Barbara Wilson: Caramelpalooza Candymakers

Categories: Caramelpalooza

Shelby Moore

From now through Caramelpalooza -- March 2 at Smeeks candy shop -- Chow Bella will introduce you to the 18 chefs participating in the third annual caramel tasting. Today, meet Barbara WIlson of Barb's Sweets and Treats.

Barbara Wilson knows her way around the pastry kitchen. She's been baking for over 40 years (though devoutly for almost 15), and after attending the Scottsdale Culinary Institute, making pastries at a country club, and spendings some time as the pastry chef at none other than Binkley's in Cave Creek, Wilson started her own business called Barb's Sweets and Treats in August 2011. She's making everything from cookies and brownies to fudge and caramel - caramel with cocoa nibs, espresso, vanilla, sea salt, or even Guinness beer. 

Q: What's your favorite show on the Food Network?
A: Well, I've got it on all the time. But my favorite is Good Eats.

Q: A cabin in the woods or beach-front property?
A: I've tried living on the beach, and there's way too many people. I'd rather run to the woods with my friends where we could build a big log cabin.

Q: Build your own burger? Go!
A: I'll put caramelized onions, a port wine reduction, gorgonzola, lettuce, and tomato on it.

Q: If you could go on a dinner date with a celebrity, dead or alive, who would it be?
A: For dead it would be Julia Child, if they're alive it would be Hugh Jackman.

Q: What would you do with $1 million dollars?
A: Open up my own bakery in the Pacific Northwest. Probably Seattle.

Find Barbara Wilson and 17 other chefs at Caramelpalooza, Friday, March 2, from 7 til the caramel runs out, Smeeks candy store, northwest corner of Central and Camelback.

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1 comments
Dentists in Concord NC
Dentists in Concord NC

If there's one weakness I have, that would be my addiction to sweets. Though, I'm glad that I've been able to control it lately. It's not wrong to eat sweets, but it should be under control or it'll cause you a lot of dental problems. I had to learn this the hard way.

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