The chef’s famous Strombolli bread., Layers of fresh white bread, cured salami, fresh mozz, basil and garlic. It was a full time job ensuring that front of house didn’t eat it all before service. (please excuse the picture quality, iphone and kitchen lighting isn’t always pretty)
Mini Ciabatta buns we make for dinner service, these babies fresh from the oven and a bowl of fine olive oil= happy pastry chef.
I was playing around the other day with some dessert ideas and put together my interpretation of Baba al rum. I made the baba bread, soaked it in a rum syrup, and broke it. Underneath is lightly sweetened ricotta mousse (the syrup is very sweet), and fig puree. I served it with fresh fig, vanilla …
Summer is finally here and I’m starting to play around with some ideas. Here is one I came up with this week inspired by floating island dessert. Its a plum focused dessert with a rosewater poached meringue, white sponge, and parmesan cream. The parmesan cream is encapsulated inside the ball of white chocolate and the …