Rebecca Masson and a Baked Alaska

Last year the studio was the venue for the first formal farm-to-table dinner, namely the FM150.   Pastry chef  Rebecca Masson wowed us all with this luscious dessert – individual Baked Alaskas.   She incorporated roasted beet pulp into a chocolate cake and topped it with strawberry sour cream ice cream and toasted Italian meringue.  It was heavenly!

Trained at Le Cordon Bleu in Paris, Rebecca has honed her craft at several notable restaurants, including Restaurant Daniel in New York, and *17 and Ibiza in Houston.  She is currently a restaurant consultant while she plans her next move.  A fearless and respected participant in the  Houston Chowhound Throwdowns, Rebecca found a way to incorporate mushrooms in a dessert for the recent ‘Shroom Throwdown.  Her sensational Candy Cap Icebox Pie beat out nine prominent local chefs, all of them male!  It was a sweet victory for a spirited but down-to-earth girl.

If you are interested in tasting Rebecca’s desserts, including the two mentioned above, stay tuned.  Smith Photography will be the venue for a 6-course dinner and dessert tasting on Sunday, June 6.   Details will be published soon!