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
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 …
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
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!