Day 3
Saturday Morning, March 29, 2003

After breakfast, half of the pastry chefs headed into the kitchen to finish their preparations on an original Mediterranean dessert to be presented to the entire group for tasting in two hours. Meanwhile, the other half attended an informal demonstration by Maria Grammatico on pasta frolla and crostata di marmellata, as well as several informal tastings that included a range of local Mediterranean-style cheeses from the Cowgirl Creamery, a tasting of dates from the Date Commission, a banquet table full of authentic candies and sweets imported from around the Mediterranean, and a tasting of honeys from Marshall Honey. At the end of two hours, the first group of chefs presented their stunning desserts, each more beautiful and flavorful than the last. Chefs had a few minutes to talk about their dessert, including where their idea originated, components, interesting techniques, and new, conference-inspired ideas they may have incorporated. After tasting 15 desserts, the group sat down to lunch. Post-lunch, the two groups switched positions and repeated the morning’s activities, then convened to taste the new crop of desserts.

Quite simply, the desserts were astounding in their flavor and design, as well as their diversity. Here are just a few ideas of the selection that was offered: from Lincoln Carson (Olives, NY), Lemon Chiboust in an Almond Crust with Rosewater Sherbet and Almond Foam; from Stanton Ho (Las Vegas Hilton, NV), Fresh Fig and Chianti Chocolate Ganache Tart with Homemade Mascarpone Cheese; from Bill Yosses (Citarella, NY), Triumph of Gluttony, a Sicilian convent dessert consisting of spongecake layered with candied pistachios, eggless pastry cream, and candied lemon served with a Bergamot Citrus Sauce; from Steve Ferraro (Desert Springs Marriott, CA), Date Cake served with Milk Chocolate Cream, Citrus Compote, and Pistachio Tuile; Patrick Coston (ILO, NY), Fresh Ricotta Tart with Olive Oil Soaked Raisins and Toasted Almonds, which was bruleed, then topped with a grinding of fresh black pepper; from David Leyva (Angele, CA), Almond Date Buttercrunch Cake with Honey-Orange Semifreddo; from Erika Masuda (Omni Chicago, IL), Orange and Date Semolina Pudding; from Gerhard Michler (Creative International Desserts, CA), Pistachio Financier with Marinated Apricots and Cardamom Ice Cream; and from Paige Retus (Olives, MA), Orange-Scented Almond Whoopie Pies with Medjhool Date Schmear on Citrus Sauce.