Rhubarb Picking
Over the long weekend I went home to visit my parents. My Mother and I went out to visit my Grandfather’s farm and took the chance to pick some end of season rhubarb!
Mango + Black Sesame + Coconut + Basil
This is the latest dessert I put on the menu. It is the dessert course on the tasting menu as well as an a la carte item. The servers make the mango sorbet table-side with liquid nitrogen. The dish consists of mango sorbet, black sesame microwave cake, coconut powder, thai basil, and chia seeds. Close …
Shut Down
In the middle of a 13 day work week, and trying to get this site up and running but I still wanted to post even if its just quick. Shot of the station shut down before I put the lids back on… I’m obsessed with tight saran wrap, lol.
Guinness Pre-Dessert 2.0
Pitched the pre-dessert to chef last week and he said it needed a little something more so we brainstormed and decided to try apricot. So we still have the cashew praline, stout ice cream and Guinness Cheddar (now cut in a strip to better showcase the marbling). Now I’ve added a apricot foam and apricot …
The Wagyu Beef of Cheddar
Our company’s pastry chef Jenny got in this cheese for our other restaurant and I knew right away I wanted to use it. I came up with this today at work for the new pre-dessert, pretty simple play on beer and nuts. Going to pitch it to the executives (chef/pastry chef) tomorrow and hopefully be …
Pre-desserts of seasons past
There are so many things I want to post about and so little time. I’ve been recording my work for sometime now just so I can reflect upon it… Here are some shot of a couple old pre-desserts. Pre-desserts were the first works that I managed to get onto menus and I really felt like …
Didn’t Make the Cut
Rhubarb+Bubblegum+Marshmallow+Menthol Here is a rhubarb dish I was working on the didn’t make it onto the menu. So we have compressed peeled rhubarb, bubblegum powder, menthol gel, rhubarb gel, vanilla gel and marshmallow espuma that I expelled into liquid nitrogen
Bread Service
I’ve always always enjoyed making breads, I wouldn’t necessarily consider it my strongest skill when it comes to pastry but it brings me a lot of joy, especially right out of the oven… yummmm Here are some shots of the bread service from the restaurant. Above is our brioche. Its the first thing I got …
Plates
These two dishes have been on the menu since I started they are Jenny’s (our company pastry chef). They’re both pretty popular with customers and I enjoy playing around with plating them. Chocolate + Hazelnut + Huckleberry + Malted Milk Lemon + Lime Leaf + Grapefruit + Vanilla
The Crew
Quick post!! We had a slightly later start to service today so we had a few minutes to relax… I grabbed this shot of the team during our outside time (we love our outside time) ENJOY!