chef kendra baker
Kendra Baker Owner/chef at The Penny Ice Creamery and The Picnic Basket. "I love the whimsy I can create in my pastry desserts but I also like the control and fine details.". We believe in sustainability, and that everyone has a right to healthful, clean and affordable food. Kendra Baker Reporter for The News-Times. A key aspect that made the Penny possible was a $250,000 loan obtained through Obama's SBA Recovery Act. Sandwiches and salads are inventive, delicious and available for eating in or out. ", All their businesses aim to please the cross section of people that make up just about any community, she says. Photo: CJ Nugent Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as cuisine in the laid-back beach town of Santa Cruz , a food revolution is taking place. There was a little bit of a void -- at least, not enough of this kind of food. Photo: CJ Nugent. While guests are atwitter over all the great new eating in Santa Cruz these days, the clear leader is the now-multi-location empire of heralded pastry chef Kendra Baker, whose resume includes Bar Tartine and Manresa. In 2011, the partners opened a super-casual beachfront cafe that they called The Picnic Basket that followed the same freshness-first mentality of their ice cream stores. Besides being a weekly source for the wondrous bread and pastries from the Manresa Bread Project, POPUP has presented scrumptious pies from Companion Bakeshop (think Meyer lemon buttermilk) and delicious, small-batch steam buns and other snacks from Mortal Dumpling. Kendra Baker. sesame chicken. I show you how to make Stove Top Pizza. "It's an incredible place. For a chef who proudly states that "I don't do precious," the various enterprises within The Glass Jar would seem to be a success. Regarding The Picnic Basket, he wrote: "For my money, it's the only place to stop.". Santa Cruz, CA. Local Hero Winner 2013 – Best Chef/Restaurant: Kendra Baker. "We have foodies in this community but we also have people who just want to eat," she explains. See more ideas about Chef, Easy cooking, Cooking. But percolating in her head was launching her own venture, working with longtime friend Davis, who had recently completed a green MBA program to complement work in technology and other businesses. ", During college, she started working in a local restaurant, Gabriella Cafe, that was serious about organic ingredients, then took a cooking job there after graduation. How to make Jerk Chicken. In just four years, Baker and her business partner, Zachary Davis, have opened three ice cream shops, a beachside lunch cafe, a serious sit-down restaurant and a pop-up space. Nov 11, 2017 - Explore Richard Weaver's board "Chef Kendra Nguyen", followed by 150 people on Pinterest. A spacious, modern sit-down restaurant that celebrates local ingredients in a deceptively rustic menu -- like chicken leg confit with merquez sausage, carrot-lentil puree and artichoke/green olive relish -- this eatery was also mobbed from the day it opened. Not surprising, since the Penny's business was going gangbusters. In 2010, when they embarked, "We recognized that Santa Cruz was ripe for businesses like ours," Baker explains. "That was really inspiring to me. Subscribe to Chef Kendra's Easy Cooking Channel so you never miss anything new! Their cute downtown scoop shop offers nine flavors at a time, including classics along with a rotating list of luscious seasonal choices like brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. We hope you enjoy all that we have to offer, and we look forward to hearing from you! SLOPPY JOE RECIPE - Heck yeah Chef Kendra show you how to make Homemade Sloppy Joes. Other ice cream shops typically use a purchased base. Vis profilene til personer som heter Kendra Baker Bli medlem av Facebook for å komme i kontakt med Kendra Baker og andre du kanskje kjenner. We're going to make Baked Jerk Chicken and it's very easy to do. I show you how to make my version of Olive Garden's Zuppa Toscana. All ripples, add-ins and the like are house-made. Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's University of California campus. Communal tables encourage the neighborly vibe that Baker has been seeking since she was first enthralled with the gardens at UCSC. “The Penny encompasses more than just ice cream; it’s very chef-oriented, thoughtful, hand-crafted food,” she adds. View the profiles of people named Kendra Baker. Deborah Luhrman is publisher and editor of Edible Monterey Bay. Far exceeding projections, the explosive sales enabled two more scoop shops to be opened in Santa Cruz as well as new kiosks at local farmers markets. They wrote a 70-page business plan for an ice cream shop that they called the Penny Ice Creamery. Chef Kendra show you How to make Fish and Chips. Two-star Michelin chef David Kinch of Manresa in Los Gatos -- Baker's previous boss -- pegged it when he called her "obsessive," adding that this is a common characteristic found in many successful people. Baker's role these days might be overseeing menu development while Davis handles business as CEO but this is just one element in the overall game plan that brought them to Santa Cruz and business ownership. To show their appreciation, Baker and Davis made a YouTube thank-you video receiving more than 100,000 hits, which got the attention of Joe Biden (he called them) and Michelle Obama's office (inviting them to a State of the Union address and reception). "It's an incredible medium," she says about pastry. Chef Kendra show you how to make tater tots. At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season. “I’m honored and a bit surprised,” says Kendra Baker, the chef behind the popular Penny Ice Creamery and the beachfront Picnic Basket café. Baker and Davis only spent enough time in the capitol to sit in the First Lady's box and meet some dignitaries, then flew back to scoop ice cream. Chef Kendra Nguyen . Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. EMB is one of 80+ magazines in the award-winning and beloved Edible Communities family. House-made pickles and just-baked bread enhance classics like a killer BLT or reuben, while the chicken salad sandwich with avocado, greens and pickled onions is amazing. Baker is a classically trained chef who got her start at Gabriella Café and has worked as a pastry chef at Manresa in Los Gatos. Kendra has 2 jobs listed on their profile. In the last few years, talented chefs have been busily opening new eateries and the restaurant scene "over the hill," as valley residents call it, is as exciting as it's ever been. This is the fastest way I know to make a tasty pizza, right on the stove top. We think knowing where our food comes from is a powerful thing, and we hope our magazine, website and events will inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans. Kendra Baker's New Santa Cruz Food Empire Gaining Fans. Naturally, corned beef and hot dogs come from renowned local butcher and salumi maker, El Salchichero, and ice cream is from the Penny. I show you how to make Monkey Bread. Davis now has three young children and Baker just gave birth to another baby. home Recipe Blog About Youtube Store home Recipe Blog About Youtube Store some of chef kendra's videos. The pair's most ambitious step took place in early 2014 with the opening of Assembly in downtown Santa Cruz. ", Their timing didn't hurt, either. I show you how to make them with this easy recipe. Baker's and Davis's youngest venture is POPUP, a space adjacent to Assembly whose charter is showcasing intriguing, emerging food businesses that deserve local discovery. He has also called her "smart, hardworking and ambitious." Customers can get a cap of toasted, house-made marshmallow fluff if they desire. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. As a result, I thought food was this thing that bound communities together. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element. "We have a demographic here that really appreciates great food and supports our local farmers through the farmers markets and wants good food for their families and themselves. "We want to create a place where people feel comfortable and where it's not like a 'Portlandia' skit. fried rice. For example, in the ice cream shop, we always have our Tahitian vanilla bean and our chocolate sorbet, but then we'll throw something like candy cap mushroom in the case or strawberry pink peppercorn.". These are homemade and better than you can get at most Fish & Chip shops. Given such attention to quality and detail, "the Penny," as Baker calls it, proudly identifies itself as “the only ice cream shop in Northern California making all our ice cream completely from scratch.” Shortly before the shop opened, Baker and Davis each became new parents -- their respective sons were born two weeks apart -- then they started working 100-hour weeks as their business geared up. Crab and Cream Cheese Wontons are fantastic appetizers. LOCAL HERO WINNER 2015 – BEST FOOD ARTISAN: TABITHA STROUP/FRIEND IN CHEESES JAM CO. Local Hero Winners 2013 – Best Farm/Farmer: Tom Broz, Live Earth Farm and Jamie Collins, Serendipity Farms. While the two share an itch for achievement with good conscience, the most fortuitous aspect of their pairing is Baker's culinary prowess combined with Davis's solid business skills. Their restaurant group, the Glass Jar, now has about 120 employees and an uncompromising vision of matching top-notch cooking using local organic ingredients with the unique, funky gestalt of Surf City. Mar 2, 2020 - Chef Kendra's Easy Cooking Show. Seasonal produce for ice cream and salads is sourced directly from local farms, and The Picnic Basket features ingredients from other Santa Cruz food artisans—like Companion Bakeshop bread, meats from el Salchichero and Verve coffee. Baker took an interesting route to where she sits today. Given the fact that 60% of new restaurants fail in the first year, it's clear that Baker and Davis are doing something right. Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as cuisine in the laid-back beach town of Santa Cruz, a food revolution is taking place. Resources for Water-Preserving Edible Gardening. This might well be the combination needed to buck the odds in a tough industry. A lifelong journalist, she has reported from around the globe, but now prefers covering our flourishing local food scene and growing her own vegetables in the Santa Cruz Mountains.

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