Yesterday I got to do something out of the ordinary and very fun! A friend has a connection at VegNews, and he arranged for me to have lunch with them at their headquarters. In preparation for this adventure, I thought and thought about what kinds of cupcakes to bring them. To be honored with a lunch at VegNews called for something really special, and something I knew would come out well. After much deliberation, I decided to make both White Chocolate Champagne Cupcakes and Rich Chocolate Almond Cupcakes. It felt very celebratory. I will post the recipes and some more pictures of these sinfully delicious cupcakes soon.VegNews staff even wrote about my cupcakes on one of their blogs!
On our way to San Francisco, Julie did a miraculous job keeping the cupcakes safe while I drove over the Bay Bridge. Those little cakes braved lots of roadbumps and traffic, but safe on Julie’s lap in the car they were fine by the time we got to our destination. Julie’s thighs were frozen from our need to blast the air conditioning during the whole ride to keep the chocolate on top of the cupcakes from melting, but I suppose there’s always some collateral damage, right?
Everyone we met at VegNews was very sweet and incredibly inviting into their workspace. It was very interesting to see where all the magic happens; although honestly I have to say the best part of seeing their headquarters was seeing that they have a fully-stocked kitchen in the back where they cook lunch for each other every day! They had spices galore and a full fridge and to see that much care taken of their staff was great. I think it’s so important that for a group of people whose jobs center around food and food-oriented living all the time, that cooking also plays a big role for them daily. The yellow curry that Charlotte cooked for us was really delicious and fresh-tasting, and the conversation around the table was lively and fun. It seems like it would be a really nice place to work, and it is definitely a welcoming and fun place to visit! I hope I can join them for lunch again, and judging from the reception of my cupcakes, I think I’d be welcomed back!
We were also joined for lunch there by Laura Beck, who had made an amazing Caramalized Banana Ice Cream, which was so creamy and rich that I was soon over my head in a sugar-induced coma. She is very experienced in making ice cream, and we bonded over this. In this case, she used MimicCreme as her ice cream base, which I’ve been very excited about because it is made from almonds and cashews and is totally soy-free! I need to go buy myself some to make ice cream with! Thanks for the tip, Laura!