Home Sweet Home is a fundraiser for the Cambridge Housing Assistance Fund (CHAF). Pastry chefs from the Boston area give out samples of dessert, and people pay $50 to get in and taste everything. This was the third annual event. Most of the vendors this year were restaurants, but Toscanini’s ice cream had a table and the Cambridge School of Culinary Arts had a table.
I didn’t work on the dessert, but Chef Martha and some of her students brainstormed and made a bread pudding with apples and cranberries topped with a maple-orange sauce and candied pecans.
Most of the desserts were restaurant-style plated desserts. I should’ve taken more photos; some of them were really beautiful. The Hyatt, where the event was held, had a table with a warm dessert, which they heated on an induction cooktop. Most of the desserts were arranged in single servings on plates. Henrietta’s Table had pumpkin whoopie pies laid out on their table over a bed of pumpkin seeds and cinnamon sticks; that was my favorite display (no photo of that, either, unfortunately).
City Table at the Lenox Hotel also brought a bread pudding. Theirs was very pretty.
Students from Boston University’s hospitality school volunteered, basically doing anything that needed to be done, such as bringing us fresh plates and spoons.
Music was provided by The Love Dogs, who cover classic rock, rockabilly, and swing. You haven’t heard anything until you’ve heard a rockabilly medley that includes “I Wanna Be Sedated.” They were really good, and once people had sampled desserts, they burned off some of the calories dancing.
Early in the evening a volunteer came by and collected several of each dessert for judges to taste, and the people who attended were encouraged to vote for their favorites. Toward the end of the evening, the “Yummy Awards” were given out. CSCA won for best non-chocolate dessert!
This wasn’t entirely unexpected because many people who tasted it told us they really liked it. Quite a few people saw we had bread pudding and told us bread pudding was their favorite dessert.
On the other hand, plenty of people stopped, read the sign that described the bread pudding, and walked away; you could almost hear them thinking, “That’s not dessert; there’s no chocolate in it.” The award for best chocolate dessert was for something called “Chocolate Decadence,” but I thought it should’ve gone to Bergamot‘s chocolate pavé with pumpkin, which was delicious and beautiful and made with Taza chocolate.