For those of you who aren’t aware, we have vegan cheese production happening below your feet at Chestnut, owned and operated by Gwendolyn Dare. We wanted to close out Women’s History Month with something different, and this feature was a no-brainer for us. She answered a few questions after our photo session: What
Hey, ya’ll! We’re back with another Humans of Chestnut installment, this time featuring our pastry professor Dennis Bernard. While Dennis cut his teeth in culinary school and has gained much of his experience with cooks and chefs from Florida to Illinois, we have him slinging gourmet desserts. Anyone who’s seen the seasonal sweets on
Chocolate Souffle Base Ingredients: 339 g butter 542 g sugar 660 g bread flour 236 g extra brute cocoa powder 9 c milk 432 g yolks Method: 1. Mix butter and sugar until sandy 2. Add sifted cocoa powder and flour 3.
Hey, ya’ll! We’re back with another Humans of Chestnut installment, this time featuring manager Phil Orr. Without Phil, we aren’t really sure how we’d have made it this far into the pandemic. It’s a challenge for any manager, but Phil does it with unexpected grace. Just look at him: Here are a few words
Our Valentine’s Day Weekend Menu will be available from Thursday Feb. 11 to Sunday Feb. 14 To Begin: Scratch Made Lobster Bisque… Troy & Sons Oak Reserve Cream, Chives – 8 Exotic Mushroom Soup… Truffle Cream, Hazelnut Gremolata – 7 GF, V Strawberry Salad… Baby Arugula, Strawberry Mascarpone, Fennel, Cinnamon Toasted Almonds, Pickled Strawberries,