Baked Spring 2023

baked
the ultimate food high
spring 2023 | issue 17
spring 2023 | 1

2 | baked

baked
Spring 2023
Anya Sywulak
editor-in-chief
Maggie Hicks
managing editor
Kaitlyn Clark
social media director
Nina Rodriguez
digital production director
Natalia Deng Yuan
creative director
Erica Legaard
photo director
Kayla Tomlin
illustration director
Grace Underwood
digital editorial director
Editorial
senior editors Jenna Byers, Emma Knauf,
and Sarah Alessandrini
asst. editors Ireland Walker, Ellie
Rockoff , and Caitlin McGonagle
print writers Caitlin Berenson,Mikayla Melo,
Caroline Weinberg, Paige O'Connor,
Emma Wachtel, Sarah Russo, Maggie
Anderson, Lily McDonald,
and Gabriella Sadowski
Digital
digital writers Maddie Harp,
Andrea Vigliotti, Aree Clarke,
Olivia Stockmeyer, Holden Sherman,
Isabella Giacoppo, Caroline Weinberg,
Maddie Roberts, Leila Frankina, Didi
Carty, Kristy Kim, Rose Boehm,
and Xincong Jiang
Social Media
social media team Phoebe Bogdanoff, Brianna
Kress, Caitlin Berenson, Hannah Carlson,
Hanying Wang, Hannah Humphrey,
Abigail Fitzpatrick, Anna Fern, Julia Kehr,
Annabella Valentine, Gabby Marionni,
Sophia Dambrozio, Perrin Marion, Olivia
Kevorkian, Olivia Stockmeyer, Didi Carty,
Starling Terry, Riley Maurer, Jeanene
Pontry, Paige O'Connor, Lillian
Northrup, and Katie Nedder
Design
asst. design editor Emily Baird
designers Olivia Dublin, Rylee Dang,
Sarah Dorval, Amelia Flinchbaugh,
Cayla Israel, Maddi Domachowske, Ava
Graf, Daniela Iuso, Charlotte Little,
Alana Spiro, Cindy Zhang,
and Ruoxuan Xia
Illustration
illustrators Caitlyn Begosa, Marisa Goldberg,
Mary Gretsky, and Soph Medeiros
Photo
photographers Scarlett Benson, Nina
Gerzema, Megan Jonas, Kaltra Qilleri,
and Tiana Wang
faculty advisor Aileen Gallagher
Baked is Syracuse University’s student-run food
magazine. Founded in 2011, Baked aims to widen
food options for SU students by introducing
kitchen amateurs to cooking, highlighting local
businesses and eateries, and connecting readers
to the greater Syracuse food community. Baked
publishes one issue each semester.
bakedmagazine.com
@bakedmagazine
@bakedmagazine
spring 2023 | 3

contents
baked 101
06
Spice it Up
08
Eggcelent!
10
The Beginner's Guide
to a Perfect Picnic
recipages
26
Eat the Rainbow
32
Fresh Fruit Delights
38
Roll Into Summer
42
Sweet Potato Toast
46
Let's Get Fruit-Tea
features
14
Sinfully Delicious
16
Game On at
Three Lives
20
Good for the "Seoul"
22
Lobster Babe
one more bite
50
Have a Date Night!
52
What You Need to
Know About Ceviche
54
The Man Behind
@EasyGayOven
56
beat Meet Booby Flay
58
Gone Fishing, Be Back Soon
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Dear Reader,
Photo by Erica Legaard
The week of April 10th will probably go down as the nicest week of this semester. It was
sunny and hot and all the freshly planted tulips on campus were in full bloom. The grass in my
front yard is finally green and not dry and brown from sitting under the snow all winter. I no
longer walk home from my class that ends at 7:50 in complete darkness. So what better way
to ring in the start of summer than by embracing all the deliciousness and color the season
has to offer! Here at Baked, we’re excited to share some amazing recipes and content to help
you make the most of the season.
Summer is the best time for fresh produce, and we're taking full advantage of all the vibrant
fruits and vegetables that are in season. Think juicy tomatoes, sweet corn, fragrant herbs,
and ripe berries. We'll show you how to use these ingredients in everything from spring rolls
(pg 38) to desserts (pg 32), so you can enjoy the best of summer's bounty.
If it’s too hot and your not in the mood to turn on the oven, we also made sure to include
lots of new central New York restaurants to try out. From a Korean food truck (pg 20) to a
gamer bar with the best tater tots I’ve ever had (pg 16), we have a little bit of everything for
all of your food moods.
And finally, for all of our graduating seniors–Maggie, Natalia, and myself included–we made
sure to send you off with a recipe for everyone’s favorite Orange Crate fishbowl (pg 58) so
you can keep a little piece of ‘Cuse with you as you venture off into the real world. Nostalgia.
So grab a cold drink, soak up the sun, and enjoy all the flavors that summer has to offer.
We hope this issue will inspire you to create some unforgettable meals and memories
this season.
Cheers!
Anya, Maggie, and Natalia
spring 2023 | 5

Spice
itUP
Mediocre meals no more
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Story by Maggie Anderson | Illustrations by Marisa Goldberg
Are you sick of eating campus food
all the time? If I have to eat another
bowl from CoreLife or nibble on
crappy snacks from Schine again, I will
lose my mind. I’m sure everyone is at that
point in the semester—they are ready to go
home and have their parents make them a
delicious, flavorful, home-cooked meal. But
why wait?
While our broke college kid lifestyles don’t
allow us to order or go out every night,
adding a few spices and herbs to dishes
you probably eat on an everyday basis will
make them go from a mediocre meal to a
fantastic feast.
Breakfast
Many of us quickly make oatmeal before
running out the door in the mornings.
Whether you use microwave packets or
cook yours on the stove, adding some
spices will make your breakfast so much
tastier. Nutmeg, vanilla, and cinnamon are
great add-ons to easily create some sweet
flavor. I also like to add cut up fruit and nuts.
For a more savory breakfast, use all your
new spices to make your own everythingbut-the-bagel
seasoning for avocado toast.
All you need are poppy, sesame, and black
sesame seeds, as well as minced dried garlic
and onion, and flakey salt.
Pizza
Instead of buying the cheap frozen pizza
that you’ve convinced yourself is adequate
enough, try taking a couple extra minutes
to make it from scratch. Trader Joe’s sells a
delicious herb pizza dough made with garlic,
oregano, and basil. And we all know the
crust makes all the difference.
If you are in the mood for a white pizza,
consider adding onion and garlic powder to
the cheese. If you would rather have a tra-
ditional red sauce, sprinkle some red chili
flakes and oregano on top. Play around
with other additions like fresh basil, black
pepper, or thyme until you’ve found the
perfect combination for you. This also has
the potential to be turned into a fun event
like make-your-own-pizza night.
Tacos
Instead of spending most of your food
budget on Chipotle once or twice a week,
buying some spices and herbs will be much
more cost-effective in enhancing all of
your meals.
Let’s be honest, you could probably just
add a packet of taco seasoning to your
ground beef and pair it with microwave
rice. But whether you are using ground
beef, chicken, or beans, try including some
cumin, paprika, salt, and garlic for a little
more flavor than just premade taco mix.
Sprinkle fresh cilantro, lime juice, and bay
leaves on your rice as well to replicate the
Chipotle rice we all know and love.
You can’t forget the guac! My favorite
homemade guacamole recipe includes
avocados, tomatoes, onions, garlic, and
lime juice.
The best part about using your own spices
is the customizable nature of the food.
You can add or omit whichever flavors
you want instead of being stuck with an
unsatisfying, pre-mixed seasoning packet.
You can also create many different spice
and herb combinations to get the most out
of your money. You would be surprised by
how big of an impact those combinations
will make on the same dish.
Don’t settle for just decent meals. Spice it
up instead.
spring 2023 | 7

EGG
Eggs can be simple, like a classic scrambled
plate, or you can go the extra mile and try
something new. Either way, we have you
covered for the most unique and flavorful egg
recipes that will have you wanting breakfast for
every meal of the day.
EGG FRITTATA
The frittata is the baby of an omelet and quiche,
with all the fluffy egg texture we love so much.
Rather than cooking on the stove, pour your
egg mixture and ingredients into a sheet pan
and cook for 10 to 12 minutes at 425ºF. Serve
however you like, but this dish especially goes
well with avocado toast or fruit to really top off
your morning right.
CHEESY SCRAMBLED EGGS
Adding cheese to scrambled eggs is simple,
flavorful, and can take under 20 minutes. Once
your eggs are half cooked, which should take
about five minutes, sprinkle them with salt and
pepper and whisk in about ½ a cup of
shredded cheese.
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Wri ten by Caroline Weinberg | I lustrations by Kayla Tomlin
CELLENT!
With fresh new recipes, eggs can be so much more
than just a quick way to get a little extra protein.
LOADED GRILLED HASH
BROWN OMELETS
If you have a griddle, try adding hash browns
to a simple omelet. Cook the hashbrowns
and other omelet ingredients before
pouring whisked eggs over top. You’ll end
up with an omelet that has the complexity
of a casserole layered with the freshest and
tastiest ingredients like peppers and ham.
EGG MUFFINS
Mini egg muffins offer all sorts of flavorful
possibilities, whether it’s a spinach tomato
and mozzarella combo, bacon and cheddar, or
garlic mushroom and peppers. Simply bake a
whisked egg mixture in a muffin tin at 350ºF
for 15 to 20 minutes. Make a whole batch for
you and your roommates to enjoy and you’ll
be set to start the day on the right foot.
spring 2023 | 9

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the beginner's guide to a
PERFECT PICNIC

spring 2023 | 11

Get your basket ready! This is
everything you need to know for
the perfect picnic outing.
Written by Paige O’Connor | Photos by Nina Gerzema
Tired of feeling trapped in your dorm with boring microwavable
mac and cheese? Feeling glued to your chair at the dining hall
with bland meals? Desperate to soak up the sun and sink your teeth
into a delectable strawberry?
If you answered yes to any of these questions, we are here to help.
Here is your guide for the perfect picnic break you deserve.
1
Grab a basket, backpack, or tote bag.
Finding a way to transport all your goodies is critical. It
should be light and comfortable to carry, and prevent any
creepy crawlers from getting into your food and drinks!
2
Find
a cozy blanket.
Bring a blanket that will make you feel cool and comfortable.
Picnics are not all about the snacks, they’re also about
relaxation and good times. For instance, if you want to
cloud watch, be sure to bring a wide enough blanket so you
can share with friends.
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3
Snack
time!
Grab any snacks and drinks that your heart desires. Salty,
sweet, sugary — there are no limits on picnic food. Your
menu could include fruits, veggies, hummus, sandwiches,
wraps, pasta salad, chips and dip, crackers and cheese, or
nuts. And for drinks, cool off with some lemonade and soda.
If you’re too lazy to make your own spread, you could even
order takeout instead.
Quick Tip:
Keep temperature in mind. You might want to throw in an
ice pack or two.
4
Think
about the essentials.
Nobody at your picnic wants to have a block of cheese
with no knife! Be sure to bring utensils, plates, napkins,
cups, bottle openers, or anything else that you may need
to properly eat your delicious meal. Also consider bringing
non-food items that you and your friends may enjoy to have
with you, like a speaker, a deck of cards, or sunscreen.
5
Pick
an ideal location.
When it is not snowing in Syracuse, there are plenty of
beautiful spots on campus to set up your picnic. Try hiking
up to the water tower in Thorndon Park for the sunset or
relax on the quad in between classes. Look for places near
trees in case you want some shade. The best part of a picnic
is being able to enjoy the beautiful weather and scenery.
spring 2023 | 13

SINFULLY
DELICIOUS
How a couple has taken the classic cinnamon roll to a whole
new level in their modern ghost kitchen restaurant model.
Written by Sarah Russo | Illustrations by Soph Medeiros
Everyone knows the classic cinnamon roll aroma, maybe from
waking up to a winter morning breakfast baking in the oven, or
the scent of sugary dough coming from shopping mall kiosks.
But what about a bun stuffed with buffalo chicken or pizza toppings?
That was exactly what SINBUN founders Jake and Bri Lastrina
thought when opening their new Syracuse startup restaurant
specializing in gourmet sweet and savory buns.
The Lastrinas developed the idea after bonding over shared
memories of cinnamon buns during the holidays. The two worked
in food and beverage startups earlier in their careers and share
passions for entrepreneurship. Starting a business of their own was
almost inevitable.
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“We said, ‘Let’s take our interests and
passions into a new segment that hasn’t
been done and go for it,’” Bri said.
Since opening last November, the duo have
continued to develop the concept and work
out of a test kitchen. Not only is a sweet and
savory bun an innovation in itself, but their
business model is also a little unorthodox.
SINBUN isn’t your typical sit down bakery.
Instead, it’s a ghost kitchen.
“Just imagine four walls where it’s not
customer facing,” Jake says. “It’s all online,
so you order your food and it shows up at
your house.”
Although it’s a fairly new idea, ghost kitchens
are popping up all over the country. During
the pandemic, people began ordering
takeout and using contactless delivery
services. Ghost kitchens, also referred to as
dark kitchens, virtual restaurants, or cloud
kitchens, had a global market size valued
at 56.71 billion U.S dollars in 2021. The fastgrowing
concept was especially enticing as
the Lastrinas started up their new business.
“The ghost kitchen is just a perfect platform
for a young startup that’s just testing out,”
Jake says. “We avoid the chaos of customers
inside. We just focus on the food and put
out the best we can.”
There are currently five sweet options and
four savory bun options at SINBUN. Besides
serving the traditional, classic cinnamon
buns and other sweet buns like coffee cake
and cookies and cream, SINBUN’s savory
buns make their menu especially unique. But
it hasn’t all been sugar, spice and everything
nice when it comes to getting people to
grasp the idea. Since the idea of a savory
"We avoid the chaos of
customers inside. We just
focus on the food and put
out the best we can.”
bun is such an innovative project, it might
take some time before people get on board,
Bri says.
“It actually still is a challenge getting people
to know that there’s no cinnamon in our
savory buns,” she says. “The only thing it
shares in common with a cinnamon bun is
its format of being a spiral.”
The pair offer steak and cheese, pizza, B.L.T,
and chicken bacon ranch as the four savory
options. Both Bri and Jake tend to be more
team savory when it comes to their buns
— they say their favorite is the B.L.T, but it’s
hard to fully commit to just one. “It rotates. I
feel like every time we make a new one we’re
like ‘yeah this is our favorite,’” Jake says.
For now, SINBUN is open only on the
weekends, and in proper ghost kitchen
fashion, you can have your choice of delivery
through UberEats, GrubHub, or DoorDash.
This is still just the beginning of SINBUN’s
journey. The Lastrina’s business may never
become a traditional walk in and sit down
style bakery, but the couple is planning
to expand into a larger space with more
employees and more products.
“Innovation is definitely at our forefront,”
says Bri. “We love coming out with new
stuff and we’re testing whenever we have
the time to so the menu eventually will be a
lot more.”
spring 2023 | 15

GAME ON
at THREE LIVES
The video-game themed bar on Clinton Street
provides a safe space for nerds and non-nerds alike
Written by Sarah Alessandrini | Photos by Megan Jonas
When Jon Page opened Three Lives in
2020, the video-game themed bar
had a row of 15 old arcade machines that patrons
weren’t allowed to play for most of the
pandemic. So, Page and his staff developed
the “Roll for a Shot” menu.
The server rolls a 20-sided die, with
numbers corresponding to a shot on the
menu. Like all of Three Lives’ menu items,
these colorful, flavored shots are based on
popular video games, like the Din’s Fire shot
inspired by Legends of Zelda.
A TikToker named Dustin Dean paid a visit
to the bar and featured the “Roll for a
Shot” menu on his account, giving the small
Syracuse bar the exposure it needed to
stay afloat.
With a commitment to theme and a willingness
to adapt, Three Lives not only survived,
but thrived through the challenging pandemic
years.
“It’s wild the way the universe wants you to
work,” Page said. “You are in your flow state
right now. You’re doing your thing. You stay
on that path, dude. Life will just seem easy.”
Page, 31, was a professional musician and
bartender with years of experience in
fine dining before he decided to open
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his business, which he markets as an
“e-sports lounge” and “gastro-pub.” The bar
offers food options like loaded tater tots
and sliders.
Page calls his bar a mesh of all his interests,
from games to music to films. TVs hang
around the bar for gaming streams, which
is how Three Lives stayed connected with
patrons during the pandemic, or playing
movies like Lord of the Rings.
Vibrant, floor-to-ceiling wall murals wrap
the interior of the bar. For each mural, Page
commissioned a local artist, but they had a
task—to incorporate “three” into the image
somehow as an homage to Three Lives.
Despite remaining true to himself when
crafting the bar’s image, Page never intends
to exclude any patrons.
“I think it’s just because we’re all a little
weird, and we embrace that,” he said.
As Page meandered the empty Three Lives
bar a few hours before open, he recounted
his high school years growing up in Syracuse,
where he never felt welcome in any crowd.
Or, as he put it, he “never had a lunch table.”
“Now this,” he said, gesturing around
his video game themed establishment.
“This is my lunch table. Everybody here is
welcome—as long as you behave yourself.”
Aside from the pandemic, the biggest
challenge to the bar has been managing
misbehavior, Page said. Three Lives has a
zero tolerance policy for verbal harassment,
slurs, or any form of hate or threat to
another patron’s safety.
I experienced this commitment to safety on
my first visit to the bar. My two friends and I
sat down at a long table, the only open one
on the crowded Saturday night.
Three folks approached and asked if they
spring 2023 | 17

“I think if you’re
looking for
something that’s
different from a
typical bar, where
you can actually do
things besides talk
to people, if you
want a different
experience, you
should try it.”
could sit at the end of the table, because the
bar was full, and we said yes. Mere seconds
later the waitress came over to check on
us to see if they were bothering us and
promised that if they started to, she’d take
care of it.
Page said this zero tolerance policy encourages
patrons to keep coming back.
“A bar has to be a safe environment,”
he said. “When people see us throw those
people out, they think, ‘Man, this place
is awesome.’”
Each time a patron visits the bar, they level
up. Levels work like a loyalty program, where
after 10 levels, you receive a quest, such as
bringing a new person to the bar, and completing
that quest earns you a prize, like a
free menu item.
Page directed me to the corkboard by the
host stand, where some regular patrons, level
100s or 200s, are on display.
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“Gaming has always been friendly and competitive,”
Page said. “My favorite thing to
hear in the bar is two strangers meet and
say, ‘Oh, what’s your level?’”
Laura Duke, a Level 5 and fourth year architecture
student at Syracuse University,
started going to Three Lives in fall 2021.
While the bar can be crowded on a Saturday
night, Duke sees Three Lives as a break
from the overwhelming crowds on Marshall
Street. Duke and her friends enjoy games,
but she said she wouldn’t call herself an avid
video gamer.
“(Three Lives) seemed really unique compared
to other bars I’d been to in Syracuse,”
Duke said. “It’s always changing, it’s always
interesting, I kinda like that instead of going
to the same place and seeing the same people
all the time.”
As a non-gamer, I was hesitant about paying
my first visit to Three Lives, worried I
wouldn’t be able to participate or appreciate
the experience.
But Three Lives is a game anyone can play.
The entire experience is interactive, from
the “Roll for a Shot” menu, to the “Level
Up” loyalty program, to secret menu
items hidden in the paintings on the bathroom
door.
Three Lives opened with a staff of four, including
Page’s sister, himself, a kitchen manager,
and a bar manager. Today, the bar has
14 staff members.
But Page’s ultimate vision for the bar is expansion.
He wants to take out the booths
and create a lounge area, open up the basement
for live music, and potentially turn
Three Lives into a franchise.
“Don’t not go there just because you think
it’s a nerdy place,” Duke said. “I think if you’re
looking for something that’s different from a
typical bar, where you can actually do things
besides talk to people, if you want a different
experience, you should try it.”
spring 2023 | 19

Good for the "Seoul"
Get to Know Lisa Roberts, Owner of One of
Syracuse’s Emerging Food Trucks
Written by Emma Knauf | Photos by Scarlett Benson
Food trucks are taking over Syracuse,
showing up in various locations around
the city and offering cuisines from
cultures all around the world. One of those
food trucks is Ji-Woo’s Korean Seoul Food,
serving delicious Korean food to Oswego,
Onondaga, and Cayuga Counties. Lisa
Roberts, the energetic owner of the truck,
was born and raised in Oswego, New York.
She worked in the automotive field for eight
years, then at Novelis, an aluminum factory
in Oswego, for ten years. What inspired her
to start her own food truck? Her family.
“My wife always knew [the aluminum
factory] was not what I wanted to do for
the rest of my life, and in August 2021, two
weeks after our baby was born, she brought
up the idea of opening a food truck,” Lisa
says “We shot the idea to my mother, and
she agreed to share her recipes with me.”
And just like that, Ji-Woo’s Korean Seoul
Food opened for business on June 1, 2022.
Even the name of the food truck is inspired
by Lisa’s family. “My son’s name is Winston
but my mother calls him by his Korean
name, Ji-Woo.”
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The most popular dishes at Ji-Woo’s are
the BimBop, which has assorted fresh,
marinated, and sautéed vegetables on rice
with your choice of meat and an overeasy
egg. The Combo Bop, which has beef,
chicken, and pork with grilled onions is
also a favorite. And for those with dietary
restrictions, there are options for you too.
The food truck’s schedule changes dayby-day.
“People contact me for events or
I contact them,” Lisa says. “I also have a
few places where I can set up to fill my
schedule. Recently, I have been focused on
signing up for larger festivals, so I can get
my name and food out there.” Running the
food truck is not always easy. Lisa says her
biggest challenge is having everything ready
and getting all necessary tasks done before
start time. Her busy schedule is also a lot to
balance, but because of her passion for what
she does, it makes it all worth it.
When asked what she loves most about her
food truck, Lisa said, “Everything. I love the
atmosphere, the food, the people; I love it
all. There is nothing better than making
people smile and watching the look on
" There is nothing better
than making people smile
and watching the look on
peoples’ faces after they try
my food for the first time.
peoples’ faces after they try my food for the
first time.”
The biggest lesson Lisa’s food truck has
taught her? “To take chances and do what
makes you happy. I would not have taken
the chance to create my food truck if it were
not for my wife and mother, who supported
me 100%. I wouldn’t have been able to do
it without them and help from my family
and friends.”
The next time you find yourself at a food
festival in Syracuse or see Lisa’s food truck
driving by, be sure to keep an eye out for Ji-
Woo’s Korean Seoul Food and give it a try!
spring 2023 | 21

Lobster
Babe
Syracuse is absolutely “hooked”
on Wescott’s new seafood joint
Written by Anya Sywulak
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spring 2023 | 23

Scientifically, humans know very
little about lobsters. Culinarily, we
know they are delicious. Luckily
for lobster-loving SU students,
Westcott Street welcomed a
new restaurant last November that serves,
almost exclusively, our favorite buttery red
crustacean. Meet Lobster Babe, the fourth
brainchild of local Syracuse restaurateur
Danielle Mercuri. Sitting right across the
street from her popular brunch joint, Rise
N Shine Diner, Lobster Babe is a convenient,
quick, and super fun place to grab lunch or
dinner near campus.
Don’t expect the classic seafood joint with
fishnets hanging from the ceiling and old
wooden ship wheels mounted to the wall.
The restaurant is sleek and modern with
white subway tile, industrial black metal
fixtures, and pops of light wood and lobsterred
accent walls. They also have the cutest
pinup-style branding and “Will You Be My
Lobster” themed decor. The whole place
screams good design, and that is no happy
accident. Mercuri went to school for design
and cares very deeply about how both the
room and the food looks. “I like that whole
female empowerment vibe, anything that’s
sexy and fun. I’m always the designer of
every spot, how it’s plated, how everything
looks, tastes, feels. I'm a huge advocate for
a visual, you know, people eat with their
eyes before they eat with their stomachs. So
that's a huge factor on all of our brands, all
of our restaurants.”
If you’ve been to one of Mercuri’s other
spots around town like Loaded or Rise N
Shine, you know that everything always
looks as delicious as it tastes. This menu
is loaded with lobster-y items, of course,
including flights of lobster rolls, lobster
mac and cheese, and Mercuri’s personal
favorite (though she says it changes often)
the pumpkin honey garlic roll. Flights are
a staple for her restaurants and for good
reason, they are a fan favorite. “We love the
options and it sells so well. People really love
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that combo thing where you can kind of get
a taste, a little flavor of everything, and then
even if you don't know what you want, you
always buy flights, and find out what you
kind of really love.”
Mercuri has gotten the branding and
marketing of her stores down to a science
these days, but owning and running
restaurants just kind of fell into her lap. As
a single young mom, food service was an
easy way to make money and she started
working at Rise N Shine diner, bussing and
working her way up to being a server. “I was
16 and I was a young mom who had to work
a lot.” She says she never planned on staying
in the food industry. At the time Rise N
Shine was just a classic diner, a little dinky, as
Mercuri described it. Owner Peter Hennessy
unfortunately fell ill and left the diner to
Mercuri in his will. Suddenly, a way to make
fast cash turned into being an entrepreneur
and she was thrown into the deep end of
business ownership. “At that point you just
stick to what you know, and you just keep
going. It was a love hate relationship, I think
at the time. And now it's of course my love
and my passion.”
And that love and passion for her restaurants
definitely shows. Lobster Babe may be the
fourth, but it has been given as much care
and attention to detail as all of its delicious
predecessors. If you’re sick of the typical
GrubHub rotation of burgers, sushi, and
pizza, consider making the quick trip over
to Westcott street for “convenient seafood
on the fly”. And make sure to keep an eye
out for upcoming lobster nuggets, because
they might be giving the flights a run for
their money.
Photos by Tiana Wang
Illustration by Ava Graf
spring 2023 | 25

eat the
26 | bakedRAIN

Written by Caitlin Berenson | Photos by Kaltra Qilleri
BOWspring 2023 | 27

The best ways to
incorporate color into
your daily diet
Eating a diet full of fresh, colorful, plant-based foods is the best way to feed your body the
nutrients that it needs in order to thrive. Phytonutrients are compounds produced by
plants that are very beneficial to our health. Found in plant foods like fruits, vegetables,
beans, and grains, phytonutrients have amazing disease prevention properties. To get your
daily dose of phytonutrients, here are some colorful recipes to inspire you to eat the rainbow!
28 | baked

Blueberry Citrus Spinach Salad
Ingredients
10 oz of baby spinach
1 cup mandarin oranges
1 cup blueberries
¼ cup slivered almonds
Dressing of choice
Directions
Combine all ingredients in a bowl, and toss
with dressing of choice.
Southwest Stuffed Sweet Potato
Ingredients
1 roasted sweet potato
½ cup black beans
¼ cup of corn
¼ cup chopped red bell pepper
½ an avocado, cubed
Sprinkle of shredded cheese of choice
Directions
Slice the roasted sweet potato in half lengthwise,
and scoop out the flesh of each half,
so there is space to hold more ingredients.
Save the excess sweet potato for future use!
In a small bowl, toss the black beans, corn,
and bell pepper together. Fill each half of
the sweet potato with the mixture, and top
with avocado and some shredded cheese.
spring 2023 | 29

30 | baked

Mediterranean Zucchini Boats
Ingredients
1 zucchini
½ cup cooked quinoa
¼ cup cherry tomatoes, halved
¼ cup of chickpeas
¼ cup of diced red onion
Feta cheese to taste
Directions
Cut the zucchini in half lengthwise, and
scoop out the flesh. Top each half with some
avocado oil, salt, and pepper, and bake in the
oven until tender. In the meantime, combine
the rest of the ingredients in a small bowl.
Fill each zucchini half with the Mediterranean
quinoa mixture and enjoy!
Roasted Veggie Buddha Bowl
Ingredients
1 cup of cooked quinoa
½ cup of roasted sweet potato
½ cup of chickpeas
½ an avocado, sliced
½ cup of roasted brussel sprouts
½ cup of roasted beets
Dressing of choice
Directions
Prepare all ingredients, then begin building
the buddha bowl by adding a base of
quinoa. Arrange the remaining ingredients
in sections on top of the quinoa, and finally
drizzle the bowl with your favorite dressing.
Pesto Pasta Salad
Ingredients
3 cups of pasta
¾ cup of pesto
1 cup of cherry tomatoes, halved
1 cup of fresh mozzarella pearls
Directions
Cook your pasta according to the box, then
drain and rinse it. When the pasta is done,
add it to a bowl and toss with pesto. Add the
cherry tomatoes and mozzarella, and mix
everything together.
spring 2023 | 31

FRESH FRUIT
These delicious springtime desserts are bursting with
Written by Lily McDonald | Illustrations by Kayla Tomlin
With warmer weather comes a new array of fresh dessert options,
including fruits that will satisfy anyone’s cravings. Spring is a time
of new beginnings, perfect for attempting new, imaginative recipes.
Celebrate the season with these fruit-filled desserts!
Strawberry Cheesecake Pie with
Strawberry Whipped Cream
Strawberries are often the first thing to come to mind while making
springtime treats. Enjoy them at your next picnic or dinner party with
this light and fluffy cheesecake pie!
Ingredients
Whipped Cream
1 1/2 cups chopped strawberries
1 3/4 cups heavy whipping cream, cold
1 cup powdered sugar
Filling
8 ounces whole fat cream cheese
6 tablespoons sugar
1 large egg
1/2 cup strawberries blended/pureed
(about 6-8 large strawberries)
Crust
1 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 large egg*
1 large egg yolk*
1/2 cup + 2 tablespoons butter*
*room temperature
32 | baked

DELIGHTS
the extraordinary flavor of fresh fruits!
Instructions
Crust
1
2
In a large bowl, gently whisk flour, sugar,
and baking powder. Make a hole in the
center and add the slightly beaten egg
and yolk and the butter cut up into
pieces. Mix until combined.
Place this mixture onto a flour-dusted
surface and knead it until it forms
a soft dough. Wrap in plastic and
refrigerate for 30 minutes.
3
4
5
Preheat the oven to 340° and grease an
8-inch pie plate.
Remove the dough from the fridge and
gently knead it until it’s softened. Roll
the dough to about 1/8 inch thickness
on a lightly floured surface. Place the
pie crust in the pie plate and prick the
bottom of the crust.
Bake for about 12 minutes.
Whipped Cream
1
2
Add the chopped strawberries to a
food processor or blender and puree
until smooth. Strain the mixture to
discard the seeds.
Add the puree to a saucepan and cook
over medium heat until it comes to
a boil, stirring consistently to keep it
from burning. Once it has thickened
3
4
and reduced to a ¼ cup, take it off the
heat. This should take about 15 minutes.
Pour the puree into a bowl and
refrigerate until it's completely cooled.
Add the strawberry mixture, heavy
whipping cream, and powdered sugar
to a mixing bowl and whip on high
speed until stiff peaks are formed.
Filling
1
2
3
In a medium bowl, beat cream cheese,
sugar, and egg. Add the blended
strawberries and beat for 1-2 minutes.
Pour the filling into the pie crust
and bake for approximately 25-30
minutes. The filling should be
firm around the outside and
wiggly on the inside when
it's shaken.
Let cool and refrigerate for at
least 3 hours before serving.
spring 2023 | 33

Blueberry Crumble Layer Cake
Blueberries are another savory spring fruit perfect
for baking. This layer cake may appear difficult, but
the end result is worth it!
Ingredients
Cake
2 1/2 cups all purpose flour
1 cup sugar
1 cup brown sugar, packed
1 teaspoon ground cinnamon
3 teaspoon baking powder
1 tsp salt
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 large eggs
1 cup water
Crumble
1/4 cup all-purpose flour
1 tablespoon sugar
2 tablespoons brown sugar, packed
2 tablespoons unsalted butter, cold, sliced
2 tablespoons quick-cooking oats
Blueberry Filling
1/4 cup sugar
1 tablespoon cornstarch
2 teaspoon water
2 cups blueberries
Blueberry Frosting
1 1/4 cup butter
1 1/4 cups shortening
10 cups powdered sugar
6–7 tablespoon blueberry puree
1 1/2 teaspoon ground cinnamon
34 | baked

Instructions
Cake
1
2
3
4
5
6
Preheat the oven to 350°F and prepare
three 8 inch cake pans with non-stick
baking spray and parchment paper.
Combine the flour, sugar, brown sugar,
cinnamon, baking powder, and salt.
Combine the milk, vegetable oil, vanilla
extract, and eggs in a separate bowl.
Add the wet ingredients to the dry ingredients
and beat until well combined.
Slowly add the water to the batter and
mix on low speed until well combined.
Pour the batter into the cake pans and
bake for 24-28 minutes.
Blueberry Filling
1
2
3
4
Combine the sugar, cornstarch, and
water in a saucepan over medium heat
and stir to combine. Heat the mixture
until it is wet and the sugar begins
to melt.
Add the blueberries, ensuring they’re
coated with the sugar mixture.
Continue to cook until the blueberries
begin to soften and let out juice.
Remove from the heat when the blueberries
begin to thicken and refrigerate.
Crumble
1
2
3
4
Combine the flour, sugar, brown sugar
and butter, using a fork to press the
butter into the dry ingredients until it
forms a crumbly mixture.
Use a fork to press the oatmeal into
the mixture.
Sprinkle the crumble over a lined
cookie sheet and bake at 350°F for
about 5-8 minutes or until pieces begin
to brown around the edges. Remove
and set aside to cool.
Press the crumble into the side of the
frosted cake.
Blueberry Frosting
1
2
3
4
5
Combine the butter and shortening
until smooth.
Add half of the powdered sugar and
mix until well combined.
Add half of the blueberry puree and
mix until smooth.
Add the remaining powdered sugar and
mix until combined
Add the remaining blueberry puree and
cinnamon and mix until smooth.
spring 2023 | 35

Pineapple Bars
Summer is the perfect time to find the freshest pineapple.
The vibrant, tropical taste can be combined with various
ingredients to create a unique flavor and take your mind to
a warm, peaceful place.
Ingredients
Crust and topping
1 ½ cups all-purpose flour
½ cup sugar
1 pinch salt
¾ cup butter, cold, cubed
Filling
2 large eggs (beaten)
1 cup sugar
½ cup sour cream
1 pinch salt
½ cup all-purpose flour
½ pineapple (fresh, finely sliced)
Coconut Icing
1 cup confectioners sugar
2 tablespoon half-and-half
1 teaspoon coconut extract
36 | baked

Instructions
Crust and Topping
1
2
3
4
5
Filling
1
2
3
Preheat oven to 350°F and grease a pan
with non-stick cooking spray.
Combine flour, sugar, salt, and cubed
butter until crumbly.
Save 1 cup of the crumble to use as a
topping and transfer the rest to the
baking pan.
Cover the bottom of the pan
completely, pressing the mixture to
make an even layer.
Bake for 15 minutes.
Coconut Icing
1
2
Combine beaten eggs, sugar, sour
cream, salt, flour, and pineapple,
stirring gently.
After the crust is baked, allow it to
cool for a few minutes before adding
the filling.
Crumble the leftover crust on the
filling and bake for an hour.
Combine powdered sugar, half-andhalf,
and coconut extract.
Stir until the icing is smooth and
thick enough to drizzle over the
pineapple bars.
spring 2023 | 37

Roll into
Summer
Easy, breezy, beautiful, summer rolls! The perfect sunnyday
snack if you want something fresh and colorful!
38 | baked

Written by Anya Sywulak | Photos by Erica Legaard
Summer is the best time of year for fresh produce. Bell peppers, carrots, zucchini, corn,
peaches, tomatoes, strawberries—the list of seasonal fruits and veggies goes on and
on. There are so many fun ways to get your daily dose of greens, but one of my personal
favorites are summer rolls. Often also called spring rolls, these tasty handheld bites are
the perfect snack to get the summer vibes rolling (pun intended).
Something Classic
Ingredients
Rice paper wrappers
Peeled and deveined shrimp
Vermicelli noodles
Bibb lettuce
Cucumber
Carrott
Mint
Cilantro
Sauce
Bottled peanut sauce from
the grocery store works
great! If you want to be fancy
and make peanut sauce from
scratch that’s totally your
prerogative though.
Directions
1.
2.
3.
4.
5.
Cook the shrimp: Bring water to a boil and add
shrimp. Cook for 1-2 minutes or until pink and
drain. Put the shrimp over ice and set aside.
Cook vermicelli noodles to package instructions,
drain and roughly chop.
Take a rice paper wrapper and submerge into the
bowl of warm water for about 10 to 15 seconds
until softened.
Place 2 to 3 shrimp halves at the edge closest
to you, layer with a small amount of vermicelli,
lettuce, herbs and veggies. (Do not overstuff as
they might tear!)
Roll it tightly like a burrito.
spring 2023 | 39

Something Colorful
Ingredients
Rice paper wrappers
Rainbow carrots
Watermelon radish
Bell pepper
Jicama
Cucumber
Sprouts
Cilantro
Basil (thai basil is better but
regular basil tastes good too!)
Sauce
Directions
1.
Peel and cut your carrots, radish, jicama, and
cucumbers into matchsticks and set aside under
a damp paper towel so they don’t dry out.
2. Take a rice paper wrapper and submerge into the
bowl of warm water for about 10 to 15 seconds
until softened.
3. Arrange a few of the herbs onto the center
of the wrap. Pile the cut veggies on top and add
the sprouts.
4. Roll it tightly like a burrito.
A sweet and spicy sauce is delicious with this. Try mixing together rice vinegar, minced garlic,
soy sauce, red pepper flakes, and a little sugar. Cook over low heat until the sugar is dissolved.
40 | baked

Something Fun
Ingredients
Rice paper wrappers
Apple
Mango
Peach
Strawberry
Raspberry
Kiwi
Pomegranate seeds
Fresh mint
Sauce
Mix together honey and lime
juice for a nice sweet and
sour dipping sauce for your
fruity rolls.
Directions
1.
2.
3.
Chop fruit as you desire. (Mangos and apples
make good matchsticks and raspberries can be
kept whole)
Take a rice paper wrapper and submerge into the
bowl of warm water for about 10 to 15 seconds
until softened.
Lay whatever fruits you’d like together down and
top with pomegranate seeds and mint leaves.
4. Roll it tightly like a burrito.
spring 2023 | 41

42 | baked

Satisfy your potato fix this
summer – toast style!
Written by Nina Rodriguez | Illustrations by Caitlyn Begosa
We all love an “a-peeling” potato! From mashed potatoes
to tater tots, there are many varieties to devour. But
you’ve likely never tried sweet potato toast—thinly
sliced sweet potato with summer toppings. From peanut butter
to melted cheese, you can satisfy both your sweet and savory
cravings. Plus, it is a perfect dish to add to your summer barbeque!
While you can customize your sweet potato toast, here are five
ideas to get your started.
Before you add your delicious toppings, preheat your oven to
400º F. Then, slice your sweet potato vertically ¼ inches with a
large, sharp knife (one large sweet potato typically makes nine
slices). If you slice it too thin, it will not maintain its shape, and
if you slice it too thick, it will not bake fast enough in the oven or
toaster. Add the sweet potato to a baking sheet, leaving a little
room between each slice. Then coat them with some olive oil.
Bake the slices for 15 to 20 minutes or until they are golden brown
and slightly tender. Flip and repeat these steps. Let them cool for
a few minutes.
Here is where the creativity begins!
spring 2023 | 43

Peanut butter and
Banana
If you’re feeling nutty, try out this peanut
butter option. For one toast, you will need:
1 tablespoon of creamy peanut butter
½ large banana
1 teaspoon of chia seeds
Spread the peanut butter (or your desired nut
butter) onto the toast with a butter knife. Place
the thin banana slices and sprinkle the chia
seeds on top of the peanut butter.
Avocado Toast
Using sweet potato as bread adds a unique twist
to the classic avocado toast. You will need:
1 small-medium avocado
1 tablespoon of chopped parsley, to taste
Red pepper flakes and salt + pepper, for taste
Slice the avocado accordion-style and place it
on top of the toast. Sprinkle the parsley and
your desired amount of red pepper flakes, salt,
and pepper.
BBQ Corn
Corn is an “a-maize-ing” barbeque staple! You
will need:
Slightly melted sliced cheese
(I prefer cheddar)
1 ½ tablespoon of shaved grilled corn
1 tablespoon of chopped parsley
1 teaspoon hemp seeds
Spread the melted cheese onto the toast. Add
the shaved corn, parsley, and hemp seeds on
top of the cheese.
44 | baked

Yogurt Bowl
Greek yogurt and fruit are the ultimate
breakfast combination. You will need:
1 ½ tablespoons of plain Greek yogurt
1 tablespoon of blueberries, chopped
strawberries, and/or raspberries
¼ teaspoon of honey (optional)
Spread the Greek yogurt onto the toast. Add
your favorite berries and drizzle honey on top
for extra sweetness.
Bacon, Egg,
and Cheese
Sweet potato plus BEC equals “egg-cellent!”
You will need:
1 fried egg
Slightly melted sliced cheese (I prefer provolone)
1 tablespoon of bacon crumbles
Salt and pepper, for taste
Spread the melted cheese onto the toast. Add the
fried egg on top, followed by the sprinkled bacon,
salt, and pepper. For vegeterian option: you can
replace the bacon with finely chopped mushrooms.
Let’s raise a toast to sweet
potatoes – the essential BBQ dish.
The countless array of options can
satisfy any food craving. So grab all your
ingredients and make the tastiest sweet
potato toast ever!
spring 2023 | 45

Let's Get
Fruit-TEA
Fruit-filled iced teas to sip on your porch and
satisfy your inner southern grandma this summer
Written by Mikayla Melo | Illustrations by Natalia Deng Yuan
Gone are the gray skies and bone-chilling wind. Gone are the
salted roads and dirty slush. We are welcoming the warmth
of summer with open arms, and what better way to kick off
the new season than with a colorful, fruity little drink? If you’re looking
for a refreshing bev to enjoy while you bask in the sunlight, then
our iced tea recipes are for you.
These past few years, I have become a beverage girl. Nothing brightens
up my day like a fun drink to sip on. Unfortunately, you can spend
upwards of eight dollars to get one of these trendy drinks in a cute
little can. With that in mind, these recipes will help you save money,
and you can enjoy your delicious drink with friends in the comfort of
your own backyard. Whether you like green, black, rooibos or herbal,
we have a little bit of everything for you.
46 | baked

TENNESSEE SOUTHERN FRUIT TEA
Ingredients
4 cups water
4 black tea bags
1 cinnamon stick
1/2 cup sugar
1/4 cup orange juice concentrate
1/4 cup lemonade concentrate
1/4 cup pineapple juice
Directions
1
2
3
4
5
Bring water to a boil. Once boiling,
remove from heat and add tea bag
and cinnamon stick.
Allow to steep for 8-10 minutes.
Remove tea bags.
Add sugar and stir to dissolve.
Stir in orange juice and lemonade
concentrates as well as the
pineapple juice. Pour fruit tea into
pitcher, cinnamon stick included.
Chill until cold. Discard cinnamon
stick before pouring.
Pour fruit tea over ice and garnish.
spring 2023 | 47

BLUEBERRY LEMON &
BASIL ICE TEA
Ingredients
4 cups of cold filtered water
4 green tea bags
A handful of blueberries
Half of a lemon, thinly sliced
1 teaspoon of lemon juice
A handful of basil or other herb
Directions
1
2
3
4
Bring water to a boil. Once boiling,
cut the hat and add tea bags. Allow
to steep for 5 to 10 minutes.
Add blueberries, lemon and basil
into the pot.
Cover and refrigerate overnight.
Pour tea into a pitcher over ice
and enjoy!
RASPBERRY & PEACH ROOIBOS TEA
Ingredients
8 rooibos tea bags
6 cups boiling water
2 cups peach juice
2 cups raspberries
Fresh peach slices
Directions
1
2
3
4
Pour the boiling water over the tea
bags and allow to brew for 5 minutes.
Remove the tea bags and let them
cool. To speed up the cooling process,
add some ice to the brewed tea.
In a jug, muddle raspberries the
bottom and add ice.
Once tea is cool, pour into a large jug
and top with the peach juice.
Add extra whole raspberries and a few
slices of peach as garnish and serve!
48 | baked

SPARKLING AGUA DE
JAMAICA (HIBISCUS TEA
WITH LIME AND GINGER)
Ingredients
4 cups water
4 cups sparkling water
3/4 to 1 cup sugar (depending on
how sweet you would like it to be)
1 cup dried hibiscus flowers
1/2 stick cinnamon stick (optional)
A few thin slices ginger
Lime juice
Lime slices for garnish
Directions
1
2
3
4
5
Boil still water with sugar in a
medium saucepan. Add cinnamon
and ginger slices. Heat until boiling
and the sugar has dissolved.
Remove from heat. Stir in the dried
hibiscus flowers. Cover and let sit
for 20 minutes.
Strain into a pitcher and discard the
used hibiscus flowers, ginger, and
cinnamon.
Add 4 cups of sparkling water to the
concentrate with ice and top with
lime juice.
Serve over ice with a slice of lime.
spring 2023 | 49

Have a
Date Night!
If you can’t land a real date, consider
trying the fruit instead
Written by Gabriella Sadowski | Illustrations by Mary Gretzky
50 | baked

#forkyeah
Dates are a nutrient-packed power
snack, and they have been surging
in popularity in retail stores and on
restaurant menus because of their health
benefits and unique taste. The date fruit
comes from the date palm tree and is native
to the Middle East and North Africa, with
Egypt and Iraq being two of the main countries
who harvest and export the crop.
Dates are revered in many Islamic countries
and are a prominent food item during
some of the most important holidays. For
instance, they are traditionally the first item
consumed when the sun sets during Ramadan,
a global Muslim holiday. Many people
refer to these little fruits as “nature's
candy” due to their gooey texture and
natural sweetness.
The fruits are packed with an abundance of
antioxidants, fiber, and potassium, which are
all crucial for maintaining a healthy diet. And
if you have a major sweet tooth, you are in
luck! Dates also possess an ample amount
of natural sugars. Purees made from dates
are the perfect healthy substitute for recipes
containing refined sugars. You can add
date purees into your favorite sweets, such
as cookies, muffins, and sweetbreads, for
more natural sweetness, and you probably
wouldn't even notice the difference!
If you’re a smoothie lover, dates are also an
amazing addition. Pop two or three dates
into your blender with your other preferred
fruits, and you’ve got a fiber rich smoothie
that almost tastes like a milkshake!
You can also incorporate dates into your
diet just by adding them in salads, wraps,
and sandwiches. You can even dip them in
peanut butter for a quick, protein-packed
snack.
The possibilities are endless when it comes
to dates, so next time you're craving something
a little sweet, grab some dates and
have yourself a date night!
spring 2023 | 51

WHAT YOU NEED
TO KNOW ABOUT
How the so-called South American
sashimi rose to popularity
Written by Gabriella Sadowski | Photo by Erica Legaard
Ceviche, a traditional Latin American dish rich with a variety of seafood,
has been popping up on menus in the United States, and it
seems like people cannot get enough of this tangy, mouth-watering,
vibrant dish. Let's take a deep dive on what ceviche is and see why this dish
has spiked in popularity.
ORIGIN STORY
Two neighboring South American countries, Peru and Ecuador, have long
debated Ceviche’s history. Each country boasts a long history with the dish,
and has their own distinct twist on it. While the ingredients used between
the two countries have some similarities, they differ in how they prepare
Ceviche. Peru and Ecuador both use shrimp or other raw fish marinated
with lemon or lime juice, spiced with traditional aji, and always topped off
with fresh cilantro. Red onion is also usually added to the dish to give it
extra tangy flavor.
52 | baked

dish-story
CEVICHE
Peruvians traditionally prepare ceviche with a whitefish or seabass,
which is cured with freshly squeezed lemon or lime juice, then mixed
with sliced onions and a dash of salt. It’s generally accompanied with
sliced sweet potato or corn. Ecuadorian ceviche on the other hand
often comes in a soup-like consistency, with lime or lemon juice serving
as a chilled broth. The star of Ecuadorian ceviche is the shrimp, which is
blanched very quickly. Tomatoes, red onion, and cilantro also add bright
and balanced flavors.
PREPARATION PROCESS
The technique of macerating raw fish and meat in citrus or vinegar is an
ancient process called escabeche. The process originated in Spain, and
has influenced how meals are prepared in many other cultures.
Ceviche is typically eaten as an appetizer or even during brunch due
to its light, yet power-packed flavor. Ceviche is also prepared with few
processed ingredients, so many people have gravitated to it due to its
inherent nutritiousness.
Next time you spot ceviche in a menu, be sure to delight your taste buds
with this traditional South American delight!
spring 2023 | 53

THE MAN BEHIND
@EasyGayOven
We sat down with Eric King to chat about
Newhouse, social media, and of course, food.
Written by Maggie Hicks | Photo courtesy of Eric King
When Eric King, the mind behind
the popular food blog @easygayoven,
was a magazine major at
Newhouse, he never imagined himself entering
the food industry. “I never worked for
Baked, which is ironic now,” he says, instead
serving as the executive editor for another
on-campus publication, Jerk. After graduating
in 2017, King started working in entertainment
news.
King found that baking was a great way to
escape the real-world. “I used it as a creative
outlet because I wasn’t feeling very creatively
fulfilled,” he says. He had been posting
his creations to his personal Instagram,
but gradually his friends encouraged him to
start a separate food account. So in 2019,
@easygayoven was born. After being
tagged by New York Times Cooking a couple
of times, it gained more traction and
he was able to turn his side hustle into his
main hustle.
“When I was thinking about leaving my job,
I really wanted to find something where I
could be independent, I could make money,
I could build a personal brand, and I knew
that this was a big opportunity,” King says.
“What I enjoy the most is the opportunity to
be independent, to be creative, and to have
this opportunity to make a name for myself
in a new industry.”
Unlike many in the industry, King is entirely
self taught. He was first introduced to baking
during what his family called “cookie day.”
Just before Christmas, they would gather to
54 | baked

person de cuisine
make thousands of cookies and King often
spent time perfecting his decorating skills.
From there, King learned basic baking skills
from his mom, Youtube, online research,
cookbooks, and even a baking class he took
at SU.
To King, food is both visually pleasing and
relatable, which is why food bloggers and
recipe writers have gained so much popularity
on social media. “Everybody eats,”
King says. “Some people aren’t interested
in fashion, some people aren’t interested in
lifestyle, some people don’t care about art
or comedy, but everyone eats. Even if they
don’t want to cook.”
King often tries to post at least one new recipe
a week, using his Instagram and TikTok
accounts as well as his blog site. Though he
started out reproducing recipes from other
popular sites, King has since shifted to creating
his own, often using seasonal produce
or catering to an upcoming holiday. “Some
food bloggers do everything around what is
good for their search engine optimization,
but that takes every drop of passion I have
left in this,” he says. “The one thing that
keeps me feeling creative is just having the
inspiration to do something new.”
At the end of the day, King’s main goal is to
encourage his followers to try their hand
at baking, no matter their experience level.
Baking is a skill everyone should have, King
says, but it has earned an unfair reputation
for being scary. “I want everyone to have the
tools to at least be able to bake something
simple,” he says. “With adherence to the
rules and the right tools, anyone can bake.”
spring 2023 | 55

beat
meet
BOBBY FLAY
A Q&A with one of the food world’s most
recognizable names.
Written by Emma Wachtel | Photo courtsey of Bobby Flay
A
mong the most recognizable American celebrity chefs,
Bobby Flay is known for starring in television programs
like Beat Bobby Flay, Brunch at Bobby’s, and Bobby Flay’s
Barbecue Addiction. He also owns several restaurants and franchises,
including Bobby’s Burger Palace, Bobby’s Burgers, and Almafi.
In 2009, Flay made a celebrated appearance at the New York State
Fair in Syracuse. Over 10 years later, the star sat down with Baked
to discuss his long career, from dropping out of high school to
graduating in the French Culinary Institute’s first class in 1984.
56 | baked

person de cuisine
Baked: You’ve become a highly recognized
chef and television personality around the
world. What started your love for food?
Flay: I dropped out of high school when I
was 17, so I needed a job. I went to work in
a restaurant in the broadway district in New
York City not knowing I'd fall in love with
cooking, but it happened. It changed my life
forever. I finally found something I loved to
do, and it's been part of my life every day
since.
Baked: You were a classically trained
French chef at the French Culinary Institute.
But you really made your mark originally for
your Southwestern cuisine and bold flavors.
What attracted you to this type of cuisine?
Flay: I worked for a chef named Jonathan
Waxman back in the 80's. He was the first
chef to bring Californian and Southwestern
ingredients to the east coast. In his kitchen,
I fell in love with all of the fresh and dried
chiles, beans, and corn of every color. I loved
the flavors, the colors and the textures of
the ingredients, and it led me on a quest to
hone my skills in that cuisine.
Baked: What is your favorite ingredient to
use in your dishes and why?
Flay: Chile peppers for sure. In any cuisine, I
always find chiles.
Baked: Did you have an opportunity to visit
any of our Syracuse restaurants while you
were here (in 2009) and if so, does anything
stick out?
Flay: Yes, of course—Dinosaur BBQ! It
lived up to the hype.
Baked: In 2020, restaurants like Dinosaur
BBQ were temporarily shut down amid the
COVID-19 pandemic. This has had a huge
impact on restaurants all over the country.
Many restaurants were not able to reopen
after the initial shutdowns and those that
were able to reopen struggled with trying
to find workers and reasonable food costs.
What do you think restaurants are going to
have to do in order to survive and thrive in
this unusual time?
Flay: I think the independent restaurant
business is facing its toughest moment
since I've been alive. Every cost has risen
"I finally found
something I loved
to do and it's been
part of my life every
day since."
significantly. Occupancy, commodities, and
labor across the board has gotten to the
point where the present financial model is
on the verge of being broken. Unfortunately,
the consumer is going to have to pay higher
prices for restaurants at every level if they
are to survive. I believe that's the reality before
us.
Baked: Many of us know you from the Food
Network shows that feature you competing
against other chefs. Whether it’s Iron Chef
or Throwdown or Beat Bobby Flay, you’ve
had to cook about every dish imaginable.
Was there ever a dish that you had to make
in one of these competitions where you really
felt stumped on what to do?
Flay: Yes, plenty, especially on Beat. I've
had to attempt to make the national dish
of Ethiopia against Marcus Samuelsson, and
a stew called Fesenjan which is a Northern
Iraqi stew. Neither one of those battles went
well for me.
Baked: Bobby, you’ve cooked in the finest
kitchens, owned highly acclaimed restaurants
and dined all over the world, if you
could pick just one meal to eat, where would
you go, and who would you like to have that
meal with?
Flay: Well, obviously my daughter Sophie
would be my guest, but that would be hard
because I'd also want my close friends and
family at the table as well. That's one of the
reasons I love food so much...it brings us all
around the table. It would be at my house in
the Hamptons, outdoors, under the pergola.
We would have an abundance of summer
dishes served family style with bottles of
rosé everywhere. And oh yeah, I'm cooking.
spring 2023 | 57

GONE FISHING,
Be Back Soon
Baked’s version of a fan favorite drink for SU students
Written by Sarah Alessandrini | Photos courtesy of Baked friends
It’s 7 p.m. on Crouse Ave, which means time for fish bowls.
Orange Crate Brewery offers plastic fish bowls of 20 different mixed drink flavors made
with either rum or vodka, to be enjoyed alone or sipped through the brightly colored twisty
straws with friends—highly recommended.
Luckily, our seniors won’t have to part with the beloved fish bowls post graduation. If you’re
moving on in May or just want to skip the line reaching Marshall Street, here are a few ways
to make a fishbowl at home.
58 | baked

The Classic
Plastic fish bowl (optional, but highly
recommended and more fun)—These aren’t
difficult to find. We used a 16 oz bowl from
Amazon for $4.29.
3 ounces of your choice of vodka or rum
base (for this recipe we recommend
coconut rum).
2 ounces of Pineapple Juice
1 ounces of Blue curacao
Swedish fish or a plastic umbrella (optional)
Hopefully you have a shaker at home, but
if not, two chilled glasses should work just
fine. Add some ice and pour all the liquids
into one glass. Then pour into another glass
and back again to mix. Dump into your fish
bowl and add some Swedish fish if you’d like
or a cute little umbrella.
Or, you decide!
Pineapple? Cranberry? Orange? Grenadine?
Red bull? Sweet n Sour mix? Whatever!
Choose whatever mixer you want, and
add it to vodka, rum, or any alcohol you
prefer. Add some blue curacao if you want
to give it that ocean look, but it really isn’t
necessary. Hopefully you invested in the
plastic fishbowl already because it’s just that
much more fun to drink out of! At the end
of the day, fish bowls are just bad decisions
in a plastic cup. But at least they’re cheaper
to make at home.
spring 2023 | 59

baked.