Friday, January 14, 2011

Dessert Menu Disclosure

I openly admit that desserts are not strongest area of expertise. But over the years I have always relied on the excuse of..."I'm not a pastry chef" to get me out of a poor dessert menu.But I realize now that what makes a skilled cook is the ability to excel in all areas of the kitchen, despite how much I like or dislike a particular part of my job. I will continue to draw my inspiration from visits to restaurants, books and recipes of some of the pastry chefs I admire most.I will continue to practice the fine skill that pastry chefs have developed and knowing that I don't have the patience to ever achieve the results that those who devote their career to this skill, but I can assure you that I will put as much thought and care into my desserts as I do my savory menus. I am lucky to have an amazing baker in my kitchen at the hotel, a woman whom I worked with more than 7 years ago as I was just starting to move up in my career ironically at another hotel property in Boston. Darenka will make sure my ideas are able to be executed and I will never have to worry about running out of product or making a fool of myself....believe me she'll let me know if she thinks my ideas are crazy! So I give you my dessert menu for winter 2011... before I share the savory menu. All to be released in February.

Pan Fried Carrot Cake
ginger & carrot gel, graham cracker streusel, goat cheese cream

Warm Chocolate Ganache Cake
beets in three sweet preparations, creme fraiche sorbet

Rosewater Poached Apple
elderflower curd, lemon poppyseed shortbread

Malted Chocolate Milkballs
Guinness ice cream (admittedly not mine, a current dessert selection that I just love and want to keep)

Selection of Ice Cream & Sorbets

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