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Jenni Field
Works at Pastry Chef Online
Attends Let's be Fearless in the Kitchen!
Lives in Garner, NC
47,542 followers|3,932,978 views
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Jenni Field

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Peaches, raspberries and ice cream. Simple perfection made on the grill! Deliciousness from +Liz Berg of That Skinny Chick Can Bake for #ProgressiveEats! 
I tossed some peach halves on the barbecue and made these marvelous Grilled Peach Melbas.
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Great cover of Round Here by the Counting Crows performed by +Ian Ridenhour and The Accidentals from April, 2016 at White Horse, Black Mtn, NC. Yes.
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I made these lovely, just-sweet-enough Caramel Walnut Shortbread Cookies for the +Dixie Crystals Sugar #SweetandSouthern recipe contest for the Blog Life University Conference later this month.

They are delicious, and my favorite thing about them is what I did to the Dixie Crystals sugar before baking: I caramelized it in a low oven so that it stayed in crystals but turned a lovely caramel color.

I learned about the technique from Stella Parks from BraveTart on +Serious Eats. And boy was it worth doing! I'm sharing a photo of the sugar rather than the cookies because it's just so beautiful!

http://pastrychefonline.com/2016/07/08/caramel-walnut-shortbread-cookies/
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Gfm
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An updated Retro Classic from +Liz Berg from That Skinny Chick Can Bake! Mile High Strawberry Pie is exactly what you need to cool off at the height of summer (and berry season)! http://www.thatskinnychickcanbake.com/mile-high-strawberry-pie-dessert/
This Mile High Strawbery Pie Dessert recipe is a blast from my past. Updated from my mother's luscious version, this frozen dessert is made with fresh berries.
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looks yummy! :)
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+Susan Pridmore knows what's up! Zucchini and Summer Squash Tart with Corn and Mozzarella truly celebrates Summer's Bounty! #ProgressiveEats  
Zucchini and summer squash tart with corn and mozzarella, topped with slivers of mint and basil.
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waaaaao....
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I've only ever had endive raw, and only a couple of times. Maybe it's time to turn on my grill! +Laura Kumin made some gorgeous grilled endive with honey mustard vinaigrette for #ProgressiveEats  and I am inspired!
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Aww thanks +Jenni Field You should try it - simple and delicious!
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Look! Another bread salad to go with my Panzanella! There can never be too many bread salads, and this one from +Susan Pridmore is just gorgeous! #ProgressiveEats  
Grilled fattoush salad with grilled peppers and zucchini, tossed with tomatoes, cucumbers, green onions, and chickpeas, all dressed in a buttermilk-yogurt-mint dressing.
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Nice work
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This Dill Caprese Bruschetta is a result of my partnering with local food business, Tracy's Gourmet. It features her grapeseed oil-based DILLightful Dressing, allowing the flavor of the tomatoes and dill to really shine. You're going to love it!
This Dill Caprese Bruschetta features Tracy's Gourmet DILLightful Dressing and is a perfect appetizer for your summer grilling parties!
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http://www.stetted.com/blueberry-white-chocolate-tart/
This Blueberry White Chocolate Tart from +Megan Myers of Stetted will fit in perfectly with your Independence Day Celebration! 
This blueberry white chocolate tart features a no-bake crust and luscious mascarpone cheese. It's perfect for the Fourth of July.
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Beverage perfection! Blueberry Lavender Shrub Syrup in vinaigrette, in lemonade, with sparkling water or in a signature cocktail. Yum for #ProgressiveEats  from +Heather Schmitt-Gonzalez!
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Gorgeous, gorgeous Lavender Lemonade Martini from +Barbara Kiebel of Creative Culinary for #ProgressiveEats. Perfection!
Lavender Lemonade Martini is a great summer cocktail. It's cold, refreshing with just a hint of lavender added to lemonade; a super refreshing cocktail.
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Bruschetta Pizza from +Coleen Hill of The Redhead Baker. Lovely! #ProgressiveEats http://www.theredheadbaker.com/bruschetta-pizza/
Bruschetta pizza is loaded with fresh summer tomatoes, basil and garlic over lots of melted mozzarella cheese. What better flavor for summer pizza?
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Work
Occupation
food writer, ghost writer, blogger, demonstration chef, recipe developer
Skills
baking science, recipe development, teaching, baking, writing, blogging, engaging, social media
Employment
  • Pastry Chef Online
    food writer, ghost writer, blogger, 2007 - present
  • The Ravenous Pig
    Pastry Sous Chef
  • Luma on Park
    Pastry Chef
  • Rock Lake Elementary School
    Special Education Teacher
  • Sugar Creek Charter School
    Behavior Intervention Specialist
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Garner, NC
Previously
Charlotte, NC - Hartsville, SC - Tega Cay, SC - Orlando, FL
Story
Tagline
Teacher. Pastry Chef. Writer.
Introduction
After teaching special ed for many years, I decided to follow my passion. This took me to culinary school, into fine dining pastry development and production, and finally to my computer where I now combine teaching with pastry/baking through my site and blog, YouTube channel and most recently in G+ Hangouts on Air.
Education
  • Let's be Fearless in the Kitchen!
    present
  • Orlando Culinary Academy
  • Coker College
  • South Mecklenburg HS
Basic Information
Gender
Female
Other names
onlinepastrychef
Awesome place. Great Christmas tree in December. Wonderful hygienists. Excellent doctors. Fancy waiting room. Nice!
Public - a month ago
reviewed a month ago
My husband and I ate at Alexander's yesterday for lunch after reading some good reviews of here on Google. Sadly, while there were some things to get excited about, there was enough that was underwhelming that we most likely won't be repeat customers. There is no way to give 3 1/2 stars, but I think that would be a more accurate rating than just 3 stars. The Pros: The bread and dipping oil are both very good. The service is fast and friendly, although our server did not seem to be overly familiar with Greek food. The lentil soup was very tasty as was the lemon chicken soup. The minced lamb in the kofta souvlaki was moist and tender. The tzatziki sauce was excellent. Chef takes pains to go to the coast bi-weekly and to the local farmer's markets to pick up fresh seafood and produce, respectively. All the greens we had were fresh and delicious and the tomatoes were nice and red and ripe. The falafel was very good. Desserts are all made in-house according to the server. The key lime pie itself was very good, but it could have used a bit more lime "zing." The Cons: Our hummus was bland, lumpy and almost inedible. I am pretty sure we've never had worse hummus out anywhere. The filling in the dolmas was very smooth, like a puree, which was a bit off-putting. The dishes were under-seasoned across the board. We had to liberally salt everything, including the soup that we both really enjoyed. The fries were slightly under-cooked, and while I enjoyed the oregano as a seasoning, they did need a bit more salt, and a nice pop of lemon would have been welcome. The pita that they use is unsalted, so the "wrapping" for sandwiches and the triangles for dipping don't add any extra flavor to the dish. Very bland pita, although it was nice and soft. I think the chef is passionate, and we both applaud his commitment to fresh, local ingredients. We do think there is plenty of room for improvement and hope that happens, because we like to support local restaurants.
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Public - a year ago
reviewed a year ago
My husband and I love staying in B&B's, and Cedar House quickly became our favorite as soon as we stepped foot in the door. *Fred and Mary Beth Tanner* are simply wonderful hosts, not to mention Stu and Karma, the Inn dog and cat! We are always greeted at our car by Stu and then by Fred. Mary Beth is sure to offer cookies and a hot beverage within 15 minutes of arrival, and the rooms in the main house are cozy and comfortable. We have also stayed in a yurt and loved the feel of the place. Having no corners in the yurt certainly takes the edge off and makes for a relaxing and romantic haven. *Cedar House Inn & Yurts* is not only a lovely B&B where we go to unwind and relax--and that would be enough right there--but Fred and Mary Beth are also committed to green and sustainable practices, and over the years, we have seen that commitment grow as they tirelessly work to bring more and more sustainable practices to their corner of the North Georgia Mountains. Recycling, digging and planting on swales, adopting a vegetarian diet, growing a lot of their own food, the use of composting toilets in the yurts, and the list goes on. Breakfast is always wonderful. We are not vegetarians, but we never miss meat at the bountiful breakfasts that Mary Beth lovingly prepares. We especially love the cream cheese-stuffed breakfast bread pudding and the mixed vegetable hash. Fred and Mary Beth welcome people from all walks of life. Nobody is made to feel outcast at Cedar House. No matter who you love or what you believe, you'll find a welcoming smile and stimulating conversation. We've experienced some very lively conversations around the breakfast table, and while you can dine and dash to go play in the mountains, it is great fun to stay at the table and visit with the other guests. I can guarantee that you'll learn at least one thing, teach at least one thing, and find some common ground even with folks who seem very different from you. As far as things to do in the North Georgia Mountains, the list is long and varied. Whether you only want to stray a few miles or are up for longer treks, there are waterfalls to visit, mountains to climb, rivers to be rafted or lazily floated down in inner tubes. Cedar House is also advantageously situated on the Georgia Wine Highway, and some of the finest wines, both vinifera and native-based, await at the many local wineries. I cannot recommend Cedar House Inn & Yurts highly enough. It is one of our favorite places, and Fred and Mary Beth are two of our favorite people.
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Quality: ExcellentFacilities: ExcellentService: Excellent
Public - 3 years ago
reviewed 3 years ago
We were very impressed with China King! We ate in, and the service was very attentive, even though they were also doing a steady take-out business. We started with the steamed pork dumplings, and they were fantastic! Both soups that we tried were wonderful--the hot and sour was dark and spicy and full of mushrooms, and the wontons in the wonton egg drop soup were hearty and filling. We both really enjoyed our entrees, as well. The egg rolls were fresh and crispy, and the pork fried rice very flavorful. After we both stuffed ourselves with Szechuan beef and sesame chicken, we still had enough left over for a respectable meal the next day. We will definitely be back, and will also be ordering take-out as it's right on the way home from my husband's office. Thanks so much, China King!
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Public - 4 years ago
reviewed 4 years ago
8 reviews
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I've taken my car to Carfix three times now, and I have been nothing but thrilled with their service, their professionalism and their customer service. Most recently, we had the car towed there after it refused to shift out of second gear. Fearing the worst, we waited to hear from them. Rather than the entire transmission, it was a solenoid that had given out. We were quote just shy of $800 and approved the repair. In a best-possible-case scenario, the final bill was just shy of $600. They found that they didn't have to replace the wiring harness but could just repair the existing one, which saved us 25%. I trust these guys with our car, no matter what the scenario.
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Public - a year ago
reviewed a year ago
We had a great experience at Leith. Our salesman was Jim Lovelace. We made initial contact via their website, and he returned email to invite us out to take a test drive. We both know that we were treated fairly and got a very good deal on a late-model used car that is in excellent condition. Jim immediately put us at ease, answered all of our questions and was very straightforward in manner, which we really appreciated. When it comes time to replace my car next year, we will definitely go to Leith.
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Public - 4 years ago
reviewed 4 years ago
All the techs and vets are fantastic with our little guys. Sharren at the front desk is absolutely fantastic. A great practice full of caring, compassionate people.
Public - 6 years ago
reviewed 6 years ago