Tuesday, May 18, 2021

Join our email blast

Something’s cooking in the garage

Posted February 05, 2014 in Community Featured, Perry
Molly  Rowe shows everything she needs to make crème brulée — including a blow torch — in the garage her husband converted into a kitchen.

Molly Rowe shows everything she needs to make crème brulée — including a blow torch — in the garage her husband converted into a kitchen.

Heavy cream, Madagascar vanilla bean, sugar, egg yolks, hot water and a small blow torch add up to one amazing creation — crème brulée.

Crème brulée is Molly Rowe’s favorite dessert, one she makes for special occasions like birthdays, anniversary dinners and holidays. She also makes the dessert when people order crème brulée through her catering business she runs from her commercial kitchen.

Making the dessert, along with many other foods for catering and meals for people to take home has been possible since Molly and husband Brent converted the attached garage in their Perry home to a commercial kitchen.

“We had the attached garage, and a large detached garage. I also had people asking me to do more catering. Then Brent said how cool it would be to redo the garage,” Molly says. “It went from what I thought was a crazy idea to a reality.”

While her catering business — River Valley Catering — is growing, she also works full time as the chef at an area school district overseeing six kitchens.

“I’m not exactly sure why it’s my favorite. I do love different kinds of pudding deserts, and crème brulée is amazing,” she says, adding that using a blow torch to crystallize the sugar is rather intriguing. Also, crème brulée is something most people don’t make at home.

“I think people are a little intimidated by it, but it really isn’t that hard to make,” she says. “It is just cream, vanilla bean, sugar water and you need a small blow torch to crystallize the sugar.”

Molly’s journey took her from graduation in Perry to Johnson & Wales University in Denver, Colo., for a year.

“They are well-known for their culinary school,” she says. “You could go there for up to four years, but honestly, I felt like I learned more working in the industry than at school.”

Working at the Hotel Pattee is where she discovered her interest in being a chef, and where she learned to make crème brulée.

Creations she makes in her converted garage can also now be found at the new coffee shop, Perry Perks.

Contact Darren at 953-4822 ext. 304 or darren@dmcityview.com to recommend someone for an upcoming issue of “What’s In Your Garage?”





Post a Comment

Your email address will not be published. Required fields are marked *

*