Category ... APPEARANCES
Jun 18, 2016 | From the kitchen of Rose
Once again we made our annual pilgrimage to New York to attend this year's honoring of the top 10 pastry chefs in the USA, by Dessert Professional Magazine. The event provides an unequaled opportunity to see many of our friends in the baking world and this year it was also exciting to see the event's splendid new location--the newly constructed ICE (Institute of Culinary Education) located across the street from the World Trade Center.
Before the honoring ceremony, and tasting the delectable creations from the honorees, I was able to have delightful catch up conversations with many friends including Dessert Professional editors Tish Boyle and Matthew Stevens. All too soon, the drum roll for the honorees sounded. Each pastry chef, from pastry shops to a restaurant at Disneyworld, was presented, and received a KitchenAid mixer with the chef's name etched on its mixing bowl.
The grand finale, this year's Lifetime Achievement Award, was given to my dear friend Biaggio Settepani. When I lived in New York City in Greenwich Village, Biaggio's Pasticceria Bruno was just across the street so I am a long-time fan.
We then circulated through the many stations presided over by each pastry chef, assisted by a student future pastry chef from ICE. Chocolate was a featured ingredient in many of the desserts.
Speaking of chocolate, it was great to visit with Eric Case of ValRhona, Amy Guittard of Guittard chocolate, and the uber talented chocolatier Jean François Bonnet of Tumbador and his pastry chef wife Dina.
One of the most rewarding and meaningful moments for me was when Zinzi Mpande, from Zimbabwe, who just graduated in pastry from The Monroe Culinary School, greeted me with open arms, saying that I was her inspiration and that she was so thrilled to meet me.
Our favorite dessert was not one of the exotic or fancy creations. It was a dainty push-up pop with thin layers of sponge cake and various fruit fillings and creams including passion (I admit to having had 4 of them!). This imaginative and perfectly executed dessert was the inspiration of pastry chef Franck of Cake by Franck at the Foxwoods Resort Casino. He comes from Paris and after praising him and introducing myself I was astonished and thrilled that his response was that he had my Cake Bible.
Our last station was the special chocolate room where we visited with renowned pastry chef Michael Laiskonis, Creative Director of ICE. He told us how happy he is to get to play all day with chocolate, testing out different machinery and developing new techniques and chocolate bars starting from the bean.
On our walk back to the car, we stopped at the World Trade Center Memorial Pools.
Square pools were designed as chasms of black marble, each extending into the earth, with a constant cascade of water covering their walls and falling to the floor, then to depart into the depths of each center square. It is brilliantly designed to feel like the depths of despair and endless emptiness, like a black hole. Names of the departed from 911 are etched in the marble ledge encircling the square.
We departed for home, feeling deeply moved and also so very privileged to be part of the wonderful world of pastry.
Mar 26, 2016 | From the kitchen of Rose
(Hanaa is holding an amazing spiced cake called sellou or sfouff, so fragile it just barely holds together with a fine almost sandy texture. I miss it still!)
We started our Minneapolis visit with a long anticipated and fabulous Moroccan dinner at our Alpha baker Hanaa's home with her husband, T, and Marie and Jim Wolf. Hanaa pulled out all the stops with a vast variety of savories including the best spiced olives and a wide variety of extraordinary baked items. Hanaa is one of the most gifted and imaginative bakers I've ever met and it was a very special treat to taste her baking first hand in addition to meeting her and her lovely husband for the first time.
We had the pleasure of staying with Marie and Jim, and finally got to meet the infamous JJ and the adorable baby Lilly. While I slept late, recovering from the intense events of the Chicago Housewares Show, Woody did the entire prep for our demo/book signing at the Nordic Ware Factory Outlet store. This included baking a cherry lattice pie, making two extra piecrusts for rolling out, and baking some Rollie Pollies to show how to make good use of the dough scraps.
Photo credit Linda Stewart
The event turned out to be one of the most enjoyable of my memory because it was comprised of a large group of dedicated bakers. This resulted in a lively Q & A exchange. We were especially delighted to welcome several olds friends including Mike Quinlan, VP Sales and Marketing, and Woody's charming daughter Maran, who is a professor of Philosophy at Minneapolis Downtown Community College.
Photo credit LoAnn Mockler
My dearest friend, Michelle Gayer, owner of the "Salty Tart" bakery generously provided her deliciously chewy/chocolaty meringue cookies. Michelle and I baked together years ago when she was pastry chef at Charlie Trotter's in Chicago and we have been friends ever since.
Photo credit LoAnn Mockler
The following evening we returned to one of our favorite restaurants-- 112 Eatery and got to meet Anna, Michelle's valued associate and to congratulate Michelle for her James Beard nomination for Best Pastry Chef--Midwest.
A serendipitous visit to The Kitchen Window kitchen supply store, turned out to be a delightfully dangerous place for an equipment junkie like me. Fortunately, we only take carry-on bags for our flights, which limits my purchasing impulse. This incredible store has a mind-boggling variety of high-quality kitchen equipment and also conducts around 400 classes a year in three classrooms above the store. We talked in length with Ken, one of the salesmen and a fellow x-New Yorker who has lived all over the world. His in depth knowledge of the equipment was so impressive we made a second visit the following day.
Our last meal before our return home was lunch at the award winning 46th Patisserie. Marie and Jim are so lucky it is in walking distance from their home. I was totally blown away by their pastries, bread, and chocolates. It is no wonder it is rated as one of the top bakeries in the nation.
Chef-owner John Kraus sat down with us along with two weekly regulars, Woody's daughter Maran and her friend, Tom, while we enjoyed the amazing Brioche Bostock and coffee.
Photo Credit Jim Wolf
Photo Credit Jim Wolf
Chef Kraus was about to fly to San Francisco on a pastry fact-finding mission, so I gave him a few suggestions along with my new mini SynGlas rolling pin to show our SF colleagues and to try out on his return. He gave us a terrific walnut and current bread, half of which we shared with Marie and Jim and the other half with Elliott on our return.
Mar 19, 2016 | From the kitchen of Rose
This was our third appearance at the International Housewares Show in Chicago. Dan O'Malley, of the American Products Group, hosted us to promote the new Rose's Signature Line, which includes my SynGlas nonstick rolling pin, dough mat, fast tracks (dough guides), cutting mat, and mini rolling pin. The APG booth was constantly overflowing with prospective buyers, APG staff, and representatives.
Woody and I were delighted to have been invited to present my new line in action at the KitchenAid Cooking Theater. We demoed our favorite flaky piecrust and cherry pie. When we entered the backstage prepping kitchen to go over our lists and to prep for the following day, my dear friend Emeril Lagasse, who was just about to give his presentation, took the time to give me a big hug. He asked if I would like a second set of hands for our demo and tempted as I was, I declined realizing he was needed at his booths to promote the re-launch of his product line.
The demo turned out to be the perfect testimonial for the truly non-stick rolling pin and dough mat. Although the recipe, like most butter based pie crust recipes, advises to refrigerate the pie crust for 40 minutes to rest and firm after mixing, we had to use the room temperature dough that was just demoed. With just a mere dusting of Wondra flour on the dough mat and dough, the crust rolled out easily, without sticking!
In addition to meeting many people at the booth, including two women bakers who asked for me to sign their aprons.
It was great to meet one of APG's top reps, personality plus Jenny Johnson and her talented designer/partner Andrea Daugherty.
We walked several miles each day, stopping at many of the 2000 plus booths, including visiting Sam Weiner at our favorite knife sharpeners and waffle makers booth: Chef's Choice/Edgecraft
We also visited my product display at Harold Import Company, home of Rose's Perfect Pie Plate. It was a delight to see my wonderful friends Elizabeth Karmel and Helen Chen, representing their product lines. It was Elizabeth who introduced me to Harold's Kitchen owner Robert Laub. She now also has a beautiful new French porcelain line with Revol--check out the red roosser roaster! And I love Helen's new and very useful rice and quinoa rinsing bowl which I'm holding in the photo.
And it was heart warming to see the enthusiastic young C-Cap student chefs clamoring for a photo with their hero (could it really be me?!) We gave them 4 signed Baking Bibles.
Evenings were reserved for enjoying some of Chicago's best restaurants, including The Girl & The Goat and The Purple Pig. Dan hosted a delightful dinner at the appropriately named Rosebud's Steakhouse. Our last morning, before taking off for Minneapolis, was a conversation-filled catch-up breakfast reunion with Janet Besk Zaslow, one of my favorite students from when I had the Cordon Rose Cooking School many years ago. I was very impressed by her album of baking photos including wedding cakes she had been inspired to make over the years.
Tune in next week for the Minneapolis leg of our Midwest Visit.
Sep 15, 2015 | From the kitchen of Rose
Woody and I will be at the Stroudsburg, Pennsylvania Farmers' Market on September 19 from 9 to noon. It is located at the town's square, one block north of Main Street, on North 7th Street. Bring your books for signing and books from Rose's stock for sale as well.
Hope to see you there!
Jul 28, 2015 | From the kitchen of Rose
In August, the whole Beranbaum family is off to Toronto to attend the Parapan American Games. It will be the largest in history, with more than 1,600 athletes from 28 countries to compete in 15 sports. And our granddaughter Haley will be swimming!
For those of you who live close enough, I would love to see you at Golda's Kitchen on Sunday, August 9 at 4:00
2885 Argentia Road (Winston Churchill and the 401)
Mississauga, ON L5N 8G6
Owner Fred Pritchard saw the new Rose's Signature Series Pie Kit at the Chicago Housewares Show in March and was one of the very first to order it. It will be available for purchase along with my most recent book The Baking Bible, and, of course, I will be delighted to sign any of my books you may already have.
You will also get to meet my long-time friend and esteemed colleague Norene Gilletz. Many years ago I taught my first class away from home at Norene's cooking school in Montreal.
Golda's carries an extensive selection of my product lines. You can check it out on their website.
Mar 25, 2015 | From the kitchen of Rose
For those of you who have asked if or when we will be in your vicinity, this posting will list any appearances scheduled within the coming two months.
Mohonk Wine & Food Festival: demo, talk, tasting, and book signing:
Saturday, May 30, and Sunday June 31
Wine & Food Festival
Feb 09, 2015 | From the kitchen of Rose
Just back from a terrific four day visit to Dallas, organized by my dear friend Zach Townsend. We'll be doing a posting on all the fun events and fabulous food but can't wait to share this video that kicked off our visit. I couldn't have asked for more delightful and gracious hosts.
Jan 25, 2015 | From the kitchen of Rose
Woody and I are visiting our dear friend and colleague Zach Townsend and he has organized two terrific events.
The first event is on Saturday afternoon, February 7, from 4 pm to 7 pm. The host is Chandler Roosevelt Lindsley, granddaughter of FDR and Eleanor. It is limited to 20 people and will include a demo, tasting, sparkling wine and hors d'oeuvres. The ticket price of $125.00 includes a copy of The Baking Bible which Woody and I will sign, and of course feel free to bring any of Rose's books you may already have.
To register, please call Zach at 214-289-5419. He can accept credit Card/Debit only. If he is not in, be sure to leave a voice mail message and he will return your call promptly.
The second event is Sunday Feb. 8, 3:15 pm to 5:00 pm at Rise Restaurant. It is hosted by Hedda Dowd. I met Hedda, and chef Cherif Brahmi on my last visit to Zach and was literally blown away by their restaurant. Woody and I are bringing a small appetizer/dessert cookie and will be signing The Baking Bible which is included in the $45 price of the ticket, and of course feel free to bring any of Rose's books you may already have. Please call Rise at 214-366-9900.
Dec 03, 2014 | From the kitchen of Rose
There are only a few places left for the upcoming event at the Miele Center in Princeton a week from tomorrow: Wednesday, December 10, 6:30 pm
Woody and I are doing a demo of the Red Velvet Rose from The Baking Bible, giving baking tips, answering questions, telling stories about book production, and the Miele test kitchen staff are preparing several samples from the book.
We also will be signing the books. (The price of the book will be included in the admission fee.) Select Princeton as the location after you click on the link. It promises to be a fun party!
Nov 02, 2014 | From the kitchen of Rose
All the events of our upcoming book tour, posted on the Appearance Link, are totally exciting and special, but what makes this one extra special is that it also includes two of my favorite renowned baking colleagues and authors: Emily Luchetti and Alice Medrich, and will be moderated by the delightful and much loved food editor of Sunset Magazine, Margo True !
This is an event not to be missed. We will each be talking about the evolution of our careers, and will no doubt have at least as much fun doing so as you will listening and participating with questions.
The event will take place on November 18 at 7:00 at the Jewish Community Center of San Francisco For information and ticketing click on this
Sep 28, 2014 | From the kitchen of Rose
This listing of events will be updated as things are added. Woody and I are so excited about meeting you all.
Most of the events are open to the public free of charge. Those with links or where indicated are the ones with the fees. There will be books for purchase if not included in the price of admission. Please feel free to bring any books (of mine!) that you may already have for signature.
Rose Levy Beranbaum's Book Signing Events for THE BAKING BIBLE
(Published by Houghton Mifflin Harcourt; on sale November 4th, 2014)
Wednesday, November 5th, 9:45 am
Authors on Stage in Wellesley: Beranbaum, Enger, Merkin
Wellesley College Club
New York, NY
Wednesday, November 5th, 6 pm
Book Launch Party at Whisk NYC
933 Broadway (between 21st and 22nd Streets), New York, NY 10010
Saturday, November 8th, 3pm
bluecashew Kitchen Pharmacy
6423 Montgomery Street, Suite 3, Rhinebeck, NY 12572
St. Louis, MO
Wednesday, November 12th, 1pm
St. Louis Jewish Book Festival, Jewish Community Center, Staenberg Family Complex - Arts & Education Building
2 Millstone Campus Drive, St. Louis, MO 63146
Thursday, November 13th, 12:30 pm
Johnson & Wales University, Denver Campus
Thursday, November 13th, 6:00 pm
Book Launch Party at The Fort Restaurant
P.O. Box 569, 19192 Highway 8, Morrison, CO 80465
Friday, November 14th, 7pm
Tattered Cover Book Store
2526 E. Colfax Avenue, Denver, CO 80206
San Francisco, CA
Sunday, November 16th, 3pm
Omnivore Books on Food
885 Cesar Chavez, San Francisco, CA 94131
Tuesday, November 18th, 7pm
Jewish Community Center of San Francisco - An Evening with Rose Levy Beranbaum, Alice Medrich, & Emily Luchetti, moderated by Margo True
3200 California Street, San Francisco, CA 94118
Wednesday, November 19th, 6:30pm
The Book Larder
4252 Fremont Ave N., Seattle, WA 98103
Thursday, November 20th, 11:30 am to 1:30 pm
Tom Douglas' Hot Stove Society Cooking School - Hotel Andra
2000 4th Avenue, Seattle, WA 98121
Somerville, New Jersey
Saturday, November 22, 2:00 pm
Barnes & Noble book signing
319 Route 202/206
Bridgewater, NJ 08807
New York, NY
Thursday, December 4th, 12:00pm
The 92nd Street Y Kitchen Arts & Letters Series - Rose Levy Beranbaum in Conversation with Lucinda Scala Quinn
1395 Lexington Avenue, New York, NY 10128
Saturday, December 6th, 2:00 Demo
240 New Jersey 17, Paramus, NJ 07652
Hyde Park, NY
Monday, December 8th, 11:00 am
Culinary Institute of America
1946 Campus Drive, Hyde Park, NY 12538
Open to the Public--no fee, autographed books will be available for sale
Wednesday, December 10, 6:30 pm
The Miele Center at Princeton
9 Independence Way
Princeton, NJ 08540
Demo, samples, and book signing. (The price of the book will be included in the admission fee.) Select Princeton as the location after you click on the link.
Saturday, December 13,1:00 pm
Fante's Kitchen Shop
1006 South Ninth Street
Philadephia, PA 19147
cookie sampling from The Baking Bible and book's will be available for sale.
Saturday, December 13, 6:30 pm
cocktail party with a nominal fee for guests ($10) with antipasti served, as well as samples from The Baking Bible. Books will be available for sale.
Chef Anthony's Italian Market
101 Ridge Road
Chadds Ford, PA 19317
Sunday, December 14, 1:00 pm
A demo, talk and book signing. Books will be available for sale and Art will make a sample for tasting from the book.
The Kitchen Workshop
21 Plank Avenue, Suite 204
Paoli, PA 19301
Open to the public
Aug 23, 2014 | From the kitchen of Rose
Last month, Woody and I did a book signing at the market for the first time and we had the best time! Not only did we sign many books, we also met many fascinating people.
We were invited by our friend and neighbor Maria Menegus who organizes the vendors as well as selling her own organic produce. The above photo shows her delicious and beautiful beets which she calls Candy Cane Beets but I call Blushing Beets. It also features her purple string beans which turn dark green on boiling. Fresh picked string beans are a world apart from ones that have been shipped to supermarkets. They also take less time to cook. Boiling is the best method to get maximum flavor. I find that 7 to 8 minutes gives me the ideal texture of tender with a slight snap.
After the market closed, we met with Laurie Farmer at the nearby Café Duette
and were joined by Maria Menegus. Laurie interviewed us for an article in a Fall issue of Parade Magazine featuring our upcoming The Baking Bible.
I love farmers markets and this time of year my food pyramid changes to protein on the top smaller section and produce on the larger base.
Jul 25, 2014 | From the kitchen of Rose
Woody and I will be at the Stroudsburg, Pennsylvania Farmers' Market on July 26 from 8 to noon. It is located at the town's square, one block north of Main Street, on North 7th Street. Bring your books for signing and we will have complimentary brownie samples, chocolate speckled angel food cake, and books from Rose's stock for sale as well.
Hope to see you there!
Dec 02, 2013 | From the kitchen of Rose
For those of you have missed yesterday's show, or who would like to see it a second time, here are the links to the two segments.
Melissa was a truly terrific host and the other guests were delightful.
Nov 27, 2013 | From the kitchen of Rose
I'm delighted to announce that I will be appearing on a very special show on MSNBC this Sunday, December 1--The Melissa Harris-Perry Show.
It will be a segment focusing on America's love of pie, family traditions, and recipes. Melissa provides analysis and guest-driven discussion on political, cultural and community issues which is why I named this posting "The Politics of Pie." I will be appearing from 11:30 to 12:00 east coast. Check your local listings and see you there!
Here's the official listing:
* Life of Pie: Blueberry, Apply, Pecan, Sweet Potato. These are just a few of #Nerdland's favorite pies. And we're going to tell you why pies are about more than just the good eating they provide.
Also appearing on the show are:
* Jelani Cobb, Associate Professor at UConn
* Sunny Anderson, Author of "Sunny's Kitchen" / Host of Food Network's "Cooking for Real"
* Kelly Choi, Emmy-Award winning TV Host and Producer / Produces and Hosts "Very Appetizing"/Former Host of Bravo's "Top Chef Masters"
And Beth Howard, Author of "Ms. American Pie"/ Baker/Producer ((VIA REMOTE))
Sep 12, 2013 | From the kitchen of Rose
The date is set for this Sunday, September 15, at the court house square in the lovely Victorian town of Belvidere--about an hour from New York City.
Woody and I will be there from 10:00 am to 1:00 pm, offering tastings of my signature cake The Lemon Poppyseed Sourcream Cake. Volunteers will be baking recipes from my books and all proceeds from the baked goods will be donated to a wonderful charity: The Family Promise--a local homeless shelter for families.
Please feel free to bring any of my books you may have for signing. There will also be a chance drawing to win one of my cookbooks.
Maria Menegus, the organizer of this event, Woody, and I all look forward to meeting you.
May 21, 2013 | From the kitchen of Rose
It had been many years since I last visited my favorite kitchenware shop in Philly and what a joyful homecoming it was! Fante's is located right in the middle of the vast Italian market. Bob Trinque and I drove down together and after finding a rare parking place were tempted by all the produce, sausages, and homemade cheese. But more exciting still was the incredible display of cookware at the store.
It couldn't have been lovelier visiting with old friends, meeting new ones young and older, and showing off the new Rose™ line. And after the demo, Mariella Esposito treated us to the biggest and best Philadelphia cheese steak ever. I can't wait to go back for a longer visit!
May 08, 2013 | From the kitchen of Rose
I've just been invited to participate on a panel with four of my favorite friends: esteemed authors Madhur Jaffrey and Marion Nestle; director of the Fales Library and Special Collections at NYU, Marvin J. Taylor; and moderator par excellence, host of the Critical Topics in Food Series, Clark Wolf.
The event features the recently published 101 Classic Cookbooks. It will be held at the 92Y Tribeca at 7:30 on Wednesday, May 29. Entrance fee is $15 and books will be available for sale.
Trust me: this is an experience not to be missed!
Mar 27, 2013 | From the kitchen of Rose
I have known and loved the Giovannucci/Esposito family for almost 25 years since the publication of the Cake Bible when I did a book signing in their fabulous store Fante's. Fante's always seems to carry anything I'm looking for plus things I didn't realize I should be looking for!
On Saturday, April 20, I will be visiting the store to demo my new product line between the hours of 12:00 to 1:30. I'll also be signing any book you bring as long as it has my name on the cover!
If you live in the area, do come and say hello.
Jan 16, 2013 | From the kitchen of Rose
On Sunday, February 10th, from 2 to 4 pm, Woody and I will be giving a special Valentine's Day class followed by a book signing. Do feel free to bring books you already own.
Here is how the class appears on the Central Market calendar:
Rose's Heavenly Cakes with Rose Levy Beranbaum
Rose Levy Beranbaum, Award-winning Author of nine cookbooks, including THE CAKE BIBLE; Contributing Editor to Food Arts magazine, the Washington Post, Fine Cooking, Reader's Digest, and Bride's; Blogger at realbakingwithrose.com
(For Ages 13 & Up)
FEATURED CHEF. DEMONSTRATION. Spend an afternoon during our Chocolate Festival with the author of the classic cookbook that has helped thousands of home bakers make exquisite cakes. Rose will reduce the most complex techniques to easy-to-follow recipes right before your eyes. This widely respected "Diva of Desserts" is revered by professionals and home bakers alike for her ability to teach us all to create delicous and beautiful cakes with confidence and ease. She'll review basic baking techniques and offer tips on creating layers of flavor as she demonstrates:
Chocolate Sweetheart Cake (Chocolate Cake with Ganache Glaze,Raspberry Topping & Whipped Cream Decoration);
Deep Chocolate Passion Cake (Chocolate Cake with Milk Chocolate Ganche Syrup, Dark Chocolate Ganche Undercoat & Chocolate Lacquer) ;and
Chocolate Ingots with Caramelized Cocoa Nibs.
To sign up, either click on this link, or call 469-241-8389
See y'all there!!! You will also meet our host, the talented chocolatier Zach Townsend (of the fabulous La Bomba in Rose's Heavenly Cakes).