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 Pastry Chef Alba Estenoz Alba Estenoz, Pastry Chef at ZINC took a circuitous path to the kitchen where she creates ZINC’s delicious desserts. According to a recent story in the New Haven Independent, Chef Estenoz studied anthropology and archaeology in her native Spain. When life led her to America and a job at the Shoreline Grill in Austin, Texas, the opportunity took her career down a different path. Perhaps inspired by time spent as a young girl at her aunt and uncle’s Pastaleria, Alba pursued the rich world of desserts. Chef Estenoz returned to Spain, but continued her pastry work at Madrid’s El Gran Barril, learning about the rich flavors and influences of Spanish dishes. At ZINC since 2003, Chef Estenoz blends traditional pastries with contemporary sensibilities. Executive Chef Denise Appel describes ZINC’s Modern American Food as “market inspired and globally infused.” Chef Estenoz contributes to that delicious combination with her diverse pastry menu, and with this locally-inspired recipe featuring Westford Hill Distillers Pear William and locally-grown pears. A supporter of Westford Hill Distillers from the start, ZINC features its aged brandy and eaux-de-vie neat, and includes it in its inspired cocktail menu. Chef Appel has also included Westford Hill Distillers as an ingredient in her seasonal Market Menu. Zinc also serves Cato Corner’s “Despearado” cheese, an artisan cheese from Connecticut that is rind-washed with Westford Hill Distillers Pear William eau-de-vie. Celebrating its tenth year on New Haven’s historic green, Zinc received “Excellent” review from The New York Times. Co-owners Denise Appel and Donna Curran have recently opened Kitchen ZINC Artisan Pizza + Bar located directly behind ZINC in the Temple Plaza Courtyard. It's a welcome addition to the lively Downtown New Haven scene. |
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Pear Compote with Pear Sorbet Compote: Peel pears and cut into small dice. Toss with lemon juice. Caramelize sugar in pan over low heat until beginning to turn golden brown color; add butter and salt. Add pears, stir and cook over low heat; add Eau de Vie and continue to cook until pears are slightly translucent.Pear Sorbet: Cool puree for at least 3 hours; freeze. Serve frozen sorbet with pear compote; compote should be served at room temperature. |
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