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Last night we hosted a cocktail party with a buffet of little bites. We wanted to feature a beautiful Berkshire Heritage ham and rare beef tenderloin in an easy to manage format to allow our guests to converse and eat while they stood. A regular bun or roll didn’t seem to do justice to these lovely meats. Brioche would match nicely, we thought.
The artists at Eleni Christina came through with 10 dozen lovely brioche rolls that were just the size we ordered.
The house was filled with a sweet and yeasty aroma (scents always set the tone for a party) and the buttery sweetness of the rolls was a perfect foil for the ham and Emmenthaler (served with mustard sauce) and the beef (served with a robust horseradish sauce).
We are grateful to have the folks at Eleni Christina, who are artists devoted to excellence in baking, and to Tasi and Kent Rigsby for their commitment to our community.
Our guests loved those rolls. We are so please that Columbus has this resource.
Ah, I remember making brioche back in high school for my French class. They turned out pretty good for a teen who never baked bread before, but I did at least help my uncle with making bagels before trying it.
This review made me think two things:
1. I’m really hungry.
2. I want to be invited to your parties.
having been a sub-renter of that space this summer, I just wanted to add my two cents worth. Some of stuff Joe makes, especially the foccacia, is truly beautiful…..and tastes great…thanks, bill