Nina Bachinsky Gimmel

My food philosophy is simple: keep it local, seasonal and natural. I grew up on twenty acres of field & mountains in the Hudson Valley of upstate New York. We ate vibrant vegetables & fruits from our garden & local farms, kept chickens for the best tasting eggs and drank milk raw from a neighborhood dairy farm. Foods that havn't travelled far are fresher and fresher just tastes better. Foods that aren't full of chemicals and preservatives are not only healthier, they taste better because their flavors aren't dulled with unnecessary coatings or ingredients.

My dessert philosophy is not too big, heavy or sweet. It should be visually pleasing and vibrant with natural, fresh ingredients. Dessert should be the perfect end note to a meal. I believe a small amount of sugar aids well being, combating that full feeling or postprandial hypoglycemic state by moderately boosting your blood sugar. It helps alleviate the lull you feel after eating a meal, lifting your mood and energy. Balance matters! Again, not too big, heavy or sweet. I strive to create natural desserts that are colorful, boasting big flavor and contrasts of texture and temperature.