Garrett Melkonian Enjoying New Role at Spring Hill
Garrett Melkonian, the former executive pastry chef at Tom Douglas Restaurants, has been pastry chef at West Seattle's Spring Hill restaurant for a little over a week now, and he's liking his new, smaller digs.
credit: springhillnorthwest.com
"I really wanted to nurture my own experience more," Melkonian explained. "I wanted to be able to put food on plates again. Being able to watch food go out into the dining room is enormously satisfying."
Though he couldn't say enough nice things about "getting a degree at Tom Douglas University," Melkonian is now able to "redesign the dessert menu from the ground up" at Spring Hill.
He intends to "put together a cohesive dining experience, with fun and approachable desserts, Northwest-centric and ingredient driven." Spring Hill's new dessert menu is online already, here, though Melkonian is still working on plans for that imminent, dessert-focused holiday, Valentine's Day.
A few of the highlights from the new sweets menu include: "sex on the beach" (cranberry sorbet, pineapple, and maraschino cherry), an "orange julius" (jasmine ice, tangerine jus, and milk froth), and a "popcorn hushpuppy" (caramel center, Bartlett pear, poppycock, and brown butter ice cream).
For those who hanker for Spring Hill's previous desserts, such as Cracker Jack ice cream, Melkonian says, "If people tell you what they want, you gotta give it to them."
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