RECENT WORK
Apple Confit: lemon cream, parsnip cake, sunchoke cream, muscovado-almond streusel
Rhubarb and Knotweed Compote: chamomile~buckwheat cake, honey meringue, beeswax ice cream
Spiced Bread, Brown Butter, and Rye Pudding: brown butter-pain d’epice pudding, almond-rye streusel, honey fried pears, pine ice, cranberry
Smoked Chocolate Mousse: cocoa nib, mascarpone
Stone Fruit Pavlova: lovage ice cream, passionfruit-citrus curd, buckwheat meringue
Cantaloupe Semifreddo: cucumber granita, red currant
Vanilla Yogurt Panna Cotta: concord and whey granita, pumpkinseed streusel, tangerine lace
Grapefruit Panna Cotta–grapefruit and red juniper marmalade, citrus crumble, fennel
Summer Melons: sheep’s milk yogurt, citrus meringue, shiso plum foam, sungold tomato sorbet
Buckwheat Crepe Cake
Grape-Nut Sundae–grapefruit buttermilk sherbet, almond ice cream, sweet and salty almonds, cocoa nib, grapefruit marmalade
“Strawberry Fields Forever”–strawberries, caramel creme fraiche ice cream, chamomile buckwheat cake, fennel fronds
Petit Fours: matcha, grapefruit pate de fruit, 72% dark
Butterscotch Semifreddo with Red Currant Consomme
Roasted Banana Cream: Dulcey caramel glaze, coffee jelly, cinnamon-brown butter cake, cocoa nib and candied olive streusel, banana-lime compote
Wood Sorrel Granita with Hibiscus Foam, Red Currant, and Bee Pollen
Mokaya Chocolate Cream: Lemon-Infused Olive Oil, Dehydrated Chocolate Mousse, Olive Oil Sourdough, Maldon Salt
BREADS and BREAKFAST PASTRIES
Rose Sculpture
Sheaves of Wheat–Bread Sculpture
Honey Wheat Parker House Roll
Tomato Focaccia with Bell Pepper and Onions
Sourdough
Pear Bostock with bee pollen and sunflower seed frangipane
Scarlet Apple and Ricotta Cardamom Danish
Toasted Chickpea Flour Danish with raspberry and almond frangipane
Pumpkin Seed Olive Oil Cake
Pistachio Rose Morning Bun
Orange Blossom and Tahini Pretzel
Tahini Shortbread with raspberry jam and toasted cardamom sugar
Poppy Seed Cake with sumac, bee pollen, hibiscus glaze
Buckwheat Plum Danish
Brown Butter and Rye Blondie with pumpkin seed, dried apricot, candied olive
Aleppo and Pecorino Biscuit
Black Sesame Frangipane Loaf
Black Sesame-Eggplant Danish
DESSERTS
Grapefruit Panna Cotta–grapefruit and red juniper marmalade, citrus crumble, fennel
Grape-Nut Sundae–grapefruit buttermilk sherbet, almond ice cream, sweet and salty almonds, cocoa nib, grapefruit marmalade
Cantaloupe Semifreddo: cucumber granita, red currant
Vanilla Yogurt Panna Cotta: concord and whey granita, pumpkinseed streusel, tangerine lace
Rhubarb Entremet: bergamot cake, rhubarb pate de fruit, elderflower mousse
Sorrento Lemon Tart: orgeat marshmallow ice cream, toasted sugar crust, pistachio
Strawberry-Ricotta Charlotte: ladyfinger sponge filled with ricotta mousse and topped with fresh strawberries; strawberry foam, raspberry gel, sugar cookie crumble, chamomile flowers.
Summer Melons: sheep’s milk yogurt, citrus meringue, shiso plum foam, sungold tomato sorbet
Sheeps Milk Ricotta Cheescake with Pumpkin and Sbrisolona
Stone Fruit Pavlova: lovage ice cream, passionfruit-citrus curd, buckwheat meringue
Spiced Bread, Brown Butter, and Rye Pudding: brown butter-pain d’epice pudding, almond-rye streusel, honey fried pears, pine ice, cranberry
Butterscotch Semifreddo with Red Currant Consomme, Praline Sponge, Candied Hazelnuts
“Strawberry Fields Forever”–strawberries, caramel creme fraiche ice cream, chamomile buckwheat cake, fennel fronds
Rhubarb and Knotweed Compote: chamomile~buckwheat cake, honey meringue, beeswax ice cream
Farro Cake: poached quince, rose mead foam, mascarpone, ginger tuile
Caramel Apple Brioche Bread Pudding: six hour apple terrine, smoked cinnamon gelato
Lemon Verbena Custard Torte: olive oil cake, honey roasted cherry tomatoes, lemon thyme, blackberry
Roasted Banana Cream: Dulcey caramel glaze, coffee jelly, cinnamon-brown butter cake, cocoa nib and candied olive streusel, banana-lime compote
Grapefruit: panna cotta, meringue, marmalade, granita
Caramelized Bread Pudding with Apple Terrine and Lemon Thyme Gelato
Baklava Ice Cream with Cardamom Phyllo
Greek Yogurt Sorbet, Cucumber Consomme, Garden Flowers
Elderflower Cheesecake on Liquid Almond Shortbread, Passionfruit Foam, Seaweed~Lime Meringue
Key Lime Curd: graham crumble, blackberry, toasted meringue, verjus, juniper meringue
(Ivoire) White Chocolate Cheesecake: pickled rhubarb glaze, blueberries, Opalys croquantes.
Saffron Panna Cotta: Peach Consomme, Orange Blossom Jelly, Coconut Sorbet
Strawberries Three Ways (roasted, compressed and dried) with cucumber granita, aloe jelly, and coconut sorbet
Apple Confit: lemon cream, parsnip cake, sunchoke cream, muscovado-almond streusel
Poached Victoria Rhubarb: marshmallow ice cream, graham streusel, elderflower curd
Pumpkin Torte with Dulcey-Sage Glaze, Brown Butter Gelato, Toasted Meringue, Pumpkin (poached in brown butter-spiced syrup), Cranberry Gel.
Grapefruit Panna Cotta: Campari cake, crispy rice, dehydrated grapefruit
Cherry Upside Down Cake: Thai basil gelato, citrus tuile, apricot
Popcorn Parfait: mascarpone whipped cream, corn streusel, cherries, salted caramel
Honey Roasted Apricot (filled with almond cream: Breton shortbread, mascarpone, saffron panna cotta, tarragon froth
Gin and Tonic Tart: key lime curd, rose whipped cream, juniper meringue, tonic jelly
Grapefruit Curd: tropical sorbet, elderflower yogurt, grapefruit
Vanilla Semifreddo: Rhubarb Compote, Earl Grey-Grapefruit Gelee
Sheep’s Milk Ricotta Cheesecake: Pumpkin Pearls, Sbrisolona, Roasted Grapes
White Truffle Custard with Butternut Squash Cake, Apple Pearls, Cider Agrodolce, and Brown Butter Crumbs
Torrone Semifreddo: cocoa nib brittle and coffee-cocoa cake
Ivoire and Lemongrass Mousse
Lemon Verbena Torte
Caramelized Bread Pudding with Apple Terrine and Lemon Thyme Gelato
Grapefruit Mousse: honeycomb, Meyer lemon confit, Ritz cracker streusel
Cherry Upside Down Cake: Thai basil gelato, citrus tuile, apricot
CHOCOLATE DESSERTS
Chocolate and Olive Bread Pudding with Fig Conserva and Juniper Cream
Smoked Chocolate Mousse: cocoa nib, mascarpone
Malted Milk Chocolate Pudding: salted walnut-chocolate cake, malted whipped cream, caramel popcorn, beer sorbet
Bread and Chocolate: chocolate sourdough toast, caramelized chocolate mousse, chocolate soil, brown butter powder, bittersweet ganache
Caramelia Namelaka with Praline Gelato, Flexi Ganache, Praline Gelato, and Candied Olive-Cocoa Nib Brittle
Chocolate-Rye Torte: toasted rye and black cocoa cake layered with malted cream and caramelied chocolate mousse
Mokaya Chocolate Cream: Lemon-Infused Olive Oil, Dehydrated Chocolate Mousse, Olive Oil Sourdough, Maldon Salt
Caramel Milk Chocolate Tart: cocoa nib-hazelnut nougatine; pistachio-nasturtium gelato
Chocolate Mousse Torte with Praline Crunch and Coffee Gelato
Milk Chocolate Cremeux: chocolate brownie cake, pickled dates, bourbon cream
Chocolate Mousse with Chestnut Dacquoise, Cocoa Nibs, and Chestnut Honey Gelato
Black Cocoa and Beet Cake with Coconut Sorbet, Beet Puree, and Rose Syrup
Chocolate and Rye Mousse Roulade: candied olive and cocoa nib brittle, saffron cream, olive oil gelato, whey caramel
Hazelnut Cream: layered with coriander praline, bittersweet ganache, and hazelnut sponge with caramel sauce.
Smoked Guanaja Mousse: brownie cake, whipped Dulcey namelaka, cocoa nib nougatine, lemon-basil Ivoire foam, cherries, micro basil and basil flowers.
Bar None: giaduja cremeux, Opalys-coffee ganache, hazelnut shortbread
Pliable Ganache with White-Chocolate Coffee Roulade, Dulcey Cremeux, Cocoa Nib, and Elderflower-Pistachio Jelly. Pastry Chef: Charmaine McFarlane
Chocolate Cream with Hazelnut Brioche, Olive Oil Jelly, Olive Brittle
CHEESE AND VEGETABLE DESSERTS
Pumpkin Torte with Dulcey-Sage Glaze, Brown Butter Gelato, Toasted Meringue, Pumpkin (poached in brown butter-spiced syrup), Cranberry Gel.
Sunchoke Panna Cotta on Butternut Squash Cake with Pear, Cranberry,
Greek Yogurt Sorbet, Cucumber Consomme, Garden Flowers (Pre-Dessert)
Sweet Corn-Lemon Thyme Gelato
Kabocha Cheesecake: Pistachio Sponge, Condensed Milk Ice Cream, Hibiscus Glaze
Pumpkin Cake: Jivara Cremeux, Olive Tuile, Chocolate Balsamic
White Truffle Custard with Butternut Squash Cake, Apple Pearls, Cider Agrodolce, and Brown Butter Crumbs
Sweet Potato and Chocolate Beignet with Cajeta and Chestnut Honey Gelato
Carrot Cake Verrine: Honey Cardamom Carrot Puree, Lemon Mascarpone Cream, Sherried Raisin Compote
Fruit Kimchi with Coconut Tapioca
Fall Dessert of Pumpkin Roulade, Mascarpone-Pear Cream, Brown Butter Gelato, and Honey-Sesame Tuile
Purple Potato Cake: cassis parfait, blackberry, Chantilly cream, poached plums
Black Cocoa and Beet Cake with Coconut Sorbet, Beet Puree, and Rose Syrup
Summer Melons: sheep’s milk yogurt, citrus meringue, shiso plum foam, sungold tomato sorbet
Apple Confit: lemon cream, parsnip cake, sunchoke cream, muscovado-almond streusel
Steamed Butternut Squash Cake with Squash Consomme and Chestnut Honey Gelato
Green Hill Cheese “Cake” : lquid oat shortbread, , hibiscus jelly, pickled pears, elderflower
Cheesecake Mousse: carrot cake, braised hazelnuts, oat streusel, raspberry gel.
CAKES/CENTERPIECE
Diamonds and Lilies
Chocolate Box
Gold Bow Anniversary
Croquembouche
Black Lace and Red Roses
Garden Cake
Purple Butterfly Cake
Orchid and Pearl
PETIT FOURS
Cassis and Pear Pate De Fruit
Cranberry-Pecan Bonbon
Lemon-Pear Bonbon
Rose Bonbon: Cherry-Rosehip Ganache
Honeycomb Meringue
Petit Fours: matcha, grapefruit pate de fruit, 72% dark
Buttery. Salted. Caramel. 
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