Runners up were: Brendan Jones of Lokal in Carmel Valley and Jason Giles of Jack’s at the Portola Hotel in Monterey. 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. Assembly has been smiled upon by critics like the San Francisco Chronicle's Michael Bauer. 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. Chef Kendra Nguyen .

Not surprising, since the Penny's business was going gangbusters. Later, she was plucked by Kinch to head up the pastry program at Manresa, where she and her desserts received accolades. Mar 2, 2020 - Chef Kendra's Easy Cooking Show. Kendra has 2 jobs listed on their profile. 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. Cones are baked one at a time and hand rolled. Photo: CJ Nugent. This is no ordinary "gourmet" gelato store; they applied for and received a pasteurization license so they could make their own custard base. ", 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. Regarding The Picnic Basket, he wrote: "For my money, it's the only place to stop.". 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. They wrote a 70-page business plan for an ice cream shop that they called the Penny Ice Creamery. Given the fact that 60% of new restaurants fail in the first year, it's clear that Baker and Davis are doing something right. A key aspect that made the Penny possible was a $250,000 loan obtained through Obama's SBA Recovery Act. 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. Next up was culinary school -- Johnson & Wales in Rhode Island -- and some European training, where an internship in France with a pastry chef opened her eyes again. Ham and cheese sliders. Crab and Cream Cheese Wontons are fantastic appetizers. Deborah Luhrman is publisher and editor of Edible Monterey Bay. See more ideas about Easy cooking, Cooking show, Cooking.


Join Facebook to connect with Kendra Baker and others you may know. Chef Kendra show you how to make tater tots.

Kendra Baker. These are homemade and better than you can get at most Fish & Chip shops. home Recipe Blog About Youtube Store home Recipe Blog About Youtube Store some of chef kendra's videos. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element. On the culinary side, the bounty of agriculture that's available to us here is unbelievable. Kendra Baker Owner/chef at The Penny Ice Creamery and The Picnic Basket. “I’m honored and a bit surprised,” says Kendra Baker, the chef behind the popular Penny Ice Creamery and the beachfront Picnic Basket café. 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.

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. 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. Kendra Baker Reporter for The News-Times.

Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's University of California campus. The Edibles span North America, but each is locally owned and run. A long deck in front delivers views of the beach and nearby pier. ”I got excited about growing your own food and about all the amazing work they were doing," she says. I love easy pork chop recipes, these Pork chops with wine sauce fits the bill. Ingredients are as organic, local and sublime as they can find. 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. All ripples, add-ins and the like are house-made.

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. Baker took an interesting route to where she sits today.

We have the mountains and the ocean for personal pleasure. This might well be the combination needed to buck the odds in a tough industry. EMB is one of 80+ magazines in the award-winning and beloved Edible Communities family. I show you how to make Stove Top Pizza. 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. "We want to create a place where people feel comfortable and where it's not like a 'Portlandia' skit. Their intention wasn't just to launch a food business but to locate it in a family-friendly place that would accommodate other goals.

Santa Cruz, CA. Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. While shooting for multiple Michelin stars might be the egotistical objective of some new chefs when they open their own boîte, this is not in Baker's business plan. Nov 11, 2017 - Explore Richard Weaver's board "Chef Kendra Nguyen", followed by 150 people on Pinterest. "I love the whimsy I can create in my pastry desserts but I also like the control and fine details.". So we recognized that there was definitely potential here for our businesses.". He has also called her "smart, hardworking and ambitious." 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. I show you how to make my version of Olive Garden's Zuppa Toscana. “The Penny encompasses more than just ice cream; it’s very chef-oriented, thoughtful, hand-crafted food,” she adds. 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. Chef Kendra show you How to make Fish and Chips. 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.
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. 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. 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.

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. "That was really inspiring to me. The pair's most ambitious step took place in early 2014 with the opening of Assembly in downtown Santa Cruz. "There were so many reasons why that was Santa Cruz," Baker explains. 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. fried rice. I show you how to make them with this easy recipe.

SLOPPY JOE RECIPE - Heck yeah Chef Kendra show you how to make Homemade Sloppy Joes. We believe in sustainability, and that everyone has a right to healthful, clean and affordable food. We're going to make Baked Jerk Chicken and it's very easy to do. In 2010, when they embarked, "We recognized that Santa Cruz was ripe for businesses like ours," Baker explains.

This is the fastest way I know to make a tasty pizza, right on the stove top. ", All their businesses aim to please the cross section of people that make up just about any community, she says. These are easy, tasty and fast sandwiches. As a result, I thought food was this thing that bound communities together. At Assembly, Baker works with executive chef Carlo Espinas, formerly of Comstock Saloon in San Francisco, to produce comforting, affordable fare with enough pizzazz to attract foodies. View Kendra Baker’s profile on LinkedIn, the world's largest professional community. Other ice cream shops typically use a purchased base. With their families, Baker and Davis have put down roots in the coastal town. 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. How to make Jerk Chicken. View the profiles of people named Kendra Baker. The crowds were large from the moment this eating spot opened. 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. Local Hero Winner 2013 – Best Chef/Restaurant: Kendra Baker. At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season. Customers can get a cap of toasted, house-made marshmallow fluff if they desire. There was a little bit of a void -- at least, not enough of this kind of food. 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. 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. So If you like Zuppa Toscana from the Olive Garden, you'll love this soup.

We hope you enjoy all that we have to offer, and we look forward to hearing from you! "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. 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. 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. I show you how to make Monkey Bread.


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