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About Risa
About Risa
Risa Magid Boyer is a New Jersey native and Culinary Institute of America graduate who owned Vanillamore in Montclair, NJ, from September 2017 through November 2020.
Her restaurant was a place where foodies, families, friends, and the local community could experience exceptional service, an open kitchen, and a virtual art gallery, all in an immersive, approachable way. Chef Risa is now proud to bring Vanillamore’s philosophy into her clients’ home kitchen.
Chef Risa graduated from the Culinary Institute of America with a bachelor’s degree in restaurant management and an associate’s degree in baking and pastry arts. She interned at Park Avenue in NYC and Pink Cake Box in Denville, NJ, and has worked in NYC restaurants Sweet Revenge and Armani Ristorante, as well as De Novo in Montclair, NJ. Chef Risa was also a pastry instructor and resident chef at Sur La Table. Prior to opening her restaurant, she was the owner of Pastries by Risa, a small specialty cake business.
Vanillamore’s years of operation were marked by many successful milestones. Chef Risa earned a nomination as Rising Star Chef from the Garden State Culinary Arts Awards, and NJBiz Magazine named her a “40 Under 40” mover and shaker. Vanillamore has been acclaimed in NJ Monthly, Vue Magazine NJ, WABC 7 NY’s Neighborhood Eats, Jersey Bites, Montclair Magazine, and multiple features in The Record and on NorthJersey.com. The restaurant also won first place in the Sweets category at the Best of Essex Reader’s Choice Awards and was named by Yelp as a “Top Brunch Spot” in Montclair.
Chef Risa seeks to create an experience that is at the intersection of elevated but casual –exploring desserts that evoke memories from childhood (SWEET), sharing dishes with a range of flavors, textures, colors (SAVORY), and engaging in conversation that leads to storytelling and connection (SOCIAL).
Follow her on Instagram @RisaMagidBoyer.
Risa's Reviews
Vanillamore is a staple of Montclair, and my go-to for every party and event. From cheese platters to sweet spreads, Risa is a force with a unique and interesting vision. Everything she touches looks and tastes extraordinary.
Bobbi Brown
Beauty Industry Titan, World Renowned Makeup Artist, Bestselling Author
I’ve had the unique pleasure of watching Chef Risa grow, not only as a chef, but as a person. She is bold, creative and fearless–in the kitchen, in business, and in life. Every dish tells a story; one I’m always happy to devour.
Cara DiFalco
Emmy-Award-nominated cooking show Cara’s Cucina
About the Book
About the Book
Whether you are an aspiring pastry chef or a beginner home cook, getting into the kitchen to explore flavor and technique has become a popular pastime now more than ever. Sweet. Savory. Social., written by award-winning restaurateur Chef Risa Magid Boyer, is a cookbook for dessert-lovers who also enjoy preparing healthy, seasonal savory food for family and friends.
Sweet. Savory. Social is divided into three sections: desserts, main entrees/appetizers and a guide to entertaining. The order of recipes are set up as building blocks from basic to more advanced:
* SWEET: features cookies, cakes, caramels, creams, custards, confections, gelato & sorbet and twists on our childhood favorites. Nostalgic treats include Strawberry Cream Puffs and Butter Cake with “goo” that reminds us of sneaking raw cake batter as kids–but this one’s safe to eat!
* SAVORY: health-enthusiasts will appreciate the salads and buddha bowl recipes. Toasts, crostini and small plates like Turkey Meatballs with Ginger-Scallion Sauce and Chorizo & Figs with Polenta create a simple-yet-sophisticated range of tapas for diverse palates.
* SOCIAL: from malted milk and “dessert flights” to chocolate charcuterie boards, this section inspires hosts to create beverages and entertaining spreads from the Sweet and Savory section recipes for their guests.
“Whether you have never seen yourself as a skilled cook or you are known for hosting the most elaborate dinner parties, Sweet. Savory. Social offers readers streamlined recipes to help them easily recreate Vanillamore’s most popular dishes at home. The Vanillamore experience is about fostering great relationships and this cookbook cements that social spirit by giving people a chance to bring Vanillamore to their homes through this collection of recipes,” said Chef Risa Magid Boyer, Owner/Operator, Vanillamore.
Cookbook Reviews
If you look closely, many of the images in this cookbook show food being displayed communally. This reflects the spirit of Chef Boyer and her food philosophy: at Vanillamore, and from these recipes, the food silently communicates that there is always room at the table for one more person. Whether your preference is sweet or savory, it is always tastier when shared.
Dr. Beth Forrest
Professor of Food Studies at the Culinary Institute of America
If anyone knows how to make desserts that are beautiful, creative, sensational and fun, it’s Risa Magid Boyer. Her desserts never disappoint. They always delight. And more often than not, they make you stop and wonder: How in the world did she come up with that?
Esther Davidowitz
Food Editor, The Record & northjersey.com
