Susan has, she tells me, undergone a sea change of late. She feels right at home working in the basement of Gracie's -- her desserts seem to be a smash, the people there have been supportive of her every step of the way. In the end it all came down to a matter of finding her own workflow, her own sense of place, her own "rhythm". (Rhythm: noun, a strong, repeated pattern of movement or sound.)
And so she has.
This coming Monday, when the restaurant is closed, Susie and Chef Joe Hafner will be doing a cooking demo of how to make savory and sweet tarts, followed by a dinner afterwards. I hope to get some photos to post online soon afterwards so stay tuned.
In the meantime the dessert menu continues to evolve as Susie tempts everyone around with her delicious creations. She is, as they say, in seventh heaven.
And so she has.
This coming Monday, when the restaurant is closed, Susie and Chef Joe Hafner will be doing a cooking demo of how to make savory and sweet tarts, followed by a dinner afterwards. I hope to get some photos to post online soon afterwards so stay tuned.
In the meantime the dessert menu continues to evolve as Susie tempts everyone around with her delicious creations. She is, as they say, in seventh heaven.
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