Cleaning out the walk-in, freezer, and dry goods yielded this special.From left to right:
coconut creme brulee (we needed the leftover whites for souffles)
coconut cake--swiss buttercream with Malibu
coconut cream pie napoleoncoconut pavlova filled with coconut-mango sorbet
fresh mango
toasted coconut (leftover from the visit of Chef Payard)
hibiscus gel (set with agar)
Bob the Sous (for size perspective)
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2 comments:
your specials are incredibly intricate. how often do you make them? weekly? nightly? i work in charleston restaurants and haven't seen anything like them...
Well, not all of them have so many components. However, I do get a little nuts sometimes. I find it difficult to just do, say, a panna cotta with strawberries and a balsamic drizzle. As I typed that I started to add salty cornmeal crisp and a strawberry dust and . . . . I think I do so much because I am trying to challenge myself to see just what all I can get on a plate. I guess I am just not a "slice of pie on a plate is fine" pastry chef.
Specials are usually run around here on Friday and Saturday. If we have leftovers, then Sunday, too.
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