Fun with Chef Todd Owen!

Edison's first dessert menu:

Sweet tea and Preserves: Black berry pate with earl grey gelee, grilled lemon pound cake, honey mascarpone crema, lemon zest.

The Blue Pistachio:  Pistachio cake, chocolate cremeaux, fresh blueberry compote, candied pistachios.

Drunken stout cake: Highlands mocha stout mousse cake, chocolate cremeaux, hazelnut shortbread cookies.

Peach cobbler in a Jar: Lemon buttermilk panna-cotta, slow cooked peach compote, buttermilk biscuit, sweet basil pesto, honey mascarpone crema.

Party of 800 anyone!

 

 Dinner time: New York style cheesecake, raspberry sauce, chocolate mousse, berry compote

 

 Lunch time: Carrot cake, carrot coulis, raisin compote.

  

Happy Centennial to the Grove Park Inn!

It's True, I make savory treats too!

Tasty pot stickers made with Providence love.

Glaze me over

Ooey gooey mocha stout cake made with highlands mocha stout beer.

Honey I shrunk the desserts, at Edisons Grand Opening

 Mocha Stout mousse cake, chocolate cremeaux, hazelnut cookies.

Pistachio cake, chocolate cremeaux, candied pistachios, blueberry coulis.

Fun in the kitchen

 

Pop, pop, pop...big batch of pop-corn for a big batch if caramel corn.

Caramel corn to be served with dark caramel paste and salted sweet corn ice cream.

Happiest of birthdays to my favorite Asheville boutique, you ladies rock my socks!

Rum-Apple Crumble: Rum-raisin roasted apples, Rum roasted walnuts, streusel topping, rum raisin ice cream.

Praline cheesecake pops

A little something for a hotel guest that said YES!

Challenge accepted: Make itsy bitsy pretzels for a German inspired soup special at Edisons.

My time at the Omni Grove Park Inn

PB, B&J: Banana bread Panini with banana pastry cream and crunchy salty peanut butter spread. Concord grape compote, red grape jelly coulis and peanut butter Ice Cream.