I’m surviving, I swear. It’s just, well, a tad busy.
Apparently as soon as you have mastered one restaurant, the next goal is to add on a second. Really! As soon as Christmas was over and I returned from my relaxing week away in Mexico, I was testing out recipes and tweaking the dessert menu for another restaurant in the group, Glowbal Grill. The first and most well-known restaurant in the group closed for a month over the holidays to re-brand and renovate, and then re-opened on Jan 12 with a new look, new concept, and new menu. And yes, that includes a new dessert menu.
Here’s what I’m now cookin’ up for Glowbal:
*brown sugar creme brulee, with brandy snap garnish and fresh berries
*dark chocolate brioche bread pudding, served with Bailey’s anglaise, housemade chocolate coated honeycomb (‘Crunchie bar’), and espresso gelato
*lemon mereingue cheesecake (baked lemon cheesecake, swiss mereingue piped on top)
*apple fritters and diamond beignets, served with rum butterscotch and vanilla custard to dip
Luckily for this restaurant I just make the product and send them over whole to the other restaurant (and by ‘send over’ I mean personally loading up that day’s order and walking the 3 blocks with a buspan full of desserts). I love the fresh air break every day!
The Olympics are going to be crazy since we are located 1 block from the Yaletown LiveCity site, where the public big screen/free entertainment/concert site is. They estimate 10,000 ppl walking by every day. Bring it on!