Taylor Takes A Taste is brought to you by Taylor Mathis and Sally James
Taylor Mathis
“dreams of one day having a bulldog and teaching it to skateboard”
Taylor is the photographer and creator of Taylor Takes A Taste. He is a graduate of the University of Wisconsin-Madison where he swam on the Varsity Men’s Team. Taylor lives, with his wife Sara, in Charlotte, NC and loves great food and college sports. His photography work can be seen at www.taylormathisphotography.com. Taylor has recently launched a series of food photography e-magazines called “photographing FOOD. “
Sally James
“thinks her dachshunds, Oscar and Murphy, are her 5th and 6th children”
Sally is the recipe developer on Taylor Takes a Taste. Taylor Mathis is the oldest of her four children. She is a graduate of Duke University and has a law degree from University of North Carolina- Chapel Hill.
She studied at L’Academie de Cuisine in Bethesda, Maryland and worked as the kitchen manager at the Fearrington House in Pittsboro, N.C. while Chef Edna Lewis was guest chef. She has operated her own catering company and is currently a recipe developer. Her clients include Publix, The Wisconsin Milk Marketing Board, and the American Butter Institute.
Taylor and Sally have worked together on “The Southern Tailgating Cookbook” due out this fall!
Tweets that mention Potato Puffs in Berkeley -- Topsy.com - [...] This post was mentioned on Twitter by Bon Viveur. Bon Viveur said: Potato Puffs in Berkeley: I have been meaning to finish the posts from my Berkley trip… http://goo.gl/fb/YFvS8 [...]
Michaela - The potato puffs are incredible! My sister and dad have been trying to dissect the recipe, but have been unable to. They’re super secretive about it!!! I hope you also tried Cheeseboard Pizza while you were in that part of town. Also, did you get a chance to see the Berkeley Bowl? Even better than the farmer’s market.
Taylor - Michaela, unfortunately Cheeseboard was closed the week that I was there, I went past the Berkeley Bowl, but didn’t have enough time to visit. The Potato Puffs are amazing! I am going try and recreate them
Cathy - Even the takeout box is delish! You are so talented you can make potato puffs look like puff pastry, so light and ethereal, can’t wait to see the recipe you conjure up!
Michaela - Let me know if you succeed. I would love to know the recipe. (Gregoire is a family friend and even so there’s no chance of ever getting the recipe!)
If you ever get a chance to go back to Berkeley, go to the Berkeley Bowl.. it’s one of my favorite places in the world.
T - Their food can be a real hit or miss. It really depends on who is cooking when you get there. I have definitely gotten some seriously undercooked/overcooked meals, but they usually get the potato puffs right. I wish they were more consistent, this place would be amazing.
Scott - What was the dipping sauce, aioli?
Taylor - Yes it was, sorry forgot to mention that, forget what type though
Mari - I’m a Berkeley native who just transplanted myself to Greenville, SC. I grew up 3 blocks from the gourmet ghetto (our nickname for the section of Shattuck you were on, containing Chez Panise, Cha-Am, Cheeseboard, and Gregiore) so when I get homesick what I always miss is the food. I stumbled across your blog this afternoon for that reason. I really really missed the potato puffs and decided to try to make them myself. I was looking for a recipe when I found your gorgeous pictures of several of my favorite restaurants in Berkeley and wound up decidedly less homesick. Thank you! My puffs didn’t turn out quite as amazing as Gregiore’s, he’s had a few years of practice, but I’ll try again soon. I can’t wait to go through your blog, it looks lovely!
Richard - I am working on consolidating an old pile of recipes and clippings from the 60s. one of the items is Berkeley Potaotes
AllI have is a list of ingredients. does this fit with anything you all are working on Seasoned pepper, Lowery salt, dark brown sugar, butter, Cheese, potatoes.