the blog

Alex van enkevort

Welcome to my website! It’s a peek primarily into my work as the executive pastry chef at Lodgepole in Moscow, Idaho along with just a few details about my time as the pastry chef at Teatro Zinzanni in Chicago, Illinois. Along with the good stuff, there’s also access to information regarding my situation battling stage 3 anaplastic astrocytoma.

  • Classic Flan w honey goat cheese mousse, honey tuile, sugared local grapes, & grape syrup

    My final dessert at Lodgepole! More details in my highlights section.

  • honey cake w. white chocolate mousse, marinated grapefruit, honey grapefruit veil, yogurt-grapefruit gel, elderflower liqueur syrup, & matcha crumb

    Made for the June ‘23 Reininger chef colab dinner, this dessert is a perfect take on complex simplicity. Find more details about this in my highlights section!

  • belgian chocolate cake w. mousse, dark chocolate mirror glaze, ube sponge cake, black sesame tuile, strawberry coulis, & marshmallow

    Petite gateaux for the Lodgepole ‘23 Valentine’s day dinner. Find more details about this in my highlights section!

  • Ube sponge cake w. lemon rose curd, lychee gel, & matcha crumb

    The inspo for this dessert? Spongebob flowers. Find more details about this in my highlights section!

  • Cajeta mousse w. grilled & bruleed pineapple, coconut marshmallow, & coconut rum gel

    With this dessert, you get the texture of frozen & pipeable mousse, bruleed pineapple, & slices of marshmallow w toasted coconut flakes … amazing

  • Chocolate banana tart w. cajeta banana pastry cream, praline, cocoa crumb, espresso caramel, & bruleed bananas

  • ginger-orange upside down cake w. honey chiboust, ginger gel, & salty tuile

  • Lemon olive oil cake w. grape curd, grape gel, tarragon creme anglaise, whipped yogurt, honey seafoam crunch, & sugared grapes

    This is a reworked dessert based off of my ‘21 Lodgepole NYE Champagne dinner dessert. Find more details about this in my highlights section!

  • Belgian chocolate mousse w. matcha mint crumb, chocolate sponge cake, blackberry mint syrup, marshmallow, & chocolate almond macarons

  • coconut & honeydew panna cotta w. pineapple cucumber gel, lychee gel, honey puffed rice, & marinated cantaloupe

    This dessert shined in Lodgepole’s ‘22 NYE Champagne dinner. A curious interaction of melon, cucumber, coconut, & lychee.

  • cajeta mousse w. huckleberry sauce & buttercream, shortbread cookie, fudge cake, & salted cajeta

    My all time favourite dessert, the pairing of huckleberry & cajeta is otherworldly. Find more details about this in my highlights section!

  • olive oil cake w local blueberries, lime-basil curd, basil tuile, & basil gel

  • coconut mousse dipped in chocolate w. matcha fluid gel, cherry sauce, & coconut tuile

  • classic cheesecake dipped in roasted white chocolate w. spiced plum sauce, cinnamon tuile, & local plum

    The irony of the word “classic” is silly to me. It’s really a non classic take on a classic cheesecake. I always enjoyed the feedback from customers about their pleasant confusion when this was the “classic cheesecake” brought to them.

  • belgian chocolate cake w. whipped almond mascarpone, praline, pie crumb, & espresso caramel

    I made this dessert in memory of one of the kindest people I have ever met. He used to purchase XOXO Chocolove almond bars for me when I was younger.

  • Peppermint mousse w. fudge cake, cocoa crumb, & chocolate tuile

  • Pumpkin spice tres leches w. maple whip, bourbon sweet cream, & candied pecans

    Pumpkin spice ‘n’ everything nice! This dessert has made itsself a Lodgepole classic since its debut fall of ‘21.