Today we are excited to announce that we’ve been acquired by Groupon!
Plumfare set out to make it easy to find the best local gifts and experiences and we’re looking forward to continuing that mission at our new home.
For the next few weeks we’re going to have to rebuild a bit with new technology, so we won’t be ready for new gifts. Think of it as house cleaning. In time for the holiday season 2013, we’ll let you know about some cool new gift options developed with our new friends.
We’re incredibly excited to continue our mission. For us, it’s an opportunity to take the work we’ve done and apply it more broadly. For our users, it means tons of new merchants and gifts!
While we're rebuilding, all of your outstanding Plumfare gifts are good to use, and support will be open, just as normal.
Absolutely yes! This change will give you more gifting options. However, we’re going to have to rebuild a bit with new technology. So, for the next few weeks while we do this, we won’t be ready for new gifts. Think of it like a bit of house cleaning. In time for the holiday season 2013, we’ll let you know about some cool new gift options developed with our new friends.
What about my outstanding Plumfare gifts? Will they still be usable?
Well, of course! All outstanding gifts will be good to use, and support will be open, just as normal.
What if I have a question about an existing gift?
Don’t be shy! Just ask. We’re still here to help. Email [email protected]. for all your customer support questions. And of course, you can always reach us at (855) 239-5324
Aside from under the hood, what else will change about available gifts?
Well, the biggest change is that there will be more gifts available! Once we ramp up, you’ll be able to see amazing gifts from your local merchants, everywhere.
A Zombie Who'll Charm Your Socks Off (Terrarium Included!)
In Brooklyn, New York, two very inventive ladies named Michelle Inciarrano and Katy Maslow are hard at work crafting a treasure trove of “mossy little worlds.” In a word? Terrariums. Moss, mulch, dirt, and rocks which, if combined in a just-so fashion, yield a sum greater than their parts. These portable mini landscapes, encased in glass, are certainly the perfect gift for a few pals you've probably already got in mind.
And get this. There's one very special thing that makes Twig Terrariums different from all the other domed worlds out there. In each of their terrariums is a trademark figurine--a different one for every world, whether it’s a zombie (in the terrarium aptly titled “Zombie-ararium”), a fairy (“Enchanted”) or a “feisty flashing” woman showin’ the world what she’s got (“Boobies!).
“We create tiny vignettes, capturing an animated moment in miniature, and to this day each tiny little person charms the socks off us,” says Maslow.
“Terrariums are unique gifts that provide much needed greenery in someone’s life,” she adds. “Everyone can use a little more nature, right?”
We've all got that poor sap of a friend with the pitch-black thumb. Her latest attempt at plant parenting resulted in a sad pile of droopy, yellow leaves. Or that kid in the family with the crazy imagination. He's the one who likes hanging out in the clouds.
Whoever the lucky giftee, givers should all take peace of mind in knowing that terrariums are positively guaranteed to make people happier. “The best thing we’ve ever heard after a terrarium-making workshop was, ‘This was just...happy. Pure happy,’” says Maslow. “And that’s pretty much the response across the board, which in turn makes us Twig chicks very happy!”
As for these chicks, they started making terrariums together in 2010 and have since been sweeping in the accolades from press such as the New York Times, Real Simple, New York magazine, and Apartment Therapy.
In love with terrariums yet?
**From now through Monday, July 22, 2013, use Plumfare to give friends a funky air plant statue (the "Living Locks Planter") or a $12 Twig gift card for free. It's on us! Get gifting.
Blogger Feisty Foodie's 5 Best (Carb-lover Approved!) Bakeries in New York City
Whether you call it a boulangerie, bakery, or cafe full of delicious doughiness, we've all got our favorites. But if you're looking to send just the right gift to your carbaholic New Yorker pals, sifting through all those baked goods and sweets in the city can get overwhelming. That's why it's best to rely on a trusted hometown guide with respectable dining chops. We turned to blogger Yvo Sin of Feisty Foodie for a crumb-by-crumb run-down of her favorite bakeries. Maybe you'll luck out and get thanks back in loaves droves!
1. Bouchon Bakery at Columbus Circle
"The first of the Bouchon Bakeries to open in the NYC area, there's no denying that the seated portion boasts an amazing view over the Columbus Circle fountain. On a nice spring day, eating pastries as you people watch from above, all of life's little problems just melt away. I am partial to the little chocolate Bouchon cakes - dense, fudgy, and perfectly balanced sweetness."
2. Francois Payard Bakery
"I almost don't need to say anything beyond "macaron ice cream sandwiches" (pictured above) in the summertime, but the almond croissants are a personal favorite of mine. The pastries at his patisserie are phenomenal, with rotating flavor focuses based on season, and the bakeries boast some incredible lunch deals. If you're lucky, you'll happen to stop by while Francois himself is in the house (try the UES patisserie), and he'll regale you with tales of being a French chef in his lovely accent with his wonderful sense of humor."
3. Corrado Bread and Pastry
"Incredible foccacia, delightful little snacks, and yummy sandwiches."
4. La Boulangerie
"Forest Hills [Queens] residents were desperately in need of a good boulangerie; good baguette was impossible to acquire locally. With the arrival of La Boulangerie, fresh, delicious baguettes can be had regularly (though they run out occasionally, and are closed on Mondays), but they also offer other breads that are equally delicious. (I cannot speak to personal experience, however, as I can never seem to bring myself to order anything but the wonderfully crisp, chewy, perfect baguettes.) The pastries - particularly the chocolate cakes - are also delicious. YUM."
5. Dominique Ansel Bakery
"I was a regular for a while last summer, often visiting 2-3x a week. I've eaten my way clear through the viennoiserie section, and adore the almond croissants when I can get them (yes, I love almond croissants!). Any of the pastries are well-thought, carefully crafted, and individual works of art... however, what gets me every.single.time is the madeleines [pictured above]. As someone lucky enough to have visited Daniel before Dominique Ansel left to open his own bakery, I have incredibly fond memories of opening that basket of freshly-baked madeleines, the lemon scent wafting out, and my intensely Proustian moment - that first bite of madeleine with its crisp exterior and moist, lemony interior... just heaven."
Photo credits: Bouchon Bakery, macaron sandwiches from Gothamist, Corrado Bakery & Cafe, La Boulangerie from Serious Eats, madeleines from Dominique Ansel.
Happy Birthday, America! 10 Hot Dog Joints for Your Punniest Pals
Who’s got plans to celebrate the Fourth of July over grilled meats and gingham tablecloths? Cheers to kicking back with friends and family, picnicware—and toasting the country with a dog piled sky-high!
However, for every backyard and rooftop reveler, there’s one in the bunch who’d also go for a dog dished up by the pros! And for the friend who also appreciates a play on words, try sending a gift to one of these 10 ridiculously punny hot dog restaurants across the country.
Reblog or Tweet @Plumfare to share your favorite name!
My Favorite Gift Ever: Fat Apples Restaurant & Bakery in El Cerrito, CA
Congrats to Mary Walton, winner of our Plumfare Picks List Contest! Her grand prize? A $50 Plumfare gift, i.e.: free reign to eat down the house at one of her favorite restaurants! We got the rundown and what-to-eat picks at Fat Apples in El Cerrito, Calif., from the "full and happy" giftee.
Plumfare: Let's talk dessert first! How does Fat Apples rank in the sweets department?
Mary: Their olallieberry raspberry jam is delicious when spread on their bakery items or just a piece of toast, and their pies are delicious too. I felt like a kid in a candy store, and even bought a couple of jars of their jam to take home.
Plumfare: Why is Fat Apples a great gift for you?
Mary Walton: I've been going for years with my family. They have great dishes to satisfy a variety of palates, whether you're a vegetarian or a meat lover. I've heard that many of their veggies are picked from their garden behind the restaurant. I've never seen the garden, but the produce really tastes that fresh. My favorite dishes are their apple pancakes and the vegetarian egg scramble. The restaurant is located on the border of Albany and El Cerrito, on a nice street where you can take a peaceful stroll to walk off some of your food.
Plumfare: Sounds like you left a happy camper.
Mary: The food was fresh and delicious; the waitress was very friendly; and the $50 MasterCard was easy to use. I think [Plumfare is] very convenient, eco-friendly, exciting, user friendly, and genius. I love it. I'll be sending my sister a b-day gift next month!
Right now you’re either cheering because we’ve tapped into the quirky awesomeness of a site you’ve known about for years or you’re wondering, “What the heck is an uncommon good?”
Browse through their hilarious knick-knacks, customizable gifts or handmade products and you’ll definitely catch yourself laughing out loud. “We love unique things you’re really not going to find at other places!” says community outreach coordinator Gaby Dolceamore.
If you have a friend (or dad?) who might love the personality-packed wares at UncommonGoods just as much, we’re thrilled to help by covering the price of the hilarious "Shark Socks"--kicking off this week. Visit the “UncommonGoods” page on Plumfare.com or in the Plumfare iPhone app to send along the gift! Also available for gifting: $20 toward any barware item, $35 toward any garden item, and $50 toward any office item.
Here are a few products we’re loving right now.
Shark Socks, $10
These aquatic-themed socks are perfect for that goofball in your life who likes to keep a little surprise under his cuffs.
To see more cool gifts...
Barchitecture Towels, $10
Some people are really into drinking culture. No, not the getting-wasted kind of drinking, but more along the lines of appreciating the finer complexities of a “well-designed drink.” Here’s an accessory to outfit your drink geek pal’s at-home bar.
Mustachifer, $10
For those of you are just about mustached out, just bear with us. You’ll have to agree that this is probably one of the most amusing methods out there to soothe a screaming child. “We cater to a lot of what I call the urban lumberjack,” says Dolceamore. And soon--Lil’ Lumberjack, Jr.!
Oh No Not You Again Doormat, $30
The “Beware, Trespassers!” sign just got an urban upgrade. For the grinch with a sense of humor, a coconut-fiber entry piece UncommonGoods proudly calls its “unwelcome mat.”
F Bomb Paperweight, $10
“The workspace doesn’t have to be super serious all the time,” says Dolceamore. We wouldn't be able to get through the day if it were! This cube-friendly paperweight--one of the company’s best-sellers--is an F-bomb that might actually win points with the boss.
Oyster-lovers. Often spotted at $1 happy hours, they're characterized by an ability to slurp down dozens in a single sitting. Beyond the big city dollar deals, however, often the best bivalve-gorging experiences take place when slurpers have to earn their treats!
In a word? We're talking about shucking. For virgins and seasoned professionals alike, we’re giving away 100 free R. Murphy oyster shucking knives, courtesy of Island Creek Oysters from Duxbury, Mass. The offer kicks off this week through Friday, June 21! What could be a more thoughtful gift for an oyster aficionado?
For those of you who haven’t a clue where to start with the shucking, take a look at this helpful how-to video.
All excited to forge a new career at an oyster farm? Island Creek’s vice president and all-around oyster whisperer Chris Sherman shares insights straight from the bay.
Torque: not just for cars
The best shucking knives have a nice sharp tip, rather than a blunt edge, “so you don’t have to exert too much pressure,” says Sherman. “You want something stout you can torque with!” And once you’ve got the blade in the hinge? Work the “twist and wiggle until you find the sweet spot.”
An anatomy lesson
Always shuck with the round (“cup”) side down to keep the salt water inside! The flat edge is called a “bill” and the opposite end--where the knife goes in--is the “hinge.”
Step away from the cocktail sauce!
If you’re dousing your dozens with red sauce, don’t be surprised to catch an oyster guru slipping you the side-eye. “It was invented in the 19th century in oyster bars in the Midwest before there was accurate refrigeration,” says Sherman. “It’s a big no-no for us.” Besides, why cover up an oyster’s raw deliciousness?
Wine : Terroir :: Oysters : Merroir
Just as the concept of “terroir” applies to how a growing region’s unique characteristics may impact the quality of wine, “merroir” is a term that was coined by oyster nerds to describe the same relationship for oysters. According to Sherman, variation in water temperature, wind, salinity, algae and plankton grow different types of oysters, whether they’re coming from Washington or the Gulf.
The East/West rumble.
With merroir in mind, what’s the difference between an East and West Coast oyster? If you were to describe a West Coast oyster in a bar, an eavesdropper might picture a pal from Cali. “They’re more loosey goosey and tutti fruity!” says Sherman. “You get flavors of melon, cucumber and walnut. East Coast oysters are salty with regimented flavors.”
Oysters like a good drink.
The Island Creek Oyster crew likes to pair quality oysters with “a nice, bright, acidic” white wine when it comes to pairing with their quality oysters, like champagne or a dry Riesling. If a glass of beer is more your speed, choose a Guinness or a stout. “The roasty notes complement the high salt content,” says Sherman.
How to Cook a Steak That's Guaranteed to Impress All of Your Friends
These warm temps have us excited about outdoor get-togethers complete with--what else?--a juicy all-American steak on the grill! Thankfully, renowned Mill Valley, Calif., butcher Bryan Flannery of Flannery Beef is stepping up to quell our red meat cravings. For three weeks starting Monday, June 3, gift a FREE high-end ribeye steak (a $20 value!) using Plumfare.com or the Plumfare app. And if you're feeling meat-happy, gift a friend an amazing $17 filet mignon, a $25 sausage sampler, or $45 toward a build-your-own-burger experience! (The value you send your friend can be deducted from any Flannery Beef items in the cart at check-out.)
Now--what's on the table is certainly not your everyday grocery store cut. Flannery works with only all-natural prime beef, treating it through a controlled 30-day dry-aging process that unlocks a rich flavor chefs absolutely die over. The butcher has so much pride in his product that he tells first-time customers: “You’re about to have the best steak you’ve ever had in your life.” Sound like a challenge your favorite meat-lover pal would be thrilled to take on? If so, get gifting--and be sure to post taste test verdicts on Facebook and Twitter!
And if you're lucky enough to be on the receiving end of a divinely marbled ribeye, beef aficionado Bryan Flannery shares his tips on how to cook the perfect steak.
Forgo the fancy marinade.
When the pro butcher seasons his meat, he rarely reaches for more than simple Kosher salt and cracked black pepper. The logic follows: Why cover up a steak’s fabulous flavor? But if you’re dying to use gourmet salt or “fancy" grains of paradise, "use that at the table, when the meat is served. That’s where you get the flavor,” says Flannery.
It’s all about the math.
The key to a perfectly cooked steak on the grill or in the pan: fractions. Flannery recommends cooking steak ⅔ of the time on one side, then flipping for the remaining ⅓. “By the time you’re ready to turn, the second side is a hell of a lot hotter than room temperature,” he says. Thus, it needs less time up against the heat!
Old-fashioned is still in style.
Remember Grandma's cast iron skillet? These days, it’s a steakmaster’s key accessory. According to Flannery, “Using a cast iron skillet to sear will give a more dramatic crust to the finished product.” It’s a little more old fashioned, he admits, but cast iron heats up to far higher temps than the trusty Teflon.
A great steak shouldn’t wake the neighbors.
Anyone who’s suffered a sensitive smoke alarm knows that oiling up a hot skillet can trigger a wailing siren--and bit of a buzzkill for your dinner guests. What’s a meat-lover to do, particularly since cranking the heat is mandatory for an Instagram-worthy sear? Next time, try covering your steak with grapeseed oil rather than olive oil, suggests Flannery, due to its higher smoke point. Problem solved!
Memorial Day around the corner means burgers are on the brain. For your New York pals who don't have grills in their itty bitty apartments, gift a holiday burger from Union Square Cafe!
Happy graduation season! Grads, we feel your pain. You’ve busted your butts for 4 (or 6, but who’s counting?) years. To achieve a higher earning power, you’ve also suffered through caffeine-fueled all-nighters even you can’t remember.
You deserve a rainfall of accolades! But let’s face it. What you’ll get in real life is a “first interview” tie from Uncle John and “Class of ‘13” plush creature from Aunt Josephina. Thankfully, we’ve made it easier to erase the gifting guesswork for the well-intentioned folks in your life.
Here’s where we come in: the Plumfare Picks List is a helpful new feature on Plumfare.com that allows you to build a wish list in your profile of all the restaurants and businesses you love. Add to your list by selecting the heart icon on your favorite business pages. Even better, you can send out your personalized Picks List to friends and family. (Call it a subtle hint!)
So, grads (and anyone who deserves congratulating!), start building your Picks lists now—and email them to us at [email protected] by Wednesday, May 22, 2013. The creator of one list, chosen at random, will win a $50 credit to a restaurant on the list, courtesy of Plumfare.
Send this story along to your graduating pals. Good luck!
Team Plumfare
Photo credit: The Graduate, MGM (1967). Filmforum.org
Mouthwatering (and raspberry filled!) doughnuts from star chef Alex Guarnaschelli
Sometimes, a divinely fluffy, sugar-coated doughnut just plain deserves a moment of silence. Add a hit of warm raspberry jam filling and your sweet tooth might give us a high five. Now, we aren't talking about the “buy ‘em by the dozen,” grab-n-go kind of do-nuts, but gourmet beignets worthy only of sending to your mother for a special occasion.
Food Network chef and mom, Alex Guarnaschelli, shares a killer doughnut recipe straight from the menu of her famed restaurant, Butter, and from the pages of her new cookbook, Old-School Comfort Food.
Crafting the perfect dough didn’t come without her share of biting the dust. “I tried a million recipes,” admits Guarnschelli in her new book. “I wound up with a soggy, deflated beignet every time.”
Defeat didn’t stop the chef from her commitment to being a glutton—for punishment! “I would go to doughnut shops and eat the sugar-raised and honey-dipped doughnuts wistfully, wondering how such texture and cakey fluff had been achieved,” she says.
Thankfully for us all, her persistence has since given way one of the tastiest beignets outside of New Orleans. Ready to get elbow-deep in flour and raspberry jam? Give this recipe a whirl (and let us know on Facebook or Twitter how they turned out!). And if donning an apron isn’t your style, you can always gift the real thing to someone special in New York. Trust us, they’ll thank you—most likely, with raspberry jam still smeared on their faces.
Raspberry Doughnuts (Beignets)
(Makes about 16 (3-inch) doughnuts)
Ingredients
1 cup warm water (about 110°F)
1 tablespoon plus 2½ teaspoons active dry yeast
1 cup all-purpose flour, plus more for rolling the dough
10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus more for the bowl
²⁄³ cup sugar, plus more for dusting
3 large eggs, cracked and lightly beaten, at room temperature
1 teaspoon vanilla extract
1 teaspoon kosher salt
3½ cups bread flour
1 quart canola oil
¾ cup raspberry jam, preferably seedless
Instructions
1. Make the dough: Pour the warm water into a medium bowl. The temperature range for the “warm” water is where the dry yeast likes to wake up from its nap in those little envelopes in the back of your cupboard. (When you run the water from the tap, it’s about where water starts to feel just hot to the touch; if it is so hot that you have to pull your hand away, you’ve gone much too far.) Whisk in the yeast and set aside to dissolve in the water. After 10 minutes, you should see a few small bubbles on the surface. (If there is nothing at all, start again with fresher yeast.) Stir in the all-purpose flour, cover with plastic wrap, and set aside in a warm place.
2. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until fluffy and light, 8 to 10 minutes. Do not skimp on or rush this time. Scrape down the sides of the bowl as you mix. With the mixer on low speed, add the eggs, one by one, taking care that each one is thoroughly integrated before adding the next. When the mix is smooth, add the vanilla and salt. Scrape down the sides of the bowl. Add the bread flour and mix on low speed until fully incorporated. Add the yeast mixture and mix again until thoroughly incorporated. Transfer the dough to a greased bowl, cover with plastic, and allow to rise in a warm place until the dough has doubled in volume, about 1 hour 30 minutes.
3. Roll and cut the doughnuts: Lightly flour a cool surface and sprinkle the dough with an even layer of flour. Use a rolling pin to roll the dough out to about a 1-inch thickness. Cut rounds of dough with a 2-inch round cookie cutter. You cannot reroll scraps (though you can fry them as is and devour them in the kitchen), so cut your doughnut rounds very close together to maximize yield. Put the doughnuts,leaving room between them for them to grow, on a floured baking sheet to rest in a warm place for 20 to 30 minutes. If you wait longer than that to fry them and they become fairly puffed up, cover them with plastic and refrigerate until you are ready. Leaving them in a warm place for too long can result in overproofing and yield an overly yeasty (and somewhat sour) doughnut.
4. Fry the doughnuts: In a medium, deep, heavy-bottomed pot (or deepfryer), heat the canola oil to 350ºF. Monitor the temperature of the oil with a thermometer.
5. Drop a doughnut scrap in the oil to make sure it is hot. It should bubble immediately. Cook until golden brown on both sides, 3 to 4 minutes. Remove it from the oil with a slotted spoon and set on a kitchen towel to drain. Fry the remaining doughnuts in batches.
6. Fill the doughnuts: Fill a pastry bag fitted with a small plain tip (or a zippertop plastic bag with a corner snipped off) with the jam. Poke a hole into the side of each doughnut with the tip (or with a small spoon) and squirt some jam into the center. While still warm, roll in sugar.
Call us your Gift Assistant: Announcing Plumfare for the Web
Dear Plumfare Gifters,
No more keeping exciting news under wraps! Plumfare isn’t only for lucky iPhone users anymore. Starting today you can send gifts straight from our website—Plumfare.com—whether you've got an Android, flip phone or curly-corded landline.
Explore the new Plumfare.com
On the website you’ll find fantastic new features, including:
Personalized recommendations for friends: Log in with Facebook and you’ll be able to type in a friend’s name for tailor-made gift suggestions.
An open-minded search tool: Does your friend love Italian? Or a place that’s lively? Pop in those search terms and whittle your way to a thoughtful gift.
Save your fave places: Click the heart icon on a business listing to save it to your personal Picks (or, wish list!) in your Plumfare profile.
We know—giving a present can be a beast when you don’t know what to give. Our goal? To make the whole process way easier and a lot more fun.
Happy Gifting,
Our Thank You Thursday gift to you: FREE Blue Bottle coffee!
Hey, Plumfare Gifters!
THANK YOU for the simple fact that you get what we're doing. You know that giving your friends a novel present they'll love doesn't have to drain your wallet. You guys are on board with gifting something small that's just right—and only takes you 30 seconds to send.
So, our gift to you? It's in the app, waiting to be snatched up by the first 100 people who claim! Log into Plumfare now to send a FREE Blue Bottle French press coffee from Maven, a restaurant in San Francisco known for its innovative small plates & cocktail pairings.
Why not keep the gift train moving? Today we raise a purple flag in honor of the first Thank You Thursday [#thankyouthurs]. Today, use Plumfare to send a token of thanks to the people in your life who deserve it!
Happy Administrative Professionals' Day! Use the Plumfare app to send this free virtual THANK YOU card + a Plumfare gift [you pick: a fruity cocktail? decadent dessert?] to show your Admins how amazing they are.
