Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC.
Working with and for some of the best chefs in NYC and California, Shuna's resume reads like the who's who of cooking today. She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.
Currently "at large," Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.
Apricots AlmondsLeeks vinaigrettegentle flavoured grainssweet fresh rice. almond blossom teagreen and blackthe cathedral inside the fig treesleaves like large handsblush stripedand blue black purple figsripe and heavythe heft of grapefruittangerine oil, when peel is pulled backscent of lemon in my handseucalyptus honeybay laurel leaves, definitive greenjuniper berries and pineconestheir nuts burrowed deep insideQuince perfumes house … Continue reading Delicious. A Love Poem →
“Sweet & Salt Relish” is a recipe entry dated March/April 2003 in one of my little recipe books. Each book corresponds to a time period, the restaurant I was working in at the time. The pages in this one reflect recipes I used in my first months at Aziza, a Moroccan restaurant with a particularly … Continue reading Sweet & Salt Relish. A Perfect Passover Garnish… →
My birthday is tomorrow. Depending on whose age you look at in my family I am either not yet approaching middle age or will die in about 20 years. Supposedly this means I am to look at where I’ve been and where I’m going. Up until very recently much of who I was, was one … Continue reading Pastry Chefs in San Francisco: A Sudden Lack Therof? →
I heard a rumor from a farmer: we’re supposed to have very warm weather all week. Is it possible our government planned an environmental change? To coincide with our new, nice and early Daylight Savings Plan? Hey I’m not being paranoid, if I were them I’d warm things up a bit too. To encourage people … Continue reading Citrus Celebration! Lemon Sherbet →
It’s that time again: time for teaching, inspiring, educating, and eating delicious Spring and Summer produce. Who’s not looking forward to rhubarb, strawberries, cherries? Besides the obvious: eating them out of hand, fresh from the farmer’s market, wouldn’t you love to know how to whip up some Pavlovas, Angel Food Cake, creme anglaise, pannacotta and … Continue reading Bay Area Baking Classes: Foundation Basics by Local Pastry Chef →
There appears to be no end to the amount of emails through Eggbeater I get on this subject. The irony is not lost on me. I am a self-taught chef. Trained on-the-job, my resume is my only certificate. It’s rare I meet other people like me in my age range. More rare still that I … Continue reading Culinary School Advice →
Every year you have the same holiday dinners. Turkey for this, ham for that. An odd crown roast or duck and maybe cedar plank fish if you have a house in the country. You like the same side dishes to go with these main proteins. With some meals a mixture of sweet and savory gracing … Continue reading Goose Dinner, A (Sumptuous) Belated Holiday Affair →
I’ve just returned home from a week in Boca Raton, Florida, where I was visiting family. My mother’s side, the New York Jews. Besides making the rounds with my aunt, meeting my cousin’s 1 1/2 year old twins and visiting my 86 year old grandmother in her new little apartment at an assisted living facility, … Continue reading Jewish Comfort Food →
I’m new to TV watching. But I have taken to it like a parched and thirsty fish. In the last few years it has saved me from my head, often a bad neighborhood to inhabit alone. Armed with an inherited television set equipped with an internal VCR and DVD player, this brain drug of a … Continue reading The River Cottage Series, An Obsession →
When I’m in the kitchen I like to think about individual ingredients and their personalities. If this peach were a person what would she be like? Would she be my friend or would she be so famous she’d have nothing to do with the likes of me? How would you approach Swiss meringue if she … Continue reading Coriander Cream, or, A Flavor You Would Not Expect To Be Tasty Sweet →
“I often ask people what they think of breakfast, and most reply instantly that it is their favorite meal. When pressed to tell what they eat for breakfast, their answers become rather vague. I’ve decided that they love the idea of breakfast, but they need some good guidance and recipes actually to get them to … Continue reading Marion Cunningham’s The Breakfast Book Buttermilk Pancakes →
As some of you know, I was recently working at Aziza again as their pastry chef. As a fruit-inspired pastry chef I found it difficult to start in the middle of winter. Although here in the Bay Area we are lucky enough to have bustling farmers’ markets year round, the fruit we see for months … Continue reading Redwood Hill Goat Yogurt Granite, or, Eating Snow When it’s Cold →
I have recently completed a consulting job with Poulet, deli/restaurant with a humble, kitchy interior. Started by Marilyn Rinzler and the infamous Bruce Aidells, Poulet has stood in the same spot since 1979! With the hopes of providing honest, healthful food, with a chicken slant, it is still owned by Ms. Rinzler and manages to … Continue reading Caramel Cake, The Recipe. →
When we go out to eat in restaurants we are all looking for something similar. Although we think it is for good food, we go back when the service is exceptional. We are looking, as Danny Meyer would say, for an emotional experience. We are eating out to be a part of something. As a … Continue reading Is The Public Ready For A Transparent Restaurant Industry? →