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Inspired desserts | Perfect pies | Thanksgiving to go | Holiday meals | Cocktail Corner | And more 16 WAC Magazine | wac.net Look for WAC Pastry Chef Lori Masaki's new fudgy chocolate cake this fall on the menu in Torchy's and Hagerty's. u Inspired desserts Perfect pies Cocktail corner Holiday meals Taste By Lori Masaki, WAC Pastry Chef For many pastry chefs, menu development is a direct reflection of their personal tastes as well as their sources of inspiration. Some look at other chefs' Instagram pages, read cookbooks, or peruse foodie magazines. Personally, I like to look at everyday life for innovative ideas. What I mean is that I seek inspiration from architecture, music, and even fash- ion. Essentially, I try to take items that inspire me and make them into dessert. Tough job, right?! Once I have an idea for something, I look for ingredients that not only taste delicious but are also memorable and unique. A great dessert should create a lasting impression. It's also important to provide a des- sert menu with something for everyone. at means offering items that speak to the main dessert flavor profiles—citrus, cheesecake/custard, fruits and nuts, savory, and, of course, chocolate! No matter what we pastry chefs put on our dessert menus, the chocolate choice will almost always be the top pick. is fall in Torchy's and Hagerty's, I'll be introducing a fudgy chocolate cake with whipped dark chocolate ganache, vanilla pumpkin spice anglaise, candied bourbon pumpkin, and dehy- drated cranberries. I feel confident that chocolate aficionados of all stripes will be blown away. As an added bonus, this cake will be gluten-free and vegan. When creating gluten-free and vegan desserts, I always want the items to taste Sweet inspiration How great desserts go from idea to unforgettable O L I V I A B R E N T

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