Whether or not we’d like to believe it — fall is creeping up on us. Juicy, ripe tomatoes and summer squash will soon be a thing of the past, but not to worry, as the change in season undoubtedly brings some of our favorite fall ingredients into play … and our pastry chef, Sarah, can’t wait to get her hands on them.
“I’ve been thinking of what to do for fall desserts for a while now. I typically come up with the flavor combinations and garnishes first, and then build the rest of the dessert around that. My brain works backward a lot of the time, but it works for me.”
Sarah’s been impressing diners all summer long with her selection of confections, particularly the cherry pie with coffee ice cream and this standout sweet corn dish:
“It’s a sweet corn-vanilla cake with sweet corn ice cream, plum pudding, semolina shortbread crumble, yellow plums and nectarines held in rosemary simple syrup, and then it’s garnished with fresh blackberries to offset some of the sweetness. Again, this dish started with the ice cream and then everything else just fell into place, which is how I’m approaching my fall menu, too.”
Right now, Sarah plans to create dishes with flavor combinations like watermelon and basil, Mexican chocolate and dulce de leche, apple-cranberry with (most likely) rosemary ice cream, and even mini pears poached in spiced red wine. Yes, please.
“I’ve always loved incorporating herbs into my dishes, like the rosemary and basil. They definitely have their place in desserts, and even though it might freak some people out at first, I try to do it in a way that everyone will like … I have to remind myself that I can’t always make just what I want!”
She hopes to slowly introduce her new dishes to the menu in the next few weeks, so be sure to visit us soon — and don’t forget to leave some room for dessert.