bake - March 2015 - 50

"I try to simplify and
unify tastes in order
to make the true flavor
shine through."
Michelle Vernier, pastry chef at Imperial and Portland Penny Diner

She points out the wonderful ﬂavors of traditional classics are

At Imperial, Vernier whips up desserts in the classic Americana

often lost in this new generation of food experimentation. "It's

tradition, including German Chocolate Pie and Buttermilk Pie

hard to ﬁnd simple things that are done very well. I think people

(made with buttermilk, cream and egg yolks and served slightly

forget how good something like apple pie can really be."

chilled with seasonal fresh berries during the summer months),
as well as various cobblers. She knows the importance of every

Trademark techniques range from aggressively browning the

slice of pie looking "perfect" on the plate, so they prebake

butter in order to balance the sweetness of her pecan pie to

all the bottom crusts for pecan pies and other classic ﬂavors.

incorporating house-made black cherry and apple ﬁllings into

"These things are classic for a reason, because they're terriﬁc."

her Danish, which are baked from scratch every morning for
Portland Penny Diner.

And with chef de cuisine Doug Adams being from Texas,
Veriner creates several desserts with an ode to the Lone Star

Of Imperial, she adds, "This restaurant was always about

State such as Texas sheet cake and brown butter beignets.

exploring Americana. Chef Vitaly really wanted us to look at our
past, the food people were eating 100 years ago. I always try to

At Portland Penny Diner she showcases more playful items,

use that as a starting point."

while at Paley's Place, sweets imitate the intimate setting with
chocolate confections and warm ginger cakes as well as home-

Still, there is room to play. Vernier recognizes there are guests

made sorbets and ice creams ﬁlling the menu.

who crave something out of the ordinary (like her raspberry
and blood orange pop tarts) or need a dessert that is gluten-

She thoroughly enjoys the bountiful supplies of fresh fruit avail-

free. So she crafted a lemon meringue dessert pie (minus the

able to her in the Paciﬁc Northwest and strives to bring out the

crust) that she feels is "very reminiscent of lemon cream pie. It's

true ﬂavor in every bite. Vernier knows the importance of show-

been very well received by both gluten-free and non gluten-

casing quality ingredients and feels there should be a natural

free customers."

ﬂow between savory courses and dessert: JOHN U N REIN

50 < MAR 2015 | bakemag.com

http://www.bakemag.com

bake - March 2015

Table of Contents for the Digital Edition of bake - March 2015

Bake - March 2015
The Branding Issue - Lessons for All
Table of Contents
News Bites - Gonnella opens cold storage and distribution center
Dunkin’ Donuts to open 46 stores in Indiana
ClubRational grows to 65,000 members
My Favorite Things
Management - Develop Leaders Who Lead
Legislation - Eliminating Trans Fats
Food Safety - Packaging Matters
Ingredients - Picking Winners
Equipment - Saving Labor
Making her couture cake and eating it too
Creating a Brand of Excellence
All About Promotions
Change Your Culture
Bread and Buns
Imperial Desserts
2015 Wedding Trends
Versatile Muffins
Cafe - Get Gourmet With Breakfast Sandwiches
Fruit-infused Teas
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - March 2015 - bb - 1
bake - March 2015 - bb - 2
bake - March 2015 - Bake - March 2015
bake - March 2015 - 2
bake - March 2015 - The Branding Issue - Lessons for All
bake - March 2015 - 4
bake - March 2015 - 5
bake - March 2015 - Table of Contents
bake - March 2015 - 7
bake - March 2015 - ClubRational grows to 65,000 members
bake - March 2015 - 9
bake - March 2015 - My Favorite Things
bake - March 2015 - 11
bake - March 2015 - Management - Develop Leaders Who Lead
bake - March 2015 - 13
bake - March 2015 - Legislation - Eliminating Trans Fats
bake - March 2015 - 15
bake - March 2015 - Food Safety - Packaging Matters
bake - March 2015 - 17
bake - March 2015 - Ingredients - Picking Winners
bake - March 2015 - 19
bake - March 2015 - 20
bake - March 2015 - 21
bake - March 2015 - Equipment - Saving Labor
bake - March 2015 - 23
bake - March 2015 - Making her couture cake and eating it too
bake - March 2015 - 25
bake - March 2015 - 26
bake - March 2015 - 27
bake - March 2015 - 28
bake - March 2015 - 29
bake - March 2015 - Creating a Brand of Excellence
bake - March 2015 - 31
bake - March 2015 - 32
bake - March 2015 - 33
bake - March 2015 - 34
bake - March 2015 - 35
bake - March 2015 - All About Promotions
bake - March 2015 - 37
bake - March 2015 - 38
bake - March 2015 - 39
bake - March 2015 - Change Your Culture
bake - March 2015 - 41
bake - March 2015 - 42
bake - March 2015 - 43
bake - March 2015 - Bread and Buns
bake - March 2015 - 45
bake - March 2015 - 46
bake - March 2015 - 47
bake - March 2015 - Imperial Desserts
bake - March 2015 - 49
bake - March 2015 - 50
bake - March 2015 - 51
bake - March 2015 - 2015 Wedding Trends
bake - March 2015 - 53
bake - March 2015 - Versatile Muffins
bake - March 2015 - 55
bake - March 2015 - Cafe - Get Gourmet With Breakfast Sandwiches
bake - March 2015 - 57
bake - March 2015 - Fruit-infused Teas
bake - March 2015 - 59
bake - March 2015 - Products
bake - March 2015 - Product Showcase
bake - March 2015 - Classifieds
bake - March 2015 - 63
bake - March 2015 - 64
bake - March 2015 - Ad Index
bake - March 2015 - Online - BakeMag.com
bake - March 2015 - 67
bake - March 2015 - 68
bake - March 2015 - 71
bake - March 2015 - 72
bake - March 2015 - PAN1
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