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Pastry Chef

The Reflection of a VIP Dessert Menu

By Denise Pare-Watson

(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 | urbnspice.com
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

25 people

“A Canadian Reflection”

*****

A Duo of Mousse:

Swirled Blueberry Mousse and Maple Mousse

Featuring Ontario Wild Blueberries and Maple Syrup from Quebec

*****

š›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

*****

Sauces:

Canadian Brandy Crème Anglaise

And a 24-carat Gold Syrup Reduction featuring Alberta Organic Honey

Beautiful lacy tuile dessert garnish | urbnspice.com
Beautiful lacy tuile dessert garnish

______________________________________

…

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Digiprove sealCopyright secured by Digiprove © 2016-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
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License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Inspiration of Urbnspice Series, Menus Tagged With: Baking, Dessert Menus, Desserts, inspiration of the day, Pastry Chef, Sweets, VIP Desserts

A Cake – Revisited

By Denise Pare-Watson

Wedding Cake Memories

A good friend thanked me again today for her wedding cake.   They are celebrating their 5th anniversary already!

I loved making this cake for her – each layer was different so that everyone at the wedding had their favourite kind.  I thought I would share with you.

You will see a few things in this photograph that I typically do for the bride and groom:

  • A miniature cake for the newlywed couple to save for their first anniversary.
  • A box with treats because often the bride and groom are absolutely starving after their wedding.  (see below for details)
Beautiful lily adorned wedding cake | urbnspice.com

Beautiful lily adorned the wedding cake

The Cake:

  • Bottom Layer:  Lemon Pound Cake with lemon curd and vanilla bean buttercream
  • Middle Layer:  Famous Carrot Cake
  • Top Layer:  Chocolate Fudge Brownie layers with raspberry and dark chocolate ganache

…

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Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cakes, Cakes and Cupcakes, Wedding Cakes Tagged With: Cakes, Pastry Chef, Wedding, Wedding Cake Display, Wedding Cakes

The Definitive Dessert Dilemma

By Denise Pare-Watson

I have a Dessert Dilemma. A question that is often presented to me as a pastry chef is:

“If you could choose only one dessert, what would it be?”

Have you given much thought to this? Depending on the situation, circumstances, and the environment at the time, I have a list of answers ready (actually, I have a few favourites!). My decision would have to be based on what I enjoy making as much as I enjoy eating (well, actually, I have a few of those favourites, too!)

Quadruple Chocolate Brownies | urbnspice.com

From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies 

…

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Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Brownies & Squares, Desserts and Sweets, Have you Ever wondered about Series? Tagged With: Chocolate Desserts, Desserts, Pastry Chef

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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