Savanna Brodar, Executive Pastry Chef, The Country Club of North Carolina
To practice her plating skills for an upcoming competition, Savanna Brodar, Executive Pastry Chef of The Country Club of North Carolina in Pinehurst, N.C., opted to create cube dessert—a spiced chocolate mousse with blueberry-lavender jam and lavender white chocolate crumble.
“Since I had never tried making the cube before, I wanted to experiment with it before the event,” Brodar says. “The flavors were inspired by the wine chosen for our wine dinner, leading me to use blueberry and chocolate, even though they’re not my usual choices.”
The resulting dish was not only visually stunning, but also delicious, she says. Although the flavors were unconventional, they paired exceptionally well together.
“This dish makes me proud because I saw an inspiration photo of a cube from a five-star restaurant, and even though I had never worked with this technique before, I nailed it on my first attempt,” Brodar says. “That was incredibly satisfying. I enjoy taking a photo and recreating it in my own unique way. I loved this cube so much, and I look forward to making it again soon.”
“I believe this could potentially inspire other chefs who want to push the boundaries of modern plating, as I do,” she adds. “It’s always exciting to think outside the box with desserts and truly impress your guests.”
Spiced Chocolate Mousse with Blueberry-Lavender Jam and Lavender White Chocolate Crumble
