2013年11月7日 星期四
2013年8月12日 星期一
2013年7月15日 星期一
2013年7月13日 星期六
2013年7月4日 星期四
獻堂 媽媽的專訪
Snuggles選擇簡單樸實的在地食材，但搭配起來又是那麼讓人感到耳目一新。在Snuggles用餐是一種很舒服的感覺，你除了能吃出蔬菜本身的原味，還能體驗一種不會讓身體有負擔的舒服感。”就像是一種會有飽足感的輕食”。
Snuggles連廚房都有不一樣的哲學，專注在當下，動中的觀照，廚師就像是在廚房優雅地跳舞的人，Snuggles有著它的中心思想，是身體、心靈、環境連貫一體的環保概念，並堅持著企業經營社會責任的價值理念與它對產品本身品質的保証。
健康、自然、舒服、手感、原創、人的味道、家的感覺、心情與人文空間的分享、社會責任的價值等構成了Snuggles的文化元素。小型音樂會、新書分享、壁畫藝術，Snuggles也代表著許多人與人之間的互動與連結的象徵符號，你可以好好地進入這無限連結的世界，一口一口咀嚼著Snuggles的心情故事，並交流著你我彼此的思想與情感。
2013年7月3日 星期三
2013年7月2日 星期二
Snuggles的源起 來自於雙手的溫暖
創立「Snuggles蔬食」不僅僅是開一家店的想法而已，就如同「Snuggles」是一種給人溫暖的意思，像是暖暖的愛，因為對生命的熱愛，所以創作出最美好的飲食與朋友分享。
創業緣起
我們思考著如何利用蔬果的纖維，及如何降低脂肪卡路里，每一道餐點、每一份甜點的設計，都是對體內環保的用心。對於地球資源，我們也有一份感恩，紙巾雖然粗糙，卻是無漂白的再生紙，利用苦茶粉代替洗碗精、使用天然食物製造的塑膠器皿-PLA，可以自然分解。自然健康的飲食觀，代表著對生命的熱愛；環保的實踐，是對大自然的感恩。將來創造更多工作機會欸弱勢族群，就像「Snuggles」是一道人間的暖流。
長期以來，我們一直用心投入於健康、自然及美味的純手工(homemade)食品製作，並且不斷研發新產品，包括：「I Love You」高纖餅乾、各式手工糕點、當地蔬食無防腐醬料、當季新鮮果醬等……系列，我們是一個「以健康、無負擔」為出發點的經營理念。
我們的產品優勢
◎ 以純手工生產的方式製作，一切以台灣在地天然蔬果為食材，我們強調使用台灣本土種植的農產品，製成「手工生產品」，已獲得消費者肯定與愛用，且在天母一帶建立口碑。
◎ 我們一向以天然健康為核心理念，這理念將是「永續經營」的價值所在。
◎ 每一件產品設計，著重「創意」及「手感」的人性化層面，強調「手感經濟」在於創意與巧思，與個性化的質感與品味，推廣人性化的「手工」產業。
Snuggles的蔬食手工食品
台灣當季新鮮果醬
Snuggles利用台灣當季新鮮的水果，製造出不同風味的果醬。不同於一般販售的 單一果醬，而是運用台灣多產多樣化的優勢，支持台灣農民，開發出不同口味的當地生產新鮮水果製成的鮮果醬。產品除了可以塗抹於麵包或餅乾，因為不含果膠也可以沖泡製成冷熱飲品。
無防腐的蔬食醬料
使用台灣當地季節的蔬菜，做出無防腐的醬料，可以辦面也可以製成湯品，帶回家料理輕鬆簡易，兩三下不用幾分鐘，飯桌菜就可以變得很豐富又健康。
低高纖甜點系列
高纖燕麥胚芽餅乾：含大量燕麥與小麥胚芽，讓餅乾健康營養越嚼越香。
地瓜起司派：結合大量台灣本土地瓜與新鮮果汁的起司派，高纖低脂，顛覆一般人對起司派想吃又怕胖的迷思。
2013年7月1日 星期一
宇函 & 宇彤 媽媽的專訪
很多媽媽選擇在snuggles用餐是為了小孩能健康的成長，想給小孩最健康、最營養、最乾淨的用餐環境，從食材的選擇、烹調的處理、廚房環境衛生，媽媽們總是想找一個地方是可以給小孩最好的食物和安靜用餐空間。
然而，瞭解一間店是否真的用良心去經營是需要時間的觀察，「我不可能去一家店，馬上就可以瞭解它所有的一切，他們說的和做的是不是一致？這是要時間觀察的。」媽媽的考慮總是比較多面向，老實說，現代的母親對於外面的食物更憂心，因此，要找到能讓孩子安心用餐的店家並不太容易。
而在snuggles用餐讓媽媽放心、安心了，她們的小孩子可以開心地吃，可以在不知不覺中吃到很多用心烹調處理的營養食物。「小孩子才一歲，剛剛開始吃附食品，所以要很費心找健康又安全的食材，剛好小孩子很喜歡這裡的食物。」小孩可以開心、媽媽可以安心，因為snuggles有用心，這份用心讓媽媽願意持續地信任它。而信任感也一直是snuggles長期以來在努力經營的核心價值。
2013年6月30日 星期日
My friend
If anyone asked me to label the sort of cuisine created at Snuggles Restaurant, I would be hard-pressed. Certainly, I could easily describe the many tasty barley and rice casseroles, noodle dishes, and belly-warming soups. Certainly I could make it known that Snuggles is vegetarian. Certainly I could say that restaurant owner and head chef Christine capitalizes on as much local produce and product as possible. I could say all that, but in this case, the whole is certainly greater than the sum of its parts.
The integral life force in the well-fed organism is Christine herself. I first knew her as my hairdresser, but came to know her as so much more than that (as hairdressers often are). She practices the rare art of mindful human connection; she is a humble chef in the back kitchen, where customers routinely visit her while she ladles pumpkin soup or massages beautiful scones into form. The care and quality that is ensured in each and every dish upholds a modest and consistent integrity that other restaurants would be lucky to emulate. I never realized such an art existed about taking perfectly browned and broiling casseroles out of ovens. Christine is a Picasso of her craft (though her artistic energy and verve remind me more of the prolific Mexican artist Frida Kahlo).
This past winter I had the great pleasure of helping Christine in the kitchen. I would go down during the week from about ten until two, at which time we’d break for our communal lunch after the last of the lunch rush had left. Rather than describe in abstractions the sort of feeling and care that inhabits this delightful place, I invite you to read instead a piece of writing inspired from my learnings:
On my second day four of us were working: Christine, a man, myself, and an older Taiwanese woman. The woman and I became fast friends working the front counter together. She dealt with the customers, and I constructed salads and prepared hot drinks. I do not use the word “construct” lightly, for in teaching me how to make them, Christine profited fully from the house building metaphor to supplement her smooth, nonverbal gestures she made with her hands to symbolize a sort of lively fanning out, which all well-realized salads should express. First, you must put two spoonfuls of yogurt in the bottom of the bowl. The yogurt holds the foundation in place. It is the foundation of the foundation. The foundation must be strong, so you must use the stiffer, whiter parts of the lettuce leaf. This is the newer growth. Do not be afraid to tear and reconstruct as you see fit. Once you have this solid foundation laid, choose leaves that are leafy but not too wilted. These leaves will “flare,” if you will. Again, do not be afraid to tear. It is lettuce, not lace. Arrange the top leaves in such a way that they appear to be moving. I must have looked incredulous at this point in my instruction, for Christine said, “You will know it when you see it. This is feeling it.” The lettuce portion should take up about two thirds of the bowl.
Then comes the real fun. Choose two slices of each: carrot, cucumber, and celery. We had cut them in such a way that the ends of the celery actually curled, and the firmer vegetables were not straight but elegantly curved. These can be arranged just next to the lettuce mass according to the maker’s feelings. This part arguably consumes the most time, for I found that my feelings about the aesthetic kept evolving. The celery started out in front and ended up behind. But you will know the arrangement when you see it.
There comes a time when you must just accept the salad as it is and add the final touches. Add two or so dollops of the peach-colored sauce. Then, drop a few raisins on top of the dollop. Finally, sprinkle the parsley flakes for the final garnish. Now, step away from the salad. Let it be taken away by the server, let it be eaten by someone who will know nothing of your multiple attempts at celery symmetry, or of your brief moment of horror as the peach dollop threatened to slide off the leafy face into the chthonic under layers of yogurt. They know nothing of the art of it, but they will feel it. They might taste it. It must be known, in order that it should be felt, that a salad is greater than the sum of its parts.
And so it is with the entire restaurant. Feeling, friendship, and most importantly, delicious food create a well-spring of good things. People seeking wholesome, nourishing food from a wholesome, comforting staff need look no further.
2013年6月29日 星期六
Snuggles開店緣起
已經有十歲的Snuggles，
創辦人陳秀瑛Christine的原職是位美髮設計師，
好手藝隨著口碑遠播，生產餅乾、果醬及外燴開始需要較大的空間。
一開始只想作跟別人不一樣的東西，甚至也曾有過葷食的餐點，
搬到德行東路之後，
從我的 iPhone 傳送
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