I'm a foodie at heart. I never say no to good company over a meal. I love travelling. USA will always be my first choice of destination. Bourdain addicted. Food & Travel Consultancy / Communication, Marketing & Public Relations. Food writer for hobby.

All posts by marcelasenise

Jessie Sheehan

Jessie Sheehan

“Granulated sugar, all-purpose flour, and salt! Not very sexy, but true.”

American bakery is one of my favorites ever. Cookies, brownies, muffins, colorful cakes, icing sugar, confettis, sprinkles…you name it.
These days on Instagram you can find an infinite number of “bakers” profile but some few can distinguish themselves from the crowd.

grid of Alice Gao photos from The Vintage Baker

“Peeps” let me introduce you to a lady I cherish tones for her flair, the sense of humor and wittiness which she manages her account and of course her baking skills!
New Yorker, a Brooklyn resident since ever, mother of two, plenty of writing collaborations with important publishing and web name, her blog and two books, one of them, The Vintage Baker, which just came out and she is pretty busy baking cookies to take them on promo events. I just bought mine on Amazon (link on title) also available on bookstores in USA.
Meet Jessie Sheehan. And take my words for it, after reading her “Kitchen stories” go straight to Instagram and click “Follow”.

What is the importance of your kitchen in your house?
I love my kitchen and it is the room in which I spend most of my time. It has a lot of light – which is great for photographing my sweets – and a lot of counter space for working. I have an induction cooktop, which offers the cook a lot of control and an even heat. And I have a convection oven which I love for the perfectly browned color it gives my baked goods. My kitchen is a “galley” kitchen, meaning there is a narrow(ish) passageway between two walls of counters and cabinets and appliances. One has easy access to everything one needs at all times in such a kitchen, and I am crazy about mine.

What’s the best part of the day for you to cook?
I am a morning person and love to bake and work in the early hours of the day. I love the light at that time of day and the quiet. I often have a long laundry list of things that need to get accomplished – between baking and photographing and writing – and so I like to start early.

Are you a creative chef or simply love to follow recipes?
I am a rule-follower, which is why I am drawn to baking. When you bake you really must follow the recipe – you cannot add extra flour or remove the leavening, the way you can leave out a spice or use a different kind of citrus in a savory dish. However, I also love being creative with my baking when I am developing a recipe (ie: not following someone’ else’s). I love adding new flavors and spices, some nuts, or coconut for texture, milk chocolate perhaps, rather than dark, etc. etc.

The Vintage Baker Cover

Three ingredients that are never missing on your kitchen cabinet?
Granulated sugar, all-purpose flour, and salt! Not very sexy, but true.

How did your passion for cooking come about?
I did not grow up in a house of home-baked goodies. On the contrary, both my parents worked, but because I had a big sweet tooth, as did my brother, there were always lots of packaged sweets. But as I got older and realized that the one thing I loved more than anything (maybe even my own children) was eating, and sometimes even making, sweets, I decided to learn just how to do that. I went to a bakery in the Brooklyn neighborhood where I live, and asked if they would teach me what they knew, and the rest is history.

What’s your favorite dish to cook that you know it can never go wrong with it?
Hmm, well I would never say “never,” as I still make mistakes all the time! But lately I have been baking the butterscotch potato chip balls (a cookie from my new cookbook, The Vintage Baker) a lot, for many of the events I am doing to launch my book, and I think I could almost make them with my eyes closed now.

Butterscotch Potato Chip Balls

Would you receive for a day an entire tv crew in your kitchen?
Of course! Would love to share what I do with as many people as possible! And I love TV.

Do you follow any tv show or have a favorite cooking book?
I really love podcasts and listen to a lot of food related ones, like Bon Appetit’s, Serious Eats’, and Cherry Bonmbe’s. My favorite cookbook, is probably one of Ina Garten’s or the Baking Bible from America’s Test Kitchen/Cook’s Illustrated.

Jessie Sheehan is a baker, food writer and recipe developer. She is the author of The Vintage Baker (Chronicle Books May 2018) and the co-author of Icebox Cakes (Chronicle Books) and has developed recipes for many cookbooks, besides her own. She has contributed recipes/and or written for epicurious, Fine Cooking, TASTE, food52, and Main Street Magazine, among others.

She blogs at jessiesheehanbakes.com and is the FeedFeed editor for the Brown Sugar and Icebox Cakes feeds. She likes layer cakes with lots of frosting and cookies that are thick and chewy. Oh, and she has a soft spot for chocolate pudding. She lives in Red Hook, Brooklyn, with her husband and two boys, not far from her beloved Baked, the bakery where she got her start.

Icedbox cakes

Icedbox cakes is Jessie’s first book also available on Amazon.

Secret ingredients

secret ingredients the new yorker

This one is an oldie but a goodie one!

I decided to share here after picking it up from my shelves to read it some pieces again this morning.
The New Yorker Book of Food and Drink is kind of a bible for people that has some sort of relationship with the food world. Its writing by a selection of witty, classic, some old fashion writers makes this book a reference to any kind of food inspiration you might be looking for. Or simply a good New York style reading moment.

Mine has ears all over it! A total comfort to reach to.

Caramelized

Cara 's about portrait

Cara Greenstein, a Memphis girl with good taste, love for her childhood kitchen Aid Mixmaster and talent. She grew up to make a very good use of her qualities and passions. She became Caramelized.
Her blog is a versitile product that offers her readers party tips, recipes, life style collaborations and consultancy.
She shares her life with Alex and Sawyer the dog.
Cara’s work with caramelized is a different look into America’s way of life that is not about the usual big, overspoken capitals that we all still love but can always learn more about other corners of Uncle Sam’s country.

Caramelized

Cara, Alex & Sawyer credits: Instagram

Hope you enjoy following her as much as I do.

Harley Langberg

Harley and his work

I love cooking in the morning as I’m a morning person.

I came about Harley’s work a few years back in early 2015 while scrolling around Instagram. It was “love at first post”! I love his touch when using the ingredients, choices of pieces, influences and how original years down the line his work still is. Proud to see his changes in creation but I can’t deny my favorite ones will always be the ones with candies and oreos!Harley Oreo Coliseum
One special moment was to see a Picasso piece Harley recreated and Met Museum reposted it!

Harley Food Art recreation of Picasso's "Au Lapin Agile"

Harley Food Art recreation of Picasso’s “Au Lapin Agile”

Another quality of Harley’s account is his genuine being in touch with his 36+K followers. Always with a kind word of reply if you leave a comment. And that was how our contact begun. Let’s say we are the real deal of virtual friends.
Proud too to see him hapilly married to his bestfriend Zach.

Harley and ZachI can’t wait to meet them in person if not here in Italy back in the US and of course get one priting (or maybe two or three!) to put it in my kitchen wall.

What is the importance of your kitchen in your house?
Very very important! As a food artist and amateur chef, I am in the kitchen at least once a day and it is my favorite part of the apartment!

harley kitchen

What’s the best part of the day for you to cook?
I love cooking in the morning as I’m a morning person making a delicious breakfast but I also do love cooking during the day and early evening as well.

Are you a creative chef or simply love to follow recipes?
I love to take recipes and adapt them to make them my own and I always usually put a healthy spin on the recipe. Sometimes I’ll substitute ingredients or omit certain unhealthy ingredients.

Three ingredients that are never missing on your kitchen cabinet?
Extra virgin olive oil, kosher salt, and fresh ground black pepper.

How did your passion for cooking come about?
It came about when I was young and I had people around me who loved to cook like my babysitter and family friends. Ever since I was little I had such a fascination with the cooking process and still do today!

What’s your favourite dish to cook that you kow it can never go wrong with it?
My favorite dish to make is a recipe I adapted from Food & Wine Magazine where I create my own whole wheat pizza dough, roll it really thin and top it with thinly sliced eggplant, garlic, fresh ground pepper, homemade pesto, and parmesan cheese. It’s more of a flatbread than a pizza and it’s absolutely delicious! I try to make it once a month.

Would you receive for a day an entire tv crew in your kitchen?
I’m not the best on camera but I don’t think I could turn down an opprotutniy like that!

Do you follow any tv show or have a favourite cooking book?
My two favorite tv shows are MasterChef Junior (those kids are just so adorable and talented) and also Chopped (love seeing the creativity that goes into making delicious dishes using odd combinations of ingredients). As for cooking books, I love the Gumbo Shop cooking book which is a popular gumbo restaurant in New Orleans.

Harley Langberg Having been born and raised in NYC, Harley Langberg early on found a passion for both art and food. During high school, he spent a summer at The School of Culinary Arts at Kendall College and the summer after worked in the pastry kitchen of the world-renowned Lacorix at the Rittenhouse. While the culinary world and his passion for cooking was always important to him, Harley decided to attend Northwestern University where he studied Economics and Chinese. While at Northwestern, he continued to invest his spare time in cooking, working in the local pastry kitchens in Evanston, IL, writing a weekly cooking column in the school newspaper, The Daily Northwestern, and teaching his fellow students how to cook during private and public cooking lessons and demonstrations. Since graduating from Northwestern in 2010 he has been working in sales and operations for a NYC-based company, yet always had the urge to find a creative outlet that best suited him. One day while in Chelsea Market, he discovered an exhibition of a food artist and was completely fascinated by this new form of art which he had never seen before. That night, he went home and created his first food art piece, and from that point on had been hooked and unexpectedly developed a new talent, food art. Since plating that first piece in October of 2013, he has created hundreds of food art pieces, worked with a number of prominent brands including The Food Network, Chili’s, Billboard, and Little Caesar creating special pieces for their social media channels, and built an Instagram following of over 33.5k followers.

@jesselauzon

Jesse Lauzon Instagram

You know those certain items that you have at heart almost to the point of becoming a collector one? I, for example, collect mugs. Not cups. Mugs. Crazy about them. Any shape, color, texture of the ceramic.
Jesse’s account is simply paradise for us. His photo’s display are a work on its own. Beauty for the eyes.
Absolutely worth the follow!

Jesse Lauzon @jesselauzon
Oh! and he wears glasses too! 🙂

@ingridhofstra

Ingrid Hofstra Instagram

I very much enjoy the lightness on Ingrid’s work. She takes you around the world with her images in the most delicate way.
Here is an extract from her About.

Hi, I am Ingrid. I am a photographer, journalist, and videographer and I create global culinary stories. My work revolves around food because I love how it brings together people from all walks of life – and I want to tell the stories they like to share. It’s also the perfect excuse to be on the road non-stop. In the past years I dined with local coconut farmers in Sri Lanka, tasted cactus in Palm Springs, went foraging with a Michelin chef in the Faroe Islands, roamed the premises of Blue Hill at Stone Barns, and harvested olives in Catalonia.

When I’m not traveling, you can find me at home in Hilversum – a town near Amsterdam, The Netherlands.

Visit her Instagram @ingridhofstra & website

Sorbillo opens in NYC

Sorbillo Bowery St NYC

“When he was a little boy he had a dream. To become a pizzaiolo and take his pizzas to an even bigger dream. The american dream.”

Sorbillo Bowery St NYC

…and he did so. Gino Sorbillo is making his highest dream become reality. The Sorbillo clan is opening their first location this week in the heart of Little Italy, where else?!

Gino Sorbillo at NYC location

His efforts paid off. His believes and what is important to make the best pizza are real. Protection and respect of his territory to export in the most accurate way to one of the most competitive cities in the world when it comes to the food industry.
He is ready to tell the story of his family, to make New Yorkers try Italy’s most famous pizza in the world.

While writing this article, Gino himself shared on his Instragam stories, yes he’s all about his social media chanels too, that Unesco has recently announced the recongnition of pizza makers job as a Italian heritage – so Hurray & Congrats to all pizzaioli!

When I met Gino at ‘Cibo a Regola D’Arte last month I was amazed to meet such helpful and available guy he was but most of all how down to earth.

Gino Sorbillo & Rosanna Marziale

Gino Sorbillo & Michelin star chef Rosanna Marziale at Cibo a Regola D’Arte – Napoli 2017

His talk was al about genuinity, respect and love for his home territory. To the point of publicly stating so in front of politians his commintment as citizen and enterpreneur.

His energy is contagious, his smile is sincere and his arrival in New York City is happening because of his determination of fulfilling that young boy’s dream. He is very aware of what the city has to give and take. But so far the feedback of opening trials and and opening night have proven a success.

The Sorbillo’s brother received the visit of New York’s Mayor, Mr. De Blasio, as their friendship goes back a few years back when tey met back in Naples while the De Blasio family was holidaying in the souht. Media coverage has been pretty full including the famous CBSNews channel of all NYC yellow cabs!

Gino-Sorbillo-sindaco-New-York-Bill-de-Blasio-brindisi-pizza

Credits Press / James Collier

I can’t wait to be back in the Big Apple and enjoy a good slice with my New Yorker friends.
I wish Gino & family the most amazing time on their new adventure.

Follow Sorbillo NYC on Instagram
Sorbillo NYC
334 Bowery between Great Jones & Bond Street, New York, NY 10012 646.476.8049

Sorbillo

Pizza at Sorbillo Napoli

When you visit Italy there are some clichés to be done that are a must like going to Rome and seeing the Colliseum, going to Pisa and taking a picture “holding” the leaning tower and going to Naples to eat pizza.
Simple as that.

Sorbillo's Napoli pizza

credits Sorbillo Facebook

You have infinite choices of places to do so but my suggestion is to go right in the core of the city, Centro Storico, where you will find Sorbillo. This is THE place where to eat THE most traditional e faithful napolian/Italian pizza in town.

Sorbillo Napoli

credits Sorbillo Facebook

I did so myself!

Gino Sorbillo is the man behind the empire he created with his own hands. First he will tell you about his unconditional love for Naples, his hometown, what the region has to offer with all the quality of raw material, homeland of mozzarelas, burratas and pomodorinis. But most of all what he has done to the neighborhood where he chose to open his pizzeria. Yes, Centro Storico, in Via del Tribunale, where Camorra is renown for playing their rules. This is a delicate issue of course but Sorbillo has placed his cards too. Some say he managed to fight the mafia but I guess this is not the point here.

Gino Sorbillo at work

credits Sorbillo Facebook

He loves what he does, does is really well and what he really fights for is to achieve higher and higher. With 3 pizzerias in Naples, 2 of Zia Esterina (the historical fried pizza take away) locations, Milan and very soon the Big Apple.

pizza fritta zia esterina

credits Sorbillo Facebook

When in Naples make sure to save one evening just for it. The waiting time is long but surely worth it!

Follow Sorbillo on Instagram, Facebook ,Twitter and visit his website too.

+39 081 446643