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French trained chef Kate Wagner left NYC after 9-11 and her desserts have been a true expression of her baking compassion. She makes some items without flour or egg such as rich chocolate pecan pie, cranberry torte and cookies and cream cheesecake. I asked the energetic and smiling Kate how was she able to get the cheesecake fluffy without using eggs. Whipping, lots of whipping to incorporate air and I couldn’t taste the difference without egg which is remarkable.
She is proud of her food made with agave syrup and Hawaiian grown chocolate. Exclaiming to be a chocoholic, her experimenting in the kitchen discovered ways to serve those with diabetes, gluten free and dairy intolerant with decadent desserts for all to enjoy. Oh yes, she serves salads and pasta dishes but my sweet tooth settled on the desserts, bite by bite.
