36 Hours in Philadelphia

Living in New York for the past two weeks has taught me that things are planned out way in advance. I don’t mind it too much as I am a planner at heart. What I do miss is that spontaneity to just do something. So, this weekend I’m headed to Philadelphia.

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Barbeque Bonanza

Barbeque Bonanza

A sultry, salt tear rolls down your back and sooner than you know it your knees are tucked under and you jump right in to the crystal blue water. Swan and flamingo floats sway with the rippling effect of your cannonball. Yep, you guessed it: it’s that time of year again, summer and nothing quite says summer like an outdoor barbeque.

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How to Make Macarons

How to Make Macarons

These days I have been very much with the mentality that one should “ask and you shall receive”. This past week, I was talking to a classmate about how I wished that we had been able to see more of baking and pastry in our culinary journey as it is a pivotal component that contributes to the dining experience, it is the last memory that a guest gets before leaving one’s establishment.

Leaving class one day, I stopped to say hi to one of the pastry chefs only to see that they were about to start a macaron demo. Nagypsy, a former Johnson & Wales alumni, who works for Antonio Bachour was about to give a demonstration. I was ecstatic as I love Bachour’s work from when I was first introduced at J&G Grill. What great fortune did I have that day as I was only mentioning it hours before that I would have love to know how to make macarons. The stars aligned in my culinary universe that day.

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