Posted at 3:11 pm
Wedding season is fast approaching, bring out the tulle, unleash the organza, and don’t forget that something blue. A while ago I did a Tiffany themed bridal shower that would have made Audrey herself proud. There was blueberry basil compote with panna cotta, crème brûlée, and vanilla bean macarons.
Theme parties are great, because instead of playing the guessing game of “oh I hope the bride likes spicy mango” you get a clear vision of what she wants.
Posted at 1:19 am
Recently I took a pastry chef position at a local catering company called tulips and maple. One of the first challenges of working there was a completely kosher and dairy free dessert menu. Keeping with the season I decided on a trio dessert consisting of; chocolate torte with a raspberry coulis, lime sorbetto in a thyme sirop, and white wine poached pears with a smooth caramel. I’m happy to say that the bride and groom loved it. Simple and easy.