This past December, I was fortunate to attend the Texas Sweet and PastryScoop Grapefruit Gala at FCI alongside with my friend and demo buddy Dessertolicious. Presenting this Demo was the awesome Jansen Chan, he’s the executive Pastry Chef at Oceana and quite honestly one of my heroes!
The delectable pretty thing above is a White Chocolate Grapefruit Parfait with Honey Sabayon, it was very good. (Not to toot my own horn; that’s also a pretty good shot for an Iphone pic)
My favorite (and mind you they were all amazing) was the Tarragon-Grapefruit Soup with Mascarpone Gelée & Dark Chocolate Sorbet below, seriously tasty and so so beautiful! The Mascarpone Gelée and the Soup were insane!!!
We also had the pleasure to watch the chef make the Île Flottante (Floating Island) of Grapefruit Anglaise and Milk Chocolate Sorbet, again delicious.
We also sampled Steamed Chocolate-Grapefruit Cakes and Chocolate tarts with Grapefruit marmalade and Coconut tuiles, but for those pics you might want to check out PastryScoops flickr set, as my humble Iphone shot weren’t as nice as the ones above.
This was my favorite demo to date, FCI had a cocktail before it started and while I didn’t drink (it was noon people) yours truly did enjoy the hors d’oeuvres and writing this post brought back memories of the crazy good Pastrami on Rye with Grapefruit Moustarda.
Chef Jansen Chan was charming and invested in showing us what he was making and also in answering our questions. I can only wish Oceana take interns from ICE, I’d be delighted to work there.
For now what I can is eat at Oceana someday, which you can do too and also if you haven’t had enough of this Grapefruit madness read RunnersKitchen account.
I’m off now to find some Pastrami and Grapefruit, thanks for reading!