Foodservice Equipment & Supplies

OCT 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 28 of 99 The Restaurant: Mason in Miami The Pastry Chef: John Maiel The Dish: Cake Jars Presentation Notes: At Chef Brian Nasajon's late-night eatery, Maiel lines ma- son jar upon mason jar for deconstructed cakes that resemble trifles in different flavors such as carrot cake, red velvet and banana cream. Photo by Robert Packar The Restaurant: Stubborn Seed in Miami Beach, Fla. The Pastry Chef: Dallas Wynne The Dish: Corn Pavlova Presentation Notes: Wynne prepares a classic meringue infused with bay leaves that's spread thin, cracked into pieces and served with summer berries atop a Meyer lemon and sweet corn pudding spread onto a solid white stone dish to match the meringue. A quenelle of buttered popcorn ice cream and a light dusting of chile and tiny edible flowers gently placed throughout round out the dish. Photo courtesy of Grove Bay Hospitality Stubborn Seed Mason Quick Picks Tabletop pro Jason Sem picks interesting tabletop pieces he's seeing in the marketplace. Sem is senior business development manager for TriMark R.W. Smith & Co. ● Unique steak knives ● Traditional tea service items ● Local pottered china pieces ● Burlap-looking napkins ● Black or brushed-finish seafood stands

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