15 August 2011
Posted in
News
• Talented Local Baker Launches New Dessert Menu•
Fat Hen recently announced that Kelly Kleisner has joined Fat Hen Restaurant & Catering on Johns Island, known for its authentic French Lowcountry cuisine, commitment to local farmers, and family charm.New Dessert Menu Items
CHOCOLATE FUDGE CAKE – Moist layers of Devils food cake & carmel mousse with roasted peanuts frosted with chocolate ganache and topped with housemade peanut brittle
VANILLA POUND CAKE PARFAIT– A layered dessert of vanilla pound cake,blackberry compote & lime curd topped with whipped vanilla cream
CHEESECAKE – Smooth light cheesecake swirled with local peach jam with a pecan crust topped with additional peach jam & candied pecans
Kelly Kleisner's Bio
Pastry Chef Kelly Kleisner, born in Phoenix, Arizona, settled in Charleston after traveling for most of her life. Kelly comes from a family with a long history in the hospitality industry and has always been fueled by a strong desire to cook, bake, and entertain. A graduate of Kendall College in Chicago, Kelly was drawn to Charleston by its beauty and burgeoning culinary scene. Formerly, Kelly was the pastry chef at The Ocean Room at the Sanctuary at Kiawah Island. She left The Ocean Room to hone her wedding cake skills at Lady Fingers Bakery. In 2009 she opened Mirabelle Bakery in 2009 with a desire to provide homemade desserts delivered with a sophisticated flair. She joined Fat Hen as pastry chef in August of 2011.
