US Airways - January 2014 - (Page 15)

explore Wine & Dine Taste, Savor, Enjoy Baking Outside the Box Craft culture is sweetening the deal on American pastries. By Scott Morris Mention American pastries and most people are apt to think Ding Dongs, Twinkies, exhausted donuts at the breakfast buffet, artificial flavors, and enough preservatives to survive global warming. But thanks to a new generation of pastry chefs and artisan bakers, we're entering a golden age of scratch baking. For acclaimed pastry chef Rebecca Rather, it's always been about scratch baking. "I've been doing it that way for years," she says. "Everything I do is fresh, seasonal, and from scratch. I baked everything for my daughter that way. I even made her baby food." From her commitment to using the best ingredients to her hard work in the kitchen, it's clear Rather sees baking as a calling, not a job. "I'll put in 70 to 80 hours a week," she explains. "I've baked things for a lot of my friends to give their boyfriends. They end up getting married. Meanwhile I'm still busy baking!" Rather's debut venue, Rather Sweet Bakery in Fredericksburg, Texas, became a destination for gourmands seeking the best pies and cakes. Her two cookbooks, The Pastry Queen and The Pastry Queen Christmas, offer one-of-a-kind specialties that reflect her sense of passion and playfulness. "I love coming up with new things. Tuxedo Cake is one of my inventions," she says. "My signature is probably my Texas Big Hair meringue. You know, like the bighaired women in Dallas." That mix of experimentation and commitment marks another of the country's best, Ken Forkish, who owns Ken's Artisan Bakery in Portland, Oregon. Unlike Rather, who started baking when she was 12, Forkish grew up in Maryland as a normal ★ ILLUSTRATION BY BILL BROWN kid eating junk food and didn't get started baking until his 40s. After a 19-year career in Silicon Valley, he had one of those "what the heck am I doing with my life?" moments and began to learn the art of baking. For American croissant lovers, Forkish's career change has turned out pretty sweet. "People are developing an appreciation for craft culture," says Forkish. "They're tired of processed, mass-produced food. They want something made by someone with great skill and dedication." Forkish begins rehearsing the numerous steps, each highly detailed, that go into the 24 hours it takes to make his croissants. After several minutes, he pauses. "I could keep going with this," he chuckles. "But you get the picture." Aside from achieving a genuine rarity in being nominated for two James Beard Awards in one year usairwaysmag.com JANUARY 2014 15 http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - January 2014

Table of Contents
CEO Letter
From the Editor
Did You Know?
Hot Spots: Winter Festivals
Wine & Dine: Pastries
Style Spotlight: Carry-On Essentials
Diversions: ArtistWorks
Great Escapes: Hotel Zetta
Great Escapes: Quintero Golf Club
Gear Up: Smart Kitchen
Travel Feature: Vail and Beaver Creek Ski Resorts
US Airways: The Airline's Fleet
Winter Warriors: Olympic Athletes
Celebrate Oakland, CA
Best of Health: Miami Foot & Ankle Surgery
Cactus League
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?

US Airways - January 2014