Taria Camerino is the new pastry chef at Miso Izakaya. She's previously run her own highly popular candy and chocolate shop, Sugar-Coated Radical, as well as run the pastry programs at Ford Fry's restaurants, the Optimist, No. 246, and JCT Kitchen. Starting Thursday, at Guy Wong's Old Fourth Ward Japanese eatery, Camerino will be in house making sorbets and ice creams as well as plated desserts.
The desserts will be Asian-inspired but will still rely on Camerino's classic French background. She calls them "simple and clean with a strong Asian influence." Subject to change, sorbet flavors include umeboshi plum and lemongrass and celery; they'll be on the menu with plated desserts like wasabi and white chocolate mousse with blood orange "sashimi," Japanese cheesecake, and something fried to order, like a chocolate croquette with star anise and juniper.
Says Camerino, "I reached out to Guy because I've been wanting to get my hands on his menu for a while. I've branched into Japanese sweets, so I told him I know what to do with your menu and what should be done with it." Camerino and her team are also planning to develop a line of pastries specific to Yum Bunz, and she does still has plans for a new brick-and-mortar location of Sugar-Coated Radical. Do stay tuned for more information and send thoughts and intel through the tipline or leave 'em in the comments.
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