Vanilla From Tahiti

Not all vanilla beans are the same!

Archive for the month “July, 2012”

VanillaFromTahiti Reviews Top 4 Dessert Magazines

 

 

Edible Santa Barbara

 

Published quarterly, Edible Santa Barbara celebrates the food and wine produced in Santa Barbara County. The magazine features seasonal and locally grown foods, and shines a spotlight on the people who grow and prepare the finest food and wine in Santa Barbara. By being a “locavore” (that is, eating locally and seasonally), the idea is to eat fresher foods and to reduce the cost of shipping foods over long distances. The Edible website includes an informative blog detailing local food movements, seasonal treats, and reviews of local restaurants and patisseries. You may join the “Supper Club” and gather with other readers and magazine staff for dinner at a local restaurant once each season. If you’ve ever wanted to find out more about Santa Barbara’s local cuisine and rare delicacies, this magazine is a good place to start. Edible Santa Barbara is a beautiful, full-color tribute to the food and foodies in Santa Barbara County. It’s available around town at select venues, but you may also order it from their website at www.ediblecommunities.com/santabarbara.

 

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DessertProfessional.com

 

Featuring a massive archive of dessert photography and a forum of active dessert enthusiasts, Dessert Professional Magazine’s website is one of a kind. This membership-based website is chock-full of recipes, tips, and how-to videos about all things sweet. A cross between a social network and an informational database, Dessert Professional Magazine has created its own genre. Browse around the site for tips, or sign up to join the network and contribute your own photos, videos, and discussion topics. Visit the Events page to learn about conventions, national and international baking contests, and other dessert-related events. Create your own profile and start mingling with other dessert and pastry professional and hobbyists. Discuss your favorite recipes in the forums, learn something new about baking, or just make new friends. Visit the Dessert Professional Magazine website for more details: http://www.dessertprofessional.com.

 

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Food Arts

 

Offered in digital as well as print format, Food Arts Magazine is a comprehensive source for everything from recipes and techniques to advice about wine and spirits. Their recipes page includes innovative meals and entrees such as Persimmon Tiramisu and Grilled Squab with Chrysanthemums. Looking for an out of this world cocktail? Dazzle your guests with the “Mexican Tailor” or the “Oaxacan Swizzle”. Geared toward restaurant and hotel professionals and home chefs alike, Food Arts offers unique ideas to make your menu stand out. The website has extensive video demos and pairings from renowned chefs as well as video wine coverage from all over the globe. The Front Burner articles focus on what’s new and hot, reviewing hotels and restaurants as well as discussing food trends and marketing strategies. FoodArts.com will keep you informed and up-to-date about culinary topics.To browse Food Arts or to order a subscription, visit www.foodarts.com.

 

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Pastry’s Best Magazine

 

Though this popular magazine is no longer publishing new issues, pastry chefs and home bakers the world over are still raving over the recipes and techniques in Pastry’s Best. Famous publishers and pastry chefs have contributed to this archive of pastry knowledge. From interviews with the US World Cup Pastry Team members to articles about regional desserts, you can find informative articles on their website, www.pastrynet.com. Visit their extensive links page to find related web pages about pastry chefs and cooking schools, as well as links to pastry museums worldwide. Read reviews and testimonials from pastry chefs who count on Pastry’s Best for recipes that turn out perfectly every time. You can view the latest issue as a PDF right from your computer, or you can order a compilation of issues 1-10 of Pastry’s Best in print. The print version of the magazine features stunning photography and recipes you will want to try again and again.

 

Thanks for reading Vanilla From Tahiti’s review of the Top 4 Dessert Magazines. We hope we’ve inspired you to try out some exciting new recipes. Remember to use only the finest ingredients to make your pastries pop. Give your guests something to talk about by serving a unique dessert made with our Tahitian vanilla.

 

Find out more about our special process of vanilla bean to vanilla extract conversion. With helpful articles about Tahitian vanilla bean and how to store vanilla beans, Vanilla From Tahiti is your number one source for all things vanilla. We offer our extracts wholesale at affordable prices for professional chefs and pastry shops.

 

Everyone can make something special into something spectacular with the right ingredients. When you order from VanillaFromTahiti.com, you know you’re getting the best vanilla in the world. So get inspired and get cooking!

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FOR IMMEDIATE RELEASE: Vanilla From Tahiti Reviews Top 3 Santa Barbara Culinary Schools

FOR IMMEDIATE RELEASE – Santa Barbara, CA –  As an importer and distributor of Tahitian vanilla beans, and the world’s best vanilla, Vanilla From Tahiti knows Tahitian vanilla extract is only as good as the end product. It therefore follows that a good vanilla product is one prepared by chefs trained in the best culinary schools.  After careful consideration, Vanilla From Tahiti named the top three culinary schools in the Santa Barbara area Pascale’s Kitchen, Savoir Faire Catering and Michael's Catering in Santa Barbara.

Pascale’s Kitchen : Pascale’s Kitchen is a unique Santa Barbara culinary school that offers delicious lifestyle classes showcasing the fragrant seasonal produce of local farmers’ markets to an enticing line of Mediterranean cookbooks, creative items for your cook’s pantry, olive oils, balsamic vinegars, unique gifts, Mauviel Copper Cookware and more. At the helm of this culinary school is Pascale Beale.

Savoir Faire : Savoir Faire is owned by Chef Karen Warner-Smith. Karen works together with Chef Michele Molony and staff to create sumptuous menus and handle all the details, while the clients are left to enjoy the day. Karen’s childhood love for food, extended travels, attention to detail and culinary study have all contributed to the success of Savoir Faire culinary school.

Michael's Catering in Santa Barbara : At the helm of this culinary school is Chef Michael Hutchings. His career began when he took a job in a restaurant at Disneyland to work his way through college where he was taught by the Master Chef Rudolph and he eventually became executive chef of Club 33 then worked under several Los Angeles chefs of note. At Michael’s Catering in Santa Barbara, they also cater weddings. Each wedding they cater receives Chef Michael’s personal attention in planning, preparation and service and his 40 years experience in providing reliable, quality food and service.  

In the same way that Vanilla From Tahiti appreciates that Tahitian Vanilla is the best in the world, it appreciates that the best culinary schools are those run by professionals who have gained culinary experience both in class and on the job. These culinary schools are committed to providing each chef with a unique and valuable training experience.

About Vanilla From Tahiti: Vanilla From Tahiti is a company that has positioned itself in the vanilla bean pod extracts wholesale market and understands everything from Tahitian vanilla bean extract, how to store vanilla beans, pure vanilla extract and much more. Call 805-965-5153 to learn how pure Tahitian vanilla extract makes all the difference with high end desert dishes. Visit the web site at  http://www.vanillafromtahiti.com for more information.

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