Mixing It Up With Dessert Diva Kristen D. Murray

Welcome back to Chef in the Kitchen, a recurring Eater photo feature where we boldly go where few diners have gone before — into Portland restaurant kitchens — to get a sneak peek of the chef du jour hard at work making stuff to put in your mouth.

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[Jones, 3/2011]

Pastry chef Kristen D. Murray's enjoyed a superstar status when it comes to sugar, turning in critically acclaimed dessert menus at the otherwise-reviled Lucier, Pearl French bistro Fenouil, and most recently, in her new post at NW institution Paley's Place. In this set, Murray cooks up three desserts to egg on Eater's sugar coma: A Meyer lemon pudding cake with sous-vide rhubarb, rhubarb consomme, and marscapone mousse; Spanish beignets with goats milk tapioca, candied fennel, and citrus salad; and a "High Tea" dish inspired by the elements of a British tea service, featuring oat cake, bergamot orange, and medjool date pops. Sweet deal.
· Paley's Place [Official site]
· All Previous Kristen Murray Coverage [Eater PDX]
· All Previous Chef in the Kitchen Coverage [Eater PDX]