For a pastry chef committed to using the best ingredients he can find, late summer means an abundance of sweet, justpicked produce.
Fourth-generation pastry chef Thomas Haas - who specializes in handmade chocolates, wedding cakes, viennoiserie and desserts - is just such a guy. Once the executive pastry chef at Daniel in New York City, Thomas and his wife Lisa now own two locations of Thomas Haas Fine Chocolates and Patisserie, in North Vancouver and Kits.
This time of year means cherries, berries and succulent peaches for pies, pastries and creamy desserts.
It's a sweet bonanza for anyone who loves dessert.
Included here is Thomas's own recipe for Peach Melba Parfait, using B.C. Okanagan peaches. Give it a try, and then see what else you can make with late summer's bounty. Thomas' top five essentials that every wannabe home chef should have onhand during the summer to whip up a speedy dessert are:
. Fresh seasonal fruits
. Mascarpone
. Vanilla Beans
. Summer herbs (such as mint, lemon balm and verbena)
. Champagne
WANT TO SEE THOMAS HAAS IN ACTION?
Catch up with him when he participates in the Opening Night Bake-off on "Savour Thursday" at the Vancouver Home and Design Show on Oct. 11.
Haas, executive pastry chef Bruno Feldeisen from YEW Restaurant & Bar, and Top Chef Canada competitor Curtis Luk from Fable will put their collective fingers into the pie when sugarcoated confections will compete in a high-stakes battle of the sweet treats. A noteworthy panel of judges will put their taste buds to task in determining the winner, with ample tasters for all. You might say they'll have their cake - and eat it, too. Find out more at vancouverhomeanddesign show.com.
