6
Sweet teeth the world over are currently craving wagashi, lovely Japanese confections that change with the seasons and are made from mochi, bean paste, and fruit. Try them at Tokara on Phinney Ridge.
7
Given the glut of really good chocolate now at our fingertips, it makes sense chocolatiers and chefs want to test its culinary limits. For its Chef Confection Project, Theo Chocolate invites chefs (Tilth ’s Maria Hines, Jerry Traunfeld of Poppy, Johnathan Sundstrom from Lark) to its factory, where they spend the day creating utterly original sweets. Prawn-anise-hyssop chocolate, anyone?
8
Everyone has gone crazy for canning, preserving summertime fruits and veggies for the cold season to come. That’s largely thanks to local writer Kim O’Donnel and her Canning Across America project. Check canningacrossamerica.com for meet-ups and classes.
9
Top Chef Master Marcus Samuelsson introduced the country to Ethiopian-inspired dishes on the Bravo show last season, and recipes from all over East Africa are popping up in food rags. Get a jump on the trend with an Ethiopian cooking class by expat Nibret Aga, or head over to Amy’s Merkato in Leschi, which stocks spongey injera flat bread and all sorts of other ingredients you’ll be needing.
10
Peanut-butter-cream-filled cookies at Dahlia Bakery, whoopie pies at Oddfellows Cafe and Bar, and cupcakes (still) everywhere: nostalgic treats are back in a big way. To perfect the ultimate in memory-stimulating desserts, sign up for an Art of the Pie class with world-renowned pie pro and all-around sweetheart Kate McDermott.
Published: August 2010
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