bake - March/April 2024 - 44

pastries
delivering the
'WOW' FACTOR
SHOR, Los Angeles' latest bazaar-inspired eatery is not only elevating
Desi (South Asian) cuisine with high end kabobs, curries,
and Australian Wagyu, but their team is bringing their authentic
flavor to the sweets scene, thoughtfully led by Chef Mark Medina.
Medina brings with him a formal education from Le Cordon
Bleu and accolades from Tamarind of London as he collaborated
with SHOR's co-founder and Executive Chef Imran 'Ali' Mookhi
as their Executive Pastry Chef. With the mission to share rich
traditions and authentic flavors of the Indian subcontinent, Chef
Medina has collaborated with Chef Ali to curate a unique and
thoughtful dessert menu that both pays homage to traditional
ingredients while revolutionizing the modern dessert.
Medina finds inspiration in many walks of his life, from traveling
to new cities to escaping in the great outdoors, you will find
him eating and cooking during both activities. His travels and
passion for creativity have aided him in curating a brand new
pastry menu at SHOR, as Medina has mastered the craft at paying
homage to tradition while finding unique ways to modernize
a dish.
Guests discover the blend of traditional and modern confections
through bites of his Karachi (New York) Cheesecake, Akwandu
Banana Crème Brûlée, Cardamom Poached Pear, Rasmalai
Peach Rose Milk Cake, Bangali Rasogolla, and so much more.
" I find that incorporating a twist within the formula, whether
it's an unusual ingredient or a unique preparation technique, is
what transforms a traditional classic dessert into a new and exciting
culinary experience, " explains Medina, in a Bake interview.
" This approach captures all the essence of a particular classic
dish but presents it in a fresh light. Creativity is the key. The
familiar flavors remain, but they are offered in a different form,
making the dish new, fun, and exciting. "
44 < MAR-APR 2024 | bakemag.com
One example featured on
the dessert menu at SHOR
is a banana crème brûlée that
is plated in a free-form fashion,
meaning it is served without a traditional
dish. Instead, it is nestled on top of
a meringue cookie or dacquoise, accompanied by the traditional
brûléed sugar crust, and garnished with caramelized bananas,
berries, and sea salt caramel. The methods used to create these
desserts range from standard to molecular gastronomy preparation
techniques.
Ingredients like saffron, cardamom, goat's milk cheese, honey,
and pistachios play a significant role in the dessert menu, says
Medina, adding, " I believe guests would not only be interested in
seeing them but also come to expect their presence. "
He strives to use ingredients indigenous to or widely utilized
in the region from which the menu is derived, with a particular
focus on countries like Pakistan, India, and Afghanistan.
" Additionally, I pay homage to the culture of the people by
presenting these ingredients in a unique way that invokes traditional
flavor profiles and a sense of familiarity. " Medina explains.
Another source of inspiration, of course, is the ingredients.
" I relish the challenge of incorporating various spices and
unique ingredients into a dessert dish that are typically reserved
for savory applications and wouldn't necessarily be thought of
as dessert components, " he points out. " I believe customers are
seeking something new and different without venturing too far
from the familiar tastes here in America. I sense that guests desire
a blend of familiarity and creativity, concealed within culinary
innovation. Ultimately, for me, it's all about delivering the
'wow' factor. "
Chef Mark Medina
DESI PASTRIES
http://www.bakemag.com

bake - March/April 2024

Table of Contents for the Digital Edition of bake - March/April 2024

bake - March/April 2024 - Intro
bake - March/April 2024 - 1
bake - March/April 2024 - 2
bake - March/April 2024 - 3
bake - March/April 2024 - 4
bake - March/April 2024 - 5
bake - March/April 2024 - 6
bake - March/April 2024 - 7
bake - March/April 2024 - 8
bake - March/April 2024 - 9
bake - March/April 2024 - 10
bake - March/April 2024 - 11
bake - March/April 2024 - 12
bake - March/April 2024 - 13
bake - March/April 2024 - 14
bake - March/April 2024 - 15
bake - March/April 2024 - 16
bake - March/April 2024 - 17
bake - March/April 2024 - 18
bake - March/April 2024 - 19
bake - March/April 2024 - 20
bake - March/April 2024 - 21
bake - March/April 2024 - 22
bake - March/April 2024 - 23
bake - March/April 2024 - 24
bake - March/April 2024 - 25
bake - March/April 2024 - 26
bake - March/April 2024 - 27
bake - March/April 2024 - 28
bake - March/April 2024 - 29
bake - March/April 2024 - 30
bake - March/April 2024 - 31
bake - March/April 2024 - 32
bake - March/April 2024 - 33
bake - March/April 2024 - 34
bake - March/April 2024 - 35
bake - March/April 2024 - 36
bake - March/April 2024 - 37
bake - March/April 2024 - 38
bake - March/April 2024 - 39
bake - March/April 2024 - 40
bake - March/April 2024 - 41
bake - March/April 2024 - 42
bake - March/April 2024 - 43
bake - March/April 2024 - 44
bake - March/April 2024 - 45
bake - March/April 2024 - 46
bake - March/April 2024 - 47
bake - March/April 2024 - 48
bake - March/April 2024 - 49
bake - March/April 2024 - 50
bake - March/April 2024 - 51
bake - March/April 2024 - 52
bake - March/April 2024 - 53
bake - March/April 2024 - 54
bake - March/April 2024 - 55
bake - March/April 2024 - 56
bake - March/April 2024 - 57
bake - March/April 2024 - 58
bake - March/April 2024 - 59
bake - March/April 2024 - 60
bake - March/April 2024 - blank1
bake - March/April 2024 - blank2
bake - March/April 2024 - PAN1
bake - March/April 2024 - PAN2
bake - March/April 2024 - PAN3
bake - March/April 2024 - PAN4
bake - March/April 2024 - PAN5
bake - March/April 2024 - PAN6
bake - March/April 2024 - PAN7
bake - March/April 2024 - PAN8
bake - March/April 2024 - PAN9
bake - March/April 2024 - PAN10
bake - March/April 2024 - PAN11
bake - March/April 2024 - PAN12
bake - March/April 2024 - PAN13
bake - March/April 2024 - PAN14
bake - March/April 2024 - PAN15
bake - March/April 2024 - PAN16
bake - March/April 2024 - PAN17
bake - March/April 2024 - PAN18
bake - March/April 2024 - PAN19
bake - March/April 2024 - PAN20
bake - March/April 2024 - PAN21
bake - March/April 2024 - PAN22
bake - March/April 2024 - PAN23
bake - March/April 2024 - PAN24
bake - March/April 2024 - PAN25
bake - March/April 2024 - PAN26
bake - March/April 2024 - PAN27
bake - March/April 2024 - PAN28
bake - March/April 2024 - PAN29
bake - March/April 2024 - PAN30
bake - March/April 2024 - PAN31
bake - March/April 2024 - PAN32
bake - March/April 2024 - PAN33
bake - March/April 2024 - PAN34
bake - March/April 2024 - PAN35
bake - March/April 2024 - PAN36
bake - March/April 2024 - PAN37
bake - March/April 2024 - PAN38
bake - March/April 2024 - PAN39
bake - March/April 2024 - PAN40
bake - March/April 2024 - PAN41
bake - March/April 2024 - PAN42
bake - March/April 2024 - PAN43
bake - March/April 2024 - PAN44
bake - March/April 2024 - PAN45
bake - March/April 2024 - PAN46
bake - March/April 2024 - PAN47
bake - March/April 2024 - PAN48
bake - March/April 2024 - PAN49
bake - March/April 2024 - PAN50
bake - March/April 2024 - PAN51
bake - March/April 2024 - PAN52
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com