Singing Dog Vanilla in the
News
Chow!
Eugene Weekly's Restaurant Guide
Article excerpt: Bakers have used
vanilla beans and extracts for centuries, but the products found on most
grocery-store shelves these days are heavy with sugar and chemicals, and
rarely retain much of the character of the original fragrance.
But the co-founders of Singing Dog Vanilla have partnered
with farmers in Papua New Guinea to offer a fresh take on the baking staple
with a product free of sugar or additives. The result is an anomaly in
a seemingly straightforward market — a vanilla extract made essentially
of pure vanilla. more...
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Chef Advice: Information & Advice from Professional
Chefs
In the following interviews, professional chefs discuss the importance
of vanilla as both a central and supporting flavor in their culinary creations.
These articles offer insight into how and why they use vanilla along with
tips and tricks from these experts.
Chef Advice: Boulevard Restaurant's Executive Pasty Chef prefers PNG Vanilla
Executive Pastry Chef Jessica Sullivan works at the award-winning Boulevard
Restaurant in the historic 1889 Audiffred Building on San Francisco’s
Embarcadero waterfront.
As executive pastry chef, Chef Jessica works with the dessert basics of
sugar, eggs, cream and vanilla. Boulevard Restaurant prefers the flavor
of Papua New Guinea planifolia (bourbon variety)
vanilla “because it is the best vanilla
we’ve ever tasted,” she said.
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Chef Advice: A Conversation with Dave Ingram of Insalata's
Dave Ingram is the pastry chef at Insalata’s
Mediterranean Cuisine in San Anselmo, California, just north of San
Francisco. We talked to him one busy afternoon as he was preparing pastry
delights for the season’s orders of holiday parties and catering.
The subtle flavors valued by pastry chefs, home bakers and restaurant
guests make vanilla a powerhouse in the taste category. Pastry work often
involves simple ingredients such as cream or butter and eggs with sugar.
Often added to these delicate flavors is the pastry chef’s workhorse:
vanilla.
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