First Entry!
Unbelievably enough, 2 weeks have flew by here at Quisisana in Maine and now guests have arrived and the resort is officially opened. A couple of weeks of excitement, new desserts, lots of samples, a new member to the bakery team and things have leveled off and now it’s time to put up or shut up.

My old friend from my days at the South Pole, Francie is the new member that I was referring to and after months of gentle coersion and a little water-boarding, she decided to torture herself and hopefully benefit herself too by joining me for 3 months.

So, just a little more background and then straight to the desserts! This is my 3rd season here at Quisisana., but first as the Pastry Chef. The resort is out in the middle of nowhere in Center Lovell, Maine away from most civilization unless you count moose. For 3 months out of the year, people young and old, musical performers, cooks, opera singers, chipmunks and all, venture to a tiny relatively unknown, uninhabited part of the country to create magic. I will attempt to work my unique wizardry…

Francie and Jake January 2007:


Francie and Jake June 2010:


Here are some of the desserts on the menu for the season. More pictures and notes to follow as the season progresses.

Fig Mascarpone Crostata with Balsamic Reduction:




This fave of ours unfortunately had to be cut due to a surplus of desserts. Rich, creamy, local Vermont artisan mascarpone gently mixed with vanilla bean, lemon zest, sugar and fresh figs wrapped up in a whole wheat, almond crostata dough. Served with a naturally sweet balsamic vinegar reduction.

Chocolate Blackberry Linzertorte, blackberry cabernet and chocolate sorbet:



The idea behind this dessert is to feature chocolate and blackberry three different ways aka trio. Chocolate linzer dough baked with blackberry jam served with a chocolate sauce, blackberry cassis sauce, and chocolate sorbert as well a blackberry cabernet sauce.