You probably have ever waited in line for bomboloni on the Ferry Constructing on a Saturday morning or recall the massive pecan butter and whisky scones that Absinthe used to sling again within the day, you’ve already been acquainted with the work of Luis Villavelazquez. He’s not a family title, however during the last 11 years, the pastry chef has grown to turn into one in all San Francisco’s most versatile and inventive dessert ghostwriters.

Now, after 18 years within the restaurant enterprise, Villavelazquez is lastly able to step out of the shadows: He’s opening his personal store within the Tenderloin, with plans for a dessert tasting menu and pop-ups. Known as Les Éléments, the brand new area may also be house to experiments from his long-running pastry consulting enterprise and wholesale operation.

He’s presently producing work for his personal shoppers, however as soon as he will get ultimate approval from the well being division, the general public can are available for pastries, à la carte service and dessert tastings on evenings from Thursday via Saturday.

Luis Villavelazquez brûlées honey atop his caramelized bread pudding.

Luis Villavelazquez brûlées honey atop his caramelized bread pudding.

Courtesy of Tamara Palmer

That three-course dessert tasting menu ($32), a singular providing in a metropolis the place savory tasting menus dominate, would be the star of the present. It’ll spotlight Villavelazquez’s dessert philosophy: learning outdated strategies and recipes and reworking them into trendy creations.

“I’ve all the time considered my ability set as cultural anthropology,” stated Villavelazquez.

Take, as an example, his tres leches cake. Within the U.S., bakeries have a tendency to make use of cow’s milk. As an alternative, Villavelazquez has opted for goat’s milk, the standard ingredient utilized in Mexico. He got here up with the concept to infuse a candy tea taste into the milk with the usage of chamomile and honey, and layers the cake with small cubes of roasted peaches to steadiness its mild and candy flavors with the earthy funk of the goat’s milk.



Source link

Previous articleGoose Barnacles and Basque Cooking at Haizea
Next articleFortnum & Mason 2021 Food and Drink Award Winners announced

LEAVE A REPLY

Please enter your comment!
Please enter your name here