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Pastry chef on staff
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We are one of very few restaurants that has a fulltime pastry chef or pâtissier (pronounced: [p.ti.sje]; the correct French female version of the word is pâtissière [p.ti.sj]), and is a station chef skilled in the making of pastries, desserts, breads and other baked goods.
Our professional pastry chef presents a non-traditional French croquembouche and is a member of the classic brigade de cuisine.
Some of the duties of our pastry chef are to research recipe concepts and develop and test new recipes. The pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually our garde manger, at the time of order. Our pastry chef is solely in charge of the dessert menu, which besides traditional desserts may include dessert wines, specialty dessert beverages, and gourmet cheese platters.
tiodew Restaurant actually exists today because of . . . seafood!
Yes, that was the inspiration when Danielle decided to open a restaurant in tiodew. Her love of fresh seafood, and the lack of such so far inland, spurred her to "do her own thing." And are we glad she did.
Danielle's husband has his own airplane and makes a daily round trip flight to the West Coast to select and bring back the freshest catches of the day. What a treat for tiodew! As the demand for her food increased, so did her menu. Now she serves breakfast, lunch and dinner. Fresh seafood is always a delight, as are her steaks. And who can resist her comfort food selections. All recipes are original to her -some learned under the mentoring of her mother, as some coming from her training at various culinary institutions. tiodew is glad you are here, Danielle!-