(From a pastry chef’s point of view)
Today, I am sharing a Reflection of a VIP Dessert Menu. In my career as a pastry chef in a private golf and country club, VIP Dessert Menus was one of the interesting and intriguing items that frequently became an add-on to my task list at the last minute. When the Executive Chef came up to my pastry station and informed me that there was a VIP event and he needed ideas following a particular theme to pull together a special menu, I had to be quick on my feet.
- White Chocolate Crème Brûlée with a nutmeg tuile nest & lace cookie garnish
There was often not a great deal of time to reflect or ponder this menu and the pride I felt when presented and trusted with this task was very important to me. VIP events often meant a celebrity was arriving in town and it was all quite ‘hush-hush’ until the very last moment before announcing that they would be dinner guests at the club that very evening or the next. After a couple of these events, I strived to be pro-active and have a ready source of special dessert components ready in what I called my “Recipe Bible.” In that way, I could pull together a spectacular dessert with minimal time allowances.
The Reflection of a VIP Dessert Menu
Here is an example of a Canadian Themed VIP Dessert that I created at one of these VIP events. It is a flashback to 2007 and the event was for some very high profile chefs that were members of an exclusive culinary group from Texas. I called the menu “A Canadian Reflection.”
VIP LUNCHEON DESSERT MENU
“A Canadian Reflection”
A Duo of Mousse:
Swirled Blueberry Mousse and Maple Mousse
Featuring Ontario Wild Blueberries and Maple Syrup from Quebec
Caramelized Macedoine of Okanagan Apple,
A Wine Poached Crabapple or disk of Quince
nestled in a Tuile Leaf Boat
On a Compote of Prairie Saskatoon Berries
Canadian Brandy Crème Anglaise
And a 24-carat Gold Syrup Reduction featuring Alberta Organic Honey
- Beautiful lacy tuile dessert garnish
Oh, my – how things have changed. My desserts nowadays are more apt to be a Cozy Crumble or a simple Brûlée. I do love thinking about those menus and how much fun they were to create for the guests. Even though my menus have changed to more rustic themes, I still enjoy making dessert for everyone – any time!
I use seasonal ingredients as much as I can when I consider my dessert menu choices. A little bit of effort early in the year offers me the opportunity to have many options when I consider my freezer reserve of prepared diced rhubarb, caramelized apple, roasted pear or peach and my stock of frozen dough for cookies, pies and tarts. Here are a few options for you to consider (and there are many more on the blog):
- White Chocolate CRÈME BRÛLÉE served simply with fresh berries
Other Urb’n’Spice Recipes you might enjoy:
Learning Tips – Cutting the Cake
Chocolate Desserts Cookbook Series