Savory Blackberry Cheese Tarts: Holiday Cooking with Driscoll’s Berries
I love blackberries, and I usually think about them as a summer flavor. But since they’re available year-round, and low-calorie, high-nutrition snack, I make an exception to the eating with the seasons rule. Earlier this week, Rick Rodgers, (with a D) — the entertaining guru, chef and author of a bazillion books — showed us how blackberries can sweeten up winter cooking in an event hosted by Driscoll’s Berries. We visited the Hands-On Gourmet kitchen, a unique space for parties and culinary corporate team-building in Dogpatch. (It’s around the corner from a cleverly named bar called Retox.) The kitchen had a large demo kitchen set up, beautiful displays of food and drinks and space for everyone to sit at belly tables with tall Chivari chairs. And the staff were very polished and friendly, especially my pal Fausto. The guests included a bunch of heavyweights in the blogging world like Cooking…
December 3, 2011