Kids can learn how to decorate their own cookies and cupcakes. (Photo courtesy of The Village Bakery)
Kids’ Cupcake and Cookie Decorating Class
The little ones will be in sugar heaven at this “Kids Cupcake and Cookie Decorating Class,” 2 p.m. April 28 at The Village Bakery in Woodside.
Executive Pastry Chef Janina O’Leary will guide kids through this hands-on class that will take them through glazing, frosting, piping and sprinkling.
The kids will take home their sweet creations, as well as a surprise gift from O’Leary.
The class is designed for kids 5 years and older. Kids are asked to arrive at 1:45 p.m. Parents can hang out there or drop off the little ones, then make a reservation to dine at the Village Bakery dining room next door.
Tickets to the class are $45.
Tapestry Suppers Presents An Afternoon with Sam Shem
Tapestry Suppers, which celebrates the myriad of immigrant cuisines in Silicon Valley, will host an intimate gathering, “Dream of the Other,” 12:30 p.m. April 28 in Palo Alto.
The brainchild of South Bay photographer Danielle Tsi, Tapestry Suppers brings people together to share authentic food and stories from all over the globe.
All the flavor and body, but less sugar.
Siggi’s has been my go-to yogurt for awhile. I love its creamy, velvety texture that’s as thick as all get out. It’s slightly tangy, but not as tart as traditional Greek yogurt. There’s something almost luxurious tasting about it, too.
So when I had a chance to try samples of its new no-added sugar variety, I jumped at the chance.
Right now, there are only two flavors offered in this line: Peach & Mango, and Banana & Cinnamon.
Peanut butter powder — with all the flavor but a whole lot less fat.
I remember shaking my head after reading accounts that normal-sized jars of peanut butter and Nutella were being confiscated from carry-on luggage by TSA agents, who had deemed them “liquids.”
I don’t know that last time anyone took a slug of peanut butter or hazelnut spread, do you?
PBfit not only rectifies that issue, but saves you calories in the process.
It’s peanut butter powder — made by roasting peanuts, pressing out 75 percent of its fat and oil, then grinding it into a fine powder.
Just add water to make it spreadable. Or use it as is, mixed into cupcake batter, pancake batter, Asian noodle salad dressings, and smoothies.
I had a chance to try a sample of the Original recently. The product is as fine as baby powder with a golden sand color.
A bountiful smoked chicken wrap, coleslaw, Brussels sprouts and pasta salad from Luke’s Local.
It’s hard to believe that it’s been eight years since I first met Luke Chappell, when his nascent Luke’s Local was a charming little kiosk inside the San Mateo Hillsdale Caltrain station, selling fresh produce, coffee and meals-to-go.
Today, it’s a much larger San Francisco-based operation, which partners with local farms and food companies to deliver gourmet groceries and freshly prepared provisions to homes and offices around the Bay Area.
The entrepreneurial spirit runs deep in his family. After all, his family founded Tom’s of Maine.
Recently, I was invited to try out gratis his expanded family-style catering delivery service. It’s an option for when you want to feed a crowd, whether for an Oscars viewing party or a business lunch.
What is noticeable first and foremost is how fresh and vibrant the food is. All of it tasted as if it were just made, not sitting around for hours.
What deliciousness is inside of this?
Can you guess what lies beneath this lid?
A juicy berry crumble? Cornbread? An apple crisp? Maybe even a river of deepest, darkest chocolate pudding?