Audio By Carbonatix
As the chefs competing in Smeeks and Chow Bella’s fourth annual Caramelpalooza — coming 7 p.m. Friday, April 5, at UNION — get out the candy thermometers, we’ve got our pens ready to introduce you to the faces behind the caramel.
In the kitchen, Goodytwo’s Stacey Barnes and Donna Hansen make the most adorably sweet mother-daughter team. As Barnes puts it, they’re always “2-gether,” working from family recipes and her mother’s time-honored techniques.
Hansen says her tricks to toffee and caramel perfection are quality ingredients, like Madagascar bourbon vanilla, silicone spoonulas, copper kettles, candy thermometers and “Vitamin L-O-V-E.” She does admit that making candy takes a lot of patience, but it definitely makes it easier to have family love and support on your side. While they make work as a team in the kitchen, they don’t agree on everything . . .
See Also:
– Announcing the Caramel Makers for Smeeks & Chow Bella’s Caramelpalooza 2013!
– Herb Box’s LaDawn Driscoll: Caramelpalooza Candymakers 2013
– Donna Gabrilson & Stacey Barnes of GoodyTwos Toffee Company
My pantry always has . . .
Stacey: sugar
Donna: extra virgin olive oil
I don’t know how I ever lived without a . . .
Stacey: silicone spatula
Donna: cast iron skillet in my kitchen.
My favorite candy when I was a kid was . . .
Stacey: red licorice
Donna: M&M’s
When I go to the movies, I usually order . . .
Stacey: popcorn
Donna: I sneak in Goodytwo’s Toffee Poppers.
My default dance move looks like . . .
Stacey: Go-Go Gadget
Donna: a chicken
The best vacation I ever took was to . . .
Stacey: Costa Rica
Donna: Carlton, Oregon (Willamette Valley Wine country)
My secret specialty for a weekday night dinner is . . .
Stacey: apricot-glazed pork tenderloin with grilled asparagus
Donna: grilled chicken Napa salad, paired with a nice Pinot Noir.
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