“I am obsessed with chocolate,” says Crystal Cullison, Altamare’s Pastry Chef. Located on 1233 Lincoln Road, Altamare’s pastry chef has created a dessert menu with modern takes on some classics such as her refreshing Passion Fruit Panna Cotta, an airy and light concoction crusted with pistachios. Her flawless execution of simple, and clean creations contrast the complexity and fantastic flavor integration in each dessert. Prices: $9-12.
Harry suggests: Cheesecake Flan and the Milk Chocolate & Salted Caramel Semifreddo
What is your specialty?
CC: Ice Cream
What comes to your mind when we say: “Sugar is like love. You need it”
CC: That is very true. If you are feeling down, you can turn to a pint of ice cream!
Where did you learn more: in culinary school o experimenting on your own?
CC: Everything I know, I learned through working. I also read a lot, especially a book called The Professional Pastry Chef, by Bo Friberg.
What is your favorite spice?
CC: Cinnamon: it is warm, spicy, sweet.
Which is your favorite kitchen appliance?
CC: My Kitchen Aid Mixer, I would die without it!
Which technique would you like to learn or master?
CC: The old technique of tabling chocolate on a marble slab. I love it!
What trends to do you approaching in the pastry world?
CC: Back to basics, out with molecular gastronomy. In other words, back to comfort foods.
What recipe would never go out of style?
CC: I think Creme Brulee, it has been around since the sixteen century!
What would you like to achieve as a professional?
CC: I would like to have my own specialty ice cream shop. That would be nice.
Altamare, located at 1233 Lincoln Road, opens for lunch Monday through Friday from 12 – 4 p.m. and dinner nightly from 5 – 11 p.m.. The restaurant offers full bar, creative cocktails and impressive wine list featuring over 200 labels. Reservations suggested by calling 305.532.3061.