Today is a very special day. For the past 5 years I have been on my culinary journey and one of my biggest goals was to be featured on StarChefs.com. To some it may be another interview or editorial feature, but for me it is a milestone. It has taken a lot of hard work and determination to get to this point and I could not be any more thankful. Just goes to show you how hard work can pay off! Thanks StarChefs!
Here we have the final spin of the basil pound cake. After several trials and combinations, the choice of peach, mascarpone and basil won. The mascarpone comes in as a light mousse, giving the dish a creamy aspect. Basil blossoms, flowers, seeds and cake surround it with vanilla meringue. Peach sorbet was the last minute addition, such a great summer pairing. This is one of my favorite dishes because it evokes surprise and interest in the diner, yet the flavors are soft and recognizable.
Tinkering around with a new bread for the savory side this week. A soft crumb with intense olive oil flavor was the goal. Starting with Greg's pizza dough recipe, I injected as much olive oil I could. In addition to the olive oil I used the brining liquid from green olives as the water in the recipe, sea salt and rosemary would be the finishing touch. The flavor was amazing. The crust was almost fried from all the oil and the inside crumb was soft and buttery. Not sure if it will be used for savory or the cheese course at this point. Sorry for not having a finished product photograph ... we ate it all!