Here’s The Dish
With Pastry Chef Dana Iannelli
Here’s The Dish is a regular feature in the Sea Isle Times when we take you into the kitchens of some of the best restaurants in Sea Isle City and Strathmere.
Pastry Chef Dana Iannelli
Shorebreak Cafe
609-486-2137
4002 Landis Ave. • shorebreakcafe.com
Where did your receive your training? I received my training at the Culinary Institute of America in Hyde Park, N.Y. There I graduated with an associate’s degree in culinary arts as well as a bachelor’s degree in hospitality management. I studied at the Culinary Institute of America at Greystone in Napa Valley, Calif., to earn my continuing education certificate in baking and pastry arts.
Where do you get your inspiration when creating a new dish? I get my inspiration from traveling and combining different techniques to create a new dish. I like to keep up with the times but stay true to the integrity of each dish.
What do you believe is the most important quality of a restaurant, and why? I believe the most important quality to a restaurant is making it a warm, inviting space that guests want to come back to every time. To do this, I think it is important to offer a variety of dishes for the guests to have something to choose from, no matter their mood that day. I also feel it is important to treat the staff well so that they in turn create a welcome environment for the guests. They need to know that their hard work is always appreciated.
What is your go-to meal on your days off? Pasta. I love pasta and find it very comforting as I have so many fond memories of having pasta dinners with my family.
What advice would you give to a new chef? To always remember that you never stop learning. Be humble and know that you can learn from anyone at any age.
What is your favorite summer dish? Ice cream. I love ice cream and creating all kinds of different flavors. There are endless possibilities with ice cream and eating it has a lot of nostalgia.
What do you enjoy most about cooking? Knowing that I am going to make someone happy when they eat the dish. It brings me a lot of joy to know that you can change someone’s day with a dish.
What is the hardest cooking technique you have mastered? Multitasking. Some may not think this is a technique, but once you achieve this you can do anything.
Where do you find yourself most when you are not in the kitchen? Spending time with family. My family is very important to me, and I love spending time all together!
What is the most needed cooking utensil for a kitchen, and why? Offset spatula. It can be used in many different ways.
A Recipe From Shorebreak Cafe - Bubble Waffe with Funfetti Ice Cream
Ingredients:
Homemade Funfetti Ice Cream
Milk
Eggs
Birthday cake cookies
Vanilla
Salt
Heavy cream
American buttercream icing
Whipped Cream Heavy cream
Vanilla sugar
Homemade Bubble Waffle
Egg
Flour
Milk
Sugar
Butter
Baking powder
Garnish
Maraschino cherry
Pocky sticks
Rainbow sprinkles
Directions:
Combine milk, eggs, birthday cake cookies, vanilla, salt, heavy cream, and American buttercream icing and age for 12 hours. Spin in an ice cream machine and then chill ice cream to below 10 degrees. Whisk together egg, flour, milk, sugar, butter, and baking powder for the waffle and bake on a cast-iron bubble waffle skillet. Scoop ice cream into the hot bubble waffle and garnish with homemade whipped cream, a maraschino cherry, pocky sticks, rainbow sprinkles, and enjoy!
