Lexington’s Brave Tart, Stella Parks, has been named one of 2012’s Best New Pastry Chefs by Food and Wine Magazine.
They selected her blood orange panna cotta with a toasted Champagne marshmallow as a standout, and wrote, ““Her desserts are the homiest of this
group. There are only three or four each night.
Think grown-up pop-tarts and cookie plates but also elegant desserts like this panna cotta.”
Her work at Table 310 was featured in the November 2011 issue of Food and Wine.
In the last year, she spent her first six months running a pastry kitchen with one burner and one oven (and for a long time, one pot, which was shared with the
savory chef); a freezer-fail that destroyed two weeks of work (including 200 sweet potato ice cream sandwiches); and an equipment breakdown that meant no oven for three months.
In September, 2011, her creations were voted Best Decadent Desserts in the Ace 2011 Best of Lexington Readers’ Poll.
In December, 2011 she was profiled in Ace’s annual This Year’s Models issue.
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