Playful and Poetic Pastries by Chef Amy Arnold
Be inspired by Chef Amy Arnold’s playful and poetic pastry pairings. As the Executive Pastry Chef of DineAmic Group, Chef Amy has created memorable moments for those who have dined at Siena Tavern, Bar Siena, Public House, Prime & Provisions, and Bull & Bear. To celebrate National Dessert Month, I visited Siena Tavern for a kitchen chat with Chef Amy Arnold. It was truly a Fairytale Feast with a parade of sweets including Chef Amy’s Cake Shake, Pistachio Cake with Strawberry Sauce and Vanilla Meringue, Banana Cream Pie, Caramel Chocolate Cake, Pumpkin Cheese Cake, Peanut Butter Pie, Apple Cake with RumChata gelato, Caramel Cheese Cake with Blackberry Sauce inside and caramel corn on the outside, Apple Pie with ginger snap crumble and butterscotch sauce and an array of delicious gelato. On an interesting side note, Chef Fabio Viviani really enjoys the vanilla meringues that garnish the Pistachio Cake dessert.
Watch the video for the Fairytale Feast.
Chef Amy Arnold’s gelato is award winning. In September, she won the RumChata dessert competition at Bon Appetit’s Chicago Gourmet “Food is Art” event. Her featured dish was RumChata Gelato with Apple Cake and was inspired by her mother’s recipe from childhood.
Enjoy these tips by Chef Amy Arnold for the home baker:
- Provide height to your dessert dishes.
- Add Texture to your desserts. It’s an important ingredient, and Chef Amy even adds texture to gelato.
- Make stand alone pie crusts by whipping egg whites and butter into the crust.
National Dessert Month is every day at DineAmic Group’s restaurants and bars.
What are your favorite desserts?
Savor the day!
Podcast: Play in new window | Download (Duration: 14:56 — 8.8MB)
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