New Vegan Cupcakes, New Pinkberry & Dinner by a “Top Chef” Contestant
After a year of tinkering, Sprinkles Cupcakes has unveiled its new vegan and gluten-free versions of the Red Velvet cupcake, its best-seller.
Chef Candace Nelson, founder of Sprinkles, makes the vegan ones with all-natural soy milk, tofu-based cream cheese and coconut oil. The gluten-free one is made with gluten-free flour and topped with a thick layer of the usual cream cheese frosting.
Find them now at all Sprinkles locations.
Word is that competitor, Kara’s Cupcakes, also is working on vegan and gluten-free cupcakes. Stay tuned….
“Top Chef” fanatics will want to know that Season 6 contestant, Laurine Wickett, will be cooking dinner at Coffee Bar Cafe in San Francisco this weekend, Jan. 30 and Jan. 31.
Wickett, whom some fans thought was sacrificed to keep popular contestant Jennifer Carroll on the show longer, is the chef-owner of Left Coast Catering in San Francisco. She will be cooking a three-course dinner for $35; or $55 with wine pairings. Dishes include cauliflower soup with smoked potatoes and truffle oil; and panna cotta with citrus compote.
To reserve a seat, call (415) 551-8100 or email: LWickettatcoffeebar@gmail.com.
Brewski — and lots of it — will be showcased at the second annual “San Francisco Beer Week,” Feb. 5-14.
Learn why the Bay Area has become a hotbed for artisan beer-making. Indeed, California has more than 200 breweries and beer companies, the most of any state. Eight of those breweries are in San Francisco.
A bevy of tastings and galas will be held at various venues throughout the Bay Area. Click here for a complete schedule.
Another Pinkberry fro-yo shop has opened in the Bay Area — this one at Stanford Shopping Center in Palo Alto.
Look for it between Bloomingdale’s and Ralph Lauren.
San Francisco’s Waterbar invites you to try its new “Happy Hour,” 3 p.m. to 6 p.m. Monday through Friday.