Happy Holidays from Paris

Yup, I’m back in Paris…home for the holidays.

Merry Christmas, Happy Hannukah and a soon-to-be Happy Birthday to David!
(…it’s the 27th)

  • For a dose of hilarious holiday humor, listen to Xmas in Frisco (if you have iTunes, it’s under the Radio listings; click: ‘Holiday’ to listen). The songs are some of the funniest things I’ve ever heard and softens the edge from any holiday stress.

  • The Menu for Hope II has barely concluded and Pim’s highly successful fundraiser has raised over a whopping $21,000!. Funds are going to UNICEF to help the people of Pakistan affected by the natural disaster. Many thanks to the food bloggers and companies who participated and I look forward to meeting whoever wins the big scoop (or two…or three!) of glace Berthillon we’ll be sharing here in Paris.

  • You’ll find me a few places around the web:
    On NPR, I take Jim Fleming, host of To The Best of Our Knowledge on a tour of Paris chocolate shops. We explore the best places in Paris and you can listen to it by clicking on the link.
    (Warning: Shoving a microphone under my face mysteriously turns me into a dork.)

  • Be sure to read The Only 149 Chocolates You Need To Know About. It’s a very right-on take on chocolate; what’s new, what’s good (and what’s not…), and where to find them. It’s from Departures magazine, and I’m featured in the magazine, which the online article is excerpted from.

  • A certain amateur came to Paris recently for a whirlwind tour of the city. Armed with a video camera, a bit of jet-lag, some nibbles of dark chocolate, a carafe of red wine, and a certain amount of chutzpah, there may be a funny video in our future. I’ll let you know when (and if) it appears for public viewing.

  • Fox Television has agreed to pick up the pilot for my new reality show, An American Pastry Chef in Paris.
    In each hilarious episode, an American pastry chef is forced to search the streets and shops of Paris, looking for odd ingredients (cranberries, cream of tartar, real vanilla extract, or corn syrup) for the final competition to determine if he can stay in the city longer. The goal is to create a dessert that meets the stringent standards set forth by the nastiest chef in town. Along the way, each contestant learns to dodge les dames with their shopping carts, masters the most effective way to cut in line, learns to distainfully sneer at any special request, finds a café that will let them use the bathroom, avoids being ripped off at the market by vendors sneaking rotten fruit into their bag (bonus points given if they can avoid being short-changed…), and triumphs only when he or she gets the chef to actually enjoy something with peanut butter in it…or can successfully snap a photo for their blog at Le Grand Epicerie without being tackled by security.

Ok, just kidding on that last one. But that’d make a fun gift for me, now wouldn’t it?

Happy Holidays and Bonne Fête To All!

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  • December 24, 2005 2:19pm

    Happy holidays and birthday, David (my birthday was the 22nd). Thanks for the link to Xmas in Frisco…I think I’ll save it for tomorrow’s festivities! Can’t wait to hear you geek out on chocolate on To the Best of Our Knowledge-I love that show. Cheers!

  • December 24, 2005 2:27pm

    Hey lovie – it’s Unicef not the red cross, but its all good. I put my mum up to win icecream with you. If she wins (I hope she does), I’ll have to send her to Paris to collect her prize. She has always wanted to go but never been.

    You are back in SF in March right? Maybe we can see you again then, if you can squeeze us all in, you know, me and all your other girlfriends.

    Have a wonderful birthday


  • December 24, 2005 2:48pm

    Happy 27th birthday sweetie.

    gros bisous

  • December 24, 2005 4:04pm

    Merry Christmas and Happy Early Birthday! And thanks for helping to make Farmgirl Fare one of the most enjoyable things I have ever done. All the best to you!

  • December 25, 2005 2:44am

    Thanks for bring SF to me for Xmas.. just what I wanted~

    SF in March.. is this a get together!

    I am so there..

  • Alisa
    December 25, 2005 8:09am

    Love this post, but most of all LOVE the snow creatures!!!

    What are “we” doing for your birthday????? Should you really want a coconut cake, I will make for you. :)

  • December 26, 2005 2:09am

    I hope you are getting your favorite chocolate tower for your birthday!
    Tanti Auguri!!

  • Kate Hill
    December 26, 2005 4:42am

    With all the other well-wishers, thanks David for a year of living dangerously (and vicariously) through the wilds of Paris. And a mountain of duck fat to you! xx xx Kate

  • December 26, 2005 2:36pm

    Thanks for the chocolate guide. I’m saving it! I’m really suprised that not much of the world has caught onto El Rey. They make amazing, full-flavored chocolate. I tried the 70% and milk chocolate, and it rivals Valrhona. The flavors stay very long on the tongue. And they currently have some bulk chocolate bars on sale for about $4.50/lb.

  • Jeff
    December 27, 2005 10:34am

    Oooh, where do I sign up for this show? Hints of “Wife Swap,” “Iron Chef,” and “Gordon Ramsay’s Kitchen Nightmares”; it sounds like fun!

  • December 27, 2005 2:34pm

    Wait! I thought you were coming to Seattle in March. Are you playing with me and Sam again? Sigh.

    Happy Birthday, David. I hope the day is filled with rich chocolates, dear friends, and a lot of laughter so hard that you have to bend forward and put your head between your knees. Or, something like that.

    Thanks for everything you do.

  • December 27, 2005 8:02pm

    Happy Birthday! Eat lots of gateaux bastille or german chocolate cake or whatever it is you eat on your birthday (will you tell us, hmm?) and have a lovely day. xx

  • December 28, 2005 5:29am

    Thanks for all the well-wishes! I had couscous at Chez Omar for my birthday (and Vietnamese food for lunch!) Spend the afternoon shopping for an ice cream maker. I know, I know…it’s the middle of winter, but am preparing for when Berthillon closes in August.

    -Jessica, yes El Rey chocolate is quite good, but I think they had/have distribution problems since the chocolate itself is manufactured in Venezuela and they’ve had some socio-political problems there which inhibit their distribution. They make a milk chocolate with malt in it that’s very good, and I like their dark bars as well (many pastry chefs I know swear by their milk chocolate.)

    -Shauna, will be back in Seattle in late March.

  • December 28, 2005 5:50pm

    happy belated birthday david, and have a happy new year! :)

  • January 5, 2006 6:35pm

    This makes a word of game