Chef Colleen Grapes

COLLEEN GRAPES
PASTRY CHEF
THE RED CAT AND THE HARRISON

Chef Colleen Grapes, Pastry Chef at the The Red Cat and The Harrison in New York City, is responsible for the development and implementation of seasonal dessert menus as well as private functions, social events and fundraisers at these renowned New York establishments. which serve contemporary American cuisine.

Grapes received her Bachelor’s Degree in Food Service Management with an Associate’s Degree in Baking and Pastry Arts, as well as her Cordon Bleu, from Johnson and Wales University, Providence, RI.  She also attended the Valrhona School of Chocolate in Tain l’Hermitage Cedex, France.

Her culinary background includes pastry chef positions at Dressler, The Metropolitan Opera House, Butter and Rue 57 in New York City.  Prior to settling in New York she worked at Al Forno, Providence, RI, Art of Eating, East Hampton, NY, Cafe Louis, Boston, MA, and The Highlawn Pavilion in West Orange, NJ.

Chef Grapes enjoys creating desserts that express homemade goodness and warmth, while incorporating unique ingredients such as exotic fruits paired with herbs, and tea infusions. Her presentations often include her signature ingredients of pistachios and strawberries.

Grapes has traveled extensively through Europe and South America for the purpose of culinary research and she incorporates ingredients, flavors and essences from various world cultures into her desserts. 
Her love of travel and pairing of exotic and unique ingredients has rewarded Grapes with a savory experience that has made its way into a portion of her sensibility. 

Accomplishments include:

• The California Raisin Marketing Board, First Place National Winner
• James Beard House chef, featured and participated in several James Beard House dinners.
• International Chocolate Show showcase demonstrator for 6 consecutive years.
• The Food Network’s “Sweet Genius”, “Chefography” and “Alex’s Day Off”.
• The Cooking Channel’s “Unique Sweets”
• Newspapers and publications including:  Food and Wine; Chocolatier; Saveur; Bon Appetite; Health Magazine; New York Times; New York Daily New
• Books:  Street Eats; Small Things Sweet; Pies; Pudding; I ♥ Corn

Benefit participation include:

• St. Joseph’s Children’s Hospital “Cooking for Kids”
• A Second Helping of Life, Women’s Chef event, fundraising for women’s cancer
• Housing Works “A Taste of Home” Celebrity Chef Benefit
• Alex’s Lemonade Stand, Foundation for Childhood Cancer

Recipes by Chef Colleen Grapes

Creme Fraiche Cakes with Banana, Chocolate Chips and Coffee Angles.

Ingredients:
6oz unsalted butter
1 1/2c granulated sugar
3 eggs
1Tablespoon vanilla
2 1/2c all purpose flour
1Tablespoon baking powder
1 1/2teaspoon kosher salt
1 1/2 creme fraiche
1 ripe banana (rough chop)
10oz 70% chocolate (rough chop)

Schmer:
8oz light brown sugar
3oz butter
beat together till smooth

Cake:
Sift the dry ingredients together.
In a kitchen aid, place the butter and sugar. With a paddle attachment, beat just until incorporated. scrape down the bowl. On medium speed, and thevanilla and eggs consecutively at a steady pace and scrape down one they are all in. Put on medium speed and set a times for 5 minutes and let it go. When the timer goes off, alternate the dry with the creme fraiche in thirds. Mix just until its incorporated. Fold in the bananas and chocolate.

Line the bottom of a 3 1/2inch tart mold with round parchment. Put about 1 1/2 teaspoon of schmer on the parchment in a layer. Put shy of 1/3c of the creme fraiche cake mix.

Bake off at 325 for about 15min, You dint want much color on it at all, close to nothing. Serve warm.

Coffee Anglaise:

Ingredients:
2c heavy cream
2c milk
1/2t kosher salt
1/2c coffee beans
5oz sugar
7 yolks

In a pot, put the liquid, sugar, salt and coffee beans, bring to a scald. Whisk the liquid into the yolks. Pour back into the pot, with a wooden spoon, over a low flame, stir until its thick enough to coat the back of the spoon. Strain into a metal bowl and place on top of ice to cool. Pour 1/4c into a shallow bowl and place the cake on top and serve... don't forget to peel off the paper!!

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