02 Apr 2011 Leave a Comment
in food
I started my day off with an event at the library. Gale Gand, pastry chef of TRU, an ultra-pricey Chicago restaurant presented some recipes from her new brunch book. Delightful and down-to-earth, Gand began by explaining that she’s shifted from the dinner party to brunch as her main form of hospitality. Brunch can be simpler, less expensive, and more family friendly. As she now has three kids, she likes that guests typically don’t stay too long or drink too much as they tend to do at her dinner parties.
She shared two recipes for crepes and a struessel, a boilerplate signature cocktail recipe and several techniques. She felt that having one brunch cocktail was enough and that offering a full bar was such a hassle.
Her cocktail this time was Prosecco, Italian sparkling wine, and black cherry juice garnished with lemon and a sugared rim on the glass. She showed us how to add food coloring to the sugar for extra flair.
Gand’s recipes from her Food Network show are still online.
Gale’s website with recipes and her schedule for future events is galegand.com
smkelly8
