"There is no love sincerer than the love of food," so says George Bernard Shaw, playwright and Arch-Better Foodie and this Valentine's Day I want to express love with love.
I married a hopeless romantic on Valentine's Day (no less) and every year while dating and thereafter, we do a version of the romantic time away; just two of us with hotel, dinner, flowers and chocolates-the whole sha-bang. You would think I would get tired of it but no, any opportunity to be whisked away, wined and dined and I'm a happy victim. There is however, noted with each passing year a growing desire to reach out and share the love with the other sweethearts of my life in a meaningful and less commercial way than semi-home made heart shaped cookies or a Hallmark card, and in keeping with my Foodie quests of finding and sharing the best, enter Chef Khalil Ali for the occasion.
|Mini Chocolate Créme Brulee|
|Individual Tiramisu: Creme de Cacao infused |
Mascarpone, Amaretto and Vanilla Bean Ladyfinger....Oh Wow
Chef Ali of Pêche Pâtisserie makes me want to be a better food writer and photographer. At present I cannot adequately convey the intoxicating scents of their Chocolate Creations, the amazing textures of his Danishes, the silky richness of their Vanilla Bean Mousse, the sensuous feeling you get from his Truffled Belgian Chocolate Cookies or the food porn-like compositions of some of his Miniature Desserts. He is an artist and this Valentine's his art will speak for me.
|Strawberry Danishes: Light Flaky Pastry |
with Savory Sweet Fillings
|BaBa Au Rhum: Pate a Savarin in Citrus & |
Vanilla Bean Syrup & 1 Shot of Angostura 1919 Rum
Tucked away in the residential area of Chaguanas' Lange Park, Chef Ali's Pêche Pâtisserie is inconspicuous but its fame burgeoning. People of all stations seek out this shop which is off the beaten path for sure, but once there you are made to feel welcomed, French Pastries are demystified and secrets of taming Chocolate are revealed.
Most surprising to me at first was the accessibility to a pleasant and personable Chef Ali himself, usually busy at work in an open work area to the front of the Pâtisserie. If not totally engrossed in some intricate pastry or chocolate detailing, he'll answer a question or two or encourage you to try a sample of whatever is featured that day. It doesn't hurt that this Le Cordon Bleu and French Culinary Institute graduate, who worked at two of the finest Pâtisseries in Toronto and under one of the top ten American Pâtissiers is young and good-looking too.:-)
|CoCo: Coconut Dacquoise |
Sandwiching a Coconut Buttercream
|Truffled Chocolate Cookies: More like a |
cross between a Brownie and a Cookie with a
Velvety Chocolate Taste you also Feel (seriously)
My V-Day plan is to deliver some of these treats to special friends and family; a little ribbon and soft paper lining is all that may be needed; the Pastries are the star and I'll let them spread their joy, I know I'll be feeling it (a Danish and a Tiramisu for me please).
Even if you don't have a sweet tooth or the commercialism of Valentine's Day gives you nausea, I guarantee you'll feel loved the moment you feast your eyes on one of these delights and taste what dedication, determination and truly loving food can make, no matter where you end up in this paradise on February 14th.
|Vanilla Bean Eclair - Divine|
|Delicious Sweets for my Sweets with love |
from 'Belly in Hand'
To learn more about Pêche Pâtisserie and Chef Khalil Ali visit his Facebook pages or visit the Pâtisserie at 1020 Soldado Road, Lange Park Chaguanas (phone: 1 868 223 2433).
|The Pêche Pâtisserie in Lange Park Chaguanas|
Check out more Pâtisserie Food items at Foodspotting or the Belly in Hand Facebook page.