Caramelized Onion Jam with Goat Cheese and Sweet Potato Tortilla Chips

November 16, 2015 by 9 Comments

For a get together with a neighbor to discuss some shared property plans, they provided the wine and fruit plate along with cheddar, and I pondered what to bring with my wine. I wanted something that was a snack, but was above and beyond just regular chips and dip, or throwing more sliced cheese on a platter.

A recipe that I recall several of the reps from a Food Should Taste Good event mentioned came to mind. They had raved about one of the recipes on the website, a Caramelized Shallot Jam with Goat Cheese for being super easy and tasty. I had onions instead of shallots in my pantry, but otherwise I had the ingredients on hand and decided to give a try.
Caramelized Onion Jam with Goat Cheese and Sweet Potato Tortilla Chips and Willamete Valley Farmstead Brindisi

I paired this with sweet potato tortilla chips. Food Should Taste Good chips are gluten free, vegan, non GMO, low sodium and ingredients that when I read the list, I understand and recognize: Stone Ground Corn, High Oleic Sunflower Oil and/or Safflower Oil and/or Canola Oil, Dried Sweet Potatoes, Cane Sugar, Sweet Potatoes, Sea Salt. No weird science names.
Caramelized Onion Jam with Goat Cheese and Food Should Taste Good gluten free GMO free Sweet Potato Tortilla Chips Caramelized Onion Jam with Goat Cheese and Food Should Taste Good gluten free GMO free Sweet Potato Tortilla Chips

The sweet potato chips were one of the discoveries I made when I attended a Food Should Taste Good promotional event a couple months back – I have always stood by the multigrain chips. That event, plus the fact that while I was in Denver, they had these sweet potato chips at Denver Airport’s beer flight event, put them onto my radar for a great chip that embodies fall without having to go to pumpkin spices and apple cinnamon donuts and ciders.

This Caramelized Onion Jam with Goat Cheese and Sweet Potato Tortilla Chips is great for a small get together for 6-10. You will want to start making the jam at least an hour ahead of time so it has time to cool off from hot to warm before you serve it. At the same time, make sure you have your goat cheese out from the fridge so it can soften and warm to room temperature to be spreadable.
Caramelized Onion Jam with Goat Cheese and Food Should Taste Good gluten free GMO free Sweet Potato Tortilla Chips

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup of diced onions (or 4 large shallots, thinly sliced to equal about 1 cup)
  • 1/2 cup brown sugar
  • 1/4 cup red wine vinegar
  • 1/8 teaspoon salt
  • 6 oz plain goat cheese
  • 1 bag of Food Should Taste Good Sweet Potato Tortilla Chips (or other chips or bread or vehicle of your choosing for the onion jam and goat cheese)

Directions:

  1. In medium saucepan over medium-high heat, heat the oil for a few minutes. Now add the 1 cup of diced onions and saute for a minute or until the onions start turning translucent.
  2. Add the 1/2 cup of brown sugar. Stir constantly to combine the two for the next 5 minutes or so. Turn down the heat to medium and let cook, stirring once in while, so that it all reduces into a consistency like jam.
  3. Then carefully pour in the 1/4 cup red wine vinegar (it may steam up) and generous pinch of salt to your caramelized onion and brown sugar jam. Stir well, let reduce for another couple minutes, and then remove from heat.
    Caramelized Onion Jam uses onions, brown sugar, some red wine vinegar and heat and just a lil patience for it to reduce! Caramelized Onion Jam uses onions, brown sugar, some red wine vinegar and heat and just a lil patience for it to reduce!
  4. Place the Caramelized Onion Jam in a small serving dish and let it cool from hot to warm. Now place it on a serving platter or alongside a small serving dish of your softened goat cheese (mash it down if it comes in a tube or other odd shape to encourage spooning and spreading it).
  5. Serve with the Sweet Potato Tortilla Chips and it’s all fancy when you know this was all silly easy.

Caramelized Onion Jam with Goat Cheese and Food Should Taste Good gluten free GMO free Sweet Potato Tortilla Chips Caramelized Onion Jam with Goat Cheese and Food Should Taste Good gluten free GMO free Sweet Potato Tortilla Chips

Even if you don’t make this recipe for Caramelized Onion Jam with Goat Cheese (I could also see the combo working in a sandwich), you should definitely check out these delicious Sweet Potato Chips!

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Book Review of Why Not Me? by Mindy Kaling

November 13, 2015 by 1 Comment

This is my book review of Why Not Me? by Mindy Kaling, her second book after Is Everyone Hanging Out Without Me? Most of you might have recognized Mindy from her show The Mindy Project, which had a 3 season run on Fox before being canceled/saved by being picked up by Hulu.

In the show, Mindy plays a character living in New York who is a ob/gyn doctor – smart, urban, and single. She’s looking for love and getting herself into situations through her charming but strong and slightly overbearing drive to be liked and impress people. She’s found a career that suits her and that she enjoys, and is confident enough to be independent and make choices. But like most any woman, she also feels a need to over-analyze herself and the world around her and still search because she doesn’t feel like she has enough to be happy yet. Unlike any woman though, she doesn’t filter herself so that we can hear her say some of the crazy things that sometimes may come to our mind but we never voice, and she will actually act and carry through to it’s conclusion some hilarious or sarcastic interpretation taken seriously.

Now, the Mindy on the show is a character – it’s not actually Mindy Kaling’s personality. But, you can definitely feel some of the inspiration as you read her voice in the essays comprising the book. There is a chapter on the pressure to constantly look good and the funny extremes that might be taken to make that happen, a chapter on the frustration of dating a man sending mixed messages, a chapter on how she is being very reasonable on what she is looking in a man and shares her list of what she hopes for but then adds lots of qualifiers to each characteristic that started off so laid back.

On the other hand, Mindy also reveals some parts about herself that her character has never expressed. There’s a chapter devoted to how women become fast very close soulmate friends and then the drifting apart, and another chapter on the other side where you are phased out suddenly. Although there’s humor in the way she treats the subject, there are also clever observations about this reality.

There’s a chapter covering the story of the journey she experienced to get her show, and another chapter on what it is like to be her for 24 hours as she’s working. There’s commentary on the main hot tropes for TV network shows. And there’s a fun back and forth pretend correspondence telling the story of her favorite kind of romance with a Mr. Darcy type and her own version of a cross of Elizabeth Bennett and 21st century neurotic Northwest US urban woman in the setting of them being teachers at a private school.

What makes this book work is that there is heart behind the cheerful banter and jokes as well. She strikes a great balance between exaggeration and humor with sincerity and some truth, all without making it sound like she’s trying too hard. Mentions of fretting if all the hair in the shower drain means she’ll need a wig, and then where will she keep them because of all her shoes needing space are listed… Those are in the same couple pages as her worrying about forgetting the sound of her mother’s voice, whether she really has anything to say, or if she has too much to say and not enough time. As she jokes that a great thing to bring to her dinner party would be an enormous vintage diamond engagement ring that you use to propose to her, she also mentions simply ” an old picture of us you found.”

The energy in her chatty writing balances a lot of confidence with self depreciation but not too much of either.  Each chapter is short and a fast read, and even if they are not laugh out loud funny, they are all entertaining.

Disclosure: This book was provided to me as part of the Blogging for Books program, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Beaujolais Nouveau 2015 Fête and Auction at the Heathman

November 5, 2015 by 6 Comments

Every year, the third Friday in November at midnight in France kicks off the nationwide Beaujolais Nouveau festival. Beaujolais Nouveau specifically is a young wine created from Gamay grapes freshly harvested by hand in the Beaujolais area of Bourgogne (also known as Burgundy) and bottled 6-8 weeks after the harvest after carbonic maceration, or whole berry fermentation.

This means the wines don’t have time to absorb tannins, and has a lot of fruit flavors. It is served chilled almost like a white wine, but has the fruit of the red wine – a perfect offering of both the worlds of red and and white.

St Honore as part of the Nouveau Division Crawl 2014 presented some of their Tarte Flambées with Beujolais Nouveau from the famous Georges Du Boeuf "Lauretta
St Honore as part of the Nouveau Division Crawl 2014 presented some of their Tarte Flambées with Beujolais Nouveau from the famous Georges Du Boeuf. Lauretta Jeans presented Mini brownies and Chiroubles Beujolais. This year the 2015 crawl is on Thursday November 19.

I don’t really know exactly why it’s regulated by the French government that the wine cannot be released until the third Friday in November. I don’t know why that the release of the wine is celebrated so boisterously with wine parties including the wine, food, and sometimes even fireworks. There are races from barrel to bottle to then distribute the wine across the land (allegedly including transportation items such as elephant, hot air balloon, and Concorde jet) and enjoy the wine upon arrival since Beaujolais is meant for immediate drinking.

What I do know is that this race also includes across the ocean, including this year’s Beaujolais Nouveau 2015 wines being freshly imported from France to Portland, and for example to Portland’s Fête Beaujolais Nouveau.
This year their will be the 14th year of the West Coast's largest Beaujolais Nouveau festival at the Heathman

What I do know is that the West Coast’s largest Beaujolais Nouveau festival (with 450-500 guests each year) has been held every year at the Heathman Restaurant & Bar in Portland. This year their will be the 14th year for their Fête Beaujolais Nouveau, ​presented by The French-American Chamber of Commerce​ and the Alliance ​​Française de Portland​.

The event this year occurs on Friday, November 20, 2015, at 6 PM. Tickets include access to newly imported Beaujolais Nouveau 2015 wines as well as wines and spirits more locally sourced from Oregon, Washington and California.
West Coast's largest Beaujolais Nouveau festival at the Heathman in Portland 2014. Photos courtesy of Alliance Française de Portland, taken by photographer Katharine Kimball West Coast's largest Beaujolais Nouveau festival at the Heathman in Portland 2014. Photos courtesy of Alliance Française de Portland, taken by photographer Katharine Kimball
West Coast’s largest Beaujolais Nouveau festival at the Heathman in Portland 2014. Photos courtesy of Alliance Française de Portland, taken by photographer Katharine Kimball.

A French-themed food buffet that covers the entire Mezzanine and Tea Court levels of the Heathman hotel with a menu prepared by Executive Chef Michael Stanton and features live cooking stations with chef demos (see the Beaujolais Nouveau 2015 Menu here).
Guests and Foie Gras, West Coast's largest Beaujolais Nouveau festival, held at the Heathman in Portland. Photos courtesy of Alliance Française de Portland, taken by Heather Heaton Guests and Seafood, West Coast's largest Beaujolais Nouveau festival, held at the Heathman in Portland. Photos courtesy of Alliance Française de Portland, taken by Heather Heaton
Guests and Foie Gras, and Guests and Seafood, at the Beaujolais Nouveau festival at the Heathman in Portland 2014. Photos courtesy of Alliance Française de Portland, taken by photographer Heather Heaton.

The classy live entertainment will include Portland’s Heather Keizur, a jazz vocalist who sings in French and English, followed by the Bobby Torres Band presenting Latin jazz.

Ticket options include

  • standard guest tickets at $70 with no seating (guests float among bistro and cocktail tables)
  • a limited number of Young Professionals tickets at $60 (Young Professionals apparently are between the ages of 21 and 35)
  • Sold Out Gold reserved seats at tables in the Opus room at in the Mezzazine level
  • Sold Out VIP tables with reserved seats for parties of eight in the Library Mezzanine space
  • The event sells out every year, so if you want to go buy your tickets ahead of time.

What I do know is that on this day of the third Friday of November, as you enjoy a glass or bottle of Beaujolais, you know that around the world, there are many many others where this same enjoyment of Beaujolais is occurring.

West Coast's largest Beaujolais Nouveau festival at the Heathman in Portland 2014. Photos courtesy of Alliance Française de Portland, taken by photographer Katharine Kimball West Coast's largest Beaujolais Nouveau festival at the Heathman in Portland 2014. Photos courtesy of Alliance Française de Portland, taken by photographer Katharine Kimball
West Coast’s largest Beaujolais Nouveau festival at the Heathman in Portland 2014. Photos courtesy of Alliance Française de Portland, taken by photographer Katharine Kimball.

Would you like to join in on the worldwide French wine party for Beaujolais Nouveau 2015? It’s on my calendar, and feel free to invite your friends with the Beaujolais Nouveau Fête and Auction 2015 Facebook event!

Disclosure: I am attending the Fête Beaujolais Nouveau on a media pass, but I was not compensated or asked to write this post. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Food Should Taste Good chips with Mexican Street Corn Dip recipe

November 2, 2015 by 7 Comments

I had the opportunity to attend a Food Should Taste Good event in late summer. I’m familiar with the Food Should Taste Good chips, as I have often grabbed a bag for gatherings at my house because I know they are tasty and are certified gluten free and kosher and non-GMO.

Their Multi-grain tortilla chips, with stone ground corn, brown rice flour, flax seeds, sesame seeds, sunflower seeds, and quinoa are all natural, low sodium, cholesterol free, and go to with a wide variety of cheeses or meats and I like their slightly nutty flavor.

Thanks to this event, I was also able to sample many new to me flavors, and was introduced to more sophisticated ways to serve these healthy and good for you snacks. Food Should Taste Good partnered with The Eastburn as well as blog Manmade DIY who pointed out other great products to upgrade your bbq.
Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips, and Blueberry Avocado Salmon Mousse and also Grilled Portobello with Mango Salsa accompany Food Should Taste Good The Works! Tortilla chips

For instance, consider

  • Blueberry Avocado Salmon Mousse to accompany Food Should Taste Good The Works! Tortilla chips. The Works! has includes poppy seeds, caraway seeds, onion and garlic remiscent of an everything bagel.
    Blueberry Avocado Salmon Mousse by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Blueberry Avocado Salmon Mousse by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips
  • For a vegan pairing, there was a Grilled Portobello with Mango Salsa that went with those same The Works! Tortilla chips
    Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips
  • A favorite for many of us were the Fried Goat Cheese and Mango Fritters served with the Food Should Taste Good Blue Corn chips
    Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips
  • I loved the visual presentation of the Avocado and Pear Salad topped with Sliced Radish on the Blue Corn chips
    Avocado and Pear Salad topped with Sliced Radish by Eastburn to accompany Food Should Taste Good Blue Corn chips Avocado and Pear Salad topped with Sliced Radish by Eastburn to accompany Food Should Taste Good Blue Corn chips
  • Another hit were the Fire Roasted Tomato and Poblano Dip with Grilled Shrimp on Multigrain Chips
    Fire Roasted Tomato and Poblano Dip with Grilled Shrimp by EastBurn paired with some Food Should Taste Good The Works! Multigrain Chips

However, there’s possibilities beyond chips with toppings as appetizers. They can be part of the main meal too, such as

  • Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip served with Multigrain Chips
    Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip by Eastburn paired with some Food Should Taste Good Multigrain Chips Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip by Eastburn paired with some Food Should Taste Good Multigrain Chips
  • Sliders served with a side of Sweet Potato Chips: either go carnivore with Beef Sliders with Pluot, Goat Cheese, and Fire Roasted Peppers or vegan with BBQ Tofu Slider with Fig Compote!
    Sliders served with a side of Food Should Taste GoodSweet Potato Chips are a way to use these healthy gluten free chips as part of the main meal Eastburn Beef Sliders with Pluot, Goat Cheese, and Fire Roasted Peppers BBQ Tofu Slider with Fig Compote by EastBurn

I had never visited the website before, and had no idea they had a mouthwatering Crunch Feed and a Recipes area with all sorts of pairing and recipe suggestions for healthy yet fun snacks and party food.

I was first drawn to this recipe for a Mexican Street Corn Dip. With its use of corn it is perfect for late summer and fall entertaining.

Mexican Street Corn Dip Recipe

Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

I made a few adjustments in that I wanted to make it a little healthier by using olive oil instead of butter and made sure to really brown my corn. Then I turned up the heat by using Thai Chili peppers and stronger chili seasoning. The recipe is originally by Justine of Cooking and Beer, courtesy of the Food Should Taste Good website.
Ingredients:

  • 8 ounces of softened tofu or light cream cheese
  • 3 tablespoons olive oil mayonnaise
  • 1 teaspoon ground cumin
  • 1/2 teaspoon of chipotle chili pepper (plus extra for garnish)
  • salt and black pepper to taste
  • 2 tablespoons of olive oil
  • 3 cups corn kernels, either cut from the cob or thawed if previously frozen
  • 3 Thai chili peppers, finely chopped (or use 1-2 jalapenos)
  • 3 sliced green onions (2 in the dip, and 1 for garnish)
  • 1/2 cup cotija cheese (plus extra for garnish)
  • 1 bag of Food Should Taste Good Blue Corn tortilla chips

Directions:

  1. In a large mixing bowl, add the 8 ounces of softened cream cheese, 3 tablespoons mayo, 1 teaspoon of cumin, 1/2 teaspoon of chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.
    Mexican Street Corn Dip recipe- making the creamy sauce before adding the corn Mexican Street Corn Dip recipe- making the creamy sauce before adding the corn
  2. In a large skillet, heat the olive oil over over medium heat. When melted, now add your 3 cups of corn kernals and finely diced Thai chili peppers (or jalapenos). Don’t stir right away – let the heat sear and brown the corn a bit first, and then turn the corn so brown on the other side. This might take 4-6 minutes on each side. Then, remove from heat and add to your mixing bowl with the cream cheese and sour cream mixture. Stir to combine so all the cream mix is distributed evenly.
    For my version of this Mexican Corn Dip recipe, make sure you char the corn by being patient before stirring After charring your corn slighly, continue with the Mexican corn dip by combining it with the creamy sauce you made earlier
  3. Add 2 sliced green onions and crumble in small pieces your 1/2 cup cotija cheese. Mix, and now pour everything into your serving bowl. Garnish with additional chili powder, green onions and cotija cheese.
  4. Enjoy immediately with your Food Should Taste Good Blue Corn tortilla chips.
    Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

I really like that these blue corn chips add a different color instead of traditional yellow or white corn.

Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

Have you ever had or seen these chips before? Which type of chip or combo with the chip sounds most intriguing to you?

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Review of Sex With Strangers at Portland Center Stage

October 22, 2015 by 6 Comments

From October 10 — November 22, 2015, at Portland Center Stage (PCS) the production of Sex With Strangers will be playing at the intimate Ellen Bye Studio, which seats about 200 people (the seating is flexible based on how they arrange it to fit the stage)  and seating is first come first serve when doors open.

Play description:

A raging snowstorm traps strangers Olivia, an unsuccessful yet gifted 39-year-old writer, and Ethan, a tech- addicted and wildly successful young blogger, in a secluded cabin. Opposites instantly attract, and undeniable chemistry ignites. As the dawn rises, however, what could have just been a one-night-stand transforms into something more complicated when online exploits interfere with their real-life connection.

"Sex
Sex with Strangers Art by Julia McNamara

As soon as I read the premise, I was intrigued how it takes on the topic of relationships and definition of self and how you see someone else in this digital age with internet searches and social media stalking. It asks questions about how you present yourself and how others present you, as well as impressions of you in person versus through other mediums like writing and technology. It also includes themes such as how the field of writing is both personal about how your voice goes out to the world but at the same time, is a commercial product that others use that then define the writer as a person.

And it’s all wrapped up in witty smart banter of a love story  –  will they or won’t they work?

The playwright of Sex With Strangers is Laura Eason, who also has written for the Netflix show House of Cards. Per the helpful A Practical Guide to Sex With Strangers, it’s revealed that the writing sample that helped Laura get the job on House of Cards was from this play. Similar  to the show, the characters are likable but flawed, brilliant but also ambitious and asking a lot and naturally focused on themself, and in all ways interesting enough that you want to know more. There are thoughtful questions asked, but also lots of sprinklings of humor.
Portland Center Stage presents Sex with Strangers

The PCS production of Sex with Strangers stars cast members Danielle Slavick and Christopher M. Smith and is directed by Brandon Woolley, Tony Cisek is Scenic Designer and Christine Meyers as the Costume Designer. Christine, I don’t know where you got the clothes for Danielle in Act 2, but I loved them all.

I loved how the production used the space to really make it feel like the interior of a home in both acts –  warm and cozy almost like continual flickering fireplace light in the cabins of Michigan in Act 1, then a high rise city condo in Chicago in Act 2.  I admire some of the quick change of clothes that happened, and how movements expanded the space beyond center stage. The blocking somehow seems normal for an interior while always shifting to make sure there is not a bad seat in the house to watch the scenes.

Danielle and Christopher do an incredible job in portraying the strengths and weaknesses of their characters. You can believe the conversation and thoughts as completely natural for a normal person you might meet in real life, even though we know all along it’s scripted and can be pretty wordy in exposition at times. You can’t help but be both charmed and frustrated by them, just like a real friend as you witness them help each other and grow but also hurt each other.

The conversation back and forth is smart, quick, and works both to further the story and theme in a believable way while continually revealing of who Olivia and Ethan think they are and how the world judges them and thus affects they see themself and the other person. The play is asking us the audience questions on who we think they are based on what they say in their written works, what is said about them by others via reviews of their work (and how much of that is truly representative of them as a person), and what we see said in front of us to each other and how they act expressing who they think they are or want to be. Based on that, will Olivia + Ethan work?  Portland Center Stage Sex with Strangers Danielle Slavick as Olivia and Christopher M. Smith as Ethan in
Portland Center Stage Sex with Strangers Danielle Slavick as Olivia and Christopher M. Smith as Ethan in “Sex with Strangers” at Portland Center Stage. Photo by Patrick Weishampel

Sex With Strangers run is from October 10 — November 22, 2015.

Performance Times and Prices (Wheelchair and youth/student tickets $25-30. Rush tickets are $20. See more details and other ticket specials for groups or military here) are

  • Evenings: 7:30 PM on Tues, Wed, Thurs, Sun ($50) or 7:30 PM Friday or Saturday ($55)
  • Matinees: 2 PM Saturday ($40) or Noon on Thursdays ($40)
  • Note: Tickets to show in the studio are general admission: a ticket reserves you a place for a specific performance, but not for a specific seat so it’s first come first serve as you enter the theater. They open the doors about 20 minutes or so before the showtime. In the Ellen Bye Studio, which seats about 200 people,  the seating is flexible based on how they arrange it to fit the stage and in this case you sit on left, right, and center facing the stage. Still, there isn’t a bad seat.

The run time of the play is about 120 minutes with 1 intermission. Sex with Strangers is recommended for ages 16+; contains mature language  (a lot of it!), brief nudity and adult situations. Sex is imminent. Children under 6 are not permitted at any PCS production. Because of the small nature of the Ellen Bye Studio, there is no late seating or re-entry.

As a special treat, for the Saturday October 24 production, there is a special show afterward called Booty Call: Outrageous and Funny Stories after the show where for $5, you can further explore the topic of getting together along with music by DJ Blind Bartimaeus.

Also in the lobby is a pretty fun Eat Me Desserts machine loaded with yummies like

  • Black Velvet Cake Parfait with Mocha Whipped Cream
  • Sweet Potato Cake Parfait with Mascarpone Whipped Cream and Lemon Curd
  • Toasty Dark Chocolate dipped Coconut Macaroons
  • Brownie Cookie-wiches filled with chocolate whipped cream (Gluten-Smart!)
  • Ginger Bacon Cookie-wiches filled with Whipped Cream Cheese
  • Peanut Butter Pie Parfait
  • Vanilla Bean Panna Cotta topped with Salted Caramel and Candied Filbert hazelnuts
  • Salted Caramel Apple Cake Parfait with Whipped Cream Cheese Frosting

Each treat is priced around $5.  The Eat Me Desserts Machine is scheduled to live in the PCS lobby throughout the season, but it is also available to rent for parties and special events. You should check it out!
Eat Me Desserts machine Eat Me Desserts machine loaded with yummies like Black Velvet Cake Parfait with Mocha Whipped Cream, Sweet Potato Cake Parfait with Mascarpone Whipped Cream and Lemon Curd, Toasty Dark Chocolate dipped Coconut Macaroons

Disclosure: I was invited to see this production, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own

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