Monterey Meringues Launches! Internationally Renowned Entertainers Re-Imagine The Classic French Meringue and Create a Featherweight Delicacy that turns Desserts into Works of Art! Carmel, CA, January 20, 2015 - Leigh Zimmerman and Domenick Allen share the ultimate recipe for success: a heaping spoonful of love, a massive sprinkling of creativity and equal parts sweetness and style. Married for more than 20 years, the internationally renowned entertainers have reached great heights of success in virtually every genre — from Broadway, television, the Hollywood big screen, glittery Las Vegas and the arenas of Rock & Roll. And now they’ve conquered the kitchen. Working with their daughter Cayleigh, this family of trained chefs has re-imagined the classic French meringue and created a featherweight delicacy that turns desserts into works of art. They have elevated the concept by combining the sweet treats with the colors and energy of classic rock, creating a Psychedelicious™ gourmet munchie that appeals to all generations, from Boomers to Millennials. After living abroad in London and developing their initial concept, the family moved to the Central Coast of California in mid 2014. They started Monterey Meringues in Monterey, a city perfectly suited to premiere their newest innovative culinary adventure — creating bites of meringue in deliciously different flavors, colors and shapes. They wanted to land in the special place known for its artistic, musical and literary legacy, fine dining and superb wines, and especially for its breathtaking natural scenic beauty. But there was another reason they felt the draw of Monterey. At the start of what became known as the Summer of Love in 1967, the city became the epicenter of the musical universe, hosting the world's first rock festival, the Monterey International Pop Festival. Inspired by that history and counterculture spectacle, the family fell into their creative comfort zone in Monterey and continued to refine the “psychedelicious” concept they trademarked for Monterey Meringues. All three family members have undergone intensive culinary training. Leigh studied the art of baking meringues and macarons at Le Cordon Bleu in London. Domenick learned at the Waitrose Cooking School in London and both received private tutelage in master classes led by renowned French Chef Nicolas Houchet. Adding Cayleigh’s instruction at the Westminster Kingsway Culinary College, the entire family became well-versed in culinary technique and flavor. “We wanted to create a product that was light, fun, sweet, gluten-free, dairy-free, and in that relatively new concept of bite size,” said Leigh.
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