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When I first started working at Grasso Tech, I used to love to talk "food" with then department head David Miguel. Chef Miguel had been at Grasso for about 20 years at the time and is a bit of a foodie like myself. We would chat endlessly about different places to go eat or preparations. When I was describing a trip I was planning on taking to Charleston, S.C. he asked if I had ever been up to Portland, ME. At that time I was only in my second year of teaching, coming straight from the restaurant industry, and had let my love of travel lay dormant for awhile. With a more forgiving schedule, I started to feel excited about seeing new places and experiencing dining out again. I hadn't travelled north of Boston and he told me that Portland had an amazing food scene that I would love. My wife and I planned a trip.
When I first started working at Grasso Tech, I used to love to talk "food" with then department head David Miguel. Chef Miguel had been at Grasso for about 20 years at the time and is a bit of a foodie like myself. We would chat endlessly about different places to go eat or preparations. When I was describing a trip I was planning on taking to Charleston, S.C. he asked if I had ever been up to Portland, ME. At that time I was only in my second year of teaching, coming straight from the restaurant industry, and had let my love of travel lay dormant for awhile. With a more forgiving schedule, I started to feel excited about seeing new places and experiencing dining out again. I hadn't travelled north of Boston and he told me that Portland had an amazing food scene that I would love. My wife and I planned a trip.
Suffice it to say he was right. Since then we have adopted Portsmouth (as any reader here knows) as a home away from home and have been up to Portland at least a half dozen times. The restaurant that Chef Miguel spoke so highly of and told me I had to go is called Fore Street. They are often nominated for national James Beard awards. It is amazing. The smell alone from the wood fired grill when you walk in is mesmerizing. Attached to the restaurant is a bakery that is part of their restaurant group. Standard Baking Co. is equally famous in the arena of baking and pastry.
Suffice it to say he was right. Since then we have adopted Portsmouth (as any reader here knows) as a home away from home and have been up to Portland at least a half dozen times. The restaurant that Chef Miguel spoke so highly of and told me I had to go is called Fore Street. They are often nominated for national James Beard awards. It is amazing. The smell alone from the wood fired grill when you walk in is mesmerizing. Attached to the restaurant is a bakery that is part of their restaurant group. Standard Baking Co. is equally famous in the arena of baking and pastry.
This recipe is adapted from their book (in fact it is the cover photo!)
This recipe is adapted from their book (in fact it is the cover photo!)
Frangipane or Marzipan?
Frangipane or Marzipan?
Though the two preparations listed above sound similar and they share an essential ingredient in common... almond, they are very different.
Though the two preparations listed above sound similar and they share an essential ingredient in common... almond, they are very different.
This tart uses just a little bit of flour mixed into the almond meal for structure. The frangipane bakes up and around the pear so their is no need to feel like you have to press it deep into the shell. When baked just until set it is a beautiful and delicious delicacy. This tart will be a staple for our bakery for years to come.
This tart uses just a little bit of flour mixed into the almond meal for structure. The frangipane bakes up and around the pear so their is no need to feel like you have to press it deep into the shell. When baked just until set it is a beautiful and delicious delicacy. This tart will be a staple for our bakery for years to come.
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