Once upon a time, I was ambitious enough to teach a 3 part series on plated desserts to a group of enthusiastic amateur cooks. After all, it’s the heart of what I do, I should certainly be able to translate that into a class.
I believe I gave it a good go, discussing plating styles, trends, [...]

For 270 people, love will be on a Thali at Poppy tonight.
Last year I wrote quite frankly about some of the realities of St. Valenties Day, or VD as we refer to it in the industry.
Poppy is in a protective bubble of some sort right now. And by that I mean we are busy. Trust [...]

I did something today that I have never done before. I made molten chocolate cake.
I don’t know that I ever really considered making a molten chocolate cake before. It’s not that I actively avoided it, sneered at it while calling it names like “cliche”, or “washed up” behind it’s back.  No, I harbor no resentment [...]

The scene at Poppy is robust. As the dining room fills, it’s cavernous nature seems to amplify the energy of the 100 plus seats we fill every night. Large floor to 25 foot ceiling windows look out onto the bustle of the north tip of capitol hill’s main drag, Broadway, allowing the twinkle of lights, [...]

I have admitted here before that I don’t really have a sweet tooth.  As the years pass, the process of tasting and tasting and tasting my desserts as I make them every day has put me in a state of sugar overload.  So not only do I not have a sweet tooth, I have somewhat [...]

A component in a dessert at poppy, I have been keeping my pantry well stocked with buttered pecans.  It’s harder than one would think, what with the dessert they accompany being ridiculously popular.  The dessert is a play on sticky toffee pudding. Cubes of warmed date cake are drenched in hot butterscotch sauce, covered with [...]

Generally we try not to toot our own horn here on Tastingmenu. And besides, what purpose would it serve, you wouldn’t believe us anyway. You’ll notice I haven’t reviewed Poppy (where Dana is the pastry chef). And believe me, it’s not cause I don’t enjoy eating her desserts. That said, once in awhile we do [...]

I smiled to myself as I flipped through the 5 recipes contained in the first chapter of Elizabeth Falkner’s Demolition Desserts, taking delight in her notation that her “favorite” recipe for chocolate chip cookies strait-up was temporary.   It’s a life long obsession for many pastry chefs, that of chasing the perfect chocolate chip cookie, one [...]

A discussion was had yesterday about how the restaurant would present creme brulee.  A dish as classic as they come, and one I have yet to serve on my 4 month young menu, we debated the need for a nibble on the side of the ramekin, a cookie most likely.
“Classicists would argue that the dish [...]

I came across a post on the blog line cook, an incredibly well worded, to the point piece about a young line cooks short, very short time as the pastry cook.
Every line cook should read this.  No, strike that.  Every line cook should work pastry production for a part of their life.  But I know [...]