{"id":606,"date":"2020-02-20T17:17:05","date_gmt":"2020-02-21T01:17:05","guid":{"rendered":"https:\/\/onpleasurefulpastry.com\/?p=606"},"modified":"2021-06-11T21:24:38","modified_gmt":"2021-06-11T21:24:38","slug":"proprietary-spice-blend-one-savory-career-move","status":"publish","type":"post","link":"https:\/\/onpleasurefulpastry.com\/index.php\/2020\/02\/20\/proprietary-spice-blend-one-savory-career-move\/","title":{"rendered":"Proprietary Spice Blend = One Savory Career Move"},"content":{"rendered":"<p><em><strong><span style=\"color:#008000;\">An elegant hand sips sweet notes of cocoa, nutmeg, vanilla&#8230;<\/span><\/strong><\/em><\/p>\n<p>Recently, the integration of a set of savory ingredients into my baking has opened the door into a new, intriguing and broader cooking niche.<\/p>\n<p>A warm and savory roasted spice melange secured one end of the spectrum of a plated dessert this past Valentine&#8217;s Day. On the other end was a simple, house made creme fraiche. Both were tethered to a 72%-chocolate flourless torte, the spicy-cool juxtaposition that popped each deeply succulent bite.<\/p>\n<p>I was both chef de cuisine and pastry chef for a wine dinner hosted by new <a href=\"https:\/\/www.brooksideinn-oregon.com\/\">Brookside Inn<\/a> owners Liane and Rich Cabot. The Brookside, a B&amp;B located in Carlton in the heart of Oregon&#8217;s wine country, partnered with winemaker Thomas Houseman of <a href=\"http:\/\/anneamie.com\/\">Anne Amie Vineyards<\/a>, whose specialty is Pinot noir. This dinner christened their ownership.<\/p>\n<p><a href=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2020\/02\/img_5560.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-615\" src=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2020\/02\/img_5560.jpg?w=113\" alt=\"\" width=\"113\" height=\"150\" \/><\/a>Anne Amie&#8217;s Tudor Hall Solera Port was paired with my Spiced Flourless Chocolate Torte. The &#8220;fermentation of their barrel-aged dessert wine was arrested by fortification of a brandy of Pinot noir.&#8221;<\/p>\n<p>The tastes of cloves,\u00a0 nutmeg, vanilla and cocoa in the port aligned swimmingly with my spice blend of star anise, black peppercorns, cardamom and cinnamon. So, if a way to enhance the richness of a dark, silky chocolate torte existed, this was it. The final garnish was a candied hazelnut.<a href=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2020\/02\/20200213_200332.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-617\" src=\"https:\/\/onpleasurefulpastry.files.wordpress.com\/2020\/02\/20200213_200332.jpg?w=150\" alt=\"\" width=\"150\" height=\"113\" \/><\/a><\/p>\n<p>I love experimentation and pushing both sweet and savory flavor profiles in warm, even earthy directions&#8230; which allows me to circle back to my new niche.<\/p>\n<p>My cooking partner, Paul Caloca, and I have a deep love for the exquisite ingredients inherent in Oregon &#8211; hazelnuts, white and black truffles, Dungeness crab, local salmon and other coastal seafood and crustaceans. Our niche are dinners of the highest quality, <em>sustainable<\/em> West Coast ingredients made more deeply flavorful using our own propriety spice blends, gentle roasting and smoking techniques, and partnering with Oregon and Washington vintners.<\/p>\n<p><strong><span style=\"color:#008000;\"><em>How unexpectedly spicy life can be&#8230;<\/em><\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An elegant hand sips sweet notes of cocoa, nutmeg, vanilla&#8230; Recently, the integration of a set of savory ingredients into my baking has opened the door into a new, intriguing and broader cooking niche. A warm and savory roasted spice melange secured one end of the spectrum of a plated dessert this past Valentine&#8217;s Day. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[32,40,56,117,189,195,242,248],"class_list":["post-606","post","type-post","status-publish","format-standard","hentry","category-wine-dinners","tag-anne-amie","tag-bb","tag-brookside-inn","tag-flourless-chocolate-torte","tag-paul-caloca","tag-pinot-noir","tag-thomas-houseman","tag-valentines-day"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Proprietary Spice Blend = One Savory Career Move - On Pleasureful Pastry<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/onpleasurefulpastry.com\/index.php\/2020\/02\/20\/proprietary-spice-blend-one-savory-career-move\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Proprietary Spice Blend = One Savory Career Move - On Pleasureful Pastry\" \/>\n<meta property=\"og:description\" content=\"An elegant hand sips sweet notes of cocoa, nutmeg, vanilla&#8230; Recently, the integration of a set of savory ingredients into my baking has opened the door into a new, intriguing and broader cooking niche. A warm and savory roasted spice melange secured one end of the spectrum of a plated dessert this past Valentine&#8217;s Day. 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