United States Chef
Kristy Brazelton Profile
Married mom of three wonderful kids. Living in Spokane, which is a love-hate relationship. Love to cook & love to eat. Especially love cheese-all kinds-stinky, sweet, you name it, I like it! I am learning to create cake magic; I will always be a student in this arena. I am my own worst critic when it comes to my cakes.
I enjoy reading, painting, searching for new recipes, playing with my kids & love my family.
My dad has been a very large influence for me. I can remember being 4-5 years old & him cooking. I can remember live lobsters crawling on the floor as a very young child. Growing up in the Bay Area we had access to so much fresh seafood & produce and we ate well growing up.
My mom also cooked. She was able to turn very basic & simple ingredients into good meals. I loved her shepherds pie & liver and onions.
When I was a teen my maternal grandmother taught me how to make peanut brittle, bake a pie & all about southern foods. Her kitchen was tiny, when I say tiny, I mean approximately 4x6 tiny. But she made it work. I loved visiting them in Arkansas. They grew lots of fresh produce, including corn & we would pick corn fresh off the stalk. Tomato's tasted incredible & we would eat fresh polk which could not be found in CA when I was growing up.
I began decorating cakes when my oldest daughter was a toddler. It is, I think, one of the most difficult art forms around. I did my first wedding cake in 2010 & while I felt they could have been so much better the bride & groom were very happy with them. I completed my secnd wedding in August 2012 & it too was loved by the bride and groom.
- The King Arthur Flour Bakers Companion (King Arthur Flour Company)
- I go to this book for so many baking recipes. It sees the counter top at least once a week
- Jamie Oliver's Food Revolution (Jamie Oliver)
- There is a great number of ethnic & kid friendly recipes
- The Heritage of Southern Cooking (Camille Glenn)
- Recipes & great history stories too
- The Essential Guide to Cake Decorating (Whitecap Books, Ltd)
- Love the fondant & modeling chocolate section of this book
Chefs I recommend
- Bob Vincent (Fremont)
- This is my dad. Even though he is not a chef by trade, he is one pretty incredible cook!
- Anthony Bourdain (New York )
- I love how candid & adventuresome he is.
- Rick Bayless (, Mexico)
- I love Mexican food. It is probably my favorite ethinic food. Rick Bayless may be an american but he has really studied the mexican heritage & food.
Restaurants I Recommend
- Bandera (Sacramento)
- Loved the atmosphere. My hubby said was the best cornbread he has ever had. They had an open rottissery you could see from anywhere in the restaurant with lamb legs roasting. Service was very good as well.
- Scratch (Spokane)
- Make reservations!! They are very close to the renovated Fox theatre & getting a table can be impossible. It helps to know someone who works there (that is how we got our table). The restaurant is tiny but the chef is on a mission for sure. My husband ordered a steak that came out perfectly cooked, the plate presentation was great, portions were wonderful. I ordered a stuffed chicken dish & wanted to bring my plate up to my face to lick off the last few drops of sauce!
- Madeleines Cafe & Patisserie (Spokane)
- Very casual atmosphere. A lot of the food is not tradionally French, however, the croissants are! They also make one of the best French Macarons I have ever tasted. A twist on the classic chocolate orange combo. The tuna sandwich is my favorite sandwich there & the roasted butternut squash is very yummy. They are a cafe that does offer a menu as well as the case. They have a good selection & of course excel in espresso drinks. Breakfast with Santa is a fun treat for the kids.
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