Poached rhubarb and rhubarb sherbet with angelica jelly from Storefront Company
Poached rhubarb and rhubarb sherbet with angelica jelly from Storefront Company

Chefs find creativity, economy in preserves

The inventive flavor mash-ups help restaurants make the most of seasonal berries

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, s

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish