle of five acres of land off Highway 63 in rural Baldwin. And this year, Mark and Lori, along with their 10 children, celebrate 25 years of business as Anderson Plant Farm. Home-grown enterprise How did their journey begin? Mark began his interest in horticulture at the age of 14. By age 19, he was employed by Sargent's Nursery in Rochester, Minn. Two years later, he and Lori planted their first shade trees in rural Prescott on Lori's family farm.
Potato cakes with fried egg and hollandaise
Lightly beat 1 egg in a large bowl, add the potato, spring onion, salt and pepper, then combine. Sift in flour and baking powder and mix together - use your hands towards the end to combine well - until you have a sticky dough. Place dough on a lightly floured board and roll out until about 1cm thick. Use a 10cm scone cutter to cut out 4 cakes. Pat a little flour on both sides of each cake and refrigerate for 10 minutes. Heat the olive oil in a large frypan with a lid (don't cover yet) over medium heat, add the potato cakes and fry for 2-3 minutes on each side until golden brown, then remove and set aside. Return pan to the heat, place 4 egg rings in the pan and crack an egg into each. Cover the pan with lid and cook for 2 minutes or until cooked to your liking. Sit a potato pancake on each plate and top with a fried egg.
Inside Dope on Chez Panisse, Complete With LSD, Stoned Waiters
March 27 (Bloomberg) -- Alice Waters had what it took to start a restaurant in California in 1971: a year spent in France, a love of food, and a psychedelic trip on LSD. ``The whole world looked different to me after that,'' she says of her acid high in 1966. ``It was an important experience, but it scared me. There was that feeling that I was going to lose my mind. And I would never ever come down.'' The jury's still out on whether she did. Waters, who was a political activist at the University of California at Berkeley, went on to foment a revolution, albeit in the culinary sphere. She started a restaurant whose influence can still be felt more than three decades later. It's so common these days to hear chefs talking up fresh, seasonal ingredients that it's difficult to imagine how kooky Waters must have seemed, even in California, with that mantra.
10 indicators Food TV has addled brain
On April 10, we published Dave and Mary Liske's 20-question, how-to-know-if-you're-a-foodie quiz, posted on their blog, www.blogsmonroe.com/food. In the same spirit, Cathy Zeller of Oliver T's gourmet shop in Grand Blanc Township developed her list of "signs you may have overdosed on the Food Network," for the store's quarterly newsletter. Conceding that the Food Network has been good for her store, she writes she spent nearly one whole day watching to re-affirm just how bad the overload can get. Here is Zeller's list: Your choice of background noise while cooking is a bad jazz soundtrack that kicks in whenever you begin a "dramatic" (my quote marks) new task like sprinkling sea salt on your short ribs. You are heard talking to your food with phrases like "Oh ya, babe" and "How easy is that?" No one ever answers.
Colorado business
Frontier Airlines of Denver announced it will go cashless on in-flight products such as DirecTV, pay-per-view movies and alcoholic beverages. Payment for services will now be exclusively from credit or debit cards. UQM Technologies Inc., a Frederick-based developer of alternative-energy technologies, announced that one of its propulsion systems will be turning the propeller of a single-seat demonstrator airplane. The plane is powered by a fuel cell and lightweight batteries as part of planned experimental flight tests this year by Boeing Research and Technology-Europe. The test flights will take place in Spain. ReddShell Corp., a Centennial-based provider of risk-management and data-security solutions, has been acquired by Chicago-based AmbironTrustWave. Terms of the deal were not disclosed.
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