What is Garrett Melkonian up to now?? He’s been working everyday in our little test kitchen, developing recipes for our upcoming Dahlia Bakery Cookbook. We’re on to the pie chapter now, and Garrett and I were both pretty happy about the way this tasty little number turned out. What is it? I’m not even going to tell you, but you can guess if you want to. (Hint: this is NOT a coconut cream pie!)
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At family meal, otherwise known as staff meal, there’s no hierarchy; you’re breaking bread with your friends. For those 30 minutes, everyone is equal- and hungry. Family meal is our version of the water cooler- but with better food.
I’ll be sharing my thoughts, tips, and observations, and, in the spirit of family meal, I’ve invited our creative, energetic staff- everyone from line cook to bartender to bookkeeper- to have a say. I hope you’ll add your own comments and join in the conversation.
-Tom Douglas
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July 29th, 2010 at 12:54 pm
Banana chocolate cream pie? Looks like you need help eating it; I can help!
July 29th, 2010 at 12:59 pm
Chuck, you know us way too well! Yes you are exactly right!! I thought it might be tricky because you can’t really see the bananas in the photo (Some are blended into the pastry cream; some are sliced.) I’m sorry to say, staff has already eaten this pie (I’ll have to put you on my speed dial) The crisp and delicate pecan pastry crust that Garrett invented for this pie was almost the best part, and that’s saying something!
July 29th, 2010 at 7:57 pm
Way to go Chuck!!!
August 4th, 2010 at 11:35 am
Damn, you’re good. Go Chuck!