Forks up, Phoenix! Chow Bella and Roosevelt Row present the fifth annual Pie Social from 2 to 5 p.m. Saturday, November 15, at the "What Should Go Here" Pop Up Park at Second and Roosevelt streets. We've got an all-star lineup of bakers making pies for you to taste, and from now till Pie Social, we'll introduce them to you, one by one through a quick Pie.Q. quiz to test their baking prowess.
Today: Omei Eaglerider of Fabulous Food Catering
"I am an equal opportunity dessert person," Omei Eaglerider says when asked if her favorite sweet is pie. Since 2001 the pastry chef and art school grad has been working with Fabulous Food Catering, a custom fine dining catering company here in the Valley. As pastry chef for the company, Eaglerider gets to craft one-of-a-kind desert menus for clients to fit specific themes -- like an "all white" dessert menu. Following a career in special effects and design, the chef -- whose first name means "one who loves" in the language spoken by the Blackfoot tribe of Native Americans -- decided to go back to culinary school. Now she says she uses her experience to craft "tasty, edible art."
See also: http://blogs.phoenixnewtimes.com/bella/2014/10/eddie_castillo_of_az_food_crafters_pie_social_celebrity_bakers_2014.php
It's 15 minutes until Pie Social and you drop a pie: What do you do?
Not much to do! Cut the other ones smaller?
What's the single most important tool in pie making?
Actually, your brain. So that you're doing your recipe correctly.
What's the most important ingredient in a pie crust?
What's the secret to the perfect fruit filling consistency?
Your ratio of thickener, so corn starch or whatever you might be using to thicken it so that you get just that right mouthfeel.
Hand pie, pie in a jar, or no mini pies EVER?
Oh, um. No hand pies. I can handle a pie in a jar, but hand pies are brutal.
What's on your pie-making playlist?
Strawberry rhubarb, Grandma's buttermilk, lemon chiffon, and a chocolate silk.
What will be the next big pie trend?
Probably more exotic fruit with more spice in it. I think we're leaning that way in general in savories as well.
You have to make 100 pies in 5 hours. Who you gonna call for help?
Everybody I know! All these guys, right here (the Fabulous Food Catering staff).
How do you spend your down time while your pies are in the oven?
Reading other recipes. Watching the Cooking Channel, I'm addicted! I can't help it.
In one word, what's your strategy for competing as a celebrity baker this year?
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SHOW ME HOW
Actually, fun. I just wanna have fun.