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A Life Consumed by Victuals Marty Rosenthal
Mar ty Rosenf ield’s Blueberr y Bread Pudding is a transcendent summer experience.
I
have known in my lifetime quite a few folks whose days and nights have been occupied with a focus on food. In fact, I would suspect that I know more people who are so involved than most.
Dinner. He continues to cook and cater parties and events for friends and associates today!
Yet I think Marty Rosenfield may stand alone in defining a life consumed by victuals.
“Bread pudding was already on the menu when I bought the restaurant but when I elevated it by adding blueberries and other fresh fruits in season, sales escalated.”
As I related formerly in this magazine, Marty and his wife Donna met while hosting a culinary event for an event planner in Atlanta. After marriage, they worked together in one of the city’s gourmet catering kitchens. Sometime later they moved to Highlands and purchased Lakeside Restaurant – which they ran for 24 years. Marty spent the next five years directing the Highlands Foods Pantry, fearlessly working through the first year of the Pandemic despite being diabetic. And for more than 20 years he and Donna have spent Christmas working and cooking at the annual Highlands Christmas Day
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Here, Marty shares with us his recipe for Blueberry Bread Pudding – the Number One Selling Dessert at Lakeside.
I suspect that after one bite, the dessert will take you to a very Happy Place and that you’ll find it as much a vehicle for comfort and pleasure as did so many before. Oh, and need I mention it’s a cinch to put together and perfect for a crowd. Marty Rosenfield’s Blueberry Bread Pudding Ingredients 1 lb crusty French, or Italian bread, or Ciabatta 2 cups sugar 7 eggs 4 cups whole milk
