Oct 17, 2017 Last Updated 9:52 PM, Aug 24, 2017
 
 

House Dessert 4

Category: Pastry & Baking

Meet Chef Keith Schroeder of High Road Craft Ice Cream & Sorbet, Atlanta, GA.

 

Chef Keith Schroeder

High Road Craft Ice Cream & Sorbet, Atlanta, GA

In honor of Valentine’s Day, craft chocolatiers Matthew Silverman and Matthew Piekarski, both from Hexx Kitchen and Bar in Las Vegas, brought their unique “bean to bar” concept to the James Beard House for a chocolate-infused degustation. Keith Schroeder, who sources Hexx chocolate for his artisanal ice cream company High Road Craft Ice Cream & Sorbet in Atlanta, joined the duo for an elevated evening of gastronomic indulgence.

Keith Schroeder
Keith Schroeder, Chef, High Road Craft Ice Cream & Sorbet, Atlanta, GA.

The group wowed guests with their cocoa-centric menu and with their exceptional dessert, Peruvian Chocolate Soup with Coconut Milk, Caramelized Brioche and High Road Fig, Date, and Pomegranate Molasses Ice Cream on February 13, 2016.

Schroeder is a chef, cookbook author, and award-winning ice cream and frozen dessert retailer and distributor. He began his career as a chef, becoming one of the youngest to be named Executive Chef of the New England Culinary Institute at age 28, and worked as a chef for over 20 years.

Passionate about ice cream, in 2010 he opened High Road Craft Ice Cream, featuring luxury ice cream, sorbet, and gelato. High Road uses the finest ingredients (even pasteurizing their own dairy), and buys regionally sourced nuts, buttermilk, and berries.

Schroeder continues to supply high-quality frozen desserts to chefs, restaurants, and hotels across the country. High Road’s Bourbon Burnt Sugar is a Specialty Food Association Sofi Award winner, and the company has also earned recognition from O Magazine, The New York Times, Travel + Leisure, Bon Appetit, Food & Wine, Serious Eats, and Wine Spectator.

His cookbook, Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing (Oxmoor House, 2014), won the 2015 James Beard Award for Focus on Health, as well as Time Inc.’s Luce Award for Best Book of the Year. Schroeder also writes a monthly “Cooking Class” column for Cooking Light magazine.

Follow Keith on Twitter @ChefSchroeder.

Peruvian Chocolate Soup, Caramelized Brioche, High Road Fig-Date and Pomegranate Molasses Ice Cream
Keith Schroeder's Peruvian Chocolate Soup, Caramelized Brioche, High Road Fig-Date and Pomegranate Molasses Ice Cream. Click image above or link below for recipe.

 


For more information on the James Beard Foundation and James Beard House dinners, visit jamesbeard.org. Follow the James Beard Foundation on Twitter and Instagram at @beardfoundation.

James Beard Foundation

 


Find 'House Dessert 4' recipe in the DessertProfessional.com Recipe section or click the link below.

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