Feb 07, 2017
Lessons in Caviar from Pointy Snout

It is not a secret that our founder, Alison Cayne, loves her caviar and potato chips. Her favorite is Pointy Snout Caviar because it is a delicious and sustainable caviar option. This year, we asked the people from Pointy Snout to give us pointers when purchasing and serving caviar. Receive 10 percent off when you use the code HAVEN when you order the Ossetra caviar on their website, now until Valentine's Day. 


Pointy Snout caviar and spoons (Photographer Eliza Hoyland for Pointy Snout)


Choosing caviar for two
What type of caviar? A few factors: does your sweetheart prefer mature, complex flavors (like drinking a great Bordeaux) or a fresh, uncomplicated taste (think Beaujolais Nouveau)? Would you rather enjoy your caviar unadorned — straight from the tin, by the spoonful – or paired with caviar accompaniments? Keep these questions in mind as you peruse our caviar styles:

Our most robust offering: Caviar Avant-Garde (aged for at least 90 days)
Our Caviar Avant-Garde, from Russian sturgeon, is a genuine Ossetra with grand, robust flavor best described as rich and nutty. Its medium size beads present colors ranging from light brown to pure amber.

Rich yet delicate: Caviar Avancé (aged at least 90 days)
Avancé is produced from the roe of White Sturgeon, a species native to the Pacific Northwest. Aged at least 90 days, it has a sweet and fresh fragrance, and a taste that is rich and lasting, yolky and delicate.

Fresh and simple: Caviar de Table
Produced from the same White Sturgeon as Avancé, De Table is a more price-accessible caviar — an excellent “everyday” caviar — offering informal opportunities to play with different pairings.


What size tin?
50 grams is a perfectly sweet portion for two to share on a romantic evening. 100 grams is a bit more of a special occasion indulgence. We always love splurging on a larger tin so there are leftovers to enjoy the next morning (preferably on scrambled eggs, served to us in bed on a tray).


Pointy Snout on gelee (Courtesy Pointy Snout)

Serving suggestions for Valentine’s evening: 

Make bite-size blinis from buckwheat pancake mix. Place a bit of crème fraîche on each blini, then top with caviar.

Buy the very best sweet butter you can get your hands on, place it in the freezer for 30 minutes, then shave on the large round slots of a cheese grater. Place a mound of shaved butter atop a slice of fabulous crunchy baguette (or sourdough), then top with a spoonful of caviar. (Sweet butter and caviar are a customary pairing, and make quite a delicious couple.)

Make a champagne gelée in an ice cube tray. Place each lovely-looking cube on a thin cracker and dollop with caviar. For the purists: Embed your tin in crushed ice, and eat it straight up, by the spoonful.

Or, skip the spoons and try the most traditional and perhaps most Valentine’s Day-appropriate method: place a mound of caviar on the back of your hand and lick it off.

Jan 27, 2017
Behind the Cookbook: Q + A with Alison Cayne

In April, Haven's Kitchen founder, Alison Cayne, will publish her first cookbook, The Haven's Kitchen Cooking Schoolwith Artisan / Workman. The book is written and designed to be a manual for home cooks using the Haven's Kitchen philosophy of cooking: anyone can cook, they just need to build confidence through practice. The cookbook is written for cooks of all levels, but refuses to use words like "easy" and "simple." The assumption is that everyone has the capacity to find their genius in cooking, and finding your genius sometimes means mastering "difficult dishes" like a 12-step recipe like beef bourguignon or frying up arancini. 



Ali with Art Director Michelle Ishay and Photographer Con Poulos. 

How did this project start? Did you envision there would be a cookbook when you opened Haven’s Kitchen?
Writing a cookbook to teach and inspire more people to cook was always in the back of my mind, but I had no idea that it would actually happen. Many of my favorite cookbooks are art directed by one of our regular guests, Michelle Ishay, who is the creative director at Artisan. She set up a meeting with the publisher, Lia Ronnen. Lia and I met a few more times to discuss what our goals were for the book, and what would set this one apart in the “how to cook” genre.


AC_Inspiration_700Excerpts from Ali's inspiration board for the cookbook. The design and the concept of the cookbook as integral as the recipes.


What inspired the recipes in the cookbook? 
Every recipe is meant to be a starting point for endless varieties and meals. They’re written to teach readers the skills, techniques, and fundamentals so that they can feel confident in the kitchen and start making the meals they want to eat. Of course, I've included some of my favorite go-to dishes like Pan-Roasted Chicken and Poached Pears, along with some favorites from our Haven's Kitchen team and our guests, but they all teach the confidence of cooking.


How is this cookbook an extension of the cooking school? 
My goal building Haven's Kitchen was to create a cooking school for recreation: for home cooks and people who just wanted to make enjoyable food. Every decision we make comes back to the idea that the kitchen should be a safe, happy, creative place—a haven – not threatening or intimidating, not some far removed, sterile space of Instagrammable perfection. I think the cookbook takes our approach and philosophy and translates it into book form as best as we could.


Props for the photo shoot.


Who did you write this book for?
I think there are a lot of people out there who want to connect with cooking but have no idea where to start and need two basic things: clear, supportive instruction and attainable inspiration. They are willing to invest the time and energy into building up their skills because they know the reward is so amazing: nurturing meals, confidence, shared time with family and friends and a renewed connection with the environment and responsible agriculture.


What kinds of cooking techniques does the book focus on?
We included a vast array of flavor profiles from around the globe: There’s a nod to almost every regional cuisine you can think of. But no matter whether you’re cooking southern Indian or Argentinian food there are techniques that will help you make the process more efficient and delicious. Fundamentals like knife skills, composition, balance, building flavor and organization translate across cultures and cuisines and every good cook has internalized them.


Do you have a favorite recipe from the book?
That’s like asking me to pick a favorite child. Even if I had one I wouldn’t say.


In the book, you often talk about “cooking with confidence," what do you mean by that? How does someone "cook with confidence"?
I’ll give an example: Tonight I’m having ten people for dinner. I have two vegetarians and a few big meat eaters. It’s January so my vegetable choices are mostly root vegetables and winter greens. I’ve had a four of the guests before so I need to cook something new for them. That puzzle might sound overwhelming to some, but I am confident that I can prepare a few hearty vegetable and grain dishes, roast chickens, toss a gorgeous salad and prepare a sauce or two for drizzling that will work on any or all of it. That confidence, knowing that I have the skills and know-how to make those components of the meal without relying on recipes, and that I can get it done in two-three hours is what I hope our readers will eventually accomplish. That way, instead of being stressed about hosting a dinner, I am actually looking forward to the time I get to spend with my friends.


What are some things you learned while writing the cookbook?
I learned how much work goes into making one. There were a lot of people who put a lot of energy into making this book and it was amazing to be a part of such a collaborative, intense process. 

Ali will be traveling throughout the U.S. starting in April. We hope to see you at one of our tour stops. Pre-order The Haven's Kitchen Cooking School.


Jan 25, 2017
Wedding Wednesday: Kate + Michael

Kate and Michael became Mr. and Mrs. Branning on June 21, 2015 surrounded by their closest family, friends, harpist and poetry. The couple made sure that each aspects of their wedding—from the perfect pink peonies to the hand written notes—represented the “essential components” that they live by and stayed close to their roots. 



What were the most important things for you in the wedding planning process and why? 
The venue, the food and the drink — core essentials for any event — were important components to us when planning our wedding. We wanted to be sure the essentials complemented and explained who we are as a couple and how we live our life daily.

In discovering Haven's Kitchen, we found a special place that resembled us. A local, sustainable coffee and eatery — a little home-away-from-home, tucked upstairs to host a gathering of our closest friends. Michael and I live our lives eating organically, and frequent and support local businesses as often as we can. 

Haven's Kitchen supplied every one of our essential components perfectly. We were given an open space with enough room to design and create our own artistic vision, but not void of character so that we would have to pay a premium in order to create the basic canvas we were searching for. We found our desired vintage furniture and tableware, and decor were supplied at no extra cost to us. The ability to shop for our own fresh, seasonal flowers was super special, as was seeing them come to life in unique, vintage vases supplied by Haven's Kitchen.


How did you plan the menu?
We wanted the menu to stay true to our American roots, and wantedt include something for everyone. Between selections for vegetarian, gluten-free and carnivore lovers, all food was clean and healthy.

Working one-on-one with the Culinary Director David Mawhinney's recommendations for local, seasonal food allowed us to tweak suggestions and preparations based on our vision as a couple. The end result was a true representation of who we are as a couple and what we would want to serve at our home, but even yummier than we could have ever imagined!




What are some of the highlights and memories of your wedding planning process?
We had several walkthroughs with Halle, alone and with our family, which was very helpful in our choice of layout, flower arrangements, and the overall aesthetic. In addition, we loved meeting with Halle at the flower market to source seasonal flowers, as this was important to us, to complete the vision.


Please describe some of the details you were more excited to execute and see come to life as part of your wedding?
In the dream of our wedding, we wanted to share our love and life with all who know us best. Haven's Kitchen made that possible. Since we wanted live music, great food, special drinks and an intimate welcoming environment, the ability to have our choice of musical performers made the evening that much more special. We were able to have our welcoming, grand entrance and cocktail party music presented by a beautiful harpist playing a six-foot harp, as well as having a three piece combo band to finish out the celebration and play all our favorites to make the evening complete.




The Details

Event Management and Menu: Haven's Kitchen

Kate's Dress:  Houghton 

Kate's Shoes: Giuseppe Zanotti 

Kate's Clutch: Alexander McQueen

Michael's Tux: JCrew - The Suit Shop

Michael's Shoes: John Varvatos

Décor / Flowers: ​Haven's Kitchen​Sprout Home 

​Wedding Cake: Balthazar Bakery baked by head pastry chef and personal friend Mark Tasker

Calligraphy: Amanda Krovic

Photographer: Andrea Fischman

Harpist: Kristi Shade

Band: Joe Kris Music

Hair: Gloria Espinosa

Makeup: Sharon Becker

Jan 11, 2017
Q + A with Erin McKenna

When Erin McKenna's Bakery (the bakery formerly known as) BabyCakesNYC opened in 2005 it offered the promise of vegan and gluten-free cupcakes at the Cupcake Zeitgeist. Her little bake shop with its cases of pastel-iced cupcakes and shopgirls in their bubblegum uniforms eschewed the notion that vegan and gluten-free had to be restrained, crunchy and cardboard-like with wolves, goddesses, and patchouli. Her cupcakes, instead, were decadent and yummy, something to be craved and desired. 

Erin will be teaching a class on cake decorating on Saturday, February 11. Students will take home a cake to celebrate themselves or a sweetheart.



When you started puzzling out your cupcake recipe, there wasn't that much attention to gluten-free, vegan baking. You definitely didn't have the kind resources and knowledge that are available now. What drove your persistence to figure out the perfect recipe?
Yes, there were quite literally no recipes out there for me to even use as a springboard to go from so I had to reinvent the wheel. I began by taking traditional recipes and making substitutions blindly based on my gut and eventually hit the jackpot with about 1,000 attempts!

How did you know that you had finally made the best cupcake possible?

I didn't really know until I brought the cupcakes to my job at Lupa for everyone to try. Mark Ladner was the chef back then and someone brought a cupcake back to him in the kitchen. I still remember so clearly how he charged out of the kitchen, sat down and said that the cupcake was incredible and then he began to ask me how I did it. So, I think that was the moment I knew that my goal for the recipe was achieved!

Has there been any revisions to your first cake recipe since then? And, what contributed to those changes?

No changes! The only thing I can think of is that we now offer a sugar-sweetened version of the cake as well as the agave-sweetened.

What advice would you give to your 18-year-old self?

When I was 18 I had no self confidence, I had no direction and my goals were set really low. It took a whole lot of excruciating life experiences to help transform me into the woman I became so it's hard to think of one thing. I think one thing that would have helped me a lot back then is daily meditation to connect with my gut.

What kitchen gadget can you not live without? Pantry staple?

My hand blender is so near and dear to me. Pantry staple is Bob's Red Mill All-Purpose Flour. I use it at home for pancakes, waffles, muffins, cookies. I'm not sure there's anything I can't do with that blend.

What's your go-to meal when you're cooking for your family?

Since I spend so much time baking, my cooking skills have suffered severely. Can I take the 5th on this one??

What's your guilty pleasure food?
Veganaise. On everything. My husband is aghast!

Erin McKenna will be teaching Gluten-Free and Vegan Cakes on Saturday, February 11 at 11am.