As the executive pastry chef at Michael’s Genuine Food & Drink in Miami, Fla., the author of Baking Out Loud, a frequent guest on Cooking Channel’s Unique Sweets and FN Dish’s own resident dessert extraordinaire, Hedy Goldsmith isn’t your average sweet tooth. She’s been known to put a homemade red-velvet twist on traditional Twinkies and even bake pies in jars, so when FN Dish visited Hedy at the South Beach Food & Wine Festival last month, we knew we’d be in for a treat — and it turns out that we were greeted with an entire plateful of treats.
Speaking to a packed room at the Shelborne South Beach Hotel, Hedy along with Josh Wesson, a New York City-based sommelier and the co-founder of Best Cellars, offered guests an interactive seminar on the pairings of desserts and beverages, both wines and liqueurs. They agreed that the key to blending any food and drink is finding among them elements that are similar and contrasting, an idea that’s similar to what Hedy follows when making her confections.
Known for expertly bridging the gap between sweetness and saltiness — the combination of which she describes as “the story of my life” — her signature creations are not typical desserts in that they’re not overly sweet, and they utilize seemingly eccentric and out-of-place ingredients. To Hedy, baking is all about “checks and balances,” not just between the amount of sugar and salt in a recipe, but also the flavors of the other ingredients she uses.