Desserts are more than just sugar and butter. The chemical reactions that take place during baking make confections an ideal domain for experimentation, and skilled pastry chefs can turn ordinary ingredients into masterful works of art, bursting with creative colors, shapes, and most importantly, flavors.
Perhaps nowhere is this better illustrated than at the Green Room, where veteran pastry chef Michele Mitchell has been spinning sugar into gold for 14 years.
“You’re constantly changing and evolving; it’s always fun,” she says. “I’ve never had a hard time getting to work.”
Mitchell is tasked with creating modern and whimsical dishes that don’t go over the heads of the Green Room’s more conservative diners. It’s no easy task.
“I love trying to meet those expectations of the Green Room. My team will always want to do something cool and modern, but it has to fit the Green Room.”
Something as outré as deconstructed lemon poppy cake might not make the cut, but a re-imagined key lime pie—constructed with graham cracker genoise cake, scented with fiori di sicilia, and topped with a crunchy poppy seed-lime meringue—is just familiar enough.
The same can be said for seasonal goodies like the strawberry chocolate “slice”: fresh strawberry mousse, chocolate cream, crunchy chocolate mousse, strawberry coulis and strawberry “powder.”
Of course, there’s no getting around a few longstanding staples—like the heralded macaroons and the signature amaretto-white chocolate-raspberry Napoleon. But for true pastry art (that’s somehow still familiar, seasonal and approachable), there’s nothing quite like the Green Room. (Eleventh and Market streets, Wilmington, 594-3154)