2019-07-01_Louisiana_Cookin

89 louisianacookin.com

ICE CREAM

DAYDREAM

COOKING WITH
CHEFS TO WATCH

WHENSHEWASNAMEDa CheftoWatchin2013,BronwenWyatt

waspastrychefatLaPetiteGroceryinNewOrleans,whereshestrived

forstraightforward,uncomplicateddessertsthatwerenottoosweet.

Thoughherpastryphilosophyhasevolvedovertheyears,shecarriedthat

visionwithherwhen,earlierthisyear,shejoinedtheteamsatBywater

winebarBacchanalandMarignydarlingElysianBaraspastrychef.

WerecentlycaughtupwithBronweninBacchanal’skitchengardento

getthescoopaboutherpassionforicecreamandusinglocal,seasonal

ingredientsinherdesserts,includingtherecipeforRoastedStrawberry

IceCreamSandwichesshesharedwithus.

Q What do you have planned for the pastry programs at Bacchanal

and Elysian Bar?

My plans are right in line with the philosophy that both Chef Joaquin

Rodas (of Bacchanal) and Chef Alex Harrell (of Elysian Bar) have

always maintained: focused, uncomplicated, seasonal, and beautifully

prepared food. My desserts at Bacchanal, like the rest of the menu

there, will also be heavily infl uenced by traditional wine-producing

regions such as Spain, Italy, and France. My desserts at Elysian Bar

will touch more heavily on the culinary traditions of the South. Cane

syrup, buttermilk biscuits, cornmeal, local cane sugar, strawberries,

peaches, fi gs, and muscadines will all come into play.

Has your style of dessert changed at all since you were named a

Chef to Watch in 2013?

I do think it’s changed in some ways. Th e dessert I featured in my

Chefs to Watch article back then was a Butterscotch Pudding, which

is still on the menu at La Petite Grocery, where I was at the time. It’s

always going to be a classic and special dessert to me, but I feel like

more and more I want to do things that are fruit-forward and much

more rooted seasonally, only using fruit that you can get locally when

it’s in season and playing with fl avors that are a little less sweet.

by caitlin watzke | photography by randy p. schmidt

Q