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The interweb's bulletin board for the husband of a pastry chef. Everyone credits the much deserved women behind every great man, so what do you do when the woman is making all the headlines? For me, I'm gonna share the secrets and rumors about one of San Francisco's rising stars, Jennifer Kenny Nguyen, former Pastry Chef of Salt House and Belden Taverna Restaurants. |
So.... despite being inundated with loving from her school, teachers, coworkers, family and friends today, Jen pulls it off and just added a Warm Rhubarb Gratin to the menu. Check it out (and do let Jen or I know what you thought). She would love honest and constructive criticism. Look for new additions shortly, and you'll hear about them right here on The Man Behind the Chef Blog.
| Bridal size 14 (fits regular size 10-12)
Strapless, ball gown style.
Ivory satin dress with light taupe band accenting hem and bodice.
Lovely bead work on the bodice.
Long train, buttons up the back for multiple bustling options.
Includes petticoat.
Retails at $850. Asking for $400 or best offer.
Click here |
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Drinking beautifully now! Ripe black fruit and spice.
Beautiful wooden gift box, each bottle individually wrapped.
1999 Robert Mondavi Winery Napa Valley Cabernet Sauvignon Reserve (Unfiltered) Six Bottles.
Kept in controlled temperature environment 55 degrees.
Makes a great gift!
Asking $450 or best offer. Click here |
1 comment:
Jen always amazes me when she highlights a traditionally savory ingredient in a dessert or takes a savory dish and gives it a sweet taste. Her Rhubarb Gratin does just that. The cheese of the Gratin has delicately sweet, creamy overtones and complemented the sweet, tangy rhubarb well. The granola on top gives adds variety to the creamy texture, and cold sorbet was an excellent, fresh palate cleanser, allowing me to enjoy each bite of the gratin. It was an excellent dessert and really reminds me of what Jen does best.
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