By Kerri Adams, Editor-at-Large
Both coasts of the US have renowned culinary cities, with New York City, Boston and DC, to name a few, on the east coast and San Francisco, LA and Seattle on the west coast. Like each chef, each coast and city has their own distinctive style.
With the local sourcing trend in full force, restaurants are relying on local ingredients to develop menus. So west coast and east coast often have to get creative with the native ingredients available in the season.
We asked two distinguished pastry chefs on opposite coasts a series of questions about the upcoming season and dessert trends and we got diverse answers.
Take a look at how west coast differs from east coast.
Meet the Pastry Artists
East Coast’s Molly Hanson
Molly Hanson is the Executive Pastry Chef of Himmel Hospitality Group’s Grill 23 & Bar and Post 390 in Boston’s Back Bay neighborhood.
Hanson approaches her desserts with the intention of evoking positive food memories. At Grill 23 & Bar, Hanson brings big flavors and a ‘wow’ appearance, true to the classic steakhouse style, with signatures like the Famous Coconut Cake and Valrhona Chocolate Layer Cake. At Post 390, Hanson’s confections cater to the urban tavern appeal with desserts that are simple and straightforward like the Banana Cream Pie.
Molly lives in Concord, Massachusetts with her family. One of her favorite ingredients is honey, a nod to her beekeeper father. At home, she maintains a beautiful garden and harvests berries, rhubarb, herbs and flowers for use at the restaurants.Read More