Hey you. Whatcha doin?
Surfing your collection of food blogs daily? Thinking about food? Maybe thinking about ice cream?
Snacking?
Maybe snacking on ice cream?
You like ice cream, I can tell. I do too!
Didn’t I just see you waiting in an obscenely long line for a scoop or two at Full Tilt, or Mollly Moons, or Humphry Slocombes, [...]

With summer coming, I have been working on ice cream sandwiches. The format of the sandwich works well for the high volume Poppy, simple to plate, texturally interesting, nostalgic, and focused on a minimal amount of flavors; that of the cookie, the ice cream, and the dish of something or other to dip it in.
Currently, [...]

Wanna get inside my head?  Tune into the steady stream of constant thoughts of food that flood my world each day?
Then follow me on twitter!  @Deensie
I can’t promise it’s all food.  But since i think about food 90 percent of the time, it’s a good bet it’s mostly about food.  And a small taste of [...]

A local poet, Rebecca Hoogs, whom I have had the lucky aquaintence of for a few years now, printed this little gem of hers in the Stranger today.
Since the egg is a cornerstone of the culinary world, I thought you too would find beauty in this playful look at our lovely L’Ouef.

Last night, I drove by Veil.  You remember, that modern fine dining restaurant I worked at until last July?  The one that closed in September?
The papers said it was one of the first casualties of the economy.  A restaurant barely in in its third year, taken down by the tightening belts of the diners in [...]

I’m in Long Beach for the week. The spot I’m stuck in is a concrete jungle of hotels, convention spots, chain restaurants, and bad local restaurants that are more focused on selling alcohol than making good food. I did some basic research to see what we might find on our one off night in terms [...]

I smiled to myself as I flipped through the 5 recipes contained in the first chapter of Elizabeth Falkner’s Demolition Desserts, taking delight in her notation that her “favorite” recipe for chocolate chip cookies strait-up was temporary.   It’s a life long obsession for many pastry chefs, that of chasing the perfect chocolate chip cookie, one [...]

A discussion was had yesterday about how the restaurant would present creme brulee.  A dish as classic as they come, and one I have yet to serve on my 4 month young menu, we debated the need for a nibble on the side of the ramekin, a cookie most likely.
“Classicists would argue that the dish [...]

I came across a post on the blog line cook, an incredibly well worded, to the point piece about a young line cooks short, very short time as the pastry cook.
Every line cook should read this.  No, strike that.  Every line cook should work pastry production for a part of their life.  But I know [...]

Since being at Poppy, for all of 5 days total, I have received more phone calls and mail through the restaurant than ever.  In fact, if you added all the times a person called me through a restaurant I have worked for, and mailed something to me at the restaurant, I have still received more [...]