Robicelli's

We have a new website theme! Why? Because I’ve always hated the old one and just never got around to changing it. We’ve been talking about “our new website design” in theory for ages now- every time it nears the top of the To-Do list a new project comes up and knocks it down a few notches. Currently I’m elbows deep in a few other things and realized I should stop fooling myself about getting it done anytime soon, so I just picked something from Tumblr’s selection and then fell asleep. However, now the “hidden” jokes I leave in the tags are in bold and on top of the post- so you’re going to have to ignore them, read the whole post, then scroll up again for them to make sense. I’m sure that will work for you guys.

Not let’s forget about all that ultra-riveting crap and get straight to this past weekend, and the epicness of Meatopia:

You probably want me to talk about meat, but I want to talk about the fact that I spent 30 minutes making my hair look freaking awesome and it lasted about 10 minutes in the elements. Pictured above is what my hair looked like after the first pass…..

…..THEN THESE STUPID JERKFACE ELEMENTS HAPPENED!!! And by the time came at the end of the night for us to start passing around 2,000 sea salt brownies, I looked like this: 

I’m thinking that might be why when I’d ask people “Would you care for a Robicelli’s Sea Salt Brownie?”, 90% of people asked me “Are these ‘special’ brownies?”. And if you think that figure is pure hyperbole, I will assure you it’s not. Ninety-freaking-percent. This happens at EVERY SINGLE EVENT WE DO. Because, you know, it would be a very smart business decision for me to be lacing my product with drugs.   

For the last time, America, no, there are no drugs in our brownies. In fact, I’m pretty sure that there are no drugs in ANY commercially made brownies- not Entemann’s, not Little Debbie, not anyone. Sorry to disappoint you. 

As for Meatopia? Jeni’s Splendid Ice Cream was as good as everyone has said, and Jeni herself is incredible (there’s pictures of us up on Facebook).  April Bloomfield and Alex Guarnachelli are total sweethearts in person. And the best thing we ate…

….were these spit-roasted beef short ribs with castelvetrano olives, celery walnuts and horseradish, prepared by Justin Smillie of NYC’s own Il Buco Alimentari. These alone with worth the price of the ticket (though getting to eat that insanely delicious hog collar prepared by LA’s Kris Yenbamroong made the event EXTRA awesome).

Jealous you couldn’t make it? Well check out all the OTHER events we’re doing this fall, like The Brooklyn Local, The Botanic Gardens’ Chile Pepper Fiesta, Food & Wine’s SWEET, and more. We always try to bring something extra special to each one. Not that these normal rotation cupcakes aren’t special- we love them just as much, and are pretty sure you will, too.

Clockwise from front: Pecan Potato Chip, Tres Leches, Chocolate Graham, CPB

Pecan Potato Chip: Potato chip cake, vanilla buttercream, roasted pecans, salted butterscotch

Tres Leches: Three milk soaked brown butter cake, dulce de leche buttercream, caramel shards

Chocolate Graham: Chocolate cake, graham cracker buttercream, ganache, graham cracker crumbs

CPB: Chocolate cake, peanut butter buttercream, ganache, roasted peanuts