Update: Our first OMG! Dinner & a Movie with Harry’s Pizzeria is later this evening, but there was some #OMG action this weekend at #SoBeWFF! Here are the first of many images we’ll share — these a little more rough-around-the-edges from our collective camera phones of the madness from #DiamondDishes. They are good for a giggle and to hold us over until I post prettier ones from our Farm-to-Table Brunch on the blog tomorrow. Enjoy them here, and congrats to Ms. Goldsmith for her “Ooh, It’s so good, lemon meringue pie in a jar” quote from Martha Stewart in yesterday’s Miami Herald! It was a home run weekend!
With the news of her James Beard Award semifinals nod in the highly competitive and nationally-stacked Outstanding Pastry Chef category, our sweet executive pastry chef is rolling into her #SoBeWFF events this weekend with a huge smile. And so are we. First things first, if you dine at MGFD, you’ll notice her cookbook postcard, complete with cover shot! It was such a thrill when Michael’s first cards arrived from publisher Clarkson Potter, and we couldn’t be more excited for and proud of Hedy right now. Check them out and reserve your copy of her cookbook, currently available pre-sale online.
After Michael’s farm-to-table brunch on Saturday, Ellie and I will hop in the car and take the I-395 flyover to Little Havana and the new Miami Marlins Ballpark to help Hedy get all set up for Diamond Dishes. We’ll join host, Julie Loria (author of the cookbook by that name, and wife of Marlins owner Jeffrey Loria) and participating chefs including Michelle Bernstein (Michy’s, Sra. Martinez, Crumb on Parchment, Miami, FL,) Scott Conant (Scarpetta, Miami, FL,) and Laurent Tourondel ( BLT Steak, Miami, FL.) Hedy’s station is at home plate, where we’ll serve Warm Junk in da Trunk Cookies with Mini Black & White Malted Milkshakes, Peanut Butter S’mores, and Meyer Lemon Meringue Pie in a Jar.
On Sunday, our EPC will be stationed at Goya’s booth in the tents aka Grand Tasting Village where I hope you have a chance to stop by to taste how good black beans can be in a cupcake. Hedy says they act like bananas do in batter. You know they are there, but they blend in and with the addition of lime and ginger, make a perfect package! The recipe was published yesterday in the Sun-Sentinel, and is home baker-friendly. My favorite part is the guava frosting. She tested a lot of options with a wide variety of Goya products, from black beans to Panilla cane sugar.
“I actually did a guava and cream cheese and candied bacon sticky bun and a brûléed and baked hominy pudding. Something with cornmeal, too,” Hedy explains. “This one was the best for Goya to recreate and serve in the context of a tent on a beach! With Baking Out Loud, I have been in testing mode. This was an exciting challenge to go a little out of my box, and I know we nailed it. I can’t wait to see the expressions on festival guests’ faces when they are pleasantly surprised to enjoy black beans in cupcake form!”