Shuna Fish Lydon

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.

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Shuna Fish Lydon's Latest Posts

June Taylor Opens The Still Room To The Public

June Taylor Opens The Still Room To The Public

| December 4, 2006 | 1 Comment

In lieu of food gift giving, June Taylor, the Bay Area’s darling jam, marmalade and all around fruit artisan, has opened the doors to her Still Room for retail sales. June Taylor’s kitchen is located a few blocks south of 4th street‘s main shopping drag, around the corner from the famous Vik’s Distributors chaat house. […]

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Crepes: A Day Off Activity

Crepes: A Day Off Activity

| November 26, 2006 | 9 Comments

In lieu of the holidays, or holidaze, depending on how you see it, I have a recipe for you, which is simple but takes a lot of time. I wonder, when someone created this food group, did they make one at a time or build a fire for the specific purpose of standing there for […]

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Baking Classes: Caramel As A Subject

Baking Classes: Caramel As A Subject

| November 19, 2006 | 3 Comments

I’ve had a bit of back and forth with a number of prospective students interested in the Sunday December 3rd Caramel Class. In the ultra specific vernacular of professional baking, I have found myself in the midst of trying to explain that, even though caramel is the name of some candies, it is also the […]

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Baking Classes Arrive, With A Schedule!

Baking Classes Arrive, With A Schedule!

| November 12, 2006 | 0 Comments

Every time I teach a class I invariably get a few emails which say, “I can’t make this one, but I’ll try to take your next session.” In the past there may not have been a next class, but recently I made a commitment to teach some basics, on a schedule no less. In the […]

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Fatted Calf’s Heritage Red Wattle Smoked Pork Chops

Fatted Calf’s Heritage Red Wattle Smoked Pork Chops

| November 5, 2006 | 3 Comments

What happens when you get something in your email inbox that says “Heritage Red Wattle Smoked Pork Chops” will be at your local market in a few days? Besides moving all around in your desk chair so it looks like you have ants in your pants, feel your mouth water uncontrollably, and resist the urge […]

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Trick Or Treat?

Trick Or Treat?

| October 30, 2006 | 2 Comments

Halloween feels very different in California than it did where I grew up, in New York City. Tomorrow night I’m wishing for a cool, crisp, clear evening so my felted wool sailor suit will not stifle me. October 31 is always cold in the Northeast. Tomorrow night I’ll help make a dinner that will include […]

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Danny Meyer at The Commonwealth Club

| October 21, 2006 | 6 Comments

There are few restaurant owners I have worked for who have inspired me more than Danny Meyer. About ten years ago I worked at Gramercy Tavern, then his second restaurant. Mere weeks after I was hired, Danny called an all staff meeting, closing both establishments for lunch, and seating us in the loft-like dining rooms […]

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In Remembrance of Laura Trent, Tip Top Farm

In Remembrance of Laura Trent, Tip Top Farm

| October 16, 2006 | 18 Comments

On Thursday August 31 I visited Tip Top Farm in Vacaville. I went with Michael Dotson, then the chef of Evvia and Jim, a sous chef at Kokkari. We left the East Bay early in the morning so as to catch Laura Trent still in the field and before she would have to journey back […]

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Steamed Pudding, History & Recipes

Steamed Pudding, History & Recipes

| September 10, 2006 | 1 Comment

A few days ago a commenter on Eggbeater asked me to help her with a dessert conundrum. A pastry chef herself, she requested that I weigh in on steamed puddings, their ratios, and what sort of recipe to start with when attempting them for the first time. Thinking I could answer her in a snap, […]

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Ici, Finally Here!

Ici, Finally Here!

| September 4, 2006 | 6 Comments

When Tartine was gestating behind paper covered glass years ago, I walked on 18th street every chance I had to try and peer through sheets not flush or tiny tears. Even if it wasn’t on my way, I veered myself, and many other exasperated friends, to the discreet corner to check on its progress. I […]

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Hoffman Farms. A Hidden Napa U-Pick Farm

Hoffman Farms. A Hidden Napa U-Pick Farm

| August 29, 2006 | 10 Comments

Hoffman Farms, a hidden gem in the crown of Northern California’s most famous wine grape growing region, is about sixty miles from the Bay Area. John and Margaret Hoffman have owned the twenty-three acre orchard located on Silverado Trail since 1949. U-Pick for over twenty-five years, the land is a study in small farming that […]

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Gazpacho. Shuna & Athen’s Late Summer Fruit Version

Gazpacho. Shuna & Athen’s Late Summer Fruit Version

| August 20, 2006 | 1 Comment

One late summer night a few years ago my friend Athen and I set out to what might have been a bold take on salsa. We started out with some amazingly aromatic mangos, cilantro, a few different pieces of stone fruit, various particularly great specimens of melon, and of course we had to get cucumbers […]

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June Taylor Jams: Classes at The Still-Room

June Taylor Jams: Classes at The Still-Room

| August 13, 2006 | 1 Comment

If you have not already jumped on the bandwagon that is the June Taylor conserving class train, may I suggest that you sign up for one of her end of summer classes today? She has recently added three more days: Sunday August 27, Saturday September 23 and Sunday September 24. Get the details by clicking […]

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Summer’s Most Refreshing, an Interactive Piece

Summer’s Most Refreshing, an Interactive Piece

| August 6, 2006 | 4 Comments

The Sour Cherry Frozen Custard at The Shake Shack in NYC When it gets hot outside, what do you most want to put in your mouth and swallow to cool you down? Do you go out of your way to get that favorite treat? How far will you drive? Is it sweet? Bitter? Icy? Acidic? […]

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