(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
25 people
“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
*****
Sauces:
Canadian Brandy Crème Anglaise
And a 24-carat Gold Syrup Reduction featuring Alberta Organic Honey
- Beautiful lacy tuile dessert garnish
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