FOOD
DRINK Q U O T E S
JESSICA ROY
The chef-owner of new Cultivar at Sherman Library & Gardens has worked with top-notch chefs, in Michelin-starred kitchens, and won the grand prize on the TV series “On the Menu.” Roy tells us about her inspirations. by Cathy Thomas
It’s important that the menu is seasonal. I will be working closely with Sherman Gardens, deciding together on what will be planted. I love a good gin and tonic because of its botanical notes. I plan to experiment with botanical infusions inspired by the garden— often using herbs and exotic components, some that I haven’t discovered yet. Making jams at home is one of my things. Recently I made a fabulous rhubarb jam and used it to top a cheesecake. And a strawberrymarigold flower jam; the marigold petals gave the strawberries extra interest. I used it to fill French macarons along with whipped chamomile buttercream. I love photography. There is so much beauty in the outdoors—flowers, plants, trees, as well as produce. And my nieces and nephews. I see beauty everywhere, and I love to capture that. A funny part of my day off is that I cook at home for my dog, Beau, a Maltipoo. He often sits in the kitchen and watches the prep.
offers a mochi pancake and waffle baking mix that draws inspiration from cofounder Christopher Watanabe’s Japanese-Hawaiian heritage. An addition of rice flour delivers the addictively chewy texture of the traditional dessert. Purchase a set of molds to make mochi donuts at home. $10 per bag. At Fill Bakeshop in Costa Mesa or online at manoabakeco.com M A N O A B A K E C O.
MADE IN ORANGE COUNTY
Costa Mesa
50 ORA NGE CO A ST • September 2021
photograph by E M I LY J . D AV I S
