Foodie Chap With Pastry Chef Daniel Mangione

MARANA, AZ (CBS SF) - Daniel Mangione is executive pastry chef for The Ritz-Carlton, Dove Mountain, two-and-a-half years after providing acclaimed culinary leadership at the resort's 2009 opening celebration.

For Mangione, the appointment is the culmination of a career in which he has directed pastry teams for several leading global dining locations within The Ritz-Carlton Hotel Company.

A native of California with advanced degrees in baking and pastry arts, Mangione joined The Ritz-Carlton, Dove Mountain from The Ritz-Carlton, Washington, D.C. and The Ritz-Carlton, Georgetown.

There he served as executive pastry chef, directing pastry operations for multiple restaurants including the award-winning West End Bistro by Eric Ripert, and leading pastry efforts for more than 22,000 square-feet of banquet space.

Mangione has overseen pastry activities for Bvlgari Resorts in Bali and for Ritz-Carlton properties throughout Florida and California, including The Ritz-Carlton, Half Moon Bay, where he was mentored by renowned French master chef Xavier Salomon.

Mangione has also participated in televised cooking segments on NBC's Today Show and on the Food Network, and he is a winner of the prestigious Ultimate Wedding Cake Challenge, where his team took first place for its all-chocolate seven-tier wedding cake built atop a bed of truffles.

Chef Mangione has played a highly-publicized role in San Francisco's celebrated Star Chefs and Vintners Gala, and he has also been featured on CNN for his interpretation of the cake served at the wedding of the United Kingdom's Prince William and Catherine Middleton.

Additionally, he has placed in the highly-competitive Classic Wedding Cake competition in Beaver Creek, Colorado and served as an opening team member and chocolate artisan for Norman Love Confections in Ft. Myers, Fl., producing chocolate décor, molded candies and Godiva's "G" line of truffles.

Mangione directs the pastry kitchens of the resort's numerous restaurants including CORE Kitchen & Wine Bar, Cayton's Restaurant, Ignite Lounge, Turquesa Latin Grill, and To Go. He also manages the property's high-profile banquet, wedding, catering, spa café and In-Room Dining divisions. Our tiered chocolate tower upon arrival was nothing short of "WOW"!

Chef Daniel and I first met in 2010 at Ritz Carlton, Half Moon Bay. I was lucky enough to have Chef make my birthday cake for my big "40"! An unforgettable night made wonderful by Chef Daniel and his mentor Chef Xavier Salomon.

Chef Mangione and I reunited recently at DOVE MOUNTAIN resort in Arizona. Chef ignites every kitchen with love and passion; for the cuisine and for the people he makes happy through food.

The Ritz Carlton Dove Mountain Resort in Arizona is a special place in a spectacular setting. Morning hikes on the desert trails, hang time by the pool, sunset walks and great dining experiences are the order of the day here.

The big secret at Dove Mountain is the amazing talent in the kitchen serving up thoughtful, creative cuisine with whispers of the Sonoran desert environment.

However from the Latin grill to the Sushi & sake bar and CORE kitchen - all palates are served and made happy here. I highly recommend it as a place to escape for a weekend or week long adventure.

Enjoy my tasty talk with a rock star Chef - Daniel Mangione and savour his delish CHURROS & CHOCOLATE SAUCE recipe.

See you in the desert.
Cheers, Liam!

 

CHEF MANGIONE'S CHURROS & SPICY CHOCOLATE SAUCE
Core Kitchen & Wine Bar

CHURROS
Ingredients:

• 2 Cups Water
• 2 Cups Milk
• 1 ¾ Cups Butter
• Pinch of Salt
• 3 ¼ Cups Bread Flour
• ¼ Cup Sugar
• 3 Eggs

Instructions:

• Boil Water, Milk, Sugar, Butter & Salt
• Add Flour to mixture and cook until sides are pulling away
• Place in mixer, paddle while adding eggs

• Pipe with star tip onto silpats in straight lines, place in freezer
• Cut frozen into 5 pieces, portion 6 per order
• Fry in deep fryer, toss in cinnamon sugar

 
SPICY CHOCOLATE SAUCE
Ingredients:

• 4 ¾ Cups Whole Milk
• 3 ¼ Heavy Cream
• 2 Guajillo Peppers Crushed
• 3 Ancho Peppers Crushed
• 3 Cinnamon Sticks
• 3 Star Anise
• 3 Cloves
• 1 Cup Tequila
• 8 1/3 Dark Chocolate 58% Cacao Barry

Instructions:
Boil milk and cream remove from heat, add spices, cover for 30 minutes.
Strain mixture, return to a boil and make ganache with chocolate.
Add tequila at end of mixing

Serve as a dipping sauce for the churros and Enjoy!
 

KCBS radio "Foodie Chap" and KPIX 5 television "Eye On The Bay" host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.
Follow him on Twitter & Facebook @foodiechap