Monday, August 12, 2013
I know I mentioned it months ago, but it's finally time for me to be moving back to NYC this week! As with any NYC restaurant opening, it was pushed back from the original date. The team decided to do dining room and kitchen renovations, which I've heard look great and can't wait to see! This gave me the opportunity though to spend my summer by the beach and work with my AC team longer to get them ready for the transition.
|European style loaves|
|New American Cut Bread|
A couple weeks ago, my sous chef Kristen and I decided to turn the American Cut raw bar into a dessert bar. The bar was no longer being utilized as a raw bar and had been sitting empty since the end of last summer. The pastry kitchen is roughly the size of a shoe box, and with the new bread production, we were even more cramped. Moving the PM pastry service team out of the kitchen freed up kitchen space and gave us more dining room visibility. With the whole counter top open for display, we started making a "cake of the day" and "cookies of the day" and displaying them on pretty domed pedestals. Since its launch, the dessert bar has been a big hit, and dessert sales have even increased
. In addition to improved space functionality, we have had so much fun with the dessert bar. I got to make a lot of classic cakes--chocolate malt, grasshopper, peanut butter banana, s'mores--things that I don't ordinarily have a chance to do.
|Dessert Bar Cakes|