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

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