autumn / winter 2004
spring / summer 2004
autumn / winter 2003
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NIGHT KITCHEN BAKERY WINS PHILADELPHIA MAGAZINE'S "BEST OF PHILLY" READER'S POLL
Bakery Wins "Reader's Poll" for Best Dessert
Philadelphia, PA (August 10, 2004) - The Night Kitchen Bakery, a Philadelphia-area destination for more than twenty years, has won Philadelphia Magazine's reader's poll for Best of Philly for Best Dessert. The reader's poll, part of the magazine's "Best of Philly" August issue was conducted online and features results in a variety of categories.
"This category is really special to us because it comes directly from our customers," says Night Kitchen Bakery owner Amy Beth Edelman. "It's nice to know that our customers like our desserts enough to take the time to go to the web and vote for us-it really means a lot to all of us."
The Artisan bakery, located in Chestnut Hill, Narberth and Doylestown, offers cakes, cookies and pastries, plus specialty ice cream and other warm weather treats.
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THE NIGHT KITCHEN BAKERY PROVIDES JUNGLE CAKE FOR ZOOBILEE'S 30th ANNIVERSARY CELEBRATION
 PHILADELPHIA, PA (June14, 2004) - Chef Amy Beth Edelman (center), owner of Night Kitchen Bakery, joins Mr. and Mrs. Barry C. Lyngard at the recent Zoobilee 30th Anniversary Celebration. The pictured cake was designed by Night Kitchen Bakery Pastry Chef Alex Kujawa (not shown). Mr. Lyngard is a Zoo Board member as well as a co-chair of this year's Zoobilee event.
"It was a huge honor to be asked to provide a cake for the Zoobilee VIP party," said Edelman. "We have been involved with Zoobilee for a few years and are always happy to support the Zoo, but this is the first year we were asked to really use our creativity to create a cake specifically for VIP guests."
Jammin' in the Jungle-the 30th anniversary of Zoobilee was a celebration of food, friends and wildlife. Zoobilee featured cuisine from more than 80 of the region's finest restaurants and caterers, celebrity entertainment and dancing. More than $700,000 was expected to be raised for America's first zoo.
The Night Kitchen Bakery, a Philadelphia-area destination for more than twenty years, offers cakes, cookies and pastries at three locations.
The Night Kitchen Bakery is located at 7725 Germantown Avenue in Chestnut Hill, at the Market at Albrecht's in Narberth and at 45 E. State Street in Doylestown. For more information on the bakery, call (215) 248-9235.
Here are some additional photos of the event.
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From left, Amy Beth Edelman, owner of Night Kitchen Bakery, joins John Millard, baker, Alex Kujawa, pastry chef, and Jenny Low at the Zoobilee Event. |
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The Zoobilee cake in all its glory |
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Recipe File
Lemon Curd
Lemon curd is delicious by itself or as a topping for fruit. Or you can use it to make more elaborate desserts, such as lemon curd cake or tart.
Ingredients
Zest and juice of 2 large lemons
1 stick (½ cup)
unsalted butter
4 eggs
1½ cups sugar
Directions
Wash the lemons and then zest and juice them, removing any seeds.
In a bowl over a double boiler, melt the butter. When the butter is melted, add eggs, sugar, zest and juice, and whisk until blended.
Stir over the double boiler over medium heat, scraping the sides of the pan. The mixture will thicken. Cook, stirring occasionally, for 25 to 30 minutes.
Chill thoroughly before using. The lemon curd will keep, covered, in the refrigerator for at least a week. Makes about 2 cups.
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In honor of Maurice Sendak's (author of In The Night Kitchen) recent birthday, the Night Kitchen Bakery recently traveled to the Please Touch Museum to read the story to children and help them decorate cupcakes. Here are some happy decorators at work as well as the cake Pastry Chef Alex Kujawa created for the event.
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Employee Spotlight - Jenny Low
Jenny joins the Night Kitchen Bakery during all of her breaks from Wesleyan University, where she will be entering her Junior year.
She has worked at all three of the Night Kitchen stores, but now works primarily at Doylestown and Chestnut Hill. In Doylestown she opens the store, makes deliveries and assists customers. She also works the counter in Chestnut Hill, but that's where she also gets a chance to do what she really loves to do-bake!
She apprentices as a baker twice a week, learning all about the pastries and baking and doing everything from making tarts to baking cakes.
"It's a very friendly atmosphere here-everyone is so nice," says Jenny. "Everyone takes time to teach me and help me. And I love working with the customers as well. It really is the perfect job for me!"
She plans to enter culinary school upon graduation and would like to become a pastry chef and one day have a bakery of her own.
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Fondant 101
What is fondant? Fondant is an icing made of sugar. Fondant icing is easy to mold and shape and therefore is very popular for wedding and other specialty cakes.
There are several advantages to fondant icing: elaborate decorations can be achieved such as ribbons and bows; it has a perfect, smooth appearance; and it doesn't melt in hot weather so it can travel or sit out for several hours.
The texture of fondant is different-whereas buttercream melts in your mouth, fondant is thicker-textured and sweeter. Many people find it similar in texture to marshmallow.
Though fondant icing covers the cake, a thin layer of buttercream icing is applied between the cake and fondant.
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