FEATURING THE MORNING'S HARVEST AS OUR FINAL BITE
After working as a farm apprentice in 2015, I couldn't have found a better fit or springboard for my work than to become the exclusive dessert provider for the Butcher Paper Dinner series at Brooklyn Grange Rooftop Farm through 2018. This facility is the largest soil-based rooftop farm in the world, transplanting ground-level agricultural practices and making the innovative adjustments necessary to raise vegetables eleven stories above New York City.
Rolling my eyes at the done-and-redone-to-death iterations of carrot cake and strawberry shortcake, I started crafting desserts from our farm harvests and scraps — showcasing savory vegetables as the fanciful feature after farm-to-table dinners. Focusing on color, flavor pairings, and playfulness, my menus below highlight the endless gifts of our local agricultural pursuits.
Rolling my eyes at the done-and-redone-to-death iterations of carrot cake and strawberry shortcake, I started crafting desserts from our farm harvests and scraps — showcasing savory vegetables as the fanciful feature after farm-to-table dinners. Focusing on color, flavor pairings, and playfulness, my menus below highlight the endless gifts of our local agricultural pursuits.
ECLAIR
spinach pate a choux + maple-glazed parsnip pastry cream + beet ganache + edible blossoms
CREAM
yogurt posset + amaranth buckwheat granola + currant compote + thai basil
DIRT N WORMS
smoked tea chocolate pudding + charcoal shortbread soil + celery ginger gummy worms
HARVEST STACK
chewy carrot juice pound cake + red pepper buttercream + kale cake + beet buttercream + sungold caramel
MOCHI
beet mochi + farm honey + weeded wood sorrel
TART
ground cherry + chèvre mascarpone tart + basil sugar
WHOOPIE
sweet corn cookie + browned butter buttercream + beefsteak tomato caramel
TORTE
ahi dulce spicy butter + bittersweet chocolate + bronze fennel chantilly cream
CAKE + ICE CREAM
green tomato upside down cake + shiso + peppered rose ice cream (in collaboration with Chef Tylor Boring for Outstanding in the Field)
CROSTADA
eggplant jam + pomegranate + pistachio + dark chocolate
CANDIES
candied rainbow chard stalks
spinach + bronze fennel tootsie rolls
carrot + black pepper caramel corn
spring carrot marmalade
sunflower brittle
candied red pepper + parsnip + beets
sweet potato + almond truffles
tumeric kombucha gummies
purple carrot gummies
rainbow chard stalk gummies
spinach pate a choux + maple-glazed parsnip pastry cream + beet ganache + edible blossoms
CREAM
yogurt posset + amaranth buckwheat granola + currant compote + thai basil
DIRT N WORMS
smoked tea chocolate pudding + charcoal shortbread soil + celery ginger gummy worms
HARVEST STACK
chewy carrot juice pound cake + red pepper buttercream + kale cake + beet buttercream + sungold caramel
MOCHI
beet mochi + farm honey + weeded wood sorrel
TART
ground cherry + chèvre mascarpone tart + basil sugar
WHOOPIE
sweet corn cookie + browned butter buttercream + beefsteak tomato caramel
TORTE
ahi dulce spicy butter + bittersweet chocolate + bronze fennel chantilly cream
CAKE + ICE CREAM
green tomato upside down cake + shiso + peppered rose ice cream (in collaboration with Chef Tylor Boring for Outstanding in the Field)
CROSTADA
eggplant jam + pomegranate + pistachio + dark chocolate
CANDIES
candied rainbow chard stalks
spinach + bronze fennel tootsie rolls
carrot + black pepper caramel corn
spring carrot marmalade
sunflower brittle
candied red pepper + parsnip + beets
sweet potato + almond truffles
tumeric kombucha gummies
purple carrot gummies
rainbow chard stalk gummies