Fall is one of my favorite times to create desserts and one of the best fall combinations (in my opinion) is dark chocolate and cranberry. I love the way the richness of the chocolate works with the tart cranberries.
For The Dining Room at Woodlands Inn, I created a dish that centers around these flavors. I [Read More]
I arrived early at the winery, ready for a very busy day and learned our team was able to resolve the problem, yes everything was back to normal. I went to the sorting table and noticed after a couple of hours the clouds were getting darker. Everybody rushed to the vineyard to help speed up the harvest before [Read More]
Well, Halloween just pasted and it was a blast! We had a pumpkin carving contest with the Woodlands employees and found out that we have a huge amount of carving talent. Sara, the Assistant Pastry Chef, carved “The Woodlands.” It was so cool, who knew Sara could carve an awesome pumpkin!! Local Summerville children were [Read More]
I often face the challenge of wanting to put comfort desserts on the Woodlands menu while keeping the dishes new and unique to Woodlands Inn. I think about how to manipulate a traditional dessert to make it more modern. We made brownies one day for the staff and it got me thinking about how to create a brownie sundae [Read More]
The Fall Beet Salad
Months ago I did a post on beet salad during the summer. Well now it is fall coming into winter. Sometimes in kitchens you like a dish so much you don’t want to remove it from the menu but revise the dish so it better fits the season or state of mind. It’s getting colder [Read More]
So I promised more about Lily and here it is…
I found out the other day that Lily was created from a recipe that is originally Nancy Silverton’s. Nancy Silverton is the founder of La Brea Bakery (you might have seen her breads in your grocery stores). She has really been an icon for bread bakers, both novice and professional. When I found out that is [Read More]
It’s always fun to learn about wine from a book or to go to a wine tasting or dinner. When you live in a location like Summerville, South Carolina where vineyards are miles away, you may feel it is impossible to sample wines from well-known winemakers. I have received plenty of daily requests from guests and their [Read More]
As I am sure many of you have heard, Chef Nate Whiting is going to be leaving Woodlands on October 17. Although we are very sad to see him go, we are also excited for his new opportunity.
I know that most of you know Chef Nate for his amazing culinary creations, but I would like [Read More]
This is a technique that I learned from Michel Richard of Citronelle in Washington DC. It is an interesting way to “hide” components of a dessert. Michel Richard is know for his Christmas Snowmen which also utilize this technique. These meringues can be tricky, but are totally worth the effort.
Start by making a french meringue; [Read More]
Right now, I am working on a new dessert menu for the fall and thought that it would be interesting to blog my process of creating a dish.
The dish pictured is from last fall and I am going to use it as an example for my explanation.
There are many different things I think about when creating a dish. I believe that [Read More]
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