Devon Baldwin

Devon Baldwin is a Bay Area native singer and songwriter, who also happens to love drinking whiskey, eating avocados in all their many forms, and documenting all of the above on her food and lifestyle blog.

All Kale Caesar

When in Venice [Beach], do as the Romans do—all kale Caesar. (I know, that was a stretch, but I couldn’t not). ANYWAY today I took a break from recording with my music and wine parters in crime, Stoph and Steph, to make a kale caesar salad. We accompanied our salad prep with a bottle of Saint-Aubin 1er Cru (I don’t know what it means either) and a few snapchat filters, and even managed to make croutons from scratch without burning them. Give this salad a try if you feel so inclined cause it’s fuckin good. 


  • 1 clove garlic
  • 3 anchovy fillets
  • Juice from half a lemon
  • 1 tbsp mustard
  • 3 tbsp olive oil
  • 1/2 cup Parmigiano reggiano 
  • Stale bread
  • Dino kale
  • Herbes de Provence
  • Salt and pepper to taste


Mince the garlic and anchovies together, then use the flat part of the knife to crush it into a paste. In a small bowl, combine the garlic and anchovy paste with lemon juice, mustard, and parmesan. Slowly add the olive oil while whisking.


Preheat oven to 400°F. Cut the stale piece of bread into crouton-sized chunks (cause duh). On a baking sheet, drizzle with olive oil, toss with herbes de Provence and salt and sprinkle with parmesan. Bake for 10 minutes, or until they’ve crisped and are a golden brown color. 


Wash and de-rib the kale and cut into bite-sized pieces. Gently massage the kale with your hands (seriously this makes it way easier to eat). Toss with the dressing, add the croutons, and top with more parmesan and pepper to taste. 

Soundtrack: Django Reinhardt - Legendary Recordings

Hero / Siren Song

I'm so stoked to announce that I will be releasing a new song every month on the 21st from here on out. I hope y'all enjoy these first two, it means the world to me to share them with you.

Dev's Wet & Dirty Martini


I recently made these for a family friend and he practically laughed in my face because he said they were so wet and dirty (actually he really did laugh in my face). But fuck it, we could all use a little more wet and dirty in our lives right?? (Just kidding. Maybe? Gross.)


  • Gin (I used Bombay Dry Gin) // If you don’t like gin use Vodka (I like Tito’s or Ketel One)
  • Dry Vermouth
  • Olive Brine (literally the juice from a jar of olives)
  • Pimento Pepper Stuffed Olives

To clarify...

  • Wet = lots of vermouth (a Dry Martini fittingly refers to a martini with very little vermouth)
  • Dirty = lots of olive juice

So apparently the traditional ratio is 5 or 6 parts gin or vodka to 1 part vermouth, but the dev martini ratio is 2 parts gin to 1 part vermouth (whoops). For two martinis, fill a cocktail shaker halfway up with ice, pour 4 shots of gin, 2 shots of dry vermouth, and 1 shot of olive brine. Shake well and drink well. 

Soundtrack: Insight XX - Julien Marchal

Grain Salad with Grilled Figs & Farro

My best friend (and cooking / drinking / all around life and business partner) Stephanie and I spent all morning and a good part of the afternoon making this salad—not because the actual preparation was time-consuming, but because the parking lot at the farmers market was a shit show (I know, #MarinCountyProblems) and because we snacked on every cheese, hummus, and smoked salmon sample in sight. By the time we made it back to my house we’d forgotten how hungry we really were, and made the un-wise decision to make a rather time consuming salad (at least as far as salads go). An hour later, around 3 pm, we finally ate our wonderful salad, and of course, once we were finished eating we decided to make martinis and proceeded to get abnormally drunk. What did we learn? 1) Farmer’s Market samples don’t count as whole meals 2) Salads are not filling 3) We’re lightweights. LESSON LEARNED…maybe.


  • Figs
  • Mixed greens (ours had edible flowers cause doesn't everyone eat flowers?)
  • Roasted pecans
  • Amaranth (or any bitter green)
  • Thyme
  • Garlic (2 cloves)
  • 1 shallot
  • Farro (1/4 cup per person)
  • Fromage blanc (we used a sheep’s milk one, so good)
  • Mint
  • Olive oil
  • Lemon zest

Bring water to a boil and throw the farro in (you can cook it just like pasta). If you want to get bougie, you can also throw some aromatics like thyme or garlic or shallots in the water too! We did and it was awesome. The farro should take about 30 minutes, or until all the water has evaporated. While it’s cooking, toast the pecans by throwing them into a dry pan with a ton of salt over medium/high heat until they’re nice and toasty (however toasted you like them - maybe 5-7 minutes). Make sure you keep them moving or else they’ll burn! Next make the dressing. Whisk together the mint (diced), fromage blanc, lemon zest, and olive oil - you want the consistency to be like caesar or ranch. Finally, grill the figs! Rub in olive oil and grill a few minutes or until lightly charred. Drain the farro, and throw the greens down, mix the farro in, sprinkle with pecans, get those figs in there, and drizzle with the dressing. YUM.

Soundtrack: Helplessness Blues - Fleet Foxes

Grilled Figs


I was genuinely stoked as fuck the first time I made these because I had originally intended to top the figs with a balsamic glaze and mint, but true to form I had neither of those ingredients when I arrived home. Improvisation has never been a strong suit of mine, especially not when I’m hangry. But there I was with a bunch of cut up figs and a hot grill, looking around for alternative ingredients, so I settled on fresh basil, honey, and goat cheese.


  • 4 Black mission figs cut into quarters
  • Goat cheese
  • 2 Leaves of fresh basil
  • Honey
  • Olive Oil

Cut the figs into quarters and coat them in olive oil. Over medium/high heat, place them carefully on the grill so they don’t fall through the fucking cracks and explode like one of mine did. After 3 minutes (or when they’ve just begun to char) flip them over to the other side for an additional 3 minutes or so, and then remove them from the heat. Crumble a decent amount of goat cheese over them (but not so much that you can’t see the damn figs anymore), add the freshly chopped basil, drizzle honey, and consume. 

PS - I also shaved about a half of a pecan on top post-photoshoot.

Soundtrack: Move In Spectrums - Au Revoir Simone