Get to Know… Gabrielle Feuersinger of Cake Coquette

This month we are getting to know the lovely Gabrielle (aka Gabby) of Cake Coquette.  Not only is Gabby a pure joy to work with, she is a true artist and pastry rockstar, presenting us with cake flavors such as Hazlenut Cake (lightly soaked in rum, then layered with thin ganache and hazelnut praline cream); Lemon Cake (soaked in a tart citrus syrup and layered with a smooth citrus creme); and Chocolate Coconut Cake (filled with layers of ganache, chocolate buttercream and toasted coconut cream).  YUM!  Now our stomachs are growling.  Read on to get to know a little more about Gabby.




Name: Gabrielle Feuersinger

Company: Cake Coquette

Started My Business: in 2007

Located: 1501 Cortland Ave San Francisco, CA 94110


Q: Which industry related tool can you not live without?

 A: The special smoothing and sculpting tools I use for icing buttercream and shaping cakes are my most essential tools.

Kitchen time

Q: When you’re not on site at an event, what can we find you doing?

A: Any moment not working I am spending time with my almost 3-year-old son and with my family; lately we are working in the garden.

Q: At which venue are you dying to work?

A: I can’t think of a venue that I am dying to work at, but I love when I get access to residential homes or venues of architectural significance that may not normally be open to the public.

Q: My go to snack is ________.

A:  I love all dark, wheat, seedy, nutty breads covered in jam.

Photo courtesy 10th Kitchen

Photo courtesy 10th Kitchen

Q: What is/are your guilty pleasure(s)?

A: This is not very exciting, but if I can get time to read this feels like a guilty pleasure….I’m on the second book of Game of Thrones.

Q: TV wise, what are you watching right now?

A: I watch Jimmy Fallon and Conan every night (from the night before). I just finished the first season of Game of Thrones and am starting to watch The Borghese.


Q: I can’t stand ________.

A: people who are late.

Q: What’s the last thing you purchased online?

A: The most recent online purchase was from eBay, an unopened set of The Beatles figurines from the Yellow Submarine movie. They are for my son, who is obsessed with the Fab Four.

Photo courtesy Animation Magazine

Photo courtesy Animation Magazine

Q: Music wise, I am currently listening to ______.

A: The Beatles.

Q: Favorite thing I currently have hanging in my closet is ______

A: A new dress from this amazing store called MAC in Hayes valley.

Q: What’s your favorite restaurant in the Bay Area?

A: To pick a favorite restaurant is too hard, but I am always up for Gracias Madre.

Screen Shot 2014-07-17 at 12.15.08 PM

Q: Why are you most excited to be working with the Stacy McCain Event Planning team?

A: I love working with the Stacy McCain Event Planning Team because I know that everything about our event will be seamless and stunning. And that we might end up in Martha Stewart Weddings together!!

(So, we did actually end up in Martha Stewart Weddings together, which you can read about by following this link!)


In case you missed it, be sure you Get to Know… Jillian Schiavi of Jilly Ink!

Allie’s St. Patrick’s Day Green Juice

Why not mix things up this year and add some fresh green juice to your St. Patty’s Day routine?  Allie’s St. Patrick’s Day Green Juice means business – it’s chock full of all the wholesome micronutrients your body craves.  Plus you can reward yourself with that green beer at the end of the day!

Photo by Mind Body Green

Photo by Mind Body Green

Ingredients ( Allie strongly suggests purchasing all organic produce ):

~ 1 bunch lacinato Kale, ends trimmed

~ 1/2 bunch parsley, ends trimmed

~ 4 sticks celery, ends trimmed

~ 1 head fennel, quartered with ends trimmed

~ 1 green apple, quartered

~ 3 lemons, ends removed ( but don’t remove the rinds, the lemon oil is from the skins is delicious and super healthy )

~ 1/2 inch ginger (optional)


1. Wash and prepare all ingredients

2. Run all ingredients through your juice in the order listed above

3. Drink immediately or bottle/refrigerate, tightly capping the bottle making sure there is no air inside.

Happy St. Patrick’s Day!

Indian Summer Basil & Parsley Vinaigrette

This week, we thought we’d share a recipe written by Allie that will help you soak up the last few days of our Indian Summer here in San Francisco.  This vinaigrette packs a zesty punch, and is the very essence of late summer/early fall flavors.  Not only is it delicious when used to dress your favorite salad greens (such as arugula, raw kale, endive, purslane, spinach and radicchio), it’s also an unexpected delight when tossed with your favorite roasted vegetables (brussels sprouts, carrots, cauliflower, parsnips, and turnips are all currently in season).  If you choose to toss roasted vegetables with this vinaigrette, Allie suggests doing so when the vegetables are hot out of the oven, so that they absorb all of the fresh flavors.

Photo Courtesy Mary Crimmins

Thai and Traditional Basil ~ Photo Courtesy Mary Crimmins


  • 3 oz fresh basil leaves, stems removed, by weight
  • 1 oz flat-leaf parsley, by weight
  • 1 cup extra virgin olive oil
  • 1/3 cup fresh finely grated pecorino cheese
  • 1/2 – 1 tsp kosher salt, to taste
  • Zest from 1 lemon, plus lemon juice to taste

For the Basil/Parsley Oil

  1. Place basil and parsley leaves in a strainer, blanch in rapidly boiling water (that’s been salted so that it tastes like the sea) for one second and remove promptly.
  2. Immediately plunge them into an ice bath that’s also been salted like the sea.  This helps stop the leaves from continuing to cook and locks in their bright color.
  3. Once the leaves are completely cooled, drain the leaves and spread them on clean towels.  Roll them to dry them completely.
  4. Chop all leaves coarsely.
  5. Place in a food processor or vitamix.
  6. Turn on the machine, and while it’s whirring begin to drizzle in the oil until it’s incorporated.
  7. Set up a mesh strainer, lined with two sheets of cheesecloth, that’s been set over a bowl.
  8. Next, pour the mixture into the cheese cloth lined strainer, so that the liquid flows into the bowl, and the solids stay in the cheesecloth. Allow all the oil to drain through at room temperature for a half hour, then use a rubber spatula to press the remaining oil out of the solids.  If you like a little texture to your dressing, you can re-incorporate a tablespoon or so of the solids back into the basil oil.

To finish the dressing:

  1. Whisk the finely grated pecorino cheese into the dressing.  Add a the lemon zest and a small squeeze of lemon juice to taste.  Continue to season with kosher salt and lemon juice until you’ve achieved the proper balance of oil and acid.
roasted tomats

Drizzle over slow roasted late-season tomatoes

Toss with freshly roasted vegetables

Toss with freshly roasted vegetables

Toss with a salad of greens and fresh veggies

Dress a salad of greens and fresh veggies


Be sure to check out our last recipe for Celery Root and Parsnip Mash!

Roasted Sweet Potato and Cauliflower Soup with Cinnamon Dusted Pecans

Thanksgiving is right around the corner, and we’ve all got menu planning on our brains.  We wanted to share a recipe that Allie recently wrote which highlights some of the season’s tastiest produce.  It can be dished out into tall shot glasses and served as a passed appetizer, or plated individually and served to guests as a starter at the table.  Either way, this beautiful and hearty soup will be sure to impress your guests and whet their appetite this holiday season.

Makes 8 Starter Sized Portions


  • 1 head cauliflower
  • 2 large sweet potatoes, peeled
  • 2 Tablespoons + 1 Tablespoon + 1 teaspoon salt, divided
  • 4 Tablespoons olive oil
  • 2 large yellow onions, diced
  • 4 Tablespoons + 1 Tablespoon of butter, divided
  • 6 cups chicken or vegetable broth
  • 1 teaspoon cumin, toasted and ground
  • 1 rounded Tablespoon ginger powder
  • ½ cup whole pecans (optional)
  • 1/8 teaspoon cinnamon (optional)


  1. Preheat oven to 400 degrees
  2. Place a large roasting pan in the oven as it preheats – this will give the vegetables a nice golden sear when they are added to the hot pan
  3. Break off the cauliflower florets from the core and place in a large bowl
  4. Cut the peeled sweet potatoes into wedges of ½ inch thickness.  Add to the bowl with the cauliflower florets
  5. Toss the prepared vegetables with the 2 Tablespoons salt and 4 Tablespoons olive oil to coat
  6. Carefully add the vegetables to the pre-heated roasting pan, stirring quickly to evenly distribute the pieces
  7. Roast for 30-40 minutes, stirring once halfway through, until the pieces are lightly browned and soft
  8. When you are 20 minutes into the roasting of the vegetables, heat an extra large pot over medium heat and add the 4 Tablespoons of butter
  9. Next add the diced yellow onions and 1 Tablespoon of salt
  10. Sauté the onions until they become translucent
  11. When the vegetables are finished roasting, carefully add them to the large pot
  12. Pour in the chicken or vegetable broth, adding enough to cover the vegetables by ½ inch.  Bring to a boil and then lower to the heat to a simmer.
  13. Simmer for 20-30 minutes, until the vegetables are soft and falling apart.
  14. Puree the mixture with an immersion or standard blender, adding more broth if necessary to achieve desired consistency.
    • If you’re using a standard blender, work in batches ~ only filling the blender hallway as the hot liquid will expand while you’re pureeing the soup.
  15. Season with the cumin, ginger and additional salt to taste
  16. Meanwhile, toast the whole pecans until fragrant, then immediately toss with the additional Tablespoon of butter, ½ teaspoon salt and 1/8 teaspoon cinnamon.  Once they’ve cooled, chop finely
  17. Transport soup to serving bowls, garnish with a small amount of pecans and dish up hot.