This week I did a tasting for Carlyle restaurant in Northwest Portland. When I met with the owner Bruce Goldberg I fell in love with Carlyle’s expansive kitchen and cozy, Gotham-esque dining room. I really wanted this position, so I challenged myself to come up with some intersting flavors and presentations. The Irish Car Bomb was a no-brainer choice, as everyone I mentioned the idea to couldn’t wait to try it. Continuing with the deconstruction-nostalgia trend, I really wanted to try a play on the flavors of peanut butter and jelly. I came up with the PB&J Creme Brulee Duo, and served it with vanilla tuiles to symbolize the white bread. Lastly, I wanted to do something a little outrageous, but also nailing that comfort food niche. Stuffed Butter Poached Pears Wrapped in Brioche were born, Thanks Charlie. Figs, candied walnuts, and marscapone made up the filling, and it went out with a Creme Fraiche Sherbet.
[...] exciting starting in a new place and even more exciting to be creating new desserts. My tasting went extremely well, and I think that after working out some of the kinks, some of those items will [...]