Chef Linton Hopkins’ Restaurant Eugene in Buckhead offers what’s possibly Atlanta’s simplest dessert tasting menu. Pastry chef — and 3-time James Beard award nominee — Jen Yee delivered the $22 3-course tasting some weeks ago. It includes a small glass of sparkling wine, a prelude or amuse-bouche, a prime dessert, and mignardises like petit fours.
The dessert tasting is available on the bar and in the adjoining lounge known as the Orchid Room. Diners pick a major dessert from the menu and the tasting is built around it. There’s additionally a non-compulsory wine or grand cru pairing with the principle dessert.
The menu changes weekly, especially as clean produce turns into extra plentiful throughout the spring and summer in Atlanta. Yee, who joined Hopkins’ restaurant over 12 months in the past after operating in New York City for 12 years, calls the tasting a “gateway” into the more formal eating enjoy at Restaurant Eugene.
“I love dessert tastings, and as a pastry chef, I love eating out to see what eating places offer for dessert,” Yee explains. “Pastry cooks at eating places are becoming a whole lot rarer, so take gain of dessert at a restaurant with a pastry chef.”
Yee’s current menu consists of cakes like a mousse crafted from Madagascar chocolate from Atlanta-primarily based Xocolatl inner frozen milk chocolate with charred sunchokes and a fresh strawberry dish with black pepper pavlova, buttermilk shaved ice, and verjus — the pressed juice of unripened grapes.
“We’re no longer trying to kill you with dessert, it’s just more than one greater bite and a pitcher of bubbles to make it special. It’s a mini-Restaurant Eugene enjoy,” Yee says. “There are dessert tastings anywhere in New York, which include within the living room at Per Se, at Le Bernardin, and at the bar at Contra. We notion, ‘why no longer do this in Atlanta?’”
Yee moved to Atlanta within the fall of 2017. Prior to taking the job at Restaurant Eugene, she worked with chef Mario Carbone as the outlet pastry chef for his midtown Manhattan restaurant the Grill.
“The pace of existence and operating in restaurants in New York City can be very addictive but, at the equal time, it’s arduous. I wished a smash from that tempo,” she explains of her selection to leave New York. “I’d been speaking with Linton prior to my departure from the Grill, and decided Atlanta changed into the next bankruptcy for me.”
Yee also ran the bakery and dessert software at chef Andrew Carmellini’s French brasserie Lafayette Grand Café and Bakery in lower Manhattan. It became here she changed into nominated 3 instances for incredible pastry chef by the James Beard Foundation.
We all love sweet and delicious desserts. But the sad truth is that cakes which can be wealthy in sugar, carbohydrates, subtle products and fats are not correct for our frame. However, that doesn’t suggest that we have to stop ingesting desserts altogether. There are many methods for creating a healthy dessert. Let’s find out how you may make your cakes healthful.
1. Use proper assets of fat:
Fat is a critical supply of energy and a vital aspect of any dessert. But an excessive amount of of-of fat isn’t always top to your fitness. Also, the general public devours incorrect kinds of fat and that is the principal motive of the situation. For instance, hydrogenated fat and saturated fat discovered in baked merchandise and ice lotions can raise the extent of awful cholesterol in your blood. Therefore, you need to apply the right sources of fats to ensure your dessert is wholesome.
Fat observed in soy, tofu, peanuts, almonds, and cashew nuts contains true cholesterol, so that you can use them to your cakes. Even if you are the use of proper resources of fats, it would be smart to apply them reasonably. This is due to the fact fat contain quite a few energy, which may make your dessert dangerous.
2. Use dark chocolate
Chocolate is one of the maximum critical factors of desserts. Chocolate cannot best provide you with strength but also raise your temper and loosen up your vessels. It is advisable that you use richly flavored darkish chocolate to your desserts. Dark chocolate is not very sweet and adds the exact taste to any dessert. Try to avoid milk chocolate, vanilla chocolate or cocoa chocolate due to the fact they contain dangerous hydrogenated oils.
3. Do no longer use subtle products
Eating everyday meals which can be full of processed meals can result in undernourishment and weight advantage. This happens because processed foods are regularly processed to a quantity that they lose their dietary price. Refined meals are only wealthy in fat and energy. So, avoid using pretty processed foods for your dessert. Replace delicate white flour with complete grain mixes. Similarly, keep away from white sugar and use alternative sweeteners to your cakes.