As San Francisco's bevy of badass female chefs continue to take the spotlight, national companies are taking notice—and signing them up for new campaigns. This week, both Melissa Perello, the chef of Frances and the upcoming Octavia, and Claire Keane, the creator of Clairesquares, are in the spotlight: Perello has created a special recipe for bombshell cook-at-home service Blue Apron, while Keane has been tapped to create a special ice-cream flavor for Haagen-Dazs.
Perello is only the third chef ever to get her own Blue Apron recipe (the first two were Michael Anthony of Gramercy Tavern and Johnathan Adler of Franny's, both in NYC), and her creation, dukkah-topped salmon with creamy spring vegetables and mushroom hash, will be shipped to the company's subscribers during the week of April 27th. Among other ingredients, it contains green garlic, which the company says it's never sent to subscribers before.
Meanwhile, Keane was chosen as one of six partners to help create Haagen-Dazs' new Artisan Collection, which features flavors inspired by small chocolatiers, patissiers, and jam-makers from around the country. Her flavor is Chocolate Caramelized Oat, a caramel ice cream with chocolate-drizzled oat clusters that's a riff on her Irish-style flapjacks (which are more like a granola bar than a pancake). It's now available in stores. Here's a promo video featuring Keane, who happens to be a La Cocina alum: