Issue link: http://www.wacmagazine.com/i/404125
A la Carte By Lori Masaki, WAC Pastry Chef Scream all over again WAC pastry team lifts ice cream and sorbet to new level A s a pastry chef, I'm always thinking about new ways to present the holidays. For me, no other time of year offers as much inspiration. Each November and December, I make a habit of creating seasonal ice creams that deliver a true taste of the holidays. Here at the WAC, that comes in the form of gingerbread, dark chocolate peppermint, and eggnog ice cream flavors. And that doesn't even include one of my personal favorites: Douglas Fir sorbet paired with cranberry compote. Think of it as a Christmas tree for your taste buds! I began making arboreal sorbet while working at a restaurant with a Douglas Fir tree outside. I recall going to the tree that first year and cutting off a few of the low- hanging branches. That initial batch of sorbet was a big success, so much so that the next year I had to reach a bit higher for my raw ingredients. When I needed a ladder, I knew I was on to something. At the WAC, all of our ice creams and sorbets are made in house. We use natural ingredients and no artificial flavors. When it comes to Douglas Fir sorbet, that still means starting with raw needles from one of our region's most recognizable tree species. It's my hope that our Douglas Fir sorbet will carry you away to sweet memories of holidays past. If a taste of the forest sounds too bold for you, don't worry. We also make classics such as chocolate, vanilla and strawberry. Flavors that walk the line between classic and daring include salted caramel, chocolate peanut butter, and sassafras/root beer. Our sorbets lean toward fruit flavors, often paired with a spice. Think blueberry and clove, or pear and long pepper. Although some combination of milk, cream, and half and half forms the base of our ice creams, our sorbets are dairy-free. Most of our concoctions also include sugar, although we make some with honey, agave or Splenda. Whether ice cream or sorbet, we strive to create a smooth texture by carefully stirring and cooling our mixtures to precise standards. You'll also be glad to learn that our efforts don't stop after the holidays. We're now creating a Sundae of the Month. These monthly specials consist of a unique or traditional ice cream flavor and a variety of toppings. So the next time you have a sweet craving, stop by Torchy's or Hagerty's and ask your server about the ice creams and sorbets on tap. L U K E R U TA N 12 | Washington Athletic Club Magazine | NOVEMBER / DECEMBER 2014