Appetite Deli and Bakery in Lyndhurst is home to fresh breads and pastry, specialty sandwiches, soups and a once-monthly Sunday brunch. Brothers William and Bennett Davis are the chefs behind the counter, offering customers a fresh take on the tried and true deli concept.
Chef William recently began offering desserts that combine traditional sweet flavors with herbs - lemon with basil and raspberry with oregano, for example. "I wanted to make something you can't find everywhere, and bring a uniqueness to our line of pastries and breads." Here, Chef William explains the inspiration and what he's got cooking for some upcoming menu items.
OhioAuthority: What inspired you to create items featuring these combinations?
Chef William: I am learning more and more about the health benefits, and potential healing apsects of herbs. Oregano has been shown to have antibacterial aspects, as well as, antioxidants. Raspberries have tons of antioxidants. Basil is a soothing herb and lemons can enliven the senses - a nice relaxing pick me up for midday.
OA: Are these flavor combinations something you've always enjoyed, or are these recipes new creations?
Chef: A little of both. I wanted to combine flavors that worked well together in savory food dishes that I have done before, but focus more on the sweet side. The herb is the accent, instead of the sweetness being a complement. My brother Bennett is the pastry chef, so I look to him for his advice on the dessert recipes.
OA: How do you test the recipes? Trial and error? Trial and no error?
Chef: We have a great customer base who loves what we do, and are willing - or unsuspecting - guinea pigs for us. I have tried to incorporate some of the desserts that they like the most, so they are a little more willing to test them. One of our pastry assistants, Kelsey Patterson, has been instrumental in infusing the herbs in just the right places in the pastry. Plus, I like being the first to test them, and enjoy a new Appetite creation.
OA: What have customers had to say about the desserts?
Chef: The basil/lemon Bar was a smashing success. We have had a lot of compliments on them. One customer was a little hesitant about buying it for the first time - she asked if she was going like it or not. I replied, "If you like lemon bars, and you like basil, how can you go wrong?"
OA: Can you mention what you'll be trying next, or what herbs you'll be focusing on next?
Chef: I was teaching a healthy cooking class for Huron Hospital, and we did a rosemary shortbread cookie. We have also had them in-store. Though reluctant to try them, customers ask for them now. I am thinking of a lavender cupcake next week. A few more ideas, and soon we can see what works best and offer a wide variety of the favorites. My favorite herb is sage, so I am thinking of a dessert I can use it in next.
Recipe on page two...
