html phpbb tracker download Meryl Loves Food

Posts tagged Johnson and Wales

Posted 7 months ago

And just like that 4 years have come and gone.

I will be moving to Chicago this week and starting the next chapter of my career: working at Moto Restaurant. I will do my best to continue to update on my work and my career. 

Although I plan on continuing with this as a food blog, I will also be changing it up a bit and post more about my travels. This means I will be posting about my time spent in Chicago as well as my adventures around the globe. 

Thanks for sticking with me over the past 4 years!

Posted 7 months ago

Dipped Pralines

Port wine ganache hand dipped and garnished with a red currant meringue. 

Posted 7 months ago

Petit Gateaux

Almond nougatine, jalapeño cake, prosecco gelee, and cranberry bavarian cream with prosecco ganache and garnished with white chocolate and pop rocks. 

Posted 7 months ago

Petit Four

Black pepper meringue, chocolate beet cake, lemon mascarpone mousse, and a pickled beet. 

Posted 7 months ago

Final Buffet: a showpiece depicting our theme World Wines

Posted 7 months ago
Posted 7 months ago

Practical Cake: Baby Girl’s First Birthday

Posted 7 months ago

Destination Challenge Cake: Puerto Rico

Posted 7 months ago

Whimsical Cake

Posted 7 months ago

Wedding Cake

Posted 9 months ago

Chocolate Chef Showpiece

Posted 9 months ago

Chocolate Amenity

Posted 1 year ago

Italy Dessert: Risotto

Chocolate Risotto with cashew granola and a quenelle of marscarpone served with angel food cake, coffee granita, and raisin compote. 

Posted 1 year ago

Wine Pairing

Coconut curry rice pudding with orange sorbet, nut granola, orange segments, and black tea honey gelee. Paired with Quadry Winery’s Electra, an orange muscat from 2007. 

Posted 1 year ago

Sensory Analysis in Contemporary Desserts is a plated desserts class that focuses on teaching us how to hit all senses and taste buds in one complete and composed dessert. 

Orange Soup served with an orange blossom doughnut, caramel milk foam, lemon infused oil, and topped with cardamom ice cream sitting on an orange tuile.