I’m gonna follow up last month’s birthday post (sorry for the break) with another placentally-themed memory.
In light of Tailor’s closing their dining room for the summer, I wanted to show this photo of the truly awesome birthday cake Sam Mason made for last year’s birthday bash.
With the only request being, “I want a sweet/savory birthday cake…work your magic”, Mason outdid whatever expectations I may have had (and with this style of cooking, the surprise is half the fun): chocolate mousse and chocolate feuilletine, with a stripe of beet gelee and beet powder.
The sweetness of the beets was really pronounced from being concentrated into the gelee, so it was the chocolate rather than the beets that came through with a note of earthiness. I forget what the garnish was, but it was edible and a micro-green, possibly cilantro? Either way, who knew chocolate and beets could work so harmoniously?
To Sam Mason, Eben Freeman and the rest of the Tailor staff, I wish you the best of luck despite whatever financial woes you’re working through. Tailor is a unique concept, with the added benefit of having an impressive follow-through — and damn was that cake tasty.
This isn’t so much a teary-eyed commemoration as it’s a reminder that the Tailor team puts a ton of care and effort into everything they do, and what they do, they do as distinctively as possible.
