Q&A
with Food Columnist Sam Gabel, Atlanta-Restaurants.org
How
did the concept of Gourmet Jay's Cheesecakes start?
The
story behind GJ is based on my love of cheesecake. Cheesecake
has always been my favorite dessert, and in May 2007 I decided
to bake one from scratch. I’ve always had a passion for
cooking and what started out as a hobby quickly transformed into
something more. I started offering them to my neighbors, friends
and coworkers (my unofficial test market) and before I knew it
people were placing orders.
Do
you have a few personal favorite flavors and why those?
Picking
just one favorite is nearly impossible as each cheesecake has
its own appeal. The most popular cheesecakes based on feedback
are the Oreo Marsala Madness (the one that started it all), Margarita
(tequila & lime), Lemoncello, Spiced Pumpkin, Baklava, Black
Goat (goat cheese, blackberry, mint), Crème de Butterscotch,
Mimosa (orange, champagne) and Butterfinger.
What
is the basic methodology in incorporating certain flavors to the
traditional preparation techniques in cheesecake making?
I
enjoy coming up with flavors that are anything but traditional.
The fun part is fulfilling unusual requests. I absolutely love
the challenge of working on new combinations. Some of my most
recent flavors include Saffron Pistachio, Kit Kat, Pomegranate
Almond, Moo Hoo Yoo Hoo (made with Terrapin Chocolate Stout),
Vanilla Spiced Chai, Fig Vanilla Bean, Rum Chata, Pumpkin Fireball,
Rum Raisin, Cap’n Crunch, Irish Car Bomb, Raspberry Chocolate
Truffle and King Cake (Mardi Gras).
What
has been your most challenging cheesecake request?
That
would have to be a birthday request for a cheesecake with Jaeger.
I made a Surfer On Acid cheesecake that was a huge success!
How
does using organic eggs enhance the flavor of cheesecakes in addition
to its health benefits?
The
organic eggs used in my recipes are from Zee’s Farm in Lilburn.
I try to use the freshest ingredients and like using locally sourced,
organically produced products without all the antibiotics and
chemicals. I feel it makes a difference in terms of product quality
and taste.
Why
did you choose to ally with Tantra's concept first in their dessert
menu, and then SeaBass Kitchen?
Believe
it or not, I was referred to both restaurants. When I met Chef
Terry Dwyer I was excited about collaborating with him to create
something with a Mediterranean flair. The first cheesecake I made
for Tantra was the Baklava cheesecake. Other cheesecakes made
for Tantra include Mango Cardamom, Saffron Pistachio, Fig Vanilla
Bean, Vanilla Spiced Chai and Pomegranate Almond.
In
the case of SeaBass Kitchen in Sandy Springs, it gave me the chance
to work with Chef Sam Brunola to add a signature dessert to their
new restaurant concept, featuring Middle Eastern and Mediterranean
flavors. It’s an honor to work with two of Atlanta’s
culinary visionaries.
What are some of your future endeavors in expanding the concept?
To
provide quality information on Chef Time, an online forum created
to showcase local talented culinary professionals, cool articles,
cooking tips, health & nutritional columns and fun, seasonal
recipes and Gourmet Jay Presents (news.gourmetjay.com), my online
newsletter that provides fresh content which is updated daily.
The forum will soon feature video feeds and in the future I want
to establish a scholarship program for youths looking to attend
culinary school.
What are the best means of inquiry and booking orders with Gourmet
Jay?
Log
on at www.gourmetjay.com to check out my desserts. Orders can
be placed via phone at 800.416.1667 or email at info@gourmetjay.com.
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