Samm Sherman was lucky enough to turn a childhood pastime into a successful career. Samm, who grew up baking with her mother, serves as Root Down and Linger’s pastry chef. She gained experience in Root Down’s pantry department, preparing all of Root Down’s cold menu items and working the line. Samm was attracted to Root Down because of its farm to fork philosophy and made the natural transition to oversee pastry for both restaurants.
“I wanted to be in a forward-thinking, Colorado-focused restaurant,” said Samm, who is especially proud of the Chocolate Coconut Pie, which is vegan, gluten-free and freaking delicious.
Before joining Root Down and Linger, Samm created vegan and gluten-free pastries at Denver’s WaterCourse Foods. She also crafted chocolates at Seth Ellis Chocolates in Boulder.
Samm is a 2008 graduate of the Culinary Institute of America at Greystone, where she received a certificate in baking and pastry. She also holds a Spanish degree from the University of Colorado at Boulder.
Samm received the Judges’ Award and People’s Choice Award for Best Dessert at the 12th Annual Beaujolais and Beyond Festival. Her black currant Noosa yogurt pie, featuring an animal cracker crust, was lauded by the judges for playing “perfectly off the fruitiness of the wine.” Linger has also been named a Top Ten Dessert Spot by Westword.
A native of Arizona, Samm resides in Denver with her husband Kent and beautiful dog Lilah.
Class will be held at Cafe Options at:
1650 Curtis St
Denver, CO 80202-2046
Wednesday, August 15th, 2012 from 6:00 PM to 8:00 PM (MT)