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Every year of Boston Bakes, we do a quick photo shoot which is always an enjoyable experience to help kick-off Boston Bakes. This year we went to Blue Ginger in Wellesley to do the photo shoot with the Chef Ming Tsai and his pastry chef extraordinaire Michele Fadden.

Blue Ginger has participated in Boston Bakes for the past 12 years!  I remember speaking with Polly Tsai and asking her to participate in Boston Bakes and she said yes and Blue Ginger has participated ever since.

It is amazing that in all the years since Blue Ginger has been opened, there has only been 2 pastry chefs at the helm and that alone says so much about Blue Ginger!  I have had the pleasure of working with both of Blue Ginger’s Pastry Chefs Marina Brancely and Michele Fadden for many years now. Their desserts have graced Boston Bakes and has raised so much for Boston Bakes and Dana-Farber Cancer Institute over the years.

So what did Pastry Chef Michele Fadden  serve this year for Boston Bakes 2011? Yuzu Fritter with Pink Peppercorn Ice Cream and Rhubarb-Cucumber Shooter which was a wonderful way to end your dining experience at Blue Ginger during the week of Boston Bakes. It was one of the desserts I got to enjoy during the week of Boston Bakes and I hope you did as well!  The  Fritters were wonderful but I wished the Rhubarb-Cucumber Shooter came in a bigger glass!

Next year, Michele will have a new dessert for Boston Bakes because Michele always makes a different dessert each and every year!

Special thanks to Dana-Farber Cancer Institute and Sam Ogden, Photographer



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