Summer Genetti — the pastry chef at the Palace Restaurant at the Cincinnatian Hotel (601 Vine Street, Downtown; 513-381-6006) — is an incredibly talented woman who loves her work. When I spoke to her at Christmastime, she’d just put together a series of playful “Teddy Bear Teas” for little guests to discover the magic of fancy tea parties. She attributes her creativity and enthusiasm to her “ADD,” but I think it’s a lot more than that. It’s a gift.
CityBeat: What’s the last great meal you ate and where did you eat it?
Summer Genetti: It was at La Poste (in Clifton). Since I’m a chef, I don’t get out as often as I wish I could, so they may have changed the menu, but when we were there, I had the mushroom ravioli. They were so good. It was incredible. I threatened my husband that I would stab him with my fork if he tried to eat one. I’d do jail time for those ravioli. Whatever David (Taylor, executive chef) does to them, they are magical.
CB: As a pastry chef, you’re working on sweets all the time. Do you ever get the urge to go savory?
SG: Oh, yes! All the time! In fact, I just made some spicy chili for the Park Vine Vegan Chili CookOff. And for the Super Bowl, (I did) an armada of cheese-based dips: caraway beer cheese; queso; cream cheese spinach and artichoke. A fleet of savory and cheese!
