I grok words and chocolate. Frosting is my medium.
Job Communicator and entrepreneur / University of New England
Lives In Woodfords-Oakdale
I'm a professional communicator and a fledgling entrepreuer confectionist. I aspire to launch my confection business in 2015. I frost, therefore I am.
Why did you choose Portland? It's a lot of city for a little city.
Who are Portlanders you admire and why? The start-up entrepreneurs - specifically the food producers. I'm especially smitten with Ed and Molly Foley, mainly because they know their way around a French creme horn. Yowza.
What do you like to do with out-of-towners? I like to take them on adventures to what I consider "must see" hot spots - bakeries, scenic walks, eclectic stores.
Where's your "happy place" on the peninsula? I'm currently crushing on Micucci's bakery section.
What's the most surprising thing about this city? How much is going on around Bayside.
What's your favorite indulgence and where do you find it? Candy. I can't get enough of it. When I need it now now now I always head to Old Port Candy Co. Where else can I get my Wine gummi fix???
What's the most under-appreciated place or thing in town? The drop-dead amazing molasses cookie whoopie pies at Quality Shop on Stevens Ave.
Describe your perfect night—and the following morning—in Portland. My perfect night is hosting a dinner party at home using locally-sourced ingredients - we hit the Old Port as a group for dessert and drinks. The next morning we sleep in and then go to brunch - usually at Bintliffs because the French Toast is epic. But if we're feeling less "sit-down" and more "stay in" I'll hit Scratch Baking Co or The Cookie Jar in SoPo for sweets to go with the coffee...
Do you have a serendipity spot? Where do you always bump into good people? The Back Cove is where it's at...3.5 miles of people watching. The good, the bad...the other.
I orchestrate a laboratory and training ground for the international contemporary dance community.