Show 270, April 21, 2018: Nicole Burgess, Assistant Pastry Chef, Pechanga Resort & Casino

Nicole BurgessAll of the lavish desserts, breakfast pastries and breads are prepared in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop additionally crafts artisan chocolates. All of the ice creams and sorbets served are also house-made.

The sweets repertoire ranges from the popular Vanilla Ice Cream Cookie Sandwich with Raspberry Drizzle served at the Coveside Grill to the Crunchy & Buttery Walnut Cake with Oreo Cookie Ice Cream drizzled with caramel sauce and served with Amaretto Sabayon on the dessert menu at the Lobby Bar & Grill.

The cover of the April issue of Inland Empire Magazine showcases “Best Desserts in the I.E.” Pechanga’s Giant Raspberry Macaron (served in The Lobby Bar & Grill) is on the cover as well as inside in a full page food porn worthy color photo on Page 97.

Pechanga’s assistant pastry chef Nicole Burgess (working with Executive Pastry Chef Jean-Jacques Granet) has an artful hand in all of this. She joins us.

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