• OCTOBER 12, 2011 THE SAN DIEGO UNION-TRIBUNE WEDNESDAY MARY JAMES • SPECIAL TO THE U-T Karen Krasne shares reat cakes out of a garage? Hard to believe, but that’s how Karen Krasne Extraordinary Desserts started Extraordinary Desserts secretsinanewcookbook Gmore than two decades ago. “My dad had an extra refrigerator in the basement and a second range — a Wolf — in the garage,” she said. “I started making cakes there and selling them to restaurants and other customers. Before long, the demand grew sweet and there were buckets of mousse in his kitchen and a big Hobart mixer on the counter.” Those confections were inspired by patisser- ies in Paris, where Krasne honed her culinary success skills at Cordon Bleu, and later evolved during her stint as pastry chef at an exclusive Cancun, The white choc- olate mousse component RAY KACHATORIAN of the Ivoire Royale cake Mexico, restaurant. Today, many are best-sellers can be served at Extraordinary Desserts’ two locations, one on as a satisfying Fifth Avenue opened in 1988 with help from her dessert on its dad, who wanted to be able to cook dinner in his own. SEAN M. kitchen again. HAFFEY • U-T The second restaurant, a Zen-inspired setting on the fringes of Little Italy, will be the setting for a festive Dessert Soiree and Book Signing on Thursday when Krasne unveils her first cook- book, “Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts” (Rizzoli, $37.50). (Details are at www.extraordinarydesserts.com.) Filled with mouthwatering photos, the cookbook details recipes for 32 desserts, ranging from filled SEE KRASNE • E3 “ My dad had an extra refrigerator in the basement and a second range … in the garage. I started making cakes there. … Before long, the demand grew.” Karen Krasne WHAT’S COOKING VEGGIE CHOICES AHEALTHYINCENTIVE FUN,FARROHELPSETRESTAURANTS’TONE Fresh Healthy Vending, the San Diego-based vend- Theformerspicesuptheatmosphere;thelatterdominatestheirvegetarianchoices ing machine company, has set a goal of replacing 2,000 old-school snack and candy vending machines with the BETH WOOD • SPECIAL TO THE U-T company’s healthier model. Solace & the To help meet the goal, Fun may not be an actual in- Moonlight Lounge the company is allocat- gredient in Matt Gordon’s dishes, ing $100 for each referral but it certainly factors into his Address: 25 E. E St., that results in a replaced culinary success. Both his new Encinitas machine. Solace & the Moonlight Lounge in The new vending Encinitas and North Park’s Urban Phone: (760) 753-2433 machines are starting to Solace have whimsical touches Online: eatatsolace.com show up in schools, health and an upbeat atmosphere. clubs and businesses; the “I believe the tone in the work- company reports that place translates to the guests in Ferrell as Ron Burgundy, Solace Fresh Healthy machines the dining room,” said Gordon, displays a smiling Jeff Bridges as are currently in more who opened Urban Solace with the Big Lebowski. Both works are than 600 locations around his wife, Young-Mi, four years by local artist JFeather. the country. The vending ago. “We do our best to make the “It’s been fun to watch people machines are stocked job enjoyable.” react to the Ferrell piece,” Gordon with such nutritious op- The new Solace is located in explained, “So we asked Jason for tions as fresh fruits and the green-friendly complex called Lebowski. Youcan see it from the vegetables, baked chips, Pacific Station. The airy, two-story street corner. It captures the spirit soy milk, juices, tea, space accommodates indoor/out- of wanting to make people laugh yogurt, bottled water and door dining, communal areas and and doing our own thing.” all-natural cereal bars. The vegetarian dish Farro Sauté on artful lighting fixtures. As with Matt and Young-Mi Gordon, For more information, the menu at Solace & the Moonlight Urban Solace, which features a who oversees the beverage op- go to freshandhealthy.org. Lounge in Encinitas. K.C. ALFRED • U-T silk-screen image of film star Will SEE VEGGIE • E2 ALL NATURAL Organic Apple Sale! Gala, Fuji, Ambrosia, Granny Smith, Boneless Golden & Red Delicious Apples Pork Loin Roast or Chops 8510 Genesee Ave. San Diego, CA. 92122 858-558-4180 For a complete ad go to www.bristolfarms.com Prices valid 10.12.11 through 10.18.11 E3 WEDNESDAY • OCTOBER 12, 2011 THE SAN DIEGO UNION-TRIBUNE | WHAT’S HAPPENING Tips from • Her intricate desserts Karen Krasne Jolla, 7857 Girard Ave., San Diego. KRASNE Main events Their latest cookbook,“Flying Pans: “Taste of Opera” Cooking Classes: Two Chefs, One World,”will be avail- caninclude‘uptosevenrecipesinone’• To make a cake in Chef Katherine Emmenegger from able for purchase and signing after advance and keep it fresh, Great News Cooking School has the class. $65. Reservations: (858) created four cooking class menus FROM E1 wrap the just-baked and 459-2877. White Chocolate Sour Cream Mousse inspired by the San Diego Opera’s The Islands cooled cake in several 2012 season: “Salome,”“Moby-Dick,” Happy Hour Specials: strawberry cupcakes (Toute This is a portion of the Ivoire Royale recipe from Karen Krasne’s Restaurants, famous for their burgers Fraises) loved by Krasne’s cookbook, “Extraordinary Cakes: Recipes for Bold and Sophisti- layers of plastic wrap and “Don Pasquale” and “The Barber of Seville.”Sous chef and San Diego and drinks, is offering a special happy daughter, Sahara, to her cated Desserts.” The full Ivoire Royale recipe is online at freeze. It will keep for Opera Geisel Director of Education hour menu at the bar (for San Diego “over the top” Versailles uniontrib.com/cakes. several weeks. and Outreach Dr. Nicolas Reveles guests only), 4 to 7 p.m. weekdays (pictured on the book cov- will entertain guests with facts and through Oct. 31. Guests can indulge in 1 cup sour cream, room temperature • To avoid a lopsided stories during meal preparations. The a variety of bites and beverages with er), a marriage of her and mini burgers, Islands’ fresh cut fries, 6.5 ounces (1¼ cups) good-quality white chocolate, chopped cake, freeze the layered first class,“Salome,”will be held at 6 her husband Jamie Kiskis’ p.m. Thursday at Great News Cooking cocktails and more, for under $5. For favorite sweets. Organized 1¼ cups heavy cream cake and filling in the School, 1788 Garnet Ave., San Diego. a San Diego location near you, visit by seasons, the recipes cake ring before decorat- $54. Space is limited. The three islandsrestaurants.com. Place the sour cream in a mixing bowl and whisk ing. Remove from the remaining classes will be held in No- Wine tastings also include Krasne’s sinful vember, December and January. Sign versions of classics like quickly to loosen. If the sour cream is colder than room freezer and add the final Bacchus Wine Market & Tasting temperature, gently warm it in a microwave. up for all four classes and receive a tiramisu, holiday yule log, decorations as the cake is 10 percent discount. Reservations: Room:“Wines From Spain and Por- strawberry shortcake and Place the chocolate in a medium heatproof mixing bowl. great-news.com or (858) 270-1582. tugal,”4 to 8:30 p.m. Friday and 2 to thawing. Chef 8:30 p.m. Saturday at 647 G St., San bread pudding (surprisingly Bring the heavy cream to a boil in a small, heavy sauce- Second annual OktoberWest: Diego. $15. (619) 236-0005. • To enhance the flavor Eugenio Martignago, who recently easy to make with store- pan over medium-high heat. Pour the hot cream over the San Diego Wine Co.: “90 Point and of chocolate-cream cooked at the James Beard House, bought croissants), as well white chocolate and let sit for a couple of minutes before will create seven authentic farm-to- Higher Wines,”11 a.m. to 4:30 p.m. as jewel-toned fruit sauces whisking until smooth and fully combined. mixtures like mousses table food-and-wine pairings, noon Saturday at 7080 Miramar Road, to enhance each luscious and ganaches, refriger- to 3 p.m. Saturday at Bistro West, Suite 100, San Diego. $10. (858) Using a hand whisk, mix the sour cream into the white 586-9463. slice. ate overnight so that the 4960 Avenida Encinas, Carlsbad. $50. chocolate ganache in 2 additions. Cover with plastic wrap Advance purchase required, seating Grape Connections: “Andrew Geof- Krasne admits that fans flavors marry. pressed directly on the surface of the White Chocolate is limited. Reservations: (760) frey Vineyards,”2 to 5 p.m. Saturday may be surprised to discov- Sour Cream Mousse and refrigerate overnight to set. • Use toasted cake 930-8008. Portion of the proceeds at 1130 Scott St., San Diego. $15. er that her airy Blackberry benefits Make-A-Wish Foundation. (619) 523-6441. The White Chocolate Sour Cream Mousse can be made crumbs to add crunch Chef Jenn Felmley Cheese Cake, fruity Blood Cooking Class: Cooking instruction and decorate the sides of will prepare a vegetarian menu, Orange Ricotta Cake and up to 2 days in advance and stored in the refrigerator, Alchemy of the Hearth: 960 tightly covered, until ready to use. It can be used cold, di- cakes. Toast cake trim- paired with a local Pacific Redwood other best-sellers are “up to Organic Pinot Noir wine, 3 to 6 p.m. Rancheros Drive, Suite L, San Marcos. seven recipes in one.” rectly from the refrigerator. When making the mousse by mings in a 350-degree Sunday at Sea Rock Bistro, 3382 Information: (760) 233-2433. 533 “Keep in mind that these itself, it can be layered with berries and served in a glass.