Back in November, I successfully defended my dissertation. All of the summer and the autumn months leading up to November 5 (aka: D-Day) were wrapped up in this cocoon of thesis-ing. Then, as soon as I passed the defense, it felt as though the whole world exploded back into my life. The weekend immediately after D-Day, I was on a plane to Boston for a conference. Then came a month of bouncing back and forth between Los Angeles and the Bay Area for more work. Then another work trip to Minnesota, right before the Polar Vortex hit. Then, then! I started teaching at Berkeley! As a faculty member! Okay, okay, albeit this is just a visiting teaching position for the semester.... but still! For someone who grew up in one of the most underprivileged public school districts in California, getting to actually teach at a University of California campus is kind of like the highest honor. You know, public school pride. :)
In other exciting news, the day after my dissertation defense, I got a super exciting call to shoot for San Francisco's 7x7 magazine--you know, the magazine that basically has its finger on the pulse of what's cool in SF. For their recent February issue, I got to shoot Bar Tartine's famous smoked potatoes dish. AND OMG, you guys, you HAVE to try making this at home. And if not the potatoes, than at the very, very least, the black garlic vinaigrette that goes with these potatoes. Basically, as Chef Nick Balla explained to me, when developing the dish, they tried to pack as much umami flavor as humanly possible into one bite. The result is one of the most intensely flavorful things I've ever eaten. I seriously wolfed down two plates of this stuff as soon as we finished shooting, and then asked if they'd ever consider making the dish into potato chip form so that I could continue pigging out on it at home. At Thanksgiving, I made the black garlic vinaigrette and poured it over a side dish of toasted Israeli couscous, toasted walnuts, shiitake mushrooms, and dried apricot slices. So. Good.
I read this out loud and felt I could hear your voice. Excitement verbally radiating off the screen! congrats. off to get some black garlic;)
ReplyDeleteCongratulations! You have every right to be mega proud. :) This dish sounds intriguing, smoked potatoes? Beautiful photos too!
ReplyDeleteThese potatoes look incredible!! Super savory and packed with flavor. That black garlic vinaigrette sounds to die for. I can think of a few things I would serve that with :)
ReplyDeleteCongrats on, well, everything! This looks seriously amazing! I can't wait to have a bite of the potatoes... Will definitely save the recipe for next summer. Thanks, for sharing.
ReplyDeleteHope you have a great week,
Sini
Congratulation on defending you thesis Stephanie, i have been there, completed that. Worlds takes a fantastic turn, wish you the best for coming days…and congratulation on your teaching duty, its a big honour girl! keep rocking! I heart your pictures!
ReplyDeleteYou so deserve it!
ReplyDeleteBerkeley! Woot! Congratulations! :)
ReplyDeleteGah! Your pictures are so beautiful! Congratulations on your new Berkeley gig. I pinned a pic from your chocolate and grapefruit cake post (that leads directly back to your site) and it has gotten, like, 700 repins. You're so talented.
ReplyDeleteYour fan ;)
Ashley
http://anylovelything.com
What - so many amazing things happening to you, that is awesome! UC Berkeley is my alma mater, and I'm stoked that you get to be a part of it - it's really quite amazing. Your photos are always so beautiful and inspiring as well!
ReplyDeleteWoohoo. Congrats Stephanie. Now you should make a visit to Asia ;)
ReplyDeleteVery healthy food and I love it. Its perfect for my diet. Thanks private chef in austin texas
ReplyDeleteHoly Smoke for your life success!!!! Truly, Congratulations. They---whoever they are---say that the sign of maturity is to be able to wait for long term goals. So you have definitely gotten your maturity merit badge. Holy Smoke for smoked potatoes too. Never even knew such a dish existed. See you are teaching other than at Berkley.
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