Special Advertising Feature
Executive Pastry Chef Julep Southern Kitchen & Bar
To many, southern food is a way of life, central to the family, defining generations of memories. It even has its own language, where corn can be “milked,” a “mess of greens” comes with plenty of “golden potlikker,” and where the use of bacon fat is not something to be ashamed of.
When we think of southern food, most of us think “comfort food” and, at Julep Southern Kitchen & Bar, that is exactly what you should think. There are no skimpy portions here; a glistening tower of Chicken Fried Steak, mashed potatoes and gravy, a freshly-smoked Pork Barbeque Sandwich that requires two hands to hold, or a plateful of juicy and tender Blackberry Chipotle Glazed Thighs is all you need to reach comfort food heaven.
Well…maybe not, ’cause dinner isn’t just appetizers and entrees!
Enter Kate Boccanfuso, Julep’s Executive Pastry Chef. Kate’s overriding desire is for you to take a bite of one of her desserts, lean back in your chair, and smile.
Kate, please tell us a little bit about your background and training as a pastry chef?
I’ve known that I wanted to work in the field since I was old enough to hold a rolling pin. There are many photos of me as a toddler rolling cookies, covered in flour, or glaring at a freshly frosted birthday cake. I started working in the industry at 14 years old in my hometown of Point Pleasant, NJ, attended Johnson & Wales University in Providence, RI, for a Bachelor’s in Baking and Pastry and Food Service Management. Since graduating, I’ve worked in restaurants, hotels, and bakeries to learn as much as I can, while taking on various projects for friends and family.
What industry trends excite you the most, as well as within the local dining scene?
Just like in fashion and music, we are seeing a huge surge of nostalgia when it comes to food and beverage. People are dining out again and are excited to try new twists on old classics. Excitement and expectations are high as people are searching for little pockets of happiness in their day, now that we are all re-entering the world post-pandemic. I’ve found that Annapolis is a community that loves to support small business with creative ideas. Creative chefs and business owners should be able to develop menu items that excite their customers, and I can’t wait to see what our future holds!
Do you have a signature dish of your own/for the restaurant? Tell us about that.
At Julep Southern Kitchen and The Hideaway, we have a variety of cakes, pies, and ice cream flavors, all made 100 percent from scratch, in-house. Our best sellers are our Bourbon Pecan Ice Cream (with Buffalo Trace bourbon), our fun and comforting twist on Bread Pudding, and our giant Nutty Buddy ice cream cones.
What are some of your favorite ingredients to “play” with?
I’m constantly searching for new and fun flavor combinations for our cakes and pies. Developing quality cake and icing recipes while adding an unexpectedly crunchy filling or topping is a great way to make every bite count!
Kate Boccanfuso Julep Southern Kitchen & Bar
2207 Forest Drive – Unit #2 | Annapolis, Maryland 21401 | 410-571-3923 | julepannapolis.com
