This week we spent a lot of time with our amazing Pastry Chef Hillary Naishtat updating our seasonal desserts menu. We are gearing up for summertime, and with an abundance of seasonal fruit and warm weather on the horizon, she’s whipped up some delicious treats that will leave a lasting final impression on your palette. Our mouth’s screamed, “Ohhhhhh”, declared by, “More?!”
One such tasty treat is the Ice Cream Sandwich. We first introduced our spin on the ice cream sandwich at 2014’s Rocked Bridal Event, held at The Nines Hotel this past March. Hillary created two delicious versions; 1) Mint Chocolate Chip Ice Cream with Chocolate Cake dipped in fudge and 2) Strawberry Ice Cream with Lime Chiffon Cake. These were both wildly popular during the bride-centric event, and are trending to be a huge hit this summer.
Let’s get back to the engineer of these scrumptious delights; Hillary Naishtat. Hillary joined our culinary team in November 2013, and previously claimed stake at Wilshire Restaurant in Santa Monica, a three star, L.A. Times reviewed fine dining restaurant, and most recently Almond, based in New York City, where she developed recipes and led the dessert programs for the fleet’s three restaurants. Hillary’s refining touches have been a welcomed addition to the Food in Bloom kitchen where we make everything from scratch, using locally sourced ingredients whenever possible. She’s already created crowd favorites such as our Rosemary Apricot Shortbread Bars with Pine Nut Streusel, as well as Earl Grey Truffles dusted in cocoa powder for some of our annual clients. We can’t wait to sneak back into the kitchen to taste the new magic she’s making.