JMPUREPASTRY

So Good Magazine #6: Red Yunnan Tea

2011-08-30T07:14:00.001-05:00

The dessert below appears in the latest issue of So..Good #6, which has become required reading for creative pastry chefs worldwide! Check out more of So..Good #6 here!

We drink (and cook with) a lot of quality organic teas thanks to resident Chicago tea master Rod Markus (Rare Tea Cellar). This dessert is a cup of Red Yunnan tea as presented in dessert components. For the gelato mold, we wanted to evolve the ‘swish’ shape that we often use for sauces.

Michael Joy and The Chicago School of Mold Making produced this shape fir us out of food contact safe silicone. They added bubbles on the side to express the idea of something liquid. The micro flavor bars: banana and chocolate ‘tea cakes’ are the right size to create balance. The light acacia honey, bergamot leaves, and almond foam all communicate ‘tea’.

photo by Anthony Tahlier

The components in this dish:

Yunnan tea gelato

Brownie bars

Noissette banana cake

Acacia honey floss

Almond foam

Caramel cream

Bergamot leaves

Vanilla Custard:lime infused cherries, devil’s cake, finger limes

2011-07-28T17:37:00.002-05:00

This flavor combination of cherry and lime is one I've been developing for several years. It occurred to me that cherry lime soda is popular fast food. Especially using sweet cherries and allowing the acidic qualities of lime to provide the balance. In this incarnation, we created a mold with attractive contours, like an ‘S’ that would allow for many items to be arranged on and around. The custard shape grounds the plate and the many cherry and lime elements are playful, not sloppy.

photo: Anthony Tahlier

The components in this dish:

Vanilla custard

Shiso lime infused cherries

Devil’s food cake

White chocolate petals

Blackberry crisps

Sour cherry sauce

Crispy Cherry drape

Yumberry powder

Purple snap dragons

Finalists Announced on Starchefs.com!

2011-07-15T21:11:00.013-05:00

First Annual Chicago Restaurant Pastry Competition Finalists

photo:Anthony Tahlier

Starschefs.com, the magazine for culinary insiders, has formally announced the top five Chicago pastry chefs who will compete in the 1st Chicago Restaurant Pastry Chef Competition!

The following top Chicago pastry chefs will go head to head to create the most creative, best tasting plated dessert!
click on the chef's name to see their full bio:

Pastry Chef Bryce Caron of Blackbird

Pastry Chef Meg Galus of NoMI Kitchen at Chicago Park Hyatt

Pastry Chef Greg Mosko of North Pond

Pastry Chef Jove T. Hubbard of David Burke’s Primehouse

Pastry Chef Sarah Kosikowski of Sixteen at Trump International Hotel & Tower

click HERE to see the CRPC event page on Starchefs.com!

Thank you to our event sponsors:

Chicago Chefs in So..Good #6

2011-07-12T06:09:00.003-05:00

Issue #6 of So..Good, the magazine of haute patisserie, is available now! This issue is an exquisite collection of dessert artistry by creative pastry chefs world wide. Representing Chicago is Grant Achatz, Jerome Landrieu, Patrick Fahy and Jimmy MacMillan. This issue has wider worldwide circulation and can be purchased online direct from Groupo Vilbo or from AUI. Below is our blueberry and coconut dessert from the magazine.

COCONUT LAYERED SPONGE

Coconut custard, Mascarpone meringues, Blueberries

The seed idea for this dessert was a bowl of cereal. Originally, it would be coconut panna cotta with several flavors of crispy meringues. The dish worked, but didn’t improve on the experience of eating a bowl of cereal.

The idea merged into another theme: re-inventing layer cakes. Coconut cream cake is an American favorite, updated here with blueberries and mascarpone custard pearls. The blueberry tea orb infused a burst of liquid to ‘sauce’ the plate. The many textures and shapes retain the ‘cereal bowl’ idea; the diner can eat their way through the cake strip picking up crunchy meringues, cold custard pearls, and other creamy and crunchy textures.

photos courtesy of A. Tahlier

The components in this dish:

Coconut cake

Coconut cream

Coconut custard pearls

Coconut powder

Mascarpone meringues

Blueberry chamomile tea orb

Elderberry fizz

Blueberries

Violet flowers

HUCKLEBERRY APPLE FRYCAKE

2011-07-08T06:06:00.000-05:00

Fried food and summer go hand in hand:

Huckleberry Apple Cake
coconut panko tempura
huckleberry poached red apple sticks
Oregon huckleberries
red apple huckleberry foam
dianthus flowers

Click here for the Huckleberry Apple Frycake recipes.

INDEPENDENCE DAY CAKE WRECK!

2011-07-04T07:51:00.001-05:00

To celebrate the July 4th holiday, we lit a firecracker inside this cherry chocolate dessert!
The results: our very own style of celebratory cake wreck!

Cherry Chocolate Cake:
dark cocoa sponge
vanilla bean custard
cherry mousse
Tarakan chocolate mousse
lime infused cherries
purple flowers
crispy tuile
sour cherry sauce
purple flowers

The Chicago Restaurant Pastry Competition

2011-06-20T11:19:00.004-05:00

article courtesy of Passticceria Internazionale World Wide Edition

Micheal Joy and Pastry Chef Jimmy MacMillan

"The Chicago Restaurant Pastry Competition started as a small idea for a local competition that ended up becoming a much bigger idea.” explains Chef Jimmy MacMillan, the organizer of the city's newest springboard for local talent.

MacMillan had been having the same conversation for years with Michael Joy, founder of the Chicago School of Mold Making: What is the future of American pastry competitions? Why was the cost of competitions so high for the chef? After all, a chef just wants to share their creations and talent with the world, and perhaps gain some well-deserved notoriety.

It’s important to point out that master mold maker Joy has spent the last nine years working with some of the best pastry talents in the world, translating competitors’ designs into sophisticated silicone molds for use in constructing elaborate sugar and chocolate sculptures.

The conversation inevitably continued when the two would meet at industry events.
Would it be possible to have a competition without politics? Could we let pastry chefs simply show their creativity for the love of art? What would be the goal?

“My goal is to reveal the true art and beauty of modern pastry by allowing chefs to do what they do best every day,” says Chef MacMillan. “I wanted to create a competition where local Chicago pastry chefs could show their talent without having to run an obstacle course, cook with a microwave or use convenience foods.”

Jimmy asked some of his friends to be the judges; Chef Curtis Duffy from the two stars Michelin Avenues Restaurant and Della Gossett, an instructor at The French Pastry School; both Charlie Trotter alums, one couldn’t ask for a more qualified, Chicago-based group of judges.

“The great thing about the pastry chefs in Chicago is they are tirelessly striving for something great and are continually pushing the bar higher," remarked Chef Duffy. “I’m really looking forward to this competition.”

Classroom space at The Chicago School of Mold Making

The competition will take place at The Chicago School of Mold Making in their new creative center. But they won’t be selling tickets. Instead, everything will be videotaped and broadcast on the web via media partners Starchefs.com and Pasticceria Internazionale. The event will feature five of the city's top pastry talents. On competition day (October 16th, 2011) the doors will be closed allowing only the competitors, judges and special guests.

“Starchefs.com and Pasticceria Internazionale will help us broadcast the event, the desserts, and Chicago’s pastry chefs around the globe,” says MacMillan. “Their sites boast impressive numbers, millions of web visitors every month. I believe the quality of our pastry scene is world class; we want to share their work with the world.”

Could this be the future of competitions - low overhead, grassroots movements with promotion and viral web casting?

We asked Beatrice Schneider, the Creative Director for the Chicago School of Mold Making about why Chicago’s pastry scene is worthy of such an event. Without hesitation, Beatrice remarked, “There is a fresh breeze blowing through Chicago's restaurants, and original desserts are bringing in enthused diners. Chicago's new generation of talented chefs are embracing innovative techniques while still honoring their comfort roots. This presents us with a pastry scene worth noting and promoting. We look forward to shining the spotlight on this city's chefs and the edible artistry they are presenting to their guests."

CHICAGO RESTAURANT PASTRY COMPETITION
This is not just local competition….but a trend setting global broadcast!

Thank you to our sponsors-click on logo to visit site:

Rising Stars Chicago Announced!

2011-04-06T19:58:00.002-05:00

CONGRATULATIONS!

STARCHEF 2011 CLASS OF RISING STARS CHICAGO

CHEFS

Jimmy Bannos Jr.,The Purple Pig

Curtis Duffy, Avenues

Dirk Flanigan, Henri and The Gage

Stephanie Izard ,Girl & the Goat

Chris Pandel, The Bristol

Shin Thompson, Bonsoirée

Andrew Zimmerman,Sepia

PASTRY CHEFS

Patrick Fahy, Blackbird

Jimmy MacMillan, Cathedral Hall at the University Club of Chicago

HOTEL PASTRY CHEF

Meg Galus, Café des Architectes at the Sofitel Chicago Water Tower

COMMUNITY CHEF

Ryan Poli, Tavernita

SUSTAINABILITY CHEF

Geoff Rhyne, SugarToad at Hotel Arista

CONCEPT CHEF

Jared Van Camp, Old Town Social

RESTAURATEURS
Kevin Boehm and Rob Katz, Boka Restaurant Group

MIXOLOGIST

Paul McGee, The Whistler

SOMMELIERS
Rachael Lowe, Sixteen at Trump International Hotel & Tower

Michael McAvena, The Publican

HOST CHEFS

Brad Parsons, Fairmont Chicago, Millennium Park

Beverly Kim-Clark, Aria Restaurant at Fairmont Chicago, Millennium Park

GELATO TECH FOR THE RESTAURANT CHEF

2011-03-28T10:04:00.000-05:00

CORA ITALIAN SPECIALTIES PRESENTS:

GELATO TECH FOR THE RESTAURANT CHEF

Photo: Anthony Tahlier

Monday, April 11, 2011

2 Unique Sessions:
9am - noon and 1pm-4pm
$60/session - $100 / both sessions*
*lunch provided
With $50 product rebate per session
To register contact Susan at
(630) 482-4660, ext. 27
SZarlenga@corainc.com

Chef Jimmy MacMillan shares cutting edge molecular techniques in combination with timeless classics to create refreshingly original and hyper creative desserts.
Session Highlights: Recipe balancing, Creative Presentation, Explore Unique Flavor and Ingredient Fusions, Labor Saving Production Techniques

Learn to make perfect Pate Fruit, Superior sorbetto, Gourmet gelatos with wine and alcohol, competition style frozen bombes.

Reservations Required by April 4, 2011 Limited to first 15 registrants

Brought to you by:

Cora Italian Specialties

9630 Joliet Road

Countryside, IL

(630) 482-4660, ext. 27

SZarlenga@corainc.com

The Young Guns of Chicago Pastry

2011-01-13T05:48:00.002-06:00

Noisette Banana, Yunnan Tea Gelato, Honey Floss photo by starchefs.com

Starchefs.com keeps its spotlight on Chicago pastry chefs in their new issue. Antoinette Bruno explains why they are sweet on Chicago pastries.
Chicago pastry chefs are on the cutting edge. The Young Guns of Chicago Pastry has interviews, tasting galleries and recipes from seven of the city's talented pastry chefs: Patrick Fahy of Blackbird, Amanda Rockman of The Bristol, Jimmy MacMillan of Cathedral Hall and JMPurePastry, Greg Mosko of North Pond, Hillary Blanchard-Rikower of one sixtyblue, Kady Yon of Boka, and Stephanie Prida of Ria.
See the interview with Jimmy MacMillan here.
Nice piece on decadent and balanced chocolate desserts here.

Introducing: Plated Artistry Mold Kit

2010-11-29T17:39:00.001-06:00

JMPUREPASTRY is pleased to introduce our silicone molds designed to enhance plated dessert!

Our Plated Artistry Mold Kit is produced to the high quality standards of Micheal Joy from The Chicago School of Mold Making. Easy to use and extremely versatile, these molds were created for the contemporary pastry chef. Excellent for hydrocolloid work, creating stunning new presentations and perfect size for tasting menus.

The triple chocolate dessert below was created using the Flavor Bars:

Triple chocolate cake, spiced gooseberries, pomegranate marshmallow

I'm really excited about the Micro Flavor Bar as well. It has 33 cavities and is ideal for shortbread cookies, crumble bars, brownies, and frozen items. Many applications for petite fours and mignardise!


Cocoa crumble bar with Blue basil mango custard

Starchefs.com Dessert Tasting Photos

2010-10-29T05:31:00.000-05:00

Senshu Apple & Gingerbread 3 ways

Recently, we presented four courses of dessert to the editors of Starchefs.com.These street level tastings from Chefs around the country are a great resource to see what chefs are doing right now.
Click here to see all the photos.

These are desserts from the fall menus, including Senshu Apples and Ginger bread 3 ways:
roasted senshu apples
gingerbread cake, crisps & gelato
apple scarf
apple butter
cider gel
purple sage
freeze dried apple powder

Yuzu Coconut Finger Lime & Pear

2010-10-25T15:05:00.009-05:00

Yuzu, Coconut, Cranberry & Finger lime photo by A.Bruno

Fall menus are in place in both restaurants. Here's the first preview of new desserts: coconut brulee & yuzu foam. This plate spotlights several flavors that all contribute equally to the dessert.
We balance the fatty coconut custard with delightful acidity from yuzu, finger limes and cranberry.
Crisp slivers of coquitos (from Chilean palm trees) and brunoise of Asian pear complete the plate.

The dessert elements are as follows:
coconut creme brulee
yuzu foam
cranberry sponge
finger lime cells
coquito slivers
Asian pear brunoise

Goodbye to Summer!

2010-10-10T16:44:00.002-05:00

Cherry Parfait photo by JMPUREPASTRY

Here in Chicago the weather is 83 degrees all weekend...probably the last warm weekend of the year before I'm mulling cider and frying donuts.

We want to say thank you to all the visitors from around the globe that visit this site every month. What desserts are you eating in Australia, Spain, Thailand, Brazil and Egypt this time of year?

This local cherry dessert was enjoyed all summer long and is here to say goodbye:

Cherry Yogurt Parfait
Michigan Cherries
Crispy Green Tea Noodles
Pistachio Cookie
Cherry Juice Reduction
Purple Flowers

Pumpkin Praline Pie?

2010-09-12T11:01:00.000-05:00

There is only about two more weeks of summer left, so we are hard at work creating our fall dessert menus!
This shot of 2009's Pumpkin Praline dessert should help get everyone in the mood. It was, of course, inspired by pumpkin pie! (Although we used Red Kuri squash).

Frozen Squash Capsule
Sweet Praline Liquor
Sugar Crust Cake
Sambriano (Madagascar) Chocolate
Sage leaves

(photo courtesy David Paul Larsen)

5th Annual International Chef Congress

2010-09-07T07:10:00.000-05:00

Join us September 20th-22nd at the Park Avenue Armory for the StarChefs.com 5th Annual International Chef Congress

This year's theme is Creativity: Art vs. Craft. We will be there Monday morning with a pastry workshop: Updating the Pastry Chef's Arsenal. We will be showing off various techniques and equipment that assist in making stunning, creative plated desserts.

You can see the Bravo Executive's combi-machine in action, check out my new silicone molds for plated dessert (crafted by The Chicago Mold School), and sample our dessert creations!

Something exciting this year is StarChefs' 1st Annual Pastry Competition. Check out the link for details on the format. Every day the field is narrowed down as pastry chefs complete various challenges focused on restaurant plated desserts.

Mango Buttermilk Gelato, Blue Basil, Crumble Bar

2010-08-21T13:35:00.000-05:00

This mango dessert gave us the chance to test out our new micro bar molds.The idea here was to make a solid cookie bar that crumbles easily when eaten. Blue basil is infused into the gelato.

The elements are:
Mango Buttermilk Gelato
Cocoa Crumble Bar
Mango scoops
Milk froth
Blue basil
Passion fruit seeds

Pineapple, date, coffee

2010-05-24T07:59:00.017-05:00

Another dessert from the Spring menus that highlights yellow fruit: Pineapple. Always an amazing ingredient: we cut pineapple cubes and liquefy the scraps to make juice. Some unstrained juice is seasoned with vanilla bean and Maldon salt then poured over the pineapple to macerate. We strain the remaining juice and set it in demi-sphere molds to form gelee. These are wrapped in thin sheets of pineapple carpaccio.

Pineapple wrapped gellee
Tabasco date puree
Vanilla pineapple cubes
Coffee sable
Tarragon mint emulsion
Coconut powder
Coconut szechuan pepper ice cream
Fennel
(photos by JMPUREPASTRY)

So Good Magazine #3

2010-02-28T09:05:00.016-06:00

the magazine of haute patisserie!

This beautifully published full color 'book' contains over 200 pages of the most interesting pastry content available.

So Good.. is printed in English by Grupo Vilbo out of Barcelona. This is the group responsible for pastry books from Ramon Morato and Paco Torreblanca. View their website here.

Issue # 3 is available now and includes photos, interview and recipes from me as well as well as 20 other contemporary pastry chefs from around the globe.

(photos in the magazine by Anthony Tahlier)

The orb was designed to present to diners celebrating a special occasion instead of a slice of cake!

Blog note: This has been my only February post as we have lots of cool things going on including preparing for demos in Charlotte, Arizona and NYC.

Become a follower of the site to catch every update!

Valentine's Red: Dream of Rhubarb, Berries

2010-01-31T09:10:00.009-06:00

Winter menus are in place. I hope to have some posts up soon of the yellow fruit dishes: pineapple, citrus, mango.

Even though we're a few months out, I've been dreaming of some spring and even summer ingredients.

I can get hot house rhubarb in Chicago in late February or March. Sadly, it will be a long while before gooseberries and rose hips and currants are available.

Like most of us, whatever fun winter had to offer has all but expired for me!

Since Valentine's Day is around the corner, I thought I'd share some red fruit dessert photos. (both photos courtesy Marshall Cavendish)

Rhubarb stewed with Plum Tea, Rose hips, Gooseberries (above)

Raspberry Infused Rhubarb, Yogurt Sorbet, Fraise de bois (below)

Pastry Profiles Interview

2009-12-13T08:50:00.013-06:00

Pastry Profiles is a fine website dedicated to pastry professionals, their work and related events and information.

Thanks to Paul Bodrogi for creating a much needed source of current pastry news and information!

Check out the recent interview and photos of Passion fruit Creme brulee , Lemon grass Panna Cotta and Praline Crunch Bar.

Praline Crunch Bar:
Zaire Brownie
Feuillitine Hazelnut Cream
Sweet rum glaze
Milk Chocolate Mousse
Marcona Almond Gelato
Cocoa Cereal Crisps
Borage Flowers

(photo courtesy of David Paul Larsen)

Jimmy on ABC Channel 7 News

2009-12-01T07:12:00.005-06:00

I was on Channel 7 News yesterday to promote our appearance at the Aids Foundation of Chicago's World of Chocolate event at The Hilton Hotel on Thursday, December 3rd. You can save 25% by purchasing tickets online at www.aidschicago.org.

Here is the link to the video:
http://abclocal.go.com/wls/video?id=7145379

Come by and see us at the event to taste Xoconusco Chocolate Spice Cake and support a good cause!

Blood Orange Muscavado Moroccan Olive

2009-11-08T08:53:00.014-06:00

Sometimes looking at the same dish different ways gives a new perspective. (see post from July 14th)
Experimentation with this flavor profile started back in 2002 with the sorbet being wrapped in a mascarpone tube!
Revisited here without the creamy component, the dish is cleaner and serves as a transition from savory to sweet courses.

Blood Orange Sorbet
Yuzu Sorbet
Blood Orange Supremes
Muscavado Sugar Gelee
Praline Crumbs
Moroccan Olive Puree
Fennel

(recent photo courtesy of Anthony Tahlier)

Xoconusco Chocolate Cake

2009-11-01T07:27:00.015-06:00

This chocolate dessert from the new menus has been very popular. We are using Xoconusco 71% dark chocolate which is made from an original heirloom variety of cacao, which has been grown by the mayans of Xoconusco since they domesticated the cacao tree over 3,000 years ago!
Chocolate and chilies with spice is a very familiar Mexican combination with several guests calling it "the mole cake".
The white chocolate noodle and milk chocolate dust carry nutmeg, star anise and a little ginger.
I wanted to let everyone know we will be on the ABC Chicago News on November 30th at 11am demonstrating how this dessert is made!
Xoconusco chocolate mousse
Spiced cake with pascilla and ancho chilies
White chocolate noodle
Milk chocolate dust
Raspberry chocolate gelato
Dark chocolate cream
Caramel chocolate sugar
Chili threads
Pineapple mint

(photo courtesy David Paul Larsen)

Coconut Blueberry Corn

2009-09-29T11:23:00.006-05:00

Here's a studio shot from the end of summer for Capfruit new catalog...translated into 16 languages!
Capfruit does a great job with their publications. This one is also nicely done and includes great information on the origin of the fruits used as well as the production techniques.
Also included are ratios for not only sorbet but pate fruit, ganache, and fruit mousse.

Chefs can request a catalog on line at:
http://www.capfruit.com/

Coconut Ice Cream and ‘Pudding’
Angel Food, Roasted Corn, Summer Blueberries

(photo courtesy of Anthony Tahlier)

Passion fruit Creme Brulee

2009-09-27T12:55:00.006-05:00

We have been busy with the implementation of the new Fall menus! I hope to have the new dishes photo documented and some posts up in time for the fall colors!

Pictured here is the Creme Brulee dessert from the current menu:
Passion fruit creme brulee
Passion fruit sponge with seed
Mango Kulfi
Green tea almond tuiles
Pineapple Jam
Mango, Kiwi and Pineapple brunoise

(photo courtesy of David Paul Larsen)

Chambord, Malt, Chocolate, Sweet Aztec

2009-09-01T07:34:00.013-05:00

From Fall 2008 menus:
Amber Malt Capsule
Chambord Liquid (inside capsule)
Chocolate Pot de Creme
Devil's Food Cake
Chocolate Shards
Cocoa Crisps
Sweet Aztec Leaves
Chambord Bubbles

"Chocolate cake, with chocolate mousse and chocolate sauce."
I'm curious why some restaurant diners have been challenged by chocolate with spices, fruit or other flavors.
Our approach is to treat all ingredients as equal; to respect their natural and perfect qualities.

The appreciation of all the qualities of chocolate has improved in recent years and as a result we are able to satisfy diners with elaborations on subtle chocolate flavors: red fruits, malt, vanilla, smoke, floral.

(photo courtesy Anthony Tahlier)

Fall Menu Planning

2009-08-31T07:22:00.007-05:00

As the end of summer approaches, we are looking at the Fall menus. Contrasting the fresh and light approach to summer, our winter desserts will be spicy, bold and more substantial.
This is the Pear dish from Fall 2008:
Ginger Pear Tempura (Forelle)
Wine Poached Seckel
Tarragon Pear Ricotta
Ginger Cake Puree
Avocado Cream
Spiced Cranberry Sauce
(photo courtesy Michael Muser)

Chocovic Demo Chicago and Minneapolis Soon!

2009-08-09T09:53:00.016-05:00

These are photos from the Chocovic demo in Chicago this spring.

Thanks to all the chefs who showed up to check out these really great chocolate products.

We showed Kendari caramel orb with frozen chocolate dust, Ocumare pretzel tart with black lava salt, Maragda banana truffles, and Nayarit orange chocolates!

We will be in Minneapolis, MN on Tuesday, August 25, 2009 at 6:30-8:30 p.m.
Le Cordon Bleu College of Culinary Arts
1315 Mendota Heights Road
Mendota Heights, MN 55120
651.675.4700

Please R.S.V.P. to Jaime Heck
678.775.5890
jheck@in2food.com

Come join us to taste the new single origin Xoconusco chocolate and learn several interesting new chocolate techniques!

Carrot, Passion fruit, Cake, White Chocolate

2009-07-20T07:21:00.011-05:00

This 'Carrot Cake' dessert was a surprise favorite. Even though there are many new flavors, diners still received this as a version of traditional Carrot Cake.
This is also our first test of swirling two gelatos in a terrine. (See Flavors of Chai post.)

Carrot Passion Sorbet
White Chocolate Sherbet
Carrot Ginger Ribbons
Carrot Cake Puree
White Chocolate Lemon grass Cream
Micro Lemon grass and Carrot tops

Cap'fruit Exotic Ginger

2009-07-17T19:16:00.011-05:00

Working with Cap'fruit puree today for a private demo in Chicago.

We made a Raspberry Basil Mousse in a cone with fried Thai basil and used the Paco Jet to spotlight a new puree: Exotic Ginger.

The puree is a blend of passion fruit, mango, and ginger juice. We made a simple sorbet and complemented it with mint tea mango sauce and vanilla pineapple.

It is always a pleasure to work with great product and great people.

Thanks to Guillaume and Cap'fruit!

Recipes and Interview on STARCHEFS.COM

2009-07-16T07:33:00.010-05:00

STARCHEFS.COM spotlighted several desserts from Avenues:
Flavors of Chai (see post below)
Chocolate Caramel Orb,Orange Blossom, Pansies
Belgian Chocolate, Strawberry, Barolo, Floral
The elements are:
Barolo Rose Sorbet
Barolo Gelato
Wine Macerated Strawberries
Strawberries Dehydrated and Crystal Chip
Flowers and Lemon Balm Leaves
Frozen Chocolate Dust (not pictured)
Here is the interview :http://starchefs.com/chefs/pastry/JMacMillan/html/index.shtml
Here is the link to the Flavors of Chai bar technique and recipe:http://starchefs.com/events/studio/techniques/jimmy-macmillan/html/index.shtml
This is the link to the photo gallery(scroll down and look under Chicago):http://starchefs.com/Gallery/Index.shtml#
Interview with Chef Curtis Duffy: http://www.starchefs.com/chefs/curtis-duffy/html/index.shtml
(photo courtesy of STARCHEFS.COM)

Blood Orange, Muscavado, Black Olive, Fennel

2009-07-14T21:18:00.014-05:00

This Citrus dish has been on the menu for over a year. Every time I thought to change it, I would get occupied with other menus or production tasks.
This worked out well in the 15 course menu as a sweet and savory dish; served directly after a palate cleansing drink as one of six sweet side dishes.
Blood Orange Sorbet
Praline Crumbs
Black Olive Emulsion
Muscavado Gellee
Shaved fennel
Ruby Grapefruit Segments
(photo courtesy of David Paul Larsen)

Flavors of Chai in Pasticceria Internazionale

2009-07-13T08:21:00.009-05:00

Flavors of Chai has been published in the most recent issue of Italian pastry magazine Pasticceria Internazionale.

You can see the diamond swirl is the two gelatos:
Chai Chocolate Gelato
Vanilla Gelato
Chai Pudding
Bergamot Gelee
Candied Kumquats
Crispy Chai Chip
Tea Bubbles
Bergamot leaves

Check out the magazine website and browse the international edition!
http://pasticceriainternazionale.com/
(photo courtesy of M. Muser)

Banana, Blueberry, Lemon Balm

2009-07-12T10:27:00.009-05:00

This Banana Blueberry dessert is my favorite from all of my Summer menus:
Blueberry Myrtle Tea 'Sphere'
Banana Ice, Foam & Noodle
Myer Lemon Fizzy
Madras Curry Cream
Fried Banana Bread Crouton
Lemon Balm Leaves

The sphere is warm and sauces the plate with blueberry and lemon myrtle tea (provided by Rare Tea Cellars of Chicago)
(photo courtesy of David Paul Larsen)

Melon, Mascarpone, Midori

2009-07-12T10:03:00.003-05:00

This dessert was from 2007 Summer menus:

Mascarpone Melon Canneloni
Yellow Watermelon (grilled)
Midori Cream Cake
Melon 'Caviar'

By looking into past menus and execution we can see not only where we've been but where were heading.

PAST BLAST: Krispy Kreme Wedding Cake

2009-07-12T09:41:00.005-05:00

I dug this one up from the vault:
Krispy Kreme Wedding Cake from 2000! That's me on the right arranging the 200+ donuts for a wedding at Seattle Four Seasons.

Krispy Kreme had just opened their first store in Seattle cars lined up around the block. This bride didn't want a cake, just donuts!

We created some pastiage angels and hearts to add to the stand to evoke a wedding vibe!

AULA CHOCOVIC

2009-07-12T09:15:00.014-05:00

This year I had the chance to visit Aula Chocovic outside of Barcelona, Spain. The opportunity to meet and learn from Ramon Morato was very positive. I was joined by chefs from all over the globe: Italy, China, UAE, Greese, Belgium. Above is the group from USA: Amadou(NYC, Della (Charlie Trotter), Ramon, and me.
The work concentrated on chocolates: bon bons, candies and terrone. Above i am enrobing chocolates with the pastry chef from Nobu Greese, Marinos Kosmas. I've been to many of these intensive pastry trips and they are invigorating. It is a chance to visit another culture, learn from some of the best pastry chefs in the world, and work in an environment to learn solely for the love of the craft. Pictured below is the display of chocolate items made by the class as well as Ramon's Terrone. Terrone is traditional in Spain and his are like giant candy bars filled with praline, spices, corn flakes and other crunchy and smooth elements.

BON BONS, CANDIES AND TERRONES: These are all the hand made chocolates from the class: Salted Almond Gianduja, Turron with Tonka Bean, Red Berry and Eucalyptus, Passion fruit and Coffee, Green Aniseed Croconti, among others.