Buddy kicked off his Bakin’ With the Boss Tour at Town Hall in New York City. He started the day on NBC’s Today Show, then a taping of the Rachael Ray show, followed by a book signing in conjunction with the release of his new book, Cake Boss: Stories and Recipes from Mia Famiglia, then Buddy did a 2 hour show at New York’s Town Hall! It was an incredible show filled with cake decorating, audience participation, and he told both touching and hilarious stories about his family.
After the show Buddy went to the lobby where he signed more books and posed for pictures with fans for over an hour! He took pictures and signed books with his fans for over an hour!
This morning he hopped on a tour bus and is headed for Schenectady, NY and he will be signing at The Book House of Stuyvesant Plaza in Albany, NY. The Cake Boss will be in 17 cities across the country this November for his Bakin’ with the Boss Tour!
Tuesday, September 27, 2011
Tuesday, September 20, 2011
Artichoke, Fresh Mozzarella, and Salami Sandwiches Recipes
Ingredients:
Two 6-ounce jars marinated artichoke hearts, drained, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup freshly grated Parmigiano cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Four 5-inch diameter or 6-inch long Italian rolls, split in half lengthwise
12 ounces fresh water-packed mozzarella, drained, sliced
6 ounces salami, thinly sliced
8 tablespoons green Olivada
Directions:
Mix first 5 ingredients in medium bowl to blend.
Season to taste with salt and pepper.
Divide artichoke mixture among bottom halves of rolls.
Top with cheese, then salami.
Spread top half of each roll with 2 tablespoons olivada.
Place atop salami.
Press sandwiches lightly to compact and wrap each tightly in plastic wrap.
Refrigerate sandwiches at least 4 hours and up to 1 day.
Two 6-ounce jars marinated artichoke hearts, drained, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup freshly grated Parmigiano cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Four 5-inch diameter or 6-inch long Italian rolls, split in half lengthwise
12 ounces fresh water-packed mozzarella, drained, sliced
6 ounces salami, thinly sliced
8 tablespoons green Olivada
Directions:
Mix first 5 ingredients in medium bowl to blend.
Season to taste with salt and pepper.
Divide artichoke mixture among bottom halves of rolls.
Top with cheese, then salami.
Spread top half of each roll with 2 tablespoons olivada.
Place atop salami.
Press sandwiches lightly to compact and wrap each tightly in plastic wrap.
Refrigerate sandwiches at least 4 hours and up to 1 day.
Bakery in Red Hook Brooklyn
Baked was founded by Matt Lewis and Renato Poliafito who came from the world of advertising---Matt was a producer while Renato was a graphic designer. Their thoughts were never too far from cake and coffee, and slowly (even unbeknown to them) the idea for Baked was born.
Lewis wanted to open a bakery that celebrated American desserts beyond the cupcake, while Poliafito had always been hankering to open a neighborhood cafe, so together they scoured New York City for the perfect location. They found a small, storefront church in the largely industrialized and gritty section of Brooklyn, and together with Rafi Avramovitz, set about building their inspiration. Finally, after many long delays, they opened Baked in 2005 on the shores of Red Hook, Brooklyn with just a few ovens, some mixers, and an espresso machine.
While Baked is also well-known for its cookies, biscotti, homemade marshmallows, bars, tarts, pies and brownies, its cakes are also mouth-watering delights. They are old-fashioned with a twist of innovation. Cake varieties include classic coconut, tart lemon layer, green tea, grasshopper, caramel apple, Coca-Cola Bundt, chocolate malted, dark chocolate layer with vanilla icing, double-dark all chocolate and sweet-and-salty.
Lewis wanted to open a bakery that celebrated American desserts beyond the cupcake, while Poliafito had always been hankering to open a neighborhood cafe, so together they scoured New York City for the perfect location. They found a small, storefront church in the largely industrialized and gritty section of Brooklyn, and together with Rafi Avramovitz, set about building their inspiration. Finally, after many long delays, they opened Baked in 2005 on the shores of Red Hook, Brooklyn with just a few ovens, some mixers, and an espresso machine.
While Baked is also well-known for its cookies, biscotti, homemade marshmallows, bars, tarts, pies and brownies, its cakes are also mouth-watering delights. They are old-fashioned with a twist of innovation. Cake varieties include classic coconut, tart lemon layer, green tea, grasshopper, caramel apple, Coca-Cola Bundt, chocolate malted, dark chocolate layer with vanilla icing, double-dark all chocolate and sweet-and-salty.