Pastry Portfolio

Delegation Luncheon Dessert - Carrot Cake: White Chocolate Cream Cheese Mousse, Carrot Ginger Cremeaux, Blackberry Jam with Sage and Thyme, Whipped Sour Cream, Crispy Yogurt Meringues.

From a Plating Demonstration - same dessert plated 4 ways: Roasted Fennel Panna Cotta, Fennel Butter, Cara Cara Orange, Fennel Apple Jam, Fennel and Burnt Honey Tuile, Pickled Fennel, Blackberries, and Candied Kamut.

Milk & Cereal Concept: toasted grain crumble with olive oil, whipped panna cotta with toasted rice and sencha, guava grain tuille, lemon and sencha gel, roasted rosemary and lapsang strawberry jam, fresh berries.

Summer Garden Luncheon - Russian Honey Cake; burnt honey herbed mousse, honey cake, lemon verbena curd, verbena bee pollen gel.

‘Dinner’ flavors concept: walnut and espresso crumble with ras el hanout, spiced beet white chocolate mousse, roasted beet and raspberry sorbet, fried tangerine chili olive, crispy sage, candied walnut, frosted cocoa nibs, spiced espresso and chocolate sauce, poached beets, supreme orange, and candied peel.

‘Lunch’ flavors concept; a salad - carrot and ginger cremeux, herbed sponge cake with marjoram and dill, cucumber and herb citrus gel, ginger yogurt pavlova, roasted tomato ganache, maldon salt, pickled cucumber, goat cheese chili crisp ice cream, parmesan crisp and dianthus.

‘Breakfast’ flavors concept: maple baba al rhum, red miso caramel, malted whipped cream, whipped roasted white chocolate ganache, miso and roasted white chocolate seed crunch, fresh berries, and passion fruit berry curd.

Sundae with rosemary and lapsang souchong sorbet, fresh and spiced roasted strawberries and their sauce, fresh grapefruit, toasted and puffed rice with rosemary oil, grilled and marinated aloe, whipped genmaicha rice pudding, smoked sea salt.

Double-layered black tahini mousse and salted lemon mousse, preserved lemon curd center and shortbread with black lemon; black sesame and apricot compote, black sesame crunch, fresh lemon.

Mille Feuille - brûléed puff pastry, almond mousse, melon confit, orange marmalade, toasted almonds, pickled melon rind, candied orange peel, crispy dried tangerines, cantaloupe ice cream.

Sourdough Ice Cream, Candied Cocoa Nibs, Sorghum + Guinness Caramel, Roasted Barley Ganache, Dark Chocolate Sesame Crumble, Fresh Raspberry

Cornmeal Shortcake, Fire Roasted Corn, White Chocolate and Tahini Popcorn Crumble, Fried Corn Silk, Reverse-Sphericated Yogurt Corn Pudding, and Salted Caramel

Vanilla Bean Souffléd Pavlova, Vanilla + Pear Sorbet, Poached Pear in Riesling and Golden Lily Flower, Golden Lily Flower Sauce, Candied Pine Nuts, Pulled Mochi Paper, Taro + Violet Tapioca and Preserved Violet

[October 2021]

[October 2021]

[September 2021]