No.3 || Let the Good Times Aperol
It's that time of year to spritz up your life! Meanwhile, I shall continue to manifest a Campari Group sponsorship. . .
Ciaooo Readers & Cake Eaters,
Your girl has just come back from a 10 day trip to Italy and while she’s refreshed and full of Campari Spritzes & pasta, rest assured that she was hard at work on rich content for The Cakewalk! Alongside 2 girlfriends, I did 11 cities in 10 days, made several food and drink related memories to last a lifetime, met the most wonderful characters, and I even managed to squeeze in an interview with an Italian artist/parfumeur (previously written up by the NYT). I couldn’t be more thrilled to share our conversation with you all once I have a minute to gather my thoughts.
And one last thing before we begin - THANK YOU. Thank you all for the support thus far. So many of you have shared or recommended The Cakewalk and know that I see you! Please don’t stop!!! :) Every new subscriber/reader means the world to me. And as I’ve said before, this newsletter is only as strong as its hungriest reader. Every bit of feedback I get from you is truly so rewarding and knowing that if I get a reaction from even 3 of you, gives me enough fuel for the next issue.
So now that I’m done gushing. Let’s dig in!
xoxo Khuyen
THE CAKEWALK - WEEKLY SPECIALS MENU
Tuesday, May 21st, 2024
Appetizers
“KFC Launched BBQ Cologne and Sells Out Instantly” - but the question is, will it leave you smelling finger-lickin’ good? . . .or do you even want it to? I sense that food-scented perfumes and colognes are about to hit peak trend (not that they’re new) and honestly, I don’t mind smelling like a walking chocolate bar. You still might have to convince me about a BBQ scent though. And in related news, the artisan parfumeur in Italy who I got the chance to interview, happens to specialize in food-scented perfumes (she’s got some crazy ones) and I am currently hard at work on the edits to give you the full report (hopefully soon)!
Hellmann’s Canada released the “1352 Sneakers” in collaboration with ID.Eight. 1352 not only represents the price in (Canadian) dollars you’ll pay for these, but they’re also named after the average amount wasted on food per year. How to cop them is still currently unclear to me. . .
“France Issues Scratch-and-Sniff Baguette Postage Stamps” - because nothing screams French heritage like a baguette scented stamp. Vive la France. Lol.
For New Yorkers looking to flee the Big Apple in search of something cheesier, look no further than Woodstock as Cheez-It has officially opened the world’s only “Cheez-In Diner” as of May 20th until May 26th.
Kit Kat x Ketchup? Not a collab, just a supposedly winning combo. I know I was preaching about not “yucking someone’s yum” in the last issue but . . . are people okay? Also - if there’s any ketchup conspiracy theorists out there, I wanna hear from you. Is it me or is “tomato girl summer” quickly being hijacked by “chaotic ketchup collab” summer? The recent appearances of Heinz and ketchup in all corners of the internet/marketing world is kind of wild - best marketing push ever or is the timing just ripe?
The San Francisco Outside Lands Music Festival lineup has been announced with the likes of Tyler, The Creator, Post Malone, The Killers, Grace Jones and more, but if you’re like me, knowing what food options will be available is just as important. Enter, “Taste of the Bay Area’” which is Outside Lands’ food lineup featuring 100 local restaurants with all the options you can imagine in case it was ever unclear how seriously SF takes our food. Find out which of your fav eats made the cut here and for an extra $20, maybe consider opting for the “Bites of the Bay” pass which “is your golden ticket to access secret snack menus not available to anyone else.” I mean, $20 for anything these days sounds like a deal.
“McDonald’s Introduces New Grandma McFlurry®” - so apparently the idea is having a McFlurry flavored with syrup and chopped up candy bits that remind you of the candies that a grandma might be harboring at the bottom of her purse. . . LOL. I have so many questions. First of all, what candy might that be? Is it one of those bright orange butterscotch hard candies or is it the little strawberry one with the gooey center that is also wrapped like a little strawberry? Either way, those are sort of the only two candies I associate with grandmas except for maybe peppermints and ultimately since they’re all hard candies, I don’t really picture stumbling across hard candy bits inside my McFlurry to be a comforting time. My dentist might though. Anyway, should you want to shoot your shot, the Grandma McFlurry is available starting May 21st for a limited time (it seems like it’s US only, perhaps Mexico, but it’s a bit unclear). And while I don’t find this new item drop to be particularly noteworthy, I will say I enjoy the graphic design/marketing aspect of it as well as appreciate that they will be donating to a cause - “in honor of the occasion, McDonald’s will also donate to Little Brothers - Friends of the Elderly, a national organization whose mission is to support older adults experiencing isolation and loneliness.”
Main Course
Ahhh, the alluring Aperol Spritz - is it a yay or nay for you? The divide on this popular summer beverage is great, and while it’s not as great as say, pineapple on pizza, people still tend to make their opinions known about it. But what are the origins of this iconically fluorescent orange drink? Well according to Roberto Pasini who wrote A Guide To Spritz, “Aperol Spritz was the drink of the old salts and the old drunks”. “It was served in sturdy rock tumblers, "which were indestructible and could be slammed down on the counter of the osteria”.” (Origins being in Italy, if that wasn’t obvious.) The history of how the spritz came to be, and ultimately the Aperol Spritz, is quite interesting but I’ll let you click on the article links and read for yourself as lord knows my newsletter is already long enough as it is.
Now, I don’t remember exactly when I first discovered the Aperol Spritz but I know that having been a fan for a while, I was mind blown to have discovered the existence of Campari Spritz on a trip with my master’s program to Italy in 2017. As you may know, I’m heavily drawn to color and it dictates a lot of what I do and gravitate towards. So naturally, when the strikingly beautiful red hued Campari Spritzes stood out in a sea of equally stunning orange Aperol Spritzes, I just HAD to know what it was. Now, your girl wasn’t always a part of the bitter camp. In fact, I was convinced that I hated all things bitter for most of my life, wondering how people could tolerate something so vile tasting let alone enjoy it. And then somewhere down the line, the switch happened. Whether it be out of sheer desire to succumb so that I too could be one of the seemingly elite few wielding this deliciously red-colored beverage, or maybe I just grew up and my palate changed, either way, at some point, I was converted. It is quite interesting though because if you pay attention the next time you’re in Italy, you’ll see that the scattering of Campari and Aperol Spritzes on tabletops of a bar terrasse is almost equal, being that the Campari Spritz is just as popular as the Aperol. But when you’re in the US or even in France, it’s Aperol a-plenty and occasionally, a bar won’t even have Campari on hand. Perhaps I’ll have to dedicate an eventual issue to just Campari because there’s definitely a lot to discover there. But for now, back to Aperol.
Over the past couple of years, the Aperol Spritz has bounced in and out of headlines - some claiming that it’s the hottest drink of the summer (again?) or that it’s “back” although it may have never left since I dunno. . . 2016? 2017?, some straight up dissing it, some offering their little spins on it, etc. But I think it’s pretty safe to say that regardless of whether or not it’s declared as “THE” drink of the summer on a yearly basis, the Aperol Spritz has certainly carved out a space for itself in summer drink culture, and is here to stay. (One thing’s for sure, Aperol aka Campari Group certainly have QUITE the marketing budget, worldwide. Have you ever BEEN to one of their events?! The animations, the merch, everything, is pretty incredible and actually so fun. -cough- Happy to be an ambassador any day Campari Group!) For those that aren’t a fan, I will say that I can completely understand if you’ve been a victim of an Aperol Spritz (or any spritz for that matter) with unequal proportions. Many a bar will serve you one that is expensive, flat, and overly doused with Aperol (or whatever liqueur) that leaves you with more of a cough-syrupy concoction rather than a refreshingly light and sparkly drink. But perhaps that’s not it, and you simply just do not stan Aperol Spritz. Well if that’s the case, you might be more than familiar with
’s piece in the NYT that went viral exactly 5 years ago on how “The Aperol Spritz Is Not A Good Drink”.Peppler compares the Aperol Spritz to the likes of “a Capri Sun after soccer practice on a hot day. Not in a good way.”
I get it, Aperol Spritz isn’t for everyone even if your opinion might just be a result of one too many poorly made spritzes with sucky ratios. I do however encourage you to check out Peppler’s piece because as provocative as the title is, even to an Aperol Spritz stan like me, I find that it’s aged quite well and remains an informative piece, opening the reader’s eyes to the world of spritzes beyond Aperol. (Gasp! Yes, they exist!) In the article, Peppler also states that “To be called a spritz, a drink needs only to loosely follow a formula: three parts bubbly, two parts bitter, one part soda. Add citrus.” I strongly suggest you do some experimenting of your own this summer and find what tickles your fancy whether it be with Aperol, Campari, Cynar, Limoncello, Cappelletti, St. Germain (for a Hugo Spritz, recipes vary), or one of the many other options available in the world. And for those of you who want to add an extra kicker, throw some green olives (pitted or not) into your drink. The contrast of the salty, briny olive with the bitter and sparkly citrus really kicks aperitivo hour into high gear.
*And on a related note, here’s a guide on the difference between seltzer vs. club soda vs. sparkling (mineral) water in case you realize that you don’t actually know the difference between them when experimenting with your DIY spritzes - a predicament I recently found myself in. I can’t be the only one right? Lolz.
And speaking of bitterness or at least a contentious subject that could lay the foundation for potential bitterness, check out this article from Bon Appetit on “Dividing the Cookware in a Divorce” by Emily Farris that addresses a very real predicament on what happens “When two enthusiastic home cooks split up”. Seeing as I’ve yet to encounter a partner who cooks or even helps in the kitchen, it’s not an issue I’ve once contemplated which is, it’s own set of issues lol.
Molly Baz’s Lactation Cookie Ad for Swehl taken down from Times Square - and swapped out for a tamer more covered-up image. You’ve all probably heard about this headline by now, so let’s talk about it. As co-founder of Swehl, a company dedicated to making the breastfeeding journey an easier and more informative one, Elizabeth Myer says to Ad Week, “The message is pretty clear: Women’s bodies are acceptable if and when they can be sexualized,” Myer said. “However, if we dare to bare our pregnant bellies—the reason for human existence—we are literally deemed ‘unacceptable.’ The irony is astounding. We should all be pissed, ready and excited for what’s next.” And excited we should be as probiotics and microbiome company Seed, founded by Ara Katz and Raja Dhir showed the world just exactly what stepping up to the plate looks like just a few days ago in an act of pure solidarity by donating their billboard to Swehl and putting up the original image alongside a message that doesn’t beat around the bush, “Dear Molly, Thankfully we’re not (lactose) intolerant.” In a world where women are constantly being met with injustices, hypocrisy, inequality, and countless other debilitating obstacles, without many options as to how to combat it, this was one of those wonderful instances in which actions DO speak louder than words. To say the least, this was a beautiful and valiant action that hopefully sets an example of ways in which we can deliberately yet pacifically support each other and make room for changes moving forward. And in full disclosure, learning about this gesture made me a lot more emotional than I expected. Let me know your thoughts in the comments, otherwise, this might be worth starting a thread about.
À La Carte
Canapés Clementine Pumps by Gab Bois - Multi-disciplinary artist and viral Instagram darling Gab Bois has just released her second drop for her RTW brand, Canapés with limited edition pieces such as the pumps pictured above and a knit sweater. You bet your sweet ass I already embraced the credit card debt and ordered myself a pair lol.
Rachel Antonoff Aperol Spritz Dress - Yes, I already own it. Yes, you should too. Sizes are incredibly inclusive and go from 0-26.
Aperol Spritz Button Up Shirt (Unisex) - Say less, I know!
“Spritz: Italy's Most Iconic Aperitivo Cocktail, with Recipes” by Talia Baiocchi and Leslie Pariseau - what better book to get now that you’re all hot and bothered about what kind of spritz you’re gonna whip up next?
Carhartt WIP Canvas Beach Bag - Giant bag that goes over your shoulder to fit all your beach/picnic/general needs + cute fruit illustrations - yes please.
St. Agrestis’ NA “Phony Negroni” - I’ve yet to try it personally but I can imagine I’d be into it if I was ever trying to go the non-alcoholic route. Aesthetically pleasing, and I have a feeling they know what they’re doing. Anyone try it yet? FYI a “Phony Mezcal Negroni” is also an available product on their site. Interest DEFINITELY piqued.
Doritos x Empirical Alcohol - THIS IS NOT A DRILL. And it’s NOT a belated April Fool’s joke. From my knowledge it has already had 2 rounds of sell-out success (maybe more). I’ve just ordered mine which will be waiting for me in California when I’m home this summer. Don’t wait for it to sell out again - but I’ll be sure to give my feedback once I’ve tried it. I’m actually stoked.
Panera Bread Head Hat - Sold Out, Waiting List Available - The Kentucky Derby may have come and gone but you never know when you’re gonna need a Panera Bread Bowl Fascinator so might as well get on the waitlist now. Or honestly, maybe just make one yourself lolz. Their photo leaves something to be desired. . .
(Not Just) Desserts
(roundups, reviews, recommendations, opinions, your “just desserts” for subscribing I suppose)
MUSIC-ings:
Dance/Electronic duo Sofi Tukker have announced the release of their new album, BREAD coming out this August complete with this gorgeous gluten filled cover, as well as their upcoming tour dates for the Bread tour. I don’t know if I’ve ever wanted an outfit more. . . how much dough do you think I need to get my hands on one? And for a glimpse of other ways in which they’re featuring bread, check out their “bread dumbbells” in their latest music video release for “Throw Some Ass”
“Fame Un Spritz” - in case you need more motivation to have a spritz, why not some “Italian Reggae” by Sir Oliver Skardy to put you in the mood? Lolz.
RESTAURANT-ings: Paris, France - OOBATZ opens this week!
Those of you familiar with almost impossible reservations in Paris should be all too familiar with Le Rigmarole as well as some of its other children - “Pizzamarole” (their highly sought after pizza pop-up with Dan Pear that’s made several appearances over the last couple of years), as well as the hottest (or is it the coolest) spot in town - Folderol that’s been frequented by the likes of Dua Lipa. Well, no guarantees on getting into the other spots but your chances of scoring the pizza has just gotten a lot higher since OOBATZ will be the permanent manifestation of “Pizzamarole” with Dan Pear toujours at the helm. Reservations open 2 weeks ahead of time and can be made HERE while a couple of walk-in tables are also supposedly available. Hope this proves we’re on a knead-to-know basis. . .
RECIPE-INGS - NEGRONI JELL-O SHOTS! - I made these for my 30th b-day bash in Puglia and let me just say, these will be my forever party-trick. My only suggestion is to actually use Orange Jell-O rather than their suggested “unflavored gelatin” and also let’s just say, a heavy-handed pour with the alcohol portion is NOT the worst thing you can do. :)
Digestif
This could have easily been put in the music section up above, but I find it to be a bit more aligned with the troll content that usually lives here. Plus, I’m hoping by ending with it, it’ll also be stuck in your head for the rest of the day. We’ll keep it short and sweet here this time. You’re welcome.
*Please don’t at me for any typos or errors. They’re either intentional or it was 3am when I wrote this. Wheee!
My next issue is already cooking but in the meantime, please don’t hesitate to share this page with anyone you think might like this sort of content. After all, my newsletter can only feed its subscribers if they’re hungry. :)
And lastly, your feedback also means the world! Please feel free to comment below, or email me at thecakewalk@substack.com. xoxo
Would love a food tour of Italy with the Cakewalk!
LOVE Campari but I get exponentially more wasted from it as compared to Aperol, which is super impractical. I still love the fact that when I pop out at 11AM to walk my dog in the weekends I'll see Italians already on their first (?) spritz