Peter Merrill Tackles Black Box Demo
 

Two dozen CSCA alumni and staff convened at Sel de la Terre Restaurant on Monday, April 5, 2004. The theme of the fourth alumni social was the black box demo. Alumni submitted ingredient suggestions which were placed in a black box. Pastry Chef and CSCA graduate Peter Merrill ('02) then had to create a dessert using the mysterious ingredients in the black box. Merrill discovered lavender, cardamom, and caramel in his black box, along with staples of eggs, sugar, and cream.

 



 

He created lavender pot de crème, of which he served in egg shell cups, caramel ice cream, and raisin/currant cardamom compote scented with Lillet. He served the creation with a grilled wedge of Sel de le Terre bread.

Merrill discussed each step with guests, who were able to participate and tour the pastry kitchen. During the demonstration, attendees enjoyed an array of scrumptious hors d'oeuvres (salmon tartar, duck confit, steamed mussels) and desserts (opera cake and Earl Grey crème Brule), which were provided by Merrill.

The next alumni social will be on May 3, 2004, at the Meadowlark Inn in West Brattleboro, Vermont. Owners Lucia Osiecki ('00) and Deb Jones ('99) will host.