Tracy Dempsey: Caramelpalooza Candymakers
I ended up in the kitchen because it's where I sought refuge from the never-ending piles of themes and tests that needed grading and/or papers that needed to be written.
My favorite dish to make is boeuf bourguinon or Indonesian satay.
One dish I'm afraid to make is anything made with cans or mixes.
My favorite kind of candy is a peanut butter goo goo cluster -- best road trip snack ever!
Caramel should be dark and sticky.
I always brush my teeth in the morning and at night and in between, I rinse with somewhat acidic libations that may or may not contain alcohol.
Find Tracy and 11 other chefs at Caramelpalooza, Friday, March 11, from 7 til the caramel runs out, Smeeks candy store, northwest corner of Central and Camelback.