Thursday, May 2, 2013


Last week our Pastry Chef, Yulanda Santos, found some inspiration from Mugaritz in Spain.  Armed with a bunch of fresh beets and an aquarium pump she set out to make bubbles.  I think we were all a bit skeptical about this whole experiment - but I must admit, the final presentation was stunning. She featured the beet bubbles on a local goat cheese parfait.  Now I just need to decide how long I need to wait before borrowing this technique for some savory applications!

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