We are looking for someone who can follow that language, to work the weekends, including Krissy's days off, so if you know anyone with bread baking experience, who can chat that special language with her, send them our way, please!
In the meantime, the p.m. staff has been designing new desserts. Melanie has made a plate of spring time, with sheep's milk yogurt cake, infused with fresh thyme, dressed with candied rhubarb and yogurt gelato, drizzled with local honey. There's a crunchy baked streusel under the ice cream that is everyone's favorite part of the dessert, especially the sweet-salty contract it gives to the gelato.
Suzie made pineapple upside down cake, made with crunchy, locally ground cornmeal, served with dulce de leche ice cream, pineapple juice caramel and caramel corn. It was delicious, and goes on the menu today.
We're also changing the room service menu to make it faster, easier and more in-room dining friendly. I made a French silk pie, though I'm not sure what's French about it. I just wanted a diner-ish, eat-in-your-pjs kind of dessert! Josh's spoon is poised and ready, as usual. Everyone agreed it needed a little something: more salt, more sweet, more chocolate, but there was none of it left at the end!
Tonight, John Hiatt and Nancy Wilson perform at the Barn, and everyone will be having lemon meringue pie for dessert, so I've got to get cracking some eggs. Have a lovely spring day!