Hey everyone, I was interviewed on a blog and the link is below:

http://www.livingstonbuzz.com/blog/2007/05/22/warren-brown-gives-the-buz
z-bin-a-sugar-rush/

Check it out!

- Warren

Have I ever mentioned that in deep the background I’ve been working on a nutrition bar that’s like a meal replacement? It’s healthy. It’s all-natural. It has a firm bite but soft chew. It’s baked. It’s like the opposite of cake. That’s not to say it doesn’t taste good. It’s opposite in texture and ingredients. Lots of protein, fiber, and it’s busy with a lot of flavors.

I started making them for myself at CakeLove during the last season of filming Sugar Rush. When I’m out on the road meal time is kinda unpredictable. We travel all over the place and can end-up stuck in the boonies without someplace good to eat around for miles. It’s trouble if the camera starts rolling and I’m so hungry that my head starts to feel like it’s rolling off my neck. These inconvenient moments of hunger made me start eating snack bars–they’re portable. And, just like every other one out there, I tasted them all and thought “hmm, maybe I could bake something better at CakeLove.”

Now I’m addicted to them and I don’t want to keep it all to myself. What’s great is it’s another way to have fun with food, too. They’re a snack that’s meant for sustained energy. No radical ups and downs. All natural. They’re not greasy. They’re not like sawdust. They what I’m looking for. They’ve got taste and texture.

I’m steadily putting this together, way in the background, hoping for a launch next year.

Hey everyone,

thanks for the postin’ comments. I really read them. It did take a while for me to realize how cool and easy blogging is, so now I’m hooked.

Couple of questions have come in that I wanted to answer…

Sugar Rush - is returning to the airwaves in October. Food Network took re-runs off the air to run a few new programs. The new episodes of SR will have a little different look. It’s all on the road, 100%, nothin’ but road, no studio time, nothin’ but me with a pastry chef in the kitchen, or setting up a centerpeice, or blowing glass! The new episodes are going to have longer segments (5-7 minutes). There will be 3 segments per show (mostly). We’ll go a little slower through the baking process to get more details out of it (b/c we like details). And there’s more time to get to know the chef, and to goof around (b/c we like goofin’ off). So, no more re-runs this Summer. New episodes in October. Info on the time slot will be released in September.

On running… yes, that’s what I do so I can eat as much cakelove as my tummy can handle. And, ya know, I eat dessert. I also eat a lot of eveything else. I don’t binge. I don’t count that much either. I eat a lot of salads these days. Not much red meat. Usually when I’m in the mood I have something - otherwise I’m day dreaming about it too much through the day and end up eating it anyway later on.

I don’t run at night normally b/c good ‘ole car pollution has built-up so much that it’s harder to breath. Seriously. With DC’s humidity it’s tough enough at any time of day. Add in all of the car pollutants and there’s a thicker air out there.

BTW, have you seen Inconvenient Truth? I wasn’t as eco-minded before I saw it - but now it’s a different matter. Watch it. It’s a bleak outlook we face unfortunately if there isn’t an effort to manage what is a mounting population overload and a current global warming crisis. Movies are one of my escapes and sanctuaries (AC, a seat, something to watch, no mobile phone, no need to answer anything - not a bad package) and this one really gripped me.

Barracks Row - I love the repsonse people have been posting about where CakeLove should go next. We’re looking closley at Barracks Row and would love to be there. Whether it’s the former World Cafe or someplace else on 8th, we’re looking hard and talking to as many people as we can. I’ve even printed and highlighted your comments to show some very important people, so please keep the comments coming. You’re voice matters here!

The other spots are looking great too and all of the feedback helps so thanks very much. Shirlington is looking good - there is an available space in a new complex that I think will be conveniant & easy. The other places are great too. We won’t open everywhere we want to all at once, but we’ll get there eventually.

ok, yada, yada, yada…

Here’s a link to an article about my presentation at the OC County Fair from two weeks ago.

http://www.ocregister.com/ocregister/life/food/article_1214807.php

I had a lot of fun on stage and I want to thank everyone who came out in the 100 degree heat. It was hot and you could see me sweat! But not form nerves b/c it was a lot of fun and the audience had great questions. We talked and gabbed and covered about just everything and anything that has to do with buttercream and rich chocolate cakes. The best part about it was that everyone was into the DETAILS. I got into it, as I really like to, and just had a good time talking about how baking is a balancing act, that it requires moving swiftly at times but never with a rough hand, and, of course, that timing is everything. Sounds like life, huh?

Anyway, check out the article for more coverage. Thanks!

I’m in sunny Southern Cal right now. It’s beautiful, low 70s and clear.

I’ll be at the Orange County Fair tomorrow afternoon, July 13th, from 5-6pm presenting at the Plaza Arts Stage for the Culinary Arts Series. The fair runs from July 7-30 and the theme is Flower Power. That’s something I can get behind for sure! Want more info? go to www.ocfair.com

If you’re in the area, come on by the fair, it’ll be fun!

While I’m here in LA I’m doing more writing for my book. So far there are about 80 recipes with ingredient amounts for sea level and high altitude baking. Lots of cakes and variations of Crunchy Feet types of batters that are great for bunt pans and small brioche pans. We bake the Crunchy Feet in brioche pan molds.

Lots of people have asked if I’ll share how and why I make everythng from scratch at CakeLove and I certainly will… in the book. And I’m not fretting about giving away the store. Mike D from the Beastie Boys was once quoted saying it’s better to share how they mix records and beats so that everyone who mixes can benefit. I feel the same way about baking. Share the info so that the whole world of baking can get better - or break away from ready made mixes that are crammed with fillers our bodies better off without. Our business and the world of baking will only benefit when more people understand more about baking from scratch.

New episodes of Sugar Rush are in editing right now and they’ll be on the air starting in October! Sugar Rush is NOT airing from July – September. For those who aren’t familiar with the show, I host Sugar Rush on the Food Network. It’s filmed entirely on location and focuses on great desserts by great chefs. We go where the action is and watch pastry chefs whip-up desserts in their own kitchens.

I really enjoyed the new episodes I’ve seen so far and think that you’ll love them. “Party Time” is the first episode for season 2 and it was shot on location in Miami at the South Beach Food and Wine Festival. That was a great party and I’m pretty sure that the good times come through on camera.

There are some changes coming to the show that I think make it even better than before. For starters, I’ll look different because I won’t wear glasses. With the LASIK surgery and 20/15 vision I got in January, glasses are a relic of the past. I’m psyched about that – it’s easier to just jump in and get baking. Also, not having to wear glasses frees up about 20 minutes every day of my life. There’s no more searching high and low for the things when they’re not on my face.

The bigger and more noteworthy change is that I’ll strictly be on the road. No more time alone in the kitchen with just me baking. Instead we’re devoting that time to going deeper into the baking process and getting a little closer to the pastry chefs who are featured on the show. Going in-depth and giving up more detail… that’s the biggest change. And it keeps the show fun. More of our silly moments are shown. You’ll see that I had a heck of a lot of fun filming season 2 so I’m psyched for October!

Over the Summer we’re doing voice over work. In fact, I have a voice over (VO) session later today. I like doing the VO. This is where audio tracks are created to blend into the video portions where I’m not on camera. You should see me in the sound booth during each VO. I’m moving all over the place, flappin’ my arms and getting all excited talkin’ about sugar or who’s on the screen. I know I must look like I’m having too much fun.

Look out for Sugar Rush on Food Network again starting in October…

I just returned form a fantatstic trip to my alma mater. I graduated from Brown in ‘93 and really enjoyed going back to campus to share my story. And, hey(!) I made the BDH - that’s the Brown Daily Herald, the college newspaper. It’s always a thrill to make it into the BDH!

I had a great time speaking with students in classes, studybreaks, and a cupcake party! It was supposed to be cupcakes on the green but, of course, it was kinda rainy in Providence. (it rains there a lot) Everyone was very considerate and curious about how I got CakeLove off the ground and on the air with the Food Network.

If you want to read more about the weekend there please click the link for the Brown Daily Herald.

I’m on the streets of San Francisco… chillin’ out after lunch at one of my favorite cafes, DeLessio over at Market and Gough. They have such an awesome hot and cold lunch bar.. If you’d think that prunes might be strange roasted with chicken, then please come and try what they serve here. And I’m saving up to load up on the almond filled croissants come tomorrow morning!

Anyway, Sugar Rush just wrapped up filming in the Bay area in San Fran and San Jose. We’re having great fun on the shoot and covering cool & interesting people. I’m enjoying myself and I think you’ll dig the final cuts of each episode.

In San Fran I had a great time working with some of the dessert experts making things in their own style. So Far we’re about 1/3rd of the way through filming the second season. Keep the ideas coming -it’s fun (and helpful) to hear from viewers like you. If you haven’t seen the show, check it out on Sunday night @ 7:30pm or Wednesday at 9:30pm on the Food Network.

Couple of weeks ago I was in Vegas filming. That was a blast. Vegas is of course out of control 24/7so even when we weren’t filming it was fun. I had a great time hanging out at the Wynn Las Vegas hotel and caught up with old friends. Plus, on the set we’re spending more time with the featured chef’s so all of our viewers get to know ‘em better. We did some cool things like checked out a glass blowing shop where Tammy Alana (a featured chef) likes to get creative.

Before that I was in Miami for the South Beach Food and Wine Festival. Yikes –it really has been a while since my last entry! That was a great party with food and wine all over the place. Two huge tents held food vendors, restaurants, a DJ booth, and hordes of people. We filmed a lot in the tent and outside at a few functions –it was fun and a little crazy filming with so many people around! The weather was spotty but everyone seemed to be thoroughly enjoying the party. I even saw Gianni Versace’s mansion that is now a private club. Stunning. Mosaics, fountains, frescos, outdoor courtyards, you name it.

Thanks for all of the feedback and show ideas that you’ve submitted so far. Keep ‘em coming and eat dessert first!

So there is a crazy recipe that I am working on that might not make any sense or lead anywhere, but the experimental process along the way is fun to work through. Be on notice -this will be a long entry b/c there is a lot going on. By the way, this EXPERIMENTAL PRODUCT IS NOT AVAILABLE AT THE BAKERY.

This is an oven baked item modeled after monkey bread. Vida Shanley, pastry chef at SW restaurant at Wynn Las Vegas introduced me to monkey bread which is something mighty popular with the chefs. For anyone who doesn’t know (like me a few weeks ago) monkey bread is biscuits rolled in sugar/spice then layered with nuts in a bunt pan and baked. Everything kinda clumps together while baking and it’s fantastic served hot.

OK, so I’m thinking, just maybe I can use the éclair/Buzz Ball pastry as a base for instead of the biscuits. Tricky, messy maybe, and soggy probably - I had to think about it for a while.

Why change up from the original? Well it’s the prospect to fold in a lot of different spices and play with the structure of the dough that intrigues me. Here is this baked item served hot that seems to defy categorization. I mean, stacked biscuits baked in a bunt pan, without frosting? That’s prime territory for me to go off and make up something really weird.

So I tried the following recipe that yields enough for 2 bunt cake pans – way more than is healthy but it’s fun to share.

Dough
Water 16 ounces (2 Cups)
Butter 12 ounces (3 Sticks)
Flour 15 ounces (3 Cups)
Salt ½ teaspoon

Baking powder ½ tsp
Cinnamon ½ teaspoon
Large eggs 8

Sugar Bath see below

Extra special items to layer between the dough
Fresh, thinly sliced bananas - maybe 3. (yellow ripe with some brown spots)

Chocolate – rough chopped, bittersweet – maybe 1 cup. I prefer rough chards of bittersweet chocolate chopped off a big block.

Unsalted Nuts – take your pick.

Method
1. Preheat the oven to 400°F, put the rack in the middle. Spray the bunt pan(s) with non-stick spray. I bake this in a convection oven so results in a windless (conventional) oven may/will vary. I don’t have all of the answers yet b/c this is still in development.
2. Put the butter in the water and bring to a boil in a heavy bottom, large pot. I use a 6 quart pot. Add the flour all at once and stir to combine. Cook over medium heat to vent off some of the steam, only about 4-5 minutes. Only stir every 30 seconds just to move the dough around for a few seconds. A crust will form on the bottom of the pot –that’s basically the indicator that it’s as cooked as it’s gonna get before scorching.
3. Transfer the dough to a standing mixer fitted with the paddle attachment and turn on low speed at intervals for only 2-3 seconds per interval. The objective is to release the steam without working the flour so that the gluten is minimally activated. This’ll take like 5-10 minutes total Use gentle hands/tool the whole way.
4. When no more steam comes off, add the cinnamon and baking powder (oddball ingredient here I know but something has to help the dish expand vertically in the cake pan). Add the eggs one at a time.
5. After the last egg is in, load it all into a pastry bag and pipe little squeezes into a sugar spice bath of the following. You know what, a pastry bag isn’t essential. Tearing off some dough pressing flat between your palms and dredging in the dry bath is all it takes. —-

Sugar Bath
a. Sugar ½ cup
b. Confectioner’s Sugar 2 tablespoons
c. Cinnamon 1 teaspoon
d. Cloves ½ teaspoon
e. Nutmeg ½ nut -freshly grated on the microplane

Couple of footnotes before proceeding
Check the ingredient label of your cinnamon and make sure it doesn’t say cassia. Many things labeled “cinnamon” are only cassia and aren’t so flavorful.

Nutmeg – use ONLY freshly grated. The oils of the spice are released with the grating and putting in the fresh nutmeg is a fantastic difference.

6. OK, back to the recipe. The pastry batter is prepared, you’ve started pressing flat and dredging the small balls of batter. Small = golf ball size, no larger.
7. Start the pan with some sugar bath and sugar and nuts. Dredge and lay down a layer of dough. Toss in something to break it up. Nuts are an obvious and good choice. Fresh BANANA slices (really thin) and dredged in the sugar bath are great. Chocolate. Chocolate works here. Whatever it is, USE LOW MOISTURE items.
8. So repeat the layers of dough, nuts/banana or both, dough, etc. Sprinkle in more sugar bath stuff or exotic spices (like hits of freshly ground cloves).
9. Fill the bunt pan until it’s about 2/3 full. Don’t press down, leave as much air as is possible. Remember it’s all about venting the steam in this dish.
10. Bake for 15 minutes at 400°F; reduce heat to 375°F and continue baking for 7-10 minutes. The top will be browned and there may be liquid that is bubbling rather quickly on the sides of the pan. That’s OK.
11. Remove from the oven and set on a heat resistant surface to let cool for about 5 minutes. Then invert onto a flat plate and get ready for syrup/liquid to run out all over the place. HERE’S THE PROBLEM THAT I’M WORKING ON. I don’t want all of that liquid.
12. Give it a moment to stop steaming and then grab a knife and have at it.

WRITE IN WITH ANY THOUGHTS OR IDEAS FOR TWEAKING THE RATIO OF WATER TO FLOUR TO BUTTER IN STEP ONE. I think that’s the source of the problem.

The texture of the dough after baking is fully cooked, steamed really. It’s not starchy/grainy, but it’s leaves me a bit parched so I want to change that.

I tried a few varieties of the above…
Tried apples in one version – disaster. Liquid runoff everywhere.
Tried banana/walnut/chocolate – folks loved it.
Tried banana/cinnamon and people thought the dough was apples. I’m like, how’d that happen?

End of the recipe and this long entry…

Hey - just got back to DC after a weekend filming the first segment for Sugar Rush - season 2! I was at the South Beach Wine and Food Festival - total blast!

The whole weekend I was meeting cool peeps from all over. Everyone I met was real friendly and just out for a good time. Miami was such a nice reprieve from the cold weather in DC, too.

We filmed Margaret Braun making a gorgeous centerpiece chocolate/chocolate/chocolate/chocolate/chocolate/chocolate/chocolate/chocolate cake… it was delicious and totally fun to put together! She showed me some cool decorating techniques that were new for me. The cake was the centerpiece dessert at the Beachside Dessert partty held on Saturday night.

Sunday I was all over the festival and so was everyone else. I had to squeeze in some taping between grazing on all of the samples! It was packed and everyone was, again, all in good spirits and out for good times. I’d never been to the SoBe Wine and Food Festival but I’ll be sure to head back. Check it out if you like good food and good times.

Now I’m back in DC, it’s not that cold, and I’m crankin’ away at Love Cafe and CakeLove.