All Star Holiday Recipes: 3rd Course with Chef Roble

Next stop to Brooklyn to gain some great tips from BRAVO’s ChefRoble&Co. star, Chef Roble. I did an article earlier this month with him and he shared some tips with me about how he makes one of his favorite side dishes, macaroni & cheese. For the holidays, he typically makes a roasted chicken, cranberry compote, Parker House rolls, but is known for his macaroni & cheese.

When preparing his macaroni  & cheese, he likes to use several different types of cheese such as cheddar, asiago, white cheddar, smoked goat cheese, manchego. He incorporates those cheeses in his Mornay sauce, which is a Béchamel sauce consisting of butter, cream, chicken stock. He folds in the macaroni noodles and bakes.

Chef Roble is a man whose cuisine has no zip code and no recipes, but all from his heart and mind.

To find out more information about Chef Roble, check and check out my article with him, . You can also follow him on Twitter @BleezietheChef.

Photo Credits:

It’s Time For Dessert! You may need a glass of milk with Cake Bliss Margo & Pastry Chef Kiku! –> Stay Tuned Tomorrow For Desserts!


Choppin’ It Up with Chef Kelvin Fernandez

Chef Kelvin Fernandez

One sunny afternoon, I had the opportunity to sit down for an interview and tasting with Chef Kelvin Fernandez at one of the most exclusive hotels in New York City, The Strand Hotel. Chef Kelvin is best known from Food Network’s Chopped. He has a great story to tell.

The Beginning

Kelvin of Dominican Republic decent, was born and raised in Harlem in a bit of rough neighborhood. For Kelvin, growing up was rough because it was easy to stray away into the wrong crowd but he knew how hard his parents worked to provide a great life for him which kept him focused. At an early age, Kelvin grew an interest in cooking from watching his father who is also chef prepare meals at home, but at the time his father wanted him to enjoy his child hood and possibly choose another career path because he understood how tough this industry was. Kelvin wouldn’t take no for an answer and continued to taste, watch, and grow.

Eventually, he moved to Queens and attended Long Island City High School where he fell in love with his then girlfriend, now best friend Maria Patino who loved to cook. Kelvin at the time was mostly into sports but wanted to spend more with her so he began cooking a lot more. He credits his career to her.

During his junior year of high school, he began taking cooking classes and eventually began competing against other students for scholarships in which he excelled greatly in. The first competition he won was a trip to France which pushed him to continue competing which he later won a $40,000 scholarship to the Culinary Institute of America. Kelvin then realized that this wasn’t just a hobby but something he could make a career out of.

As Kelvin continued to grow and learn so did his palette. He described his self as a “picky eater” then but has matured into trying many different types of food such as frog legs, rattle snake, and kangaroo. He shared a funny story with me from his childhood about his mother stating that “Meat must be cooked through, no pink or you’ll get sick!” Which I found funny because I was raised the same way. Kelvin when ordering steaks now, prefers Medium Rare and often laughs thinking about that story.

As Kelvin’s career progressed, he moved through the ranks pretty quickly by setting goals for his self and taking actions on each of them. He made a goal to become an executive chef at the age of 25 and gained the position three years earlier at 22 at Antipasti in White Plains, NY where they made him the youngest executive chef in New York.

Kelvin was on top of the world, he had the dream job, 100k salary, home and dream car until it was all taken away from him after the restaurant was shut down. He was unemployed for 7 months, in which he described as the toughest time because he is such a productive guy.

He later landed a job at The Strand Hotel and was not offered the executive chef position because of his age. Kelvin took that as a challenge and 8 months later he was promoted to the Executive Chef.  He explains, “It just goes to show that you just have to input a lot of hard work and dedication. I knew that working back into New York City I would have to take a demotion or step down because I was the only young guy applying for Executive Chef positions.”

Chop It Up

He touched base on his loss on Food Network’s Chopped, explaining that at the time he was 25 and was okay loosing against a chef who may have had 20 more years experience than him. He knew that he cooked his heart out and knew that he has 20 more years to gain the same accolades if not better, than his competitor. Kelvin is extremely proud himself that he at least made it to the final round, especially when his first two dishes were shellfish which he is allergic to.

He later expresses that he is such a fan of the show and hopes that Food Network will call him back for the end of the season redemption show, where they allow four chefs to compete again and redeem themselves.

Public Eye

Kelvin is now very much in the public eye, he was recently featured in the Daily News and has been asked to judge local cooking competitions. After 10 years of hard work and dedication, he feels homage is finally being paid and appreciates the loves that he receives from his fans via e-mails, social networks, or in person. Kelvin is most proud because through all of this, he has remained the same person and people love him for it.

Some days are rough for him with daily pressures and demands for a 26 year old Executive Chef, but he understands and is grateful for being placed his position. He created an “Inspiration Wall” in his office which is filled with Thank You notes and letters that makes it all worth it.


Isaiah Kelsey: Do you feel that you are often prejudged because of your age?

Kelvin Fernandez: I feel I have to always prove myself and I believe in that. Before I was hired at The Strand, I applied to many places and many chefs just wouldn’t give me the chance. I’m the type of person who wants my food to speak for itself  because I don’t cook like a 25 year old but more like a 45 year old. I’ve had many great mentors such as Mario Batali, Marcus Samuelsson, and Mark Murphy, whom I learned so much from. I strive well under pressure.

IK: Since you’ve been on Food Network, how has that opportunity changed your career?

KF: After the show was aired, I received a lot of love via Twitter and Facebook, which feels great. I’ve had the opportunity to cook for several celebrities here at The Strand Hotel. I want to further promote this hotel and as well as myself. I work for a great company who appreciates me and is a fan of me, I love it! I’ve done cooking demos at Williams-Sonoma  and Macy’s recently.

IK: What are your next goals in your career?

KF: Right now, its so much that I want to do, I’ve received book offers and everything. I want to say yes to everything but I don’t want to overwhelm myself with too much. My publicist, Trica Jean-Baptiste is working very hard to make sure I’m out there and being exposed to the right avenues. Eventually I would like to have my own book, possibly own my own restaurant, and be an entrepreneur essentially.

IK: How do you give back to the community ?

KF: I love going back to my old high school to talk to the students about how important education is. I’m also working on culinary scholarship as well. I’m just so grateful.

The Tasting

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Chef Kelvin prepared an amazing 5-course tasting. You can see his passion through his presentation, the layers of flavors in his food, and his overall humble demeanor. Chef Kelvin at 26 is doing very well himself and I predict he will go very far.

– Isaiah Kelsey (@urban_foodie14)

What’s Crackin’ At Joe’s?


It is often that we see restaurant commercials on television with grilling steaks and sizzling pans filled with succulent seafood and fresh herbs that catches our attention, draws us to the screen, and entices us to want to go there right away. It is also a teaser when you quickly google the restaurant and the nearest location is in the next state. When I heard that Joe’s Crab Shack had opened in Clifton, NJ just 20 minutes from my house, I was ecstatic of a new seafood restaurant option other than Red Lobster & Legal Seafood that I could dine at.

As I arrived in front of the restaurant I smelled steamed shrimp tossed in Old Bay seasoning, immediately I began to salivate and it put me the mindset as if I was at the Jersey Shore. The restaurant had a beach theme with outside seating, dock props, loud music, and casually dressed staff. As expected, the line was outside the door which I didn’t mind because it was nice day out and the restaurant atmosphere put me at ease. Once I reached the host stand, the hostess promptly took my reservation on an iPad, retrieved my phone number, and informed me that I will receive a text once my table is ready, I thought that was pretty cool. After a 25 minute wait, I was taken to my table and greeted with a smile by my server Tiffany. She was very informative about the menu and made me feel welcome. Everything seemed normal until the “Cupid Shuffle” song came on and the entire staff around the restaurant stopped what they were doing and began to do the Cupid Shuffle dance, I thought it was hilarious! It reminded me of a scene from the Michael Jackson’s video “Thriller” or some sort of musicial. [Check out the video below and share a laugh with me!]

The menu was very extensive and everything looked fresh and flavorful. As I flipped through the drink menu, I was drawn into this interesting drink called “Coronita Rita”, a magarita made with el Jimador Blanco 100% Agave Tequila on the rocks, topped with an inverted Corona. I decided to try it out, as it arrived it was very messy and practically overflowing. I noticed that the longer the drink sat, the beer bottle emptied into the margarita, I wasn’t a fan of the flavors of tequila, beer, and salt mixed together. My interpretation was that the beer was capped and once I finished my margarita, then I would drink the beer. I sent it back and just settled for an Arnold Palmer [half lemonade / half iced tea]

Once my guest arrived, we decided on the Classic Sampler, which included a crab dip, crispy Calamari, and “Great Balls of Fire“. As your probably wondering what are “Great Balls of Fire”, they are shrimp, crab, and jalapeno balls that have a creamy filling with a spicy kick tossed in a Panko crumbs for a crispy crust. Once the sampler arrived the food was steaming with great flavors. The crab dip was Parmesan cheese encrusted with jumbo lump crab probing out of it, accompanied with warm tortilla chips. The calamari was surprisingly very good, seasoned well and tasted fresh off the shore. My preconceived notion with calamari in franchise restaurants are that they are frozen and slightly rubbery, but I’m glad Joe’s proved me wrong. After completing my appetizer I couldn’t wait for my Steampot entree.

I decided on the Joe’s Classic Steampot that is filled with tasty dungeness crab, sweet Snow crab, boiled shrimp, sweet corn-on-the-cob and smoked andouille sausage. As most know I don’t indulge in eating pork products so they gave me extra shrimp. You are given an option of flavors like BBQ, Garlic Herb, Old Bay to be put into your steampot. I decided on the Garlic Herb flavor. Due to the restaurant being very busy, it took a little while for the entree to come but yet the Cupid Shuffle dance kept me occupied and entertained. Once my steampot arrived , they gave me a “Crab Crackin” bib to dive in with. The crabs were succulently sweet and tender, which I dowsed in drawn butter.  The shrimp was slightly overcooked yet still flavorful, but I wasn’t going to let that go to waste. All and all I was completely wowed with the freshness of the seafood that was in front of me.

I would recommend this to anybody who loves seafood, for non-seafood lovers they do have burgers and chicken options as well. This restaurant has a family friendly environment with fair prices. Joe’s Crab Shack will definitely be my summer local hangout spot for great seafood when I can’t get out to the shore!

405 Allwood Road
Clifton,NJ 07013

See Videos & Photos Below!

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An Evening with Dr. Maya Angelou

Barnes & Nobles Union Square hosted a Meet the Author Event with Dr. Maya Angelou. When I heard that she would be in New York, it was no way I was going to miss her. Dr. Angelou, now 81 years old published her second cook book, “Great Food, All Day Long” Cook Splendidly, Eat Smart. She is world-renownly known for her many books, like “I Know Why The Caged Bird Sings“, poems like “And Still I Rise“, not to mention the numbers of awards, acknowledgements, and honorary degrees that she EARNED throughout history.

Once I arrived, I purchased her cook book and sat amongst other readers who had done the same as well as brought her other published books. We all sat, cameras ready, sitting at the edge of our seats, anxiously awaiting Dr. Angelou’s arrival. Then she arrived in a wheelchair with an entourage which seemed to be her publicists and other business associates. She was rolled on a platform, took the mic, greeted us, and began to recite an unpublished poem. When she said her first words, she completely captivated the audience and changed the tone/atmosphere of the entire bookstore. Word by word she recited, her dramatic tone was almost chilling. As she continued her poem, I felt so many emotions at the same time, anxiety, excitement, and joy. It was almost like I had become apart of history, as if I was in Washington D.C. witnessing a Dr. King speech.

Once she completed her poem, she welcomed us on stage for a book signing. As I stood in line, I had a bit of anxiety because I was about to meet a “Living Legend”, I was beyond excited and honored. This feeling surpassed the excitement of meeting any celebrity or music mogul. After about 20 minutes, I was called to go next. The moment was here, I reached for her hands, as she reached for mines.

Our conversation was as follows;

Maya: Hello, sugar what is your name?

Isaiah: Hello Dr. Angelou, my name is Isaiah.

Maya: the prophet. What a great name, you must love the Lord.

Isaiah: I absolutely love the Lord, he’s an AMAZING God.

Maya: Yes he is.

Isaiah: Dr. Angelou, what are your favorite restaurants in New York City?

Maya: I love Mesa Grill by Bobby Flay. I also love Sugar Bar, owned the by the singers Ashford & Simpson.

Isaiah: Any favorite foods?

Maya: I love all foods. In my cook book I talk about making great food, small portions but more often. I decided to make great food full of flavor and eat small portions through out the day. That’s my secret to my 35-pound weight loss.

Isaiah: Thank you for your time.

Maya: Your welcome… be blessed!

This moment with Dr. Maya Angelou I will never forget in life. It was a pleasure to meet her, she was very refreshing. I hope to have at least half the impact she have given to this world. I look forward to seeing her speak again.

Thank You Dr. Maya Angelou!

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Beyond The Apron with Chopped Champion Chef Shehu Fitzgerald

After the great win on Wednesday night on Food Network’s Chopped TV Show, Chef Shehu became an overnight celebrity chef and as he described as a “social media tidal wave” of several tweets, messages, friend requests, that he received. I was able to catch some of his time after the lunch rush in the 2 West Restaurant of the Ritz Carlton Battery Park, adjacent to the Statue of Liberty. As we began the interview, I had no idea of the passionate journey that Shehu had partaken into getting to where he is now.

The Making of Chef Shehu

What was your first job?

I worked at a local bar & grill in Staten Island, where I started as a dish washer and by the time I left I was working as a line cook before attending Johnson & Wales University.

What is your educational background?

I attended Johnson & Wales University, where I received my A.S. in Culinary Arts. I thought to continue at the university to receive my B.S. in Entrepreneurship, but after 6 months, I decided that I wanted to continue working. After a couple years, I decided to continue my education at the Culinary Institute of America in Napa Valley, CA where I learned about food and wine pairing. Two years later, I traveled to England where I studied at Birmingham College of Food and received my NVQ3 in Baking & Pastry Arts. When I returned to the U.S. I took a Photography 101 class at one the CUNY colleges in New York, where I learned the inner-workings of food photography.

As you said on the show, that you’re mother is a Pastry Chef, did you grow up with a strong culinary influence?

My mother is self-taught culinarian and I knew at a young age that I wanted to become a chef, which made her happy. With having children at a young age, she still had to bring good money home, so she worked for the city but at home she catered parties where she allowed me to assist her in prepping food for these events.

Once I graduated from college and began working at The Essex House, she returned to school to receive a degree in baking and pastry arts. Since then, she was hired as a Pastry Chef and have been doing it ever since.

You also shared on the show about traveling to almost every country, tell me about your journey.

I traveled to every continent except for the Artic Circle and South America. I stepped on every continent even if it was just a little while, for example I had lunch in Africa then sailed back over to Spain because they were so close. I traveled to all these countries within four years. Within the first year, I traveled to England where I went to school.

What gave you the courage to embark on this world-wide expedition?

I was my dating my wife, then girlfriend for awhile. We came to a point where things were great, I wanted to move to San Francisco and she was moving to England. We decided that we would move to England together and we’ve been rolling ever since. I promised myself that year, that no matter how much money I saved up that I would pack up and go. So when it was time to go to England, after I payed for my traveling expenses I didn’t have much but I had already had a job set up for myself.

After working in England for a year, I returned to New York to work the busy season during the summer time at my previous job, where I stacked most of my money. I was subjected to working the overnight shift but I didn’t mind, because during the day was when I took my photography classes. I worked so many hours between two jobs, within 5 months I earned about $20,000 by the end of the year.

We spent the money within about 2-3 months, through our expedition up the Peninsula, scuba diving, traveling through the jungle, celebrating the Thai New Year, dining in Thailand, and spent a couple weeks in New Zealand. Just when I got a job there, I just ran out of the money I saved in New York.

In these economic times, most people would find it very risky to just “pick up and go”. If you had to do it over now in these times, would you?

My theory is if you wait for people, you’ll always be waiting on them. It usually never happens and that’s my reason why I travel by myself at times. I always think at least I went and enjoyed myself regardless of who was with me. But to answer your question yes I would do it again. If you don’t take risks, you don’t get big returns!

Do you speak any other languages?

I speak partial French from working in a French restaurant, my wife is actually fluent, and now teaching my 3-year old daughter who has already surpassed me.

Do you have any other side ventures that you are working on?

My wife and I opened a wine shop in Staten Island called Wine Life in August 2010, where she operates and manages. In these economic times, it gets tough but we make it through every day. We just know if it doesn’t work out, at least we tried.


How were you selected to be on the Chopped show?

I was offered the opportunity by the casting director with whom I met a social event to apply for the Chopped Show. I had previously applied and tried out for other shows like Hell’s Kitchen & The Next Food Network Star, so I was familiar with the application and selection process. I came close to the final pick for Hell’s Kitchen but things didn’t work out the way I wanted them to.

Once I was selected to begin the interview process, I was interviewed over phone, had a tv screen test, and later when picked they came past the Marriott Marquis for screen shots for the show. I was actually in transition of jobs between the Marriott Marquis and the Ritz Carlton Battery Park. My first day off from the new job, I went in for the Chopped taping.

What were your thoughts going into the competition?

I went into the competition open-minded and pretty hype after watching a few earlier Chopped episodes. Most people don’t know but I’m very shy and I like observe my environment before I completely open up. I thought to myself that I have one day and three rounds to make it through, but ultimately it was important to me to make my mark!

What round were you most confident in?

I was most confident in Round 2 because I finished with plenty of time, felt great, my food looked amazing and I got everything on my plates. Unlike my two other competitors, their plates were messy and inconsistent.

What did you think about the judges’ critiques on your plates?

I think with the Sage, I may have grabbed too much and I didn’t get to taste it after I added it in. As for the whole cardamom pod found in first round, I believe it was a possible overlook.

If you didn’t win, how would you have walked away?

My philosophy was that it wasn’t about me beating them, but it was about me doing the best job that I could!

Since you have won, what did you do with the $10,000?

The $10,000 prize came at a good time, I rewarded my family with some small gifts but ultimately I invested it back into our business, Wine Life. We haven’t quite made it yet, but we making it strides with the money I’ve won.

What are your goals?

I would love to own my own restaurant empire, but it takes funding. I hope that my work ethic, food expertise, and professionalism comes across to the right people. I’m not one to boast or to be cocky, like I said on the show, my work speaks for itself!

Is there any advice that you would give to young and ambitious professionals, like myself?

I would say definitely work at several different restaurants. If you can afford to work at some of the top notch restaurants and don’t get paid, that’s okay. Also, its okay to work for some no-name restaurants, where you learn some of the finer things. For example, you don’t want to work only at fine dining restaurants and don’t how to make cocktail sauce from scratch.

Don’t get caught up in the politics especially working in hotels & restaurants. Be there, focus on the food and how to make yourself a better chef. Sacrifice is key!

When I lived in Rhode Island, I had to make extreme sacrifices like catching the bus to Boston to work, sleeping the streets between jobs, working odd jobs to make ends meet. I had to swallow my pride, if  I took a job it was my responsibility to fulfill the job.

Also when you dine out try different foods, never turn your nose up. You have to train your palate. Know the history of food.

Chopped Fans Wanna Know

How did you stay consistent through the competition?

It’s just a normal thing for me and I actually didn’t realize how bad the other competition was until I saw on tv because I was focused on what I had to do and how much time I had. I’m often referred to as a shark in water because I’m constantly moving. I rode my skateboard to the competition, so I had high energy and was ready to go!

What is your least favorite cuisine?

My least favorite cuisine would be Mexican maybe because I haven’t eaten at an authentic restaurant, I’m usually subjected to crappy fast-food. Although I had some good mexican dishes, I just don’t favor it overall.

Do you have a foodie vice?

I love scallops!

What professional organizations do you belong to?

While attending Johnson & Wales University, I became apart of the greatest fraternity, Phi Beta Sigma Fraternity Inc. Professionally, I was inducted into the Les Amis d’Escoffier Society in 2008.


After a great interview with Chef Shehu, I had a new perspective on life and how to live it differently. I was captured by his journey and became more intrigued and inspired by the minute to learn more about him. I have a new respect for Shehu, not only as a big brother in our fraternity [Phi Beta Sigma Fraternity Inc.] but as a industry professional. He motivated me as well as challenged me to step up and out out my box to try something different.

I completed my time at 2 West Restaurantt with a great lunch. Check out the photos below!

Thanks Chef Shehu M. Fitzgerald!

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Beyond The Apron with DC Top Chef Alum Tiffany

Tiffany Derry, a native Texan chef made her culinary debut on Top Chef DC in Season 8. Immediately I became a fan of Tiffany because of her charming and bubbly personality. Tiffany added great energy and spirit to show that made it more enjoyable to watch.

Although she may have not won the title of Top Chef and had to “pack her knives & go”, Tiffany has been mixing up the culinary industry with her charm since then.  I was fortunate enough to grab some of her time for an interview through passing.


The Journey Begins

At what age did you start cooking?

I started cooking professionally at 15 yrs old.

Where or whom would you credit your culinary expertise to?

My taste buds were influenced by family because we ate such a wide variety of food all the time. The advanced portion of different types of cuisines came from me studying and traveling around the world.

What was your first job?

My first job was at IHOP in Beaumont, TX. I started as a server because the manager said that girls could not cook in the kitchen but eventually someone called out and I got my chance to cook. After that I never looked back to serving.

Have you been back since your acclaimed success?

I have not been back to IHOP but everytime I go home, I pass by and think about all the great memories. None of the same people are there anymore, it’s just not the same.

If you were not chef, what would you be?

If I was not a chef I would be a coach. I used to love to play sports. I played volleyball, basketball, track golf and tennis.

Any food specialities?

I love to eat asian food so in return I usually cook with alot of different asian flavors in the restaurants.


What obstacles did you face growing as a female chef?

I feel like there are alot of things we go through that is different from men. For instance, if we decide to have children it is very difficult for us to keep up the life of a chef and take care of home. I think this is why we are such good organizers. The culinary industry is mainly composed of men and you just have to grab control by first demonstrating that you can do this.

What advice would you give to  young chefs?

There will be tons of mountains, but just know that it will be alright in due time. Dont expect it to be easy because anything worth working for is so worth the reward. Learn all you can and keep your head down and keep cooking.

Top Chef

What did you enjoy the most about the show?

I met some amazing people who will be friends for life.

What was your favorite challenge and what dish are you MOST proud of?

My favorite challenge was the conch challenge, even though I was elimanted I had a blast. Just the whole ideal of jumping into water grabbing your own conch and cooking on the beach was so wonderful.  In season 7 I did chicken tamales that was sooo sooo good that I will put on my menu for the new restaurant.

Are there any regrets while on the show?

I do not have any regrets because thats just the way I live my life.

What’s Next?

How has Top Chef changed your life?

I now have to get up each day and do my hair (LOL), so many people know me from the show and they are some of the sweetest people I meet on a daily basis.

What are you doing now?

I am currently building my restaurant uptown inDallas, TX and the name will be Private Social. We are looking like it will be open in August but we will see. I am doing alot of traveling, cooking around the world with doing events and cooking demonstrations.

What’s next for Tiffany?

Two big things in life, opening restaurant and working on my own cooking show.

Until we meet again!!!

D.C. “District Of Cupcakes”


On the first sign of warm spring weather, what better idea than to take a road trip. It was decided that D.C. would the destination of this adventure. District of Columbia is home to our President Barack Obama, Politics, & DC Cupcakes!

DC Cupakes is an acclaimed show on the TLC Network, about DC’S first cupcakery founded by two sisters, Katherine Kallinis and Sophie LaMontagne who traded in their stilettos in Corporate America for aprons and pastry bags in their own shop. Georgetown Cupcakes opened February 2008 and has been the talk of the town since then.

On this bright, sunny day, I strolled up the hill of Georgetown in pursuit to satisfy my sweet tooth at Georgetown Cupcakes. The weather was warm with a slight wind chill from the Potomac River. The streets were filled with tourists, college students, and families with small children.

As I approach the corner of the bakery, I was astonished to see customers lined up  2 blocks up the street just to get these cupcakes. I thought to myself it was no way I would stand in this line, so after a convincing conversation and swift movements, I was two people away from the register. The bakery had an open kitchen theme with clean glass windows showcasing an assortment of delicious cupcakes on stands.

The cupcake menu was very creative and extensive, it was composed of everyday, special, and seasonal flavors. Some of the flavors were Red Velvet, Vanilla Birthday Cake, Chocolate Banana, Cookies & Creme, Peanut Butter Fudge, Salted Caramel, etc. There were so many to decide from and hard to pick just one so I chose three. I decided to go with one everyday flavor, Red Velvet and two special flavors, Salted Caramel and Coconut.

The Red Velvet cupcake, I was slightly nervous about because I’ve had great ones and I’ve have dry ones. The cupcake had a very bright red color and to my satisfaction it was a very flavorful, moist cupcake topped with cream cheese frosting. I was intrigued by the Salted Caramel cupcake flavor, once I tried this gooey, moist cupcake, as I peeled the paper down the side,I discovered a salted burnt caramel bottom layer, which i thought offset the sweetness of the top layer. [Most people think burnt caramel is a bad flavor, but if correctly made it adds an unique flavor and leaves a lingering kick on your palate] Lastly I tried the Coconut cupcake which I thought was amazing because not only was it topped with flaked coconut but it was also baked with freshly grated coconut.

Foodie Critiques:


Although I enjoyed the flavors of the cupcakes, I didn’t enjoy the buttercream that was topped on. It left a greasy film on my palate which is commonly found in American style buttercreams, because of the amount shortening that is put in the mix. Shortening has a higher melting point than butter which is why that greasy film is still lingering after you finish your cupcake. I would recommend using a little less.


The cupcakes were $3.00 each, which for some people it may seem overpriced. With my baking expertise and knowledge, I understand the cost of ingredients, labor, and of course you’re paying for “DC Cupcake” name.

Overall, I would return to this bakery to try some other cupcake flavors on a less busier day! Enjoy!~

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To seek more information about the Georgetown Cupcakes, visit

To seek more information about the show, DC Cupcakes, visit