Pastry Chef Jove Hubbard
Executive Pastry Chef, Chicago Athletic Association
JH – My favorite savory dish is Cassoulet. When I was in the pastry school in San Francisco the lunch cookery class would make Cassoulet as an option every week and I always looked forward to it. It’s meaty and bean-y and had toasted bread crumbs on top. I love the combination of crunch, plus the sausage, crispy pork skin, and duck. Confit duck is the best substance known to man! Cassoulet, a salad and a crusty bread is the perfect meat to me.
JH – for the past year I’ve been into mangonadas. My neighborhood has a lot of paleterias ( Mexican ice cream stores). They all have a version of this. It is a combination of mangoes, chamoy sauce (apricot, chile, lime), Tajin, lime juice3, a spicy tamarind candy straw, and typically a frozen element like mango sorbet or mango popsicles. My own version features cajeta, chocolate crunch, and roasted Mexican vanilla ice cream, along with the traditional mango, Tajin, chamoy, and lime.
JH – I drew inspiration for my lemon meringue pie from the classic dessert seen in glass cases in diners and cafeterias all over the country. A good lemon meringue contrasts sweet and tart, creamy and crunchy and has a pillowy, toasty meringue. I think my version achieves all these things.
