In some restaurants, the once-stout walls between savory cooking and dessert making are tumbling down as professionals from both disciplines share equipment, ingredients and ideas. At Citizen Cake Restaurant and Bar and Orson Restaurant and Bar, both in San Francisco, equipment and know-how regularly change hands between culinarians and pastry chefs. “We mix it all up,” said executive chef-owner Elizabeth Falkner. “It isn’t about ‘This is the savory-kitchen stuff’ and ‘This ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!