John and Lisa are Interviewing...Kati Angelini

You can always tell when someone is doing something that they truly love and about which they are passionate. Kati Angelini is such a person. Whether it's hosting an Iron Cupcake Challenge or putting her own artistic skills to work in making cupcakes for Kati's Kupcakes, it's easy to see that she is enjoying the life she has carved out for herself.

We're so happy that Kati took some time to answer our questions!





J&L: Where did you get the idea for the Iron Cupcake Challenge?

Kati: The idea for the Iron Cupcake Challenge was started by a woman named Sandy Ploy-there are now a handful of Iron Cupcake Challenges throughout the country and even in other countries such as London. More information on how Sandy began can be found here:

http://www.ironcupcakeearth.com/2008/07/how-did-iron-cupcake-begin.html

I decided it would be the perfect thing to bring to our little town of Moorestown to spread the word about cupcakes!

J&L: Any interesting secret ingredients you're considering for the Iron Cupcake Challenge?

Kati: I would love to start incorporating the concept of "savory" cupcakes-cupcakes that are not specifically just cake. Ingredients such as bacon, cheese, wine, herbs, and many other un"cake" like flavors are built into the cupcake.

J&L: What's your baking background?

Kati: My baking background is self taught. After years of watching my mother and grandmother bake during the holidays and for special family occasions, I sort of took over the reins and started honing my craft. I always thought I wanted to be in the design field in some capacity and went to college for Fine Arts. I received a Bachelor's Degree in Fine Arts from University of California (Davis branch) with an emphasis on Painting. If anyone sees my cupcakes they can probably see the connection between my Art and Baking. To me, the cupcakes and their toppers are like tiny pieces of art-not only do they need to taste good but they must look amazing also!

J&L: Why cupcakes?

Kati: Cupcakes are a very hot trend right now. They are the latest craze at weddings, upscale events and have become the Tiffany of the baking world. Cupcake shops are starting to pop up all over. Plus, for me, they are small, easy to manage and there are endless possibilities to be creative with the orders which come before me. Since they are small scale, I feel I can accomplish more and be more creative!

J&L: Why do you think cupcakes have become so trendy lately?

Kati: People are always looking for a new trend to jump on. I think with the economy the way it is, people are more apt to justify spending $2 or $3 on a cupcake without feeling guilty. Plus, they are easy, so parents are using them more for parties and preventing the waste that often comes with big sheet cakes.

J&L: Is there a pastry chef that you admire?

Kati: I admire the grace and beauty and exactness of Martha Stewart; I admire the daring creativity and artistic genius behind Duff Goldman; I admire women like Bakerella for her ability to find something she is good at and stick with that one thing; I admire Anne Heap of PinkCakeBox in Denville, NJ--her formula works and I love her cupcake towers!

J&L: Do you have a favorite kind of cupcake?

Kati: I love a simple chocolate cupcake; however, I am known to devour a "s'mores cupcake" if my arm is twisted (lol).

J&L: When you're not making cupcakes, what things do you like to cook and/or bake?

Kati: When I am not making cupcakes, I am found at my kitchen table with an exacto knife hand carving my fondant toppers. They are painstakingly detailed and require a lot of time, energy and exactness. However, if not, I try to make simple items for the kids such as baked chicken (they love it-it's crazy because it's just olive oil and spices but don't tell them that); muffins and breads, sometimes cakes--but try not to leak that :D!

J&L: Do you have a local bakery that you really like?

Kati: We used to have a great family run bakery right on Main Street, here in Moorestown. It was called Peter Pan Bakery. There was a beautiful open window that allowed passer-bys to view the decorated cakes, cupcakes, rolls and the workers filling the cases with delectable treats. Unfortunately, within the past few years the bakery closed and I have not found a replacement. With the onset of the big boys like Wegmans, Costco, ShopRite - people often go to get an easy pre-made cake for a discounted price. It's sad that we are sort of losing the mentality of the family run bakery! I grew up in Trenton with such fine bakeries as Barbero's, Italian People's, Eet Gud, etc. I miss that and hope to one day bring that back with a little family run cupcake shop, called Kati's Kupcakes! **Am currently seeking investors and interested parties (lol)!

J&L: What would your last dessert be?

Kati: Believe it or not--my absolute favorite dessert is a waffle cone of nonfat ice cream (twist of chocolate and vanilla) smothered with chocolate sprinkles--ask my family members-I'm not lying!

Welcome to...Bivalve

I now believe in a place called Bivalve. And Shellpile, for that matter.

There was a time when I thought that such a place couldn't exist. It just sounded too silly. But my mom would every so often, when talking about her days growing up in Port Norris, would mention Bivalve and Shellpile and the oyster boats.

This past June, we took the long drive down to enjoy Delaware Bay Days, an annual celebration of life along the Delaware Bay, where the bay meets the Maurice River. Not since I was a little kid had I been down to this part of Cumberland County, when we would visit family relatives. They have long since passed on, like so much of the life that used to be here. The festival is part of a larger effort to help bring some life back to this remote part of the state.

Let's talk about the drive down. Unless you live in Cumberland or Cape May County, be prepared for a long drive. And you're going to get lost, no matter what directions you may have; we managed to botch our directions there AND back. But we pushed on, finally crossing over the 'wild and scenic' Maurice River. If you get to see this sign, whoop it up, because you've made it:

Once you get to Port Norris, you turn onto High Street and the last mile of your journey to the village of Bivalve.

I think calling Bivalve a village might be stretching it a bit, but there are a few people who still do live down here. And you quickly see reminders that things are not what they once were.

There was a time when Bivalve was brimming with activity due to the oyster trade. But diseases killed off the oyster beds, first in the 1950s and then again in the 1990s. There are effort taking place to once again bring back oysters to this area. And they're making some strides, but the journey back, like our trip down, is going to be a long one.

If you ever find yourself down in Bivalve, make you checkc two things out: the A.J. Meerwald, which is New Jersey's official tall ship (yes - we have an official tall ship), and the partially-completed Delaware Bay Museum. If you wnat to get a sense of the history of oysters here, and how BIG it was at one time, it's worth a look.

Oh, by the way - the seafood we had at Delaware Bay Days? Simply wonderful. You could really taste the sea in the oysters and scallops served. Great stuff.

- John

Cozying Up To A Warm Afghan (Kabob,That Is)

There's an odd phenomenon appearing in Toms River- enough so that even this sleep-deprived, far-from-hip foodie couple is taking notice. All along Route 166, and spilling over to where it becomes Route 9, there is the beginnings of glorious ethnic food explosion: Colombian, Greek, Peruvian, Jamaican...the list is growing. Although unemployment continues to plague us, the occasional odd job affords us a (very) small dining out budget once again. Under the assumption that ethnic equals great food for less, we decided to drop in for lunch at the Salang Afghan Kabob House.

From the outside, the place admittedly doesn't look like much, and is easy to pass up. Having once been the vegetarian Green Onion Cafe, the inside is still a pleasant surprise: the "garden green" theme remains (light green walls, stylized veggie portraits and bric-a-brac), but with the addition of pictures and decor depicting Afghan food and life. Tables surround a wooden "bar" where one can sit for a quick lunch.

We were quickly greeted and seated by a friendly woman who, it was soon apparent, was the chef and owner. She was happy to answer our many questions (we'd only eaten Afghan once), so it didn't take long to put in our order.We began with an appetizer of Aushak, leek dumplings with a yogurt and meat sauce. Creamy clouds of homemade pasta were stuffed with caramelized leeks and topped with a slightly spicy, yet cooling sauce-very addictive. A basket homemade Afghan bread (with a side of "chutney"- a dip made with coriander, walnuts, garlic, and hot peppers) arrived just in the nick of time to mop up the rich, tart goodness.

Being that this was a kabob house, we of course felt obligated to stick with- what else-kabobs. John had the beef, which was beautifully marinated and grilled, as well as juicy. I had the lamb, which although tasty, was disappointingly dry and needed to be dipped in the chutney as a remedy. Both came with Quabili Pallaw, a savory rice pilaf with carrots and raisins which made a nice accompaniment. Next time, I am curious to try the vegetarian dishes, such as Baunjaun (Eggplant) or Dal (yellow lentil) Chalow, spiced and cooked with onions, garlic and tomatoes.

We finished with chava, a "relaxation tea". It was a milky, sweetly spiced chai-like tea that was a dessert in itself. It was listed as "sugar free" on the menu, but had no "artificial sweetener" taste. Curious, I asked the chef what it was sweetened with. Though I can't remember the name of it, she explained that it was a sweet fruit native to Afghanistan (we had never heard of it). It was also steeped with chopped walnuts. It was absolutely delicious and the perfect ending to our meal. Lunch for the two of us ran no more than $30 , after which we were absolutely stuffed (we had little interest in dinner that night).

I hear a lot of grumbling about the lack of variety in good, "real" ethnic restaurants in our area (from myself included). My only fear is that, despite these complaints, a place such as Afghan Kabob won't make it because of a combination of people eating out less and, when they do, are reluctant to try something new. My plea: go out and try these places! No, I don't get free meals or get paid to say that-I am just tired of seeing so many great new places close, while the local "T.C. Slappy McBees's" continues to thrive.

Be sure to stay tuned: we will be checking out many more places in this area...

-Lisa