Network News

X My Profile
View More Activity
Posted at 1:04 PM ET, 11/22/2010

Hay-Adams hires Josh Short to sweeten its menu

By Tom Sietsema

It's good-bye, peanut butter-bacon cupcakes and hello, baked Alaska for Josh Short. The former pastry chef at Buzz Bakery in Alexandria is poised to become the tops sweets maven at the Hay-Adams hotel in Washington Dec. 1.

"I'm heading back to my roots," says the 37-year-old Nebraska native, who helped open the Bellagio in Las Vegas in 1998.

At the Hay-Adams, which includes Lafayette restaurant, he plans to "bring back chocolate and sugar work" and serve the kinds of high-end desserts that his former employer, the busy Neighborhood Restaurant Group, which goes through "a ton of flour and butter a month," didn't typically tackle.

"I could do fancy" work for the NRG's myriad businesses, he recalls, but "everything had to be transportable," since desserts were started at Buzz Bakery and completed by the individual restaurants. The job at the Hay-Adams, he says, will allow him to "slow down and focus."

For his audition for the hotel, Short was asked to make eight kinds of cookies and nine desserts and to create a Thanksgiving-themed pastry buffet. Since his departure from Buzz in September, he's been helping out Occasions caterers in the District.

His future dessert menu will not include the biggest cliché in the trade: "No melting chocolate cake," promises Short.

By Tom Sietsema  | November 22, 2010; 1:04 PM ET
Categories:  Restaurants  | Tags:  Tom Sietsema  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati   Google Buzz   Previous: Getting Up Guide: Jennifer Pozner on TV; Aloe Blacc
Next: More options for eating out on Thanksgiving

 
Search Going Out Guide for More Events

By Keyword

No comments have been posted to this entry.

The comments to this entry are closed.

 
 
RSS Feed
Subscribe to The Post

© 2011 The Washington Post Company