Just returned from treating San Diegans to Strawberry Basil Panna Cotta at her second of five Buick Discovery Tour appearances this year, our executive pastry chef Hedy Goldsmith is hot to trot on her new cookbook, Baking Out Loud: Fun Desserts with Big Flavors (especially with Valentine’s Day stories this week!) And she’s not stopping any time soon, which is great news for everyone. Here are the official events where you can find Hedy, as well as what she’s baking at the country’s largest food and wine festival right smack dab in our quaint back
yard beach the weekend after next, February 21-24. And don’t forget to follow her ever-prolific posts as guest blogger for Food Network’s FN Dish.
Best of the Best: Friday, February 22, 7:30-10:00 p.m. — This festival mainstay is back at the Fontainebleau Hotel, and so is Hedy, this time serving Coach Farms Goat’s Milk Yogurt Panna Cotta with pickled dried fruit. The full menu is available online, including a mindblowing list of pouring wineries to navigate of which The Genuine Hospitality Group Wine Director Eric Larkee advises, “Hit up some old school Cali stuff. Diamond Creek, Heitz, and Williams Selyem. Also Planeta has a Moscato; if it’s there try it with Hedy’s dessert.”
Wine Pairing Seminar with Josh Wesson: Sunday, February 24, 12:00-1:00 p.m. — We all know Hedy’s penchant for spirited desserts and pairings. Enjoy a selection of recipes from Baking Out Loud paired with delicate dessert wines by Josh Wesson including Tangerine Pot de Creme with the Two Hands Brilliant Disguise Barossa Valley Moscato 2011 (a name you have to love,) Candied Bacon with Wild Turkey American Honey Bourbon, Chocolate Cake with Curry, Coconut and Cardamom with Blandy’s 5 Year Old Malmsey Madeira, and last but not least her Snickers Bar with a dessert in itself… Emilio Lustau Pedro Ximenez San Emilio Sherry NV!
Food Lab at Fun & Fit as a Family: Sunday, February 24, 3:30-4:30 p.m. — Hedy’s especially excited about this #SoBeWFF event and has been wanting to go a kids cooking class for a while now. With her special fork-fashioned crimpers, a class of 80 kids will have the opportunity to make her famous Pop-T’s, Philly-style pretzels, and chocolate covered popcorn bark. Oh yeah, and NO PARENTS ALLOWED!!!