September and October were very busy and productive months. I had a day at Williams Sonoma Calabasas, where I demonstrated tempering chocolate and built a large showpiece. I also had a huge display of my products and sold them there. I had a big audience watching me build the showpiece and a fabulous response to the tastes of my bon bons. All the samples were gobbled up!
I also started teaching classes at another venue, Vom Fass Westlake Village. I develop recipes that feature their fabulous products, which include vinegars, olive oils and wonderful liqueurs and flavors. I have had a great response from these classes and have really enjoyed developing the recipes. The staff at Vom Fass is a pleasure to work with.
My first class was The End of Summer Berries:
Fresh Blueberry Lemoncello Tart with Honey Grape Vinegar Shortcrust
Strawberries in Zabaglione with Vom Fass Fine Orange Liqueur
and Robinart Biscotti
I am now in Las Vegas, developing and refining new holiday recipes and techniques for my upcoming holiday season and future classes. I am working with World Pastry Champion and Top Chef Season 2 Winner, Chris Hanmer. This is like pastry chef dream camp for me. I will include pictures from this session in my next post.