Chicago's Most Wanted Pastry Chef Pops Up at Art Exhibition
"Spread," by Kellie Romany.
Inspired by Allen's sculptures and Romany's paintings, Zarzour will be serving a dessert trio. Her menu features a dark chocolate truffle made with raw cultured cream from Kilgus Farmstead and infused with licorice root, sea salt, and peppercorns. For another dessert, vanilla bean custard and guava jelly are baked into a flaky cornmeal pastry crust and finished in colored sugar glazes. Her third dessert is inspired by Taxim, the Greek restaurant where she is currently making cookies and other sweets. She'll be frying mastic- and ouzo-infused doughnuts in pork fat and serving them warm with spiced honey sauce made from raw local honey.
Azimuth Projects was founded by business professional Mia Billetdeaux and artist Helen Maurene Cooper. It roams Chicago with the intent of exposing new audiences to art, via different mediums such as artist talks, art exhibitions, and food events.
The event takes place February 24 from 3 p.m. until 6 p.m. at 2704 N. Whipple St. Tickets are $20 in advance or $22 at the door. Purchase your tickets online here.
By Matt Kirouac