Feast is only a few days away now! One of the events I am most excited about is Dessert for Dinner. I know I have talked about it a lot but seriously, how great of an idea is this event?
One of the featured chefs for Dessert for Dinner is Carrie Merrill, the head pastry chef at Urban Farmer.
Growing up Carrie always loved baking and after an early not-so-fulfilling career in Accounting, Carrie decided to switch paths and attend the pastry program at the Art Institute of Las Vegas (she is now my role model). She spent time honing her skills at the Wolfgang Puck’s CUT, L’Auberge de Sedona, The Greenbrier and Postrio Restaurant. November will make it two years in the Rose City and at Urban Farmer, where she is in charge of an 11-person team, that operates 24 hours a day for Urban Farmer, Departure and the hotel’s room service.