A graduate of Culinary Institute of America, Minisci has spent the past four years adding pastry innovation to the menus of well-known Westchester and New York City dining destinations, including The Bedford Post Inn and Westchester Country Club.
Known for integrating seasonal ingredients into her desserts, the inn's new menu features a chocolate and raspberry bombe with locally-farmed raspberries. A key lime tart with a graham-walnut crust, presented with homemade raspberry sorbet are also on the menu.
Minisci has built a reputation for her creation of themed cakes for all kinds of special occasions -- a talent that serves as a complement to the inn's banquet business.
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