On October 22nd, at 6:30pm, 7 Pastry Chefs from 11 Central Florida restaurants will come together for a dessert tasting experience!
Savory bites will be provided by The Osprey Tavern, Seito Sushi, and Reyes Mezcaleria.
The participating chefs are:
Amanda McFall-Urbain 40
Gloriann Rivera-1921 by Norman Van Aken
Amy Gilbert-Canvas
Brian Cernell-Luma on Park/Prato/Luke’s
Michelle Hulbert-K Restaurant
Esther Rodriguez-The Ravenous Pig
Kristy Carlucci-The Osprey Tavern/Seito Sushi/Reyes Mezcaleria
Tickets can be obtained by calling The Osprey Tavern at 407-960-7700
We spoke with Kristy Carlucci, pastry chef for The Osprey Tavern/Seito Sushi/Reyes Mezcaleria, to gain more insight about the upcoming event, the first event featuring and highlighting some of Orlando’s finest pastry chefs.
TastyChomps: How did Pastry in the Park come about?
Pastry Chef Kristy Carlucci: I had heard of other cities doing a “pastry-centric” tasting menu where pastry chefs get together and create an amazing experience. I knew we have some extremely talented pastry chefs in Central Florida and felt certain that a great event could come together with their help.
Amanda McFall-Urbain 40 – Tropical Sundae Deluxe – Toasted coconut gelato, rum soaked angel food cake, caramel sauce & pink peppercorn spiced pineapple.
What do you hope to accomplish with this event?
To shine a light on the restaurants that have a dedicated pastry program. There’s many places that either buy in their desserts or it gets dumped off on one of the line cooks, but Central Florida has real pastry talent. There’s so many fantastic bakeries that get a lot of (well deserved) love, but it’s time for the ones in the restaurants to get their “just desserts”–pun intended!
What is something most people don’t know about the pastry chef profession?
That it’s intense! One misconception is that we are wearing cute aprons and baking cupcakes and cookies all day. It is a lot of time management, exact calculations, early mornings, trial and errors, organization, having an artistic eye, fighting for your own space in those tiny kitchens…
Restaurant pastry chefs also save the day–think of all those free desserts that are given out!
Tell us about your background and training and experience.
I graduated from The Culinary Institute of America in 2008. Since then, I have worked as a Teaching Assistant at the CIA, spent time with boutique chocolatiers and bakers, oversaw 2 restaurants at The Greenbrier Resort in WV, and was Pastry Chef de Cuisine at Cask & Larder. I’ve worked for some of the top chefs in America, and fortunate enough to create and present desserts for many celebrities, athletes, and politicians. In addition to being the Pastry Chef at The Osprey Tavern, Seito Sushi, and Reyes Mezcaleria, I also instruct at Valencia College in the Baking & Pastry program.
What are your favorite dishes to bake right now?
I’m in full fall mode! I love the warm spices associated with the season. Right now we have a warm apple cake with spiced caramel ice cream on our Osprey menu and it’s my favorite. My dessert for Pastry in the Park is an homage to the wonderful produce that autumn brings. At home, my 5 year old loves to bake, so we have been making banana bread and will be making pumpkin muffins soon.
What are the most popular pastries right now at your restaurants?
Chocolate is always king! Our chocolate almond torte is very decadent, and that’s what the chocolate lovers are looking for. For Sunday brunch, we have our Pastry Trolley, which features not just breakfast pastries, but also macarons, cakes, and other sweet treats. It’s very popular and we sell out almost every Sunday!
Pastry in the Park
A Dessert Tasting Experience
Menu
Amanda McFall – Urbain 40
Tahini Custard, Orange Blossom Figs, Almond Granite
Pairing:
Amy Gilbert – Canvas Restaurant
Mulled Red Wine Pear Galette, Citrus Mascarpone Mousse, Spiced Pistachio Granola
Pairing:
Brian Cernell – Luma on Park/Prato/Luke’s
TBD
Pairing:
Kristy Carlucci – The Osprey Tavern/Seito Sushi/Reyes Mezcaleria
“Autumn Harvest”
Pumpkin Ganache, Sweet Potato Doughnut, Candied Squash, Dulcey Crumb, Oatmeal Semifreddo
Pairing:
Esther Rodriguez – The Ravenous Pig
Goat Cheese Tart, Spent Grain Sablé, Seasonal Fruit
Pairing:
Gloriann Rivera – 1921 by Norman Van Aken
“Banana Foster Tart”
Pecan Tart Shell, Smoked Bourbon Chocolate Custard, Banana Semifreddo, Caramel, Candied Hazelnuts
Pairing:
Michelle Hulbert – K Restaurant
“Chunk of Love”
Layered Chocolate Chunk Cookie, Oreo Truffle, Dark Chocolate Brownie, Peanut Butter Mousse
Pairing:
