Articles

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Strawberry Doughnuts for the National Culinary Review

The National Culinary Review will be featuring my strawberry doughnuts from last spring in the their upcoming April issue.

18Feb2012 | | 0 comments | Continued
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My Workday

A run-down of my day-to-day duties and responsibilities as a pastry chef.

4Feb2012 | | 0 comments | Continued
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Please Meet…Baby

“Baby” is the newest pastry addition at the restaurant. She is a CB-350 batch freezer by Emery Thompson.

28Jan2012 | | 2 comments | Continued
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Miniature Blackberry Gateau Bretons

Crumbly, tender, and flaky all at once, these gateau Bretons are the perfect companion to coffee or tea.

28Jan2012 | | 0 comments | Continued
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Pastry Chef Francois Payard’s Peanut Caramel Tart

Taking a trip down memory lane with a tribute to fellow pastry chef Francois Payard and his peanut caramel tart.

27Jan2012 | | 2 comments | Continued
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High Altitude Cornbread

A high altitude-approved recipe that you’ll probably receive marriage proposals over. It is so good!

27Jan2012 | | 3 comments | Continued
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My Aha Moment for Mutual of Omaha

Watch my “Aha Moment” that I taped last summer, and all the details on my decision to cross over to the culinary field.

26Jan2012 | | 0 comments | Continued
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Good Morning Vail TV 8 Appearance

Executive Pastry Chef at Restaurant Kelly Liken, Megan Joy Kaminski, Good Morning Vail TV 8 Appearance

26Jan2012 | | 0 comments | Continued
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Mignardises For Saveur Magazine

My mignardises were featured in Saveur magazine’s January 2012 issue!

24Jan2012 | | 0 comments | Continued
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A New Beginning

Lots of changes to come in 2012!

21Jan2012 | | 0 comments | Continued
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Autumn Palette: The Fall Dessert Menu

I managed to remember my camera tonight at work, and we also had the rare occasion of a slower night, which created a few opportunities to snap photos before the plates left the window. When I was brainstorming the dessert menu for this time of year, I was inspired mostly by the

12Oct2010 | | 2 comments | Continued
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High Altitude Rocky Mountain Apple Spice Layer Cake with Caramel Whiskey Frosting

Last week I did a dessert special at the restaurant featuring this moist lightly spiced apple cake. Cubes of warmed cake were served on top of a spiced caramel (star anise, cloves, cinnamon sticks, cardamom, and peppercorns, to be exact) and then covered in a luscious scoop of pumpkin ice cream.  I

12Oct2010 | | 3 comments | Continued
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New Dessert Menu Debuts Today!

The aspens are turning a brilliant yellow right now, which only means one thing: fall is here. This can be reflected in the our new fall menu, which showcases the end of summer produce and early fall flavors. Here is the new dessert menu: –Carrot Cake Doughnuts Raisin Jam, Cream Cheese

16Sep2010 | | 1 comment | Continued
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High Altitude Baking

I am often asked by many of our diners how I adapt my baking for the altitude that comes with living up in the high rockies. When I first moved out here, I was terrified of what the elevation can do to baked desserts and pastries that would normally come out perfect

1Sep2010 | | 2 comments | Continued
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The Sunday Harvest Menu

There are only a handful of Sundays left this season for our Sunday Harvest Menu at the restaurant! Since early June, the Restaurant Kelly Liken kitchen crew shops at the Vail Farmer’s Market every Sunday and then creates an entirely new menu just for that evening, showcasing all of the beautiful produce

1Sep2010 | | 0 comments | Continued
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