Chef Kym Delost wasn’t really interested in making jams or preserves — until about eight years ago when she over-reduced a sorbet she was making. “That’s when I started to appreciate [them],” said Delost. Now, “I really like jam [and preserves]… It gives the ability to present different flavors in different ways,” she said. Delost’s dessert menu at Storefront Company in Chicago features traditional preserves, such as apricot ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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!
Questions about your account or how to access content?