Team Gleason

Last year some Chef friends and I donated a five course dinner as a charity auction item to benefit Steve Gleason, a friend of my husband's and former New Orleans Saints Safety/Special Teams player. Two years ago at age 34, Steve was diagnosed with Amyotrophic Lateral Sclerosis (ALS), otherwise known as Lou Gehrig's disease. This devastating neurodegenerative disease affects the body's nerve cells controlling the body's muscles and moves at a rapid pace, leaving patients unable to talk or walk. Two weeks ago my Chef friends and I were able to cook that dinner for the auction winner and their friends and I have to say it was one of the best times I've had cooking.

The best part of the dinner was knowing that the proceeds went to provide Steve with technology and equipment that allows him to move and talk using the movement of his eyes, allowing him to communicate with his wife, Michel, and son, Rivers.

pig digs

Happy Friday! Every week I find such fabulous things when I'm supposed to be working, but I'm going to try my best to condense it to a once-a-month list (trying to devote more time to necessities, less to surfing). 

In addition to the links this month I found myself surprised that I kind of love Shakira as a host on The Voice, I made a lot of rhubarb desserts (soon to be posted) and oatmeal with tofu, an egg and Sriracha (a la Sang Yoon) is maybe the most sustaining breakfast ever (sounds gross, but really, try it sometime). Other than that, Mother's Day is right around the corner so keep an eye out for the new collection - out this Monday!

: Thank you David Lebovitz for giving me yet another reason to be sad I don't live in Paris

: Next read
: Next doc
: Loving this Garden of Delight 
: Next stop: Brazil
: A little freaked, but totally intrigued
: Never knew making ink is such a beautiful craft
: Spaniards truly take gin & tonics to a whole new level
: 30 best places if you love to read
: Never mind that Karlie always looks this good, love that this was shot in our backyard
: Every young cook and/or culinary student should watch this
: If you aren't regularly visiting this blog, you really should. She's 17!
: Take me to Tulum
: A fun quiz to find your best city match
: Great idea for gussying up otherwise old-fashioned pearls
: Bought the black pair and love them so much, I'm also getting the lime pair
: More Paris lusting
: Eco-friendly bee's wrap
: The perfect minimalist, chic outfit
: Sunday supper

petite pig in Martha Stewart Weddings

Big news to share - HUGE, actually. petite pig chocolates are in the newest issue of Martha Stewart Weddings magazine!!! It's surreal to see my little golden eggs printed  - it's like reaching wedding magazine Mecca. 

As part of a fun spread on all things chocolate, the Martha Stewart crew reached out to me in January to take part and I thought I was dreaming when I read the email. Little ole petite pig contacted by Martha Stewart? I mean, how did this happen? 

The whole issue is pretty amazing, filled with gorgeous details and beautiful weddings. I'm savoring every last page. Get your copy on newsstands now, download it on your iPad or catch some sneak peeks online! 

Campfire Bananas Foster and 100 Layer Cake

Who doesn't love a good beach party? The GATHER girls styled a gorgeous beach rehearsal dinner shoot that was featured on 100 Layer Cake a couple weeks ago and petite pig was fortunate enough to take part. 

The GATHER girls envisioned a cozy get together, filled with pretty paper details, big knits, delicious cocktails and yummy treats.

Lupa & Pepi made clever little favor tags for our Pigmints and when the GATHER girls asked me to come up with a fun beach side dessert we decided on campfire bananas foster. 

 

Banans, rum, caramel, whipped cream...it's a combo that can't miss. By putting the bananas on skewers and roasting them fireside, it adds a fun interactive element without falling back on the ole standby S'mores (which there is nothing wrong with at all). 

At home you can re-create the same thing, either by making a classic bananas foster in a pan, firing bananas under the broiler or roasting over an open gas flame, like I did when I tested the recipe. After roasting, dip the bananas in rum, light a match and instant bananas foster! We finished it with salted caramel sauce, candied pecans and vanilla whipped cream, but the possibilities are endless. Just because it's a classic dessert doesn't mean you can't change things up! 

A big thanks to the GATHER girls, Heather Kincaid for her beautiful photos, the rest of the team which I was so lucky to be in great company with and of course, 100 Layer Cake for the post. Please check it out if you haven't already! 

(photos by Heather Kincaid for 100 Layer Cake and petite pig)

Concept, Event Design, Florals, Production, Styling: GATHER Events | Photography: Heather Kincaid | Paper goods: Lupa & Pepi | Furniture, custom napkins, pillows, styling: Borrowed Blu | Cocktails: Pharmacie | Makeup and hair: Tara Downburd-Luftman | Pizza: Urban Pie 

Perspective

A week and a half ago, an opportunity fell in my lap out of nowhere that would have changed our lives pretty drastically. In a matter of 48 hours, we were planning on moving (out of L.A.), there was talk of me having to put petite pig on the back burner for some time and everything about our lives as we know it was going to change. It was bittersweet in the sense that we've talked about moving for a while and it was kind of exciting, but we never expected the opportunity to arise so quickly. Suddenly we were faced with leaving without having time to say goodbye to L.A. and our friends. There was so much we were going to miss - our walks to the farmer's market, LACMA, K-town, the weather, great food, the tuba player down the street...all the big and small things we've grown to love in the last five years.

But, after that dramatic 48 hours, the deal fell through and we were back to where we were before all of this happened. It was strange because at first I was really upset that it didn't fall through, but then I was relieved because we didn't have to say goodbye to all of the things we love here. Not to mention I didn't have to give up petite pig. 

Admittedly, before all of this happened though, I was feeling unmotivated, a bit discouraged and scared about what the future holds with running a confectionery business (showcased clearly in the lack of blog posts). So what this whole experience gave me was a new perspective on things. I realized (well, G helped me realize) that our life is really good here. I can pursue what I love and grow a business into something I can be proud of. I was reminded that I have the ability to nurture my craft, continue to be creative and yet have the flexibility in my day-to-day life to focus on the other things I love in my life, too. Not many people have that kind of situation and I now know all of this happened for a reason. It stirred the pot, lit the fire, changed my perspective. Sometimes we all need is a good shake every now and then.