August 17th, 2011 by Pastry Chef Jenny Raven
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As often as I come across a “perfect” piece of fruit, however, I rarely employ the philosophy of showcasing its perfection by serving it untouched; as Chef Paul Canales says, “the customer is not paying me to shop for them – I’m here to cook!” Only once or twice a year does a fruit come along that I feel is featured best by serving on its own, without setting it in a composed dessert context. That time has come…
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July 11th, 2011 by Catherine Meng
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Santa rosa plum sorbetto and brachetto sgroppino
Peach ice cream sandwiches with boysenberry sauce
Warm fig and raspberry tart with fig leaf ice cream
Amaretti-stuffed, roasted apricots with marsala…
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May 16th, 2011 by Catherine Meng
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Jenny Raven’s Lemon Verbena Tisane…
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May 9th, 2011 by Catherine Meng
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Right now, wild fennel plants are about knee-high with tender shoots, feathery tips, & lots of natural sugar. Found all over northern California, this fennel is believed to be a direct descendant of the fennel Italian immigrants first brought here for their own gardens.
Our Pastry Chef Jenny Raven has forgaged…
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February 9th, 2011 by Catherine Meng
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This week, pastry chef Jenny Raven put up a batch of Preserved Meyer Lemons. Unique in the fermentation world, this type of preparation produces volatile esters that deepen the aroma of the peel making for delicious tapenades and relishes, as well as adding a bright accompaniment to a number of other recipes…
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October 24th, 2009 by Pastry Chef Jenny Raven
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The bright, juicy, show-stopping fruits of summer are gone. Nectarines, strawberries, and pluots- all feats of human farm science- have exhausted themselves serving us….and we are finally at late harvest season, my favorite time of year…
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