Posting this content is almost pointless without digital photos. Nevertheless…

Tonight I stayed up late funneling hot custards into shot glasses and boiling down orange juice. I’m taking a trunk of desserts to a job interview tomorrow. Here’s what I’m bringing:

Peaches & Creme Carmel
A duck egg creme carmel infused with peach brandy and prepared with locally raised Habenero peppers and peaches. Topped with wildflower honey whipped cream.

Cremes Trois
A selection of strawberry, blueberry, and cherry sabayons in frozen shot glasses.

Frozen Lemon Soufflé
A light, frozen “soufflé” which is served in the original lemon rind with a drizzle of blueberry and port sauce.

Borgia Semifreddo Cookies in Dark Chocolate
Thin orange cookies sandwich an orange semifreddo, all encased in dark chocolate.

There’s more of the same in my proposal menu, but I didn’t want to bring too much to the interview since they’re expecting photos, not actual dishes.

Almost every ingredient used in these dishes was purchased on Saturday at the Eugene Saturday Market. Living here has really opened me up to the idea of using locally raised, organically grown ingredients. At the risk of sounding really snooty, I have to say that everything I’ve purchased from local vendors has been singing at perfect pitch. Eugene is paradise!