March 1, 2014
February 1, 2014
January 1, 2014
December 3, 2013
Last weekend at terrain, we greeted the season with our annual Holiday Open House, a full day of festive crafts, treats, music, and events at both of our stores. We also welcomed local artisans for the Kristkindlmarket-- an open-air marketplace of crafts, plants, Christmas trees, and holiday goods inspired by the German tradition of outdoor winter markets. Visitors prepared to deck the halls with workshops for evergreen garlands and tillandsia ornaments, and entertained their little ones with gingerbread houses and Christmas crafts from around the world. To top off the day, guests gathered to watch our first-ever tree lighting, complete with carolers and hot cocoa, then enjoyed a special evening of candlelight shopping. Take a peek at the festivities, above, and stop by our events page to see what we've got planned for the rest of the holiday season.Comment
December 1, 2013
November 13, 2013
On November 23, Styer’s welcomes the holiday season with our annual Holiday Open House. Expect a day filled with carols, inspired gifts and décor, a terrain take on the traditional Kristkindlmarket, crafts for little ones, and what has us most excited—pie tastings! Our fresh-baked holiday pies will be available for purchase and pre-order, homemade by our resident pastry chef and pie expert, Val F. We sat down with Val to chat about her pies, and even got her to spill some tricks of the trade.
terrain: How did you get into pastry and pie making? Have you been baking since you were young?
Val: I was 20 years old and still in culinary school, casually searching for a job. My boyfriend at the time had a friend who happened to work in a pie shop. During my first visit there, I ended up bonding with the owner over a conversation about baking muffins, of all things, and she later called and offered me a job. She’s one of my best friends today, and I still help her bake during the holiday season. I have been baking at terrain for over a year now and couldn’t be happier!
terrain: What do you consider your “blue ribbon” pie?
Val: Definitely my Honey Buttermilk Chess-- it’s a salted honey pie that is warm and creamy with a flaky crust. I entered it into a pie making contest in California on a stifling hot day this summer and ended up placing 25th out of over 400 entries, which I was incredibly proud of!
November 1, 2013
October 4, 2013
An Update: Our Terrain Table dinner with Aran is being postponed, but the good news is that we'll have a ready excuse to visit with her again soon and we'll be sure to post the details here as soon as we do!
On the evening of October 10, we're gathering in our cozy Mushroom Hut at Styer's for the inaugural terrain Table, a monthly series of dinners hosted by artists, chefs, farmers, makers, and other community members who inspire us. This month, we're thrilled to welcome chef and food writer Aran Goyoaga of Cannelle et Vanille as our host. In collaboration with terrain's Chef Keith Rudolf, Aran will be sharing a gluten free feast with 12 guests, featuring five courses inspired by her new book, Small Plates & Sweet Treats. We had a chance to chat with Aran before her visit, and she shared a peek at the menu along with her recipe for the evening's dessert.
terrain: How did you decide to write Small Plates & Sweet Treats? Was the experience of writing a book different from blogging day-to-day?
Aran: People began asking me about a book fairly soon after I started blogging, but I never felt like I had a story to tell. Also, my initial recipes were very chef-oriented because of my background as a pastry chef. They were difficult recipes, sometimes with hard-to-find ingredients, so they weren't that accessible to everyday audiences. Around 2009, I was diagnosed with gluten intolerance, which changed the way I cooked. The need to eat gluten free, along with having two kids, made my cooking style more simple and relaxed, and I felt then like I had a story to tell, too.
My goals for the book were to create something visually heavy and to share what it's like to be gluten free from a European perspective. Even though it's a different format, I also wanted the book to feel consistent with the blog, which is very seasonal. When I was developing the recipes, I started with winter and moved chronologically through the seasons, cooking with what I found when I visited the farmer's market.