Vanilla Icing

Chevy Sonic Sweets Tour

Chevy is up to its old tricks.

I was invited on their 'Chevy Sonic Sweets Tour' which featured the new Chevy Sonic and a few of Pittsburgh's trendy bakeries.  Of course I immediately said yes!  Cool cars and bakeries?  Who could resist?

     

The Chevy Sonic is a small car with a deceptively roomy interior available as a hatchback or a sedan.  There are a lot of built in features such as USB ports and streaming capabilities for many smartphones.  That means no more fumbling around with strange car adapters and weird mounting devices just to listen to your favorite tunes as you drive.  Between that, good gas mileage (26 city/35 hwy), and an inexpensive price this vehicle would be an excellent choice.  I only wish it came in more color choices!  I'd choose a blue over a red or orange any time.

     

Our first stop was Sugar Cafe in Dormont.  I have been anxious to try this bakery for a few months but unfortunately my travels haven't taken me to that part of town.  Now?

I'll happily go out of my way to drive to Dormont to get more of the Lemon Pound Cake.  Sunshine bursting on a plate.  The pound cake was tart and tangy with just a hint of sweetness instead of the cloying other route so many other bakeries take.    The cupcake was solid and the vanilla macaroon had an excellent fluffy buttercream but it was the lemon pound cake that shined.  It was the best thing I ate all day.  

       

Among all of the Sonics availabe to drive was one solitary Chevy Volt.  I overheard Hal of This Man's Kitchen ask if it was available to drive and when he was answered in the affirmative I immediately asked to tag along in this car.  I've never ridden in a hybrid car and I was intrigued.

     

Just look at the consoles!  There were two screens-one behind the steering wheel and one in the center-to help you get the most out of your driving experience.   The Volt is dual powered-by electric AND gas which means you can drive about 35 miles on electricity alone and about 375 miles on a full gas tank.  According to Edmunds, it gets a whopping 93 city and 95 highway mpg.  This would be the perfect type of car for someone who lives in the city like me and doesn't drive very far on an ordinary basis.  I was very disappointed to learn that one must have a driveway or a garage to be able to plug the car in every night to recharge.  I guess snaking extension cords across the street even if it was safe wouldn't be very practical.  

The Volt navigated the twisty turns and steep hills of Pittsburgh as easily as a gasoline powered car. The vehicle also uses the screens on the consoles to show you how you are driving and also how to maximize your driving for the most efficient experience.  It was a little intimidating at first but after only a few miles a driver would easily catch on and be able to enjoy the drive. 

Hal parked the car (on a hill! see?) on a side street in Lawrenceville and we walked the last block to Dozen Bake Shop.

Dozen has recently went through a lot of changes.  When it first opened, it was known solely as a cupcake shop that rapidly expanded and opened several other cupcake shops around the city.  The original owner eventually scaled back and then sold the remaining two Dozens which were the Lawrenceville shop and also the Oakland shop.  Dozen is now known as Dozen Bake Shop and it is a full service bakery and cafe.

A table full of tempting treats waited for us at Dozen Bake Shop.   Of course there were cupcakes but these were a sampling of some of their offerings in mini version.   The pumpkin whoopie pies were a seasonal nod as were the apple 'pop tarts.'  

      

The apple pop tarts were more reminiscent of an apple hand pie than pop tarts and for that I was glad.  I like the substantialness of pie more than a dinky pop tart.  The push pops were a fun idea but startling in the color of the icing.  Disappointingly, the amount of dye required to tint icing those bright colors was so frighteningly large that all that could be tasted was food dye.  

The cafe menu was intriguing and I plan on returning for lunch one day very soon.

And I might be a little envious of their flour stores.  Just a little.

The last stop on the Chevy Sonic Sweets Tour was Gluuteny in Squirrel Hill.  It is a gluten free bakery that has sweet and savory items and also stocks mixes for the individual who would like to do a little home baking.

I was surprised to see all of the mixes available but I thought this was a wonderful idea for all of those who need or choose to eat gluten free.  It helps make at home baking much more accessible. Gluuteny makes and packages all of their mixes and fans of the bakery know they can trust what they are purchasing and not have the unsurety they may experience when trying to choose a mix from a grocery store shelf.

     

The convenience of their 'grab and go' shelves make stopping in just that much easier.

Breads, bagels, cakes, cookies and more.  Gluuteny has it all.

The brownie had a crisp exterior and a  chewy, deep chocolatey interior.

     

The pumpkin cupcake was a little less 'cake' and a little more 'muffin' in texture.  The pumpkin flavor was bold and the spices used played that up rather than overpowering the pumpkin.  The icing on top was light which was just right for this savory little cake.

Gluuteny is capable of fooling 'gluten eating people' and I think that's pretty darn amazing.

I was sad when the Chevy Sonic Sweets Tour came to an end because it is always such fun cruising around town in cars from the Chevrolet line up and stopping at local eateries in Pittsburgh.   I think we need a Chevy trucks & bbq tour.  What do you think?

I've always wanted to drive a truck.

Edward Marc Chocolatier

Pittsburgh has excellent chocolates.  You just have to know where to look.

Edward Marc Chocolatier is a Pittsburgh based chocolate maker with locations in Pittsburgh's Southside (Inside the fantastic Milkshake Factory), Monroeville, Trafford and even one as far-flung as Washington, D.C.   Their factory is part of their Trafford retail shop and recently I was invited on an All-You-Can-Eat Chocolate Factory Tour.  Oh my!  I said yes right away and I must admit I got ready for the tour by nibbling a piece of chocolate on my way to the chocolate factory.  Just a little priming method.  Ahem!

Edward Marc Chocolatier is located in the old Sherm Edwards Candies building which at first might be a little confusing.  The chocolate company has been owned by the same family since 1914 when Charlie and Orania Sarandou left Greece and decided to make their home in Pittsburgh.  They began making chocolates and selling them informally from a street corner but in barely any time at all the quality of the candy became well known and they quickly opened their first shop on Butler Street in Lawrenceville.  It wasn't until the '70s that they moved to their current location in Trafford.

Each generation of the family has taken the original recipes and kept them exactly the same, but each generation has rebranded the chocolates by updating the name and the packaging.  It's current name of Edward Marc Chocolatier with it's sleek blue packaging and tempting chocolates combined with it's homey, family roots still made by hand in small factory combines the best of both worlds to create exquisite candies.

     

I felt a little like singing 'I've Got a Golden Ticket!' but I spared the crowd and waited excitedly with the crowd lined up happily waiting for the doors to open.  I think all of us were waiting for a Willy Wonka-esque personage to come tumbling out of the door.

     

 We didn't get Willy Wonka and he certainly didn't tumble out of the door, but we did get George Klipka, a local historian who filled us in on the history of Edward Marc Chocolatier.  And better than tumbles was the serenade he gave us as we descended down the stairs and into the white room that smelled of chocolate and apples.

 Everyone was required to wear a hairnet and it caused a lot of embarrassed giggles until we saw teh chocolate.  Then they were rapidly forgotten.  

     

And honestly?  Who can think of anything else when presented with huge slabs of chocoate that are being chiseled off in chunks with a big rubber mallet?  Edward Marc receives its chocolates in 10 pound blocks that come on a 2500 pound pallet of several various single source chocolates. 

     

 They then combine the chocolates in various secret ways to create their signature finished products.

     

 Candy making must be born in the blood.  This little boy belongs to Marc, one of the siblings who own Edward Marc's, and is already a natural at putting apples on sticks for candy apples.    

     

The little boy was happy to eat an apple but I wanted to just lick the nuts, chocolate and caramel off of them.  

 Or.... let's be honest.  I just really want the caramel.  

 The other bloggers and I were given private time to chat with Marc and Dana (the third sibling, Chris, was out of town) about Edward Marc's and ask all of the questions we wanted.  Well, all but one.  I was certain they wouldn't give out their caramel recipe and I didn't have the nerve to ask.  

      

Marc and Dana told us about some of the expansion plans locally and nationally that Edward Marc Chocolatier is working on.  A local grocer's, Giant Eagle in Bridgeville, will be carrying the chocolates along with the downtown Pittsburgh's Saks.  Saks in Palm Beach, New York and DC will also be selling their chocolates for the holidays as well.  A grocery chain in Texas will be carrying their pretzel bites soon as well.

Marc and Dana also mentioned a new candy that is in the final stages of development that will be available soon.  'Pie Pops' are pie flavored truffles on lollipop sticks that will come in various pie flavors such as banana cream pie, oreo pie, and coconut cream pie.  They plan on having five different flavors to begin.  I say, 'Move over cake pops...pie is always better!'

     

Long white tables held dish after dish of tantalizing chocolates to try.  For those old enough to remember penny candy stores-- Remember going in to the store with a handful of change and trying to decide just which candies to buy and how difficult it was?  The spread of candies Edward Marc Chocolates had to sample was just like that.  I knew that I couldn't possibly have room to try one of each and I had to make careful decisions about which ones to try.  

How did I decide?  First, I looked at everything.  When there was the same candy in milk or dark chocolate, I selected only one version to try, alternating if I was trying the dark or milk.  And if I was trying a pretzel or a piece of bark I took the smallest piece.  Other than that?  I'm proud to say I tried every other type.   Perhaps I shouldn't boast about that (and I shall certainly suck in my tummy next time you see me!) but I like to think that I've had 'training on food tours' and I'll sample everything. Except tongue.  But that's another story.  This one is about candy and I loved it all.

 Especially the caramel.  Oh. My. Goodness.  I wanted to channel my inner Lucy & Ethel when I saw these.

                 

Each one is meticulously salted by hand and days later I'm still not sure how so many get finished. One for the box, one for me.  One for the box, two for me.  My obvious gluttony should be evident enough to ensure that I never get hired by a candy company.  That's probably best for everyone.

 

And lest you think, I've not given ample time to white chocolate let me assure you.  I did.  I adore good white chocolate and I one two three of these.

There was only one 'bad' part of this entire tour.  Afterwards, I became obsessed with the need for a Red Velvet Milkshake because normally I visit the Edward Marc Chocolatier that is inside The Milkshake Factory and I always have both-a piece of chocolate and a shake because I like to spoil myself like that.  It's possible that I may have driven down and got a milkshake later that very evening.

Maybe.  Shhh!

Smoke -- Barbeque Taqueria

Smoke is unique; it’s a barbeque taqueria and it’s in the most unexpected part of town:  Homestead.  This once-thriving mill town has been slowing pulling itself up by the bootstraps the last decade by way of the Big Box Stores firmly anchored on its waterfront property line but in the last couple of years small, locally owned businesses have been opening its doors.  

     

I heard about Smoke by way of Urban Spoon’s Talk of the Town and was so intrigued that I decided that I would go there for lunch that very day.  The spur of the moment decision meant that I couldn’t find a lunch partner but I didn’t mind.

Luckily, I had read a few of the reviews on Urban Spoon and knew to stop at the ATM before arriving at my cash-only destination.  I am hoping in the future that they decide to accept debit and credit cards because after eating at Smoke twice I crave it on a regular basis.

     

The interior of Smoke is dimly lit despite the large front window because it is in an old row house style building with beautiful refinished floors that creak just a tiny bit to remind you of the history that has been held between its walls.  There are several, well-spaced tables for dining in but it seems that most people sit at them only long enough while they wait for their tacos to be prepared.  When Smoke is not busy, there is about a ten minute wait to receive your tacos because everything is fresh and made to order.  There aren't any tacos sitting in a warming tray anywhere and it shows in every delicious bite.

     

             Raspberry Agua Fresca, Mac n Cheese and Pork Taco

Smoke has only five tacos and five sides to choose from and I am steadily making my way through all of them.  The mac n cheese is creamy and can easily be a meal by itself but I must admit, that I am so infatuated with the tacos that I've only tried this one side.   I'm hoping to try the black beans the next time I go but I'm afraid that I might only have eyes for the tacos.  I've managed to try four of the five tacos and if it wasn't for the extreme favortism I have towards the veggie taco, I'm sure I'd have managed to sample the chicken taco.

Each day, Smoke features a different flavor of Agua Fresca and the first time I dined at Smoke I had the raspberry one.  It's cool, refreshing sweetness is the perfect compliment to the spiciness of the tacos.    The pork taco was slightly sweet from the apricots and caramelized onions but with a swift heat that rose up to nearly overpower the delicate flavors of the smoked meat but stopped just short of doing so.  

                                                Ribs Taco

The Ribs Taco was Rick's favorite and strongly evoked the flavors of a summer picnic.  Smokey, sweet and with a hint of heat, it would be an excellent choice for someone who prefers a little less spiciness.

                                                                      Brisket Taco

The Brisket taco with sauteed onions, hot peppers, and a bbq mustard sauce was the simplest of all the tacos but my favorite meat taco.  The brisket was fall apart tender but with a sudden strong kick of heat that pleasantly surprised me.  All of Smoke's tacos are made with homemade soft flour tortillas but the meat of the brisket taco was good enough to eat separately and then eat the tortilla plain. 

     

                                                                     Veggie Taco

But out of all the tacos that I've tried at Smoke, it's the Veggie Taco that I love the most.  It's stuffed full of black beans, roasted poblano & corn relish, crispy potatoes and chili de arbol sauce.  The corn is grilled and cut fresh off the cob and adds just the right amount of sweetness to counter the spicy. And, like in all of their tacos, Smoke is lavish with the fresh cilantro.  The Veggie taco has none of the meat that the others do but it seems to somehow combine all the other traits perfectly nonetheless. Fresh, sweet, smokey and spicy with soft and crispy textures make this taco, by far, the best Smoke has to offer and I will happily argue with any meat lover out there!

                             Watermelon Agua Fresca