Sweet Summertime Goodness
Fresh strawberries, peaches and plums, oh my! These summer fruits inspire pastries so tasty at the Garlands in the hands of Pastry Cook Jenny Pesina. “I like to bake with whatever ingredients are in season to make the freshest and most delicious desserts,” says Jenny, who is whipping up fresh fruit pies and tarts all summer long to satisfy Garlands diners’ sweet cravings.
Some favorite, made-from-scratch seasonal treats are Jenny’s upside down plum cake, juicy peach pie and, of course, the fresh rhubarb, strawberry pie—all baked with love, she says! Even sweeter than her desserts are the Garlands members, according to Jenny. “They always have the nicest things to say and are so kind.”
You know what else is irresistible? Jenny’s homemade coconut macadamia cookies and fresh-baked chocolate chip, peanut butter and sugar cookies. But of all the delicious desserts Jenny makes year-round, crème brûlée takes the cake. “Members seem to prefer the classic desserts and really enjoy the crème brûlée,” Jenny says. “But fruit pies are the most requested.”
Requests are welcome! One member returned from visiting his daughter with a southern-style banana pudding recipe in hand. A few days later, the creamy dessert showed up on The Garlands buffet to his happy surprise.
After raising her children, Jenny returned to professional baking three years ago at The Garlands, where members and guests appreciate the sweet addition to their daily lives. Jenny trained at The Cooking and Hospitality Institute of Chicago and worked at other dining venues, including the Union League Club of Chicago.
Check out all of the dining options at The Garlands here.
