Posts Tagged Laurel Boger

Eli’s Executive Pastry and Creative Research Chef Laurel Boger at Chicago Flower and Garden Show

Excutive Pastry Chef Laurel Boger culinary demonstration at Chicago Flower and Garden Show
Eli’s Executive Pastry and Creative Research Chef Laurel Boger conducted a culinary demonstration on Eli’s Hot Chocolate Cheesecake made with Salted Caramel at  Chicago’s Flower & Garden Show on March 15th.  Her demonstration included baking tips, chocolate sampling and free recipe cards.Chef Boger knows how to dazzle Eli’s domestic and international customers. In addition to Eli’s delicious cheesecake and desserts, she also is a veteran cake designer at Eli’s for giant cheesecakes served at corporate, entertainment and celebratory events including cheesecakes for both of President Obama’s Inaugural Balls in 2009 and 2013. Don’t miss our giant birthday cake cutting at Taste of Chicago on July 10, 2013 at 11am!

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Come See Chef Boger’s Demonstration at Chicago’s Flower & Garden Show!

Come see Chef Laurel Boger’s demonstration at Chicago’s Flower & Garden Show at Navy Pier on Friday, March 15th, 2013 at 1:30pm.  She will be demonstrating how to make a delicious chocolate cheesecake while discussing the different varieties of chocolates and cocoas.  Free samples will be handed out along with a recipe to bake at home!  Don’t miss out on this unique opportunity!

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Eli’s Big Cheesecake Aired on The Today Show

Eli’s Cheesecake was proud to be The Today Show for our Big 32nd Birthday and Taste of Chicago Cheesecake. The clip shows Chef Laurel Boger putting on some decorations to the 1,000 pound cheesecake. To watch the clip yourself, just click on the picture below:

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Eli’s Pastry Chef Laurel Boger Featured on abc7chicago.com

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Eli’s Pastry Chef Laurel Boger demonstrates how entertaining for the holidays doesn’t have to be expensive and can still look and taste great.

Click the link below:

Budget friendly Holiday Dessert Party | Video | abc7chicago.com

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Eli’s Executive Pastry Chef Laurel Boger demonstrating Eli’s Pumpkin Cheesecake with holiday sauces that you can create at home!

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The holidays at Eli’s mean Dock Sales (one today before Thanksgiving and one on Saturday, December 18) and activities in the Eli’s Cheesecake Cafe. Today Eli’s Executive Pastry Chef, Laurel Boger, was joined by Eli’s Sales Manager, Erin Arceo, to do demonstration of Eli’s Pumpkin Cheesecake that can be finished with wonderful sauces that are listed below.

Maple Butter Sauce

1½ cup                   Pure Maple Syrup

½ cup                     Granulated Sugar

½ cup                     Butter

2 tablespoons       Cornstarch

2 tablespoons       water

½ teaspoon           ground Cinnamon (optional)

Directions:

In a small bowl dissolve cornstarch in water.

In a small saucepan combine sugar, butter and Maple syrup;

bring mixture to a boil stirring continuously;

add starch mixture and bring mixture back to a boil stirring continuously;

boil for 1  minute then remove from heat.

May be served warm or cold

Store refrigerated in an airtight container for up to 1 week

Burnt Caramel Topping

1 ½ cups                granulated sugar

2 Tbs.                     corn syrup

½ cup                     water

¾ cup                     heavy whipping cream

Directions:

In a clean heavy saucepan combine sugar, corn syrup and water – bring to a boil

Continue boiling mixture slowly – brushing down the sides of the pan with clean water to prevent sugar crystals forming

Watch pot carefully for when the sugar begins to turn amber in color.  When desired color is achieved turn off heat and whisk in the heavy cream

Transfer caramel to a heat proof bowl and allow to cool until ready to use

Store in refrigerator – microwave for a few seconds if caramel becomes too cold to handle

White Chocolate Cream

2 cups                    heavy Cream

8 oz                         white chocolate

¼ cup                     grand marnier liqueur (optional)

1 tsp                       fresh grated orange zest

Directions:

In a clean heavy saucepan combine 1 cup  cream, orange zest and liqueur – bring to a boil

Remove from heat and stir in white chocolate – mix until chocolate is completely melted and mixture

Is smooth

Stir in remaining cream

Sauce may be served warm or cold

The cream can be whipped for a lighter topping – but

Store in refrigerator – microwave for a few seconds if caramel becomes too cold to handle

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Eli’s Chef Laurel Boger at the Taste of Chicago Cooking Tent

Eli’s very own, Chef Laurel Boger demonstrating how to make a Goat’s Milk Cheese Cheesecake with Honey Sauce.
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Eli’s Executive Pastry Chef Laurel Boger Presenting at the Garden Gourmet Presented by Gordon Food Service at the Chicago Flower & Garden Show on Wednesday, March 10th at 3:30pm

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Sneak Peak of the Eli’s Cheesecake created by Executive Chef Laurel Boger for the 50th Anniversary of Second City tonight!

Eli's Second City Cake 12_09

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Eli’s Master Pastry Chef, Laurel Boger, to Create the 1860′s Period Ball for Abraham Lincoln’s 200th Birthday

Revelers at 1860 Period Ball at the Abraham Lincoln Presidential Museum Celebrate Lincoln’s 200th With Eli’s Cheesecake

Eli’s Cheesecake created a 42 inch, 250 pound apple cinnamon cheesecake for the 1860 Period Ball at the Abraham Lincoln Presidential Museum, a tribute to Lincoln’s love of apples, topped with an exact edible replica of Lincoln’s Springfield home, the only home he ever owned. Eli’s Master Pastry Chef Laurel Boger consulted actual architectural drawings and photos from all angles to create the two-story t-shaped colonial with green shutters, made of gingerbread, fondant, chocolate and royal icing.

The mind boggling grocery list included: 60 pounds of cream cheese, 40 cups of sugar, 30 cups of sour cream, 6 dozen eggs, 24 cups of flour, 40 cups of butter, 10 tablespoons of vanilla, 50 pounds of Michigan apples, 20 cups of brown sugar, and 12 tablespoons of cinnamon, 20 pounds of gingerbread. The cake served more than 400 guests, and was on display in the Lincoln Presidential Museum’s Rotunda.The Big Cake!

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Eli’s Executive Pastry Chef Laurel Boger on HSN on Monday with a Spring Sampler

Laurel Boger, our Executive Pastry Chef, is on HSN today
introducing our new Spring Sampler—a colorful collection of three variations
of our Original Cheesecake–Key Lime, Orange and Raspberry. To make this new
dessert even more special, we have teamed up with Jelly Belly to include a 20
flavor assortment of Jelly Belly’s with the plackage.

Laurel will be on HSN at 11pm Sunday, 7am Monday and 8pm Monday
(all times CST on HSN).

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