Written by Lyn Dobrin, email@example.com Saturday, 07 September 2013 00:00
It’s no more crowded quarters for pastry chef Brian Fishman. In his new shop in Plainview he has a large store to show off his pastries and cakes, a commodious kitchen and a separated kitchen to bake gluten-free pastries.
One-of-a-kind cakes are his specialty: beautiful, whimsical or even grotesque -- as illustrated by his recent bloody-mouthed Jaws cake (that’s what the groom wanted!). Sweet Karma manager Theresa Siegel will help you figure out just what you want. Fishman and his crew will do the rest.
Fishman, who grew up in Merrick, originally thought his career was going to be in advertising so he studied design, but later veered into culinary arts. He attended the Culinary Institute of America.
“But I wasn’t satisfied with my baking skills, And made it a point to study with the best bakers, such as Francois Payard,” he said. “I had wonderful pastry mentors.”
While Fishman was cooking in the kitchen at Panama Hatties in Huntington, owner Blake Verity got tired of doing desserts and asked Fishman to try his hand; three months later he was the popular restaurant’s pastry chef.
Sweet Karma offers around 20 individual desserts daily, with delicious names like Key Lime Dream, Campfire S’Mores, Chocolate Indulgence and Raspberry Desire. Customers often comment on the beauty of his desserts, often with the highest compliment: that his cakes out-do many of his Manhattan contemporaries.
Very popular are Karma Cups—shot glasses of flavored mousse, custard, crème and ganache. Sixty percent of the business is for private caterers, private chefs and restaurants, such as Café Formaggio in Carle Place, which features Fishman’s gluten-free cakes on their menu, and the Nautilus Cafe in Freeport. These days Fishman says that sweet 16 parties, bar and bat mitzvahs and first birthdays are starting to pass weddings as a source of business.
Gluten-free requests are growing too. Fishman began making gluten-free cakes eight years ago when he noted that two children at a birthday party were not eating any cake. He found out they had celiac disease. He got educated on gluten and what needed to be done to make the pastries safe for his customers. The pastries are baked in a separate area in the back of the kitchen; one oven is dedicated to gluten-free baking; and the finished cakes are kept in their own display case. Every day there are approximately a dozen gluten-free items and they look and taste just as delicious as the regular ones.
Future plans for Sweet Karma include cake-decorating classes. “For a big burly guy, I do nice pretty cakes,” he said.
Sweet Karma is located at 136 Manetto Hill Rd. in Plainview. For more information, call 516-794-4478.
Saturday, 26 July 2014 00:00
The kids may be grown. The marriage may have not worked out. Perhaps retirement affords more free time than was anticipated.
Enter The Transition Network, an national social group featuring an active chapter on Long Island that meets regularly at the Plainview-Old Bethpage Library.
Judy Forman, Plainview resident and program co-chair, noted that The Transition Network is an organization of women ages 50 and over who are ‘transitioning’ into the next phase of their lives — whether it be retirement, divorce, losing a loved one or so on — and helping them to meet new people while expanding their horizons.
Friday, 25 July 2014 00:00
Plainview resident Cila Schlanger was eager to attend a two-hour property tax workshop at the Farmingdale Public Library last week — the problem is, so were many other people.
“I was taken aback once I came here because there was such a line,” she said. “I thought it would be a two-hour workshop, but individuals had to wait to be helped on a first come, first serve basis.”
Residents are trying to save a buck whenever and wherever they can, especially when it comes to property taxes. To try and lend a helping hand, elected officials recently hosted a property tax exemption workshop at the library, drawing residents from across Nassau County.