Design | Origin Coffee Roasters

Origin Coffee Roasters are a small, independent and innovative company from Cornwall with a purpose beyond profit. They are a tight knit group of highly experienced and passionate coffee people that strive to raise coffee standards throughout the UK. Crafting distinctive espresso blends is at the forefront of what they do, but behind the scenes they work hard to make sure every bean that they roast promotes social, environmental and economic responsibility.

Origin have recently moved all roasting to their headquarters in Cornwall, as well as organic fair trade coffee they produce their own 'Seasonal Collection' which rotates the beans making sure that only the best of what's in season makes it into the bag. Origin's 'Farmer 30' coffees go one step further than fair trade by ensuring that the individual workers on selected farms benefit from the export of the beans.

UK based studio A-Side has carried and developed the company identity through all manner of products and print spanning a five year period – during which time the company has enjoyed unprecedented success, growing from 4 to 15 employees, supplying a number of leading restaurants and celebrity chefs, and becoming an iconic local brand that is synonymous with Cornish café culture.

 

 

Dish | Fontina, Goat Cheese & Prosciutto Stuffed Chicken Breast

It's that time of year again. Summer is almost over around here and the holidays are approaching quicker then I'd like to believe. It has been beautiful lately - San Francisco has a nice late Summer - but I can't help but be excited for Autumn to arrive. It's my favorite season! The weather is cool and crisp, I can wear layers and boots every day, and the produce/meals are often rich and special, reminding us of dishes from yesteryear. I prefer savory over sweet, and it is my belief that Fall has the most to offer in terms of savory recipes. Even the pumpkin and apple pies of Autumn have a heartier bite to the sweet berry and peach tarts of Summer (which I love equally). So... with visions of Wine-Braised Shortribs and Rack of Lamb on my mind, I decided I should take a step back into these last few days of Summer and meet somewhere in the middle. I wish I could just enter a soundbite of Rob Lowe on Parks & Recreation (sorry if you don't watch that show) but this chicken - stuffed with prosciutto, 2 cheeses and basil - is LITERALLY packed with flavor and perfect for transitioning into a new season.

FONTINA, GOAT CHEESE & PROSCIUTTO STUFFED CHICKEN BREAST

1/2 cup grated fontina cheese
1/4 cup herb goat cheese
1/4 cup chopped prosciutto
1 tablespoon chopped fresh basil
2 large boneless chicken breast
2 tablespoons chilled butter, divided
1/3 cup low-salt chicken broth
1/4 cup dry Marsala wine

1  |  Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.

2  |  Using a sharp knife, carefully cut a 3 to 4 inch opening in the center of each chicken breast. Spread stuffing into the center of chicken. Sprinkle chicken with salt and pepper.

3  |  Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 8 minutes. Transfer to rimmed baking sheet; place in oven on low temperature to keep warm. Add broth and Marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/4 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.

We enjoyed Roasted Brussels Sprouts with Prosciutto and Shallots on the side. Yes... there was prosciutto in every bite!

Design | George Chamoun: Iconatomy

This project by George Chamoun was to choose movie icons from two different eras and merge them seamlessly. The result: a Marylin Monroe/Scarlette Johansson, James Dean/Robert Pattinson, George Clooney/Sean Connery, Elizabeth Taylor/Angelina Jolie and Audrey Hepburn/Natalie Portman.

From the artist: Two things people are wondering about that I thought I could make clear.

1  |  The pictures are not morphed in any way. What you see is a collage of two different people in each picture. Did it take me a long time to find the right pictures? Hell yes it did!

2  |  People are commenting on the “comparison” I’m making with these pictures. About that, I just want to say that I am not comparing anything here. Sorry if you feel that your favourite actor or actress was “paired up” with someone you don’t like.

via Trendland

Design | Draw In Light

London based studio We Are Useful was approached by Draw In Light to create the branding for their new womenswear label. "We created an identity based around the idea of light and crystals that ran from the logo to the imagery for the AW/10 collection. We art directed, photographed, retouched, designed and produced a look book which incorporated an exclusive numbered screen printed poster. We also designed and created the website."

Dish | (Gluten Free) Linguine with Shrimp & Slow Roasted Tomatoes

Growing up with parents whose parents were raised in the south, they were taught to cook food to it's fullest. Sort of Paula Deen style, if you will. While I do agree that that particular kind of food is delicious, it's not necessarily how I choose to prepare things in my own kitchen, and definitely not the way I cook on a daily basis. I like to take my mother's recipes and tweak them from time to time, opting for organic or fresher ingredients I feel more comfortable serving Ryan and our friends.

On my recent trip to Seattle I had the chance to spend a few days with my beautiful sister Danielle and brother in-law Trenton. My sister was one of those kids that had every allergy known to man. We would joke that she was allergic to anything green, basically meaning the outdoors. She went through the allergy shots and that whole mess for years, just assuming that her life would be one miserable sinus cold for, well, forever! Eventually fed up and exhausted from being sick more times then she could count, she asked her doctor about food allergies to which he told her, "You're crazy! It's not that." Not something you want to hear from your doctor! So off she went, on a mission to prove this guy wrong. She felt confident that she had narrowed it down to alcohol, dairy and gluten. She eliminated all 3 from her diet, then slowly incorporated each one back in one at time over the course of 3-4 months. Alcohol was fine, dairy was hit or miss, but gluten was the winner. Since then her and Trenton have completely changed their eating habits in favor of a gluten free diet... and she's never felt better!

I am lucky enough to have no food allergies but last night I had the opportunity to cook for Peter, a friend of ours who chooses to be gluten free; and I just have to say it's starting to look extremely appealing. This recipe comes from Gluten Free Girl, a blog my sister recommended to me, which is full of healthy dishes and fantastic stories.

LINGUINE WITH SHRIMP & SLOW ROASTED TOMATOES  |  Recipe inspired by Gluten Free Girl

2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced paper-thin
1½ pounds cherry tomatoes, halved
Generous pinch of red pepper flakes
1 pound dried gluten-free linguine
1 pound large shrimp, peeled and deveined
½ cup dry white white wine
Kosher salt or sea salt

1  |  To slow-roast the tomatoes: slice cherry tomatoes in half, spread across a baking sheet covered in parchment paper, pour a glug of olive oil over the top, then sprinkle salt and fresh thyme on top. Toss. Cook in a 275°F oven until the cherries are slightly shrunken and have released their juices, about 2 hours.

2  |  Bring a large pot of water to a rolling boil and salt generously. Place the olive oil and garlic in a large frying pan over low heat. Cook the garlic slowly for 4 to 6 minutes, or until softened but now browned. Add the tomatoes and red pepper flakes and stir to combine them with the garlic slices. Cover the pan and let the tomatoes heat slowly for a few minutes.

3  |  Add the pasta to the boiling water and cook until al dente. When the pasta is done, drain it from the pot, saving about 1 cup of the water. Immediately run cold water over the pasta, which stops the cooking process. Pour a glug of olive oil over the pasta and toss it.

4  |  Raise the heat under the frying pan to medium-high and add the shrimp. Cook, stirring frequently, for 3 minutes, or until the shellfish have turned opaque. Raise the heat to high and pour in the wine. Let it bubble for a minute or so, or just until the shellfish are completely cooked. Scoop a ladleful of cooking water from the pasta pot and stir it into the frying pan. Taste and season with salt, if needed. Turn off the heat.

5  |  Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two more of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to warmed shallow individual bowls and serve immediately.

Design | Max Chocolatier

This project comes from Denmark based Muggie Ramadani, an interdisciplinary design studio, specialized in creating intelligent solutions for analog and digital media.

Of the project they say, "The process involved in creating the confectionery is unique, and the result will exceed anything you have ever tasted: at Max you will be savouring some of the best chocolate in the world. Max Chocolatier offers a feast for all the senses. Your nose experiences the scent of truly great chocolate as you approach the shop. There, you can witness the care with which the staff create the products. Opening the exquisite packaging adds to the anticipation. Then, as the chocolate touches your tongue, it’s as if you were tasting chocolate for the very first time."

Chocolate AND design! I'm in heaven. Be sure to check out all of Muggie Ramadani's sleek and beautiful work!

via September Industry.

D&D | Seattle: The Kingfish Cafe, Molly Moon's, & Revel

I recently took a trip to my home state of Washington to visit family and friends in and out of the Seattle area. I had alot of people to see and 6 days to do it in. The one thing I knew for sure was that I would make time to squeeze in some of my favorite and most missed bars, restaurants, and hangouts. The thought of doing an epic restaurant rating had crossed my mind, but in an effort to keep things simple, this is going to be more of a showcase of some of my favorites (including new favorites) throughout Seattle.

Up first is The Kingfish Cafe located in the trendy but quiet area of Capital Hill. This is a bold statement but one I am 100% willing to stand by... The Kingfish Cafe is hands down my all time favorite restaurant. I've been hooked from my very first visit over 5 years ago. On my huge Seattle to-do list, Kingfish was #3, right behind seeing my parents, and seeing my sister and brother in-law. I've tried almost everything on the menu, including: Gumbo, Fried Chicken, Blackened Salmon, and Red Beans and Rice; but I keep coming back to the Mac and Cheese! Their Mac and Cheese is the inspiration for MY Mac and Cheese, and after this last visit, I think I have some minor adjusting to do. Be sure to wash all of this down with one of their house cocktails. My personal favorite is the Mint Julep.

Sho’Nuff Fried green Tomatoes  |  "We brought out this southern tradition for ya to try topped with a cornmeal dredge fulla spices. We brown’em on the griddle and top’em with our house garlic and chipotle sauces. These tasty tomatoes share the plate with our hot out of the kitchen hushpuppies. Let the sky rain tomatoes."

Down Home Mac and Cheese  |  "We use two cheeses, onion and a bit of mushroom for this good sized helping then we bake it up bubbling hot and serve it alongside a cool green salad."

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Living in San Francisco you have a ton of options for great ice cream. While I was living in Seattle, there was no other option, you went to Molly Moon's! From their site: At Molly Moon’s we combine creamy dairy from happy, healthy, hormone-free Western Washington cows with sweet and savory local ingredients. Our attention is focused on seasonal fruits and herbs in combinations that are both familiar and surprising producing all kinds of flavors from childhood favorites to avant-garde adult-only fare. From Skagit Valley's strawberries to Sequim's lavender and Eastern Washington’s cantaloupes, Molly Moon's is committed to using the best ingredients the Pacific Northwest has to offer, and occasionally we reach a little further south for Northern California fruit like organic Meyer Lemons and Napa Valley's Blood Oranges. Our shop is a place where classic flavors like Vanilla Bean and Chocolate live alongside the creative and exotic Cardamom, Balsamic Strawberry, Rosemary Meyer Lemon, and even Maple Bacon in the winter!

I like a double scoop of Vanilla Bean and Vivace Coffee!

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For the finale, I would just like to say that all of the buzz and anticipation around this place is 100% well deserved. Revel is in the Fremont area of Seattle and was "Founded by husband and wife chef duo Rachel Yang and Seif Chirchi who met while cooking at New York’s illustrious Alain Ducasse at the Essex House. While both chefs have a distinctly different point of view, their tastes blend together to create modern, creative and seamless cuisine in their restaurants, Joule and Revel. Rachel’s Korean heritage informs her flavors through her impeccable training in classic French technique. Seif, raised in Chicago, and trained in Portland, Ore. brings a distinctly American flavor to the palate, balancing and complementing his wife both in the kitchen and at home."

My best friend Jared currently cooks at both Joule and Revel and has been telling me since I left Seattle that whenever I came back, we HAD to go to one. It just so happened that Jared had a day off, so we headed to Fremont for what turned out to be one of the best meals I've ever had.

We got there right as the sun was going down. The weather was perfect so we sat around the fire pit with our drinks while we waited for a table.

We tried almost everything on the menu, feasting on: Corned Lamb Arugula Salad, Green Bean Shitake Salad, Pork Belly and Shrimp Pancakes, Short Rib rice with egg yolk, and Smoked Pork Belly and Shrimp Noodles! PLUS desserts!!! The highlight of the evening was definitely the meat plate. Jared informed me that Revel has started the "Grill Shack" which is best described on their site: "Revel is celebrating summer with the grill shack on the deck. Come and enjoy the bbq of various cuts from the whole animals on the wood fired grill. Summer never tasted better."

They are so right! If you're ever in Seattle be sure to check out all 3 spots, just not in one day.