Sarah Chisholm of Phoenix Public Market Cafe Shares Her Fail-Safe Baking Recipe
Courtesy of Phoenix Public Market Cafe
From now until we publish the 2016 edition of Best of Phoenix, New Times is naming 100 Tastemakers — members of our local culinary community who help shape the way we eat, drink, and think about food in Phoenix. Some you'll know, and for others, it'll be a first introduction, but each person on our list deserves a nod for helping make our city so delicious. Oh, and while you're here, be sure to check out our list of 100 Creatives.
37. Sarah Chisholm of Phoenix Public Market Cafe
Fans of classical ballet may recognize Sarah Chisholm not as the executive pastry chef at Phoenix's largest gourmet bakery, but as a former dancer for Ballet Arizona. In 2014, a career-changing injury led Chisholm from center stage to the pastry kitchen, and today, she leads the bakery program at Phoenix Public Market Cafe.
With the belief that pastries and sweets are an indulgence and create special moments in life, Chisholm enjoys baking delicate macarons and Old World-inspired pastries, often using unique ingredients such as tangelos, hibiscus, and unexpected spices.
Today, she shares her go-to place for dinner and her best advice for aspiring bakers.
My go-to place for dinner in Phoenix is FnB. Charleen is incredible, and I have such a crush on her. Also Pavle and team are what make this place far too good to pass up.
The best-kept secret in Phoenix is the Ciao Bello Cocktail at The Parlor … it’s on the dessert menu. It’s life-changing.
My fail-safe baking recipe is my Olive Oil Cake. Brunch? Bake in a loaf pan, then toast and serve with creme fraiche and the fruit that’s in season. Birthday? Frost it with chocolate buttercream. Hostess gift? Make muffins for the following morning’s breakfast. (You will always be invited back!) Want to plan ahead? This cake gets better with time, so in two days it’s actually better than just out of the oven … it’s a dream … just saying.
1 ¾ cups all-purpose flour
¼ cup polenta or cornmeal
1 ¾ cup sugar
2 tsp. salt
½ tsp. baking powder
½ tsp. baking soda
1 1/3 cup olive oil
1 1/3 cup milk
Zest of 2 lemons (grapefruit or orange work great as well)
Juice of 2 lemons (really any citrus will do)
2 Tbsp. good rum (or brandy)
2 tsp. vanilla
Combine dry ingredients in large bowl.
Combine wet ingredients then add to dry and mix until combined.
Pour into greased baking pan and bake at 350F until toothpick inserted into center comes out clean.
Cool. Or don’t. Then wait to enjoy. Or don’t.
Five years ago I was dancing as a ballerina with Ballet Arizona and never thought I’d be a pastry chef sharing my recipes with the Phoenix New Times!
My best advice for an aspiring baker is to invest in cookbooks. Especially those that make you want to eat. Read them constantly, get inspired, learn something new, and don’t be afraid to f*”k up the recipes … nobody will know but you!
The 2016 Tastemakers so far:
100. Aaron Chamberlin of St. Francis and Phoenix Public Market Cafe
99. Ross Simon of Bitter & Twisted Cocktail Parlour
98. Debby Wolvos of DW Photography
97. Anibal and Salem Beyene of Café Lalibela Ethiopian Restaurant
96. Bo Mostow of Uptown Farmers Market
95. Julian Wright of Pedal Haus Brewery
94. Stephen Jones of The Larder + The Delta
93. Eric Glomski of Page Spring Cellars
92. Richard Bock of Giuseppe's on 28th
91. Walter Sterling of Ocotillo
90. Daniel Sevilla of Angry Crab Shack
89. Doug Robson of Gallo Blanco and Otro Cafe
88. LaDawn Driscoll of Liberty Market
87. Jason Calhoon of The Shop Beer Co. and Side Kick Cold Brew
86. Tim and Kim Cobb of United Lunchadores Street Gourmet
85. Micah Olson of Bar Crudo and Okra Cookhouse and Cocktails
84. Paola Embry of Christopher's + Crush and The Wrigley Mansion
83. Jared Porter of The Clever Koi
82. Diane Corieri of Evening Entertainment Group
81. Erich Schultz of Steadfast Farm
80. Jeff and Leah Huss of Huss Brewing Company
79. Aaron Pool of Gadzooks Enchiladas and Soup
78. Diana Santospago of The Maine Lobster Lady food truck
77. Gio Osso of Virtu Honest Craft and Nico Heirloom Kitchen
76. Lauren Bailey of Upward Projects
75. Rodney Hu of Arizona Distilling Company and Yucca Tap Room
74. Jacob Cutino of Homeboy's Hot Sauce
73. Country and Sergio Velador of Super Chunk Sweets and Treats
72. Dean Thomas of Cornish Pasty Co.
71. Jennifer Caraway of The Joy Bus
70. Scott Holmes of Little Miss BBQ
69. Jared Allen of Proof Artisan Breads
68. Steve McFate of McFate Brewing Company
67. Mel Mecinas of Four Seasons Resort Scottsdale at Troon North
66. Jessa and Dan Koppenhofer of Gilbert Farmers Market
65. Todd and Kelly Bostock of Dos Cabezas WineWorks
64. Ryan Probst of Odelay Bagel Co.
63. Diana Brandt of AZFoodie
62. Benjamin Butler of Hayden Flour Mills
61. Jim and Maureen Elitzak of Zak's Chocolate
60. Michael Babcock of Welcome Diner and Welcome Chicken + Donuts
59. Nick Ambeliotis of Mediterra Bakehouse
58. Peter Kasperski of Cowboy Ciao and Kazimierz World Wine Bar
57. Kimber Stonehouse of LGO Hospitality
56. David Tyda of EATERAZ and Arizona Taco Festival
55. Pavle Milic of FnB
54. Pat Christofolo of Santa Barbara Catering Company and The Farm at South Mountain
53. Brandon Casey of The Ostrich
52. Jonathan Buford of Arizona Wilderness Brewing Co.
51. Sasha Raj of 24 Carrots
50. Rob Fullmer of Arizona Craft Brewers Guild
49. Bill and Lillian Buitenhuys of AZ Bitters Lab
48. Ramona Button of Ramona Farms
47. Justin Piazza of La Piazza Al Forno and La Piazza PHX
46. Andrew Gooi of Food Talkies
45. Jason Raducha of Noble Bread and Noble Eatery
44. Ty Largo of Awe Collective
43. Christopher Gross of Christopher's and Crush Lounge
42. Heidi Lee of Into The Soup
41. ET Rivera of Tres Leches Cafe
40. Monika Woolsey of Hip Veggies
39. Bobby Kramer of The Brickyard
38. Jenna Reeves of Press Coffee Roasters
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