Hessenland Inn, 72981 Bluewater Hwy., St. JosephVisit Hessenland Inn
Lanh Pham has always worked in a kitchen, even as a teenager. He loves serving delicious food and giving people an opportunity to experience new foods.
“At age 15, I enjoyed my time in the kitchen more than I enjoyed school. I was mostly self-inspired; I grew up always eating the same meals, and working in a kitchen allows you to make and try new things.” Today, Lanh is living his dream to be in a busy kitchen as sous chef to Frank Ihrig, chef and co-owner with wife Liz of Hessenland Inn.
He credits his first job as his compass that gave direction to his future. “Head chef Wade took lots of time to teach me and showed everyone new methods of doing things. He was very calm and instructive even on the busiest nights,” recalls Lanh.
At Hessenland, Lanh declares, “all our food is delicious and well-executed,” but he has a soft spot for their featured desserts and recommends guests not leave without trying something! “It is always seasonally inspired, out of the box, creative, and delicious.” Similarly, he does not have a specific dish as a favourite to make but really enjoys making desserts and pastries.
Lahn’s must-have ingredients are salt, sugar, flour and water. Tools they cannot work without are positivity, passion and knowledge.
When travelling, Lanh seeks formal and unique restaurants and says there are too many foods and meal choices to select just one last meal.
Lanh’s favourite cookbook is Dessert Person by Claire Saffitz and he likes celebrity chef Gordon Ramsay because he is “entertaining, serious, and passionate.”
Hessenland Inn is “warm and inviting”, says Lanh. “Our German heritage will always be a part of the menu, in addition to local and seasonally inspired fare. Hessenland is a hidden gem in Huron County,” he says, “Guten Appetit / Enjoy your meal!”
Deconstructed Citrus Tart
Short Bread Crust
- 40g butter
- 25g sugar
- 45g all purpose flour
- vanilla extract
- In a bowl, mix together butter and vanilla until creamy.
- Add sugar and mix until well combined.
- Slowly fold in to the flour. Shape the dough into a log shape and wrap it in cling wrap. Place in fridge for one hour.
- After an hour, preheat the oven to 350 degrees fahrenheit.
- Cut dough into slices that are approximately 0.5cm thick and place on a baking sheet spaced 2cm apart.
- Bake for approximately 10 minutes or until the edges are golden brown. Let cool.
- 4 egg yolks
- 270g sugar
- 280ml water
- 60g butter
- 70ml lemon juice
- 38g cornstarch
1. Combine sugar and cornstarch in a bowl.
2. Place water in a pan and stir in the cornstarch sugar mixture. Stir until cornstarch is dissolved.
3. Slowly heat the water mixture stirring continuously until mixture comes to a simmer and begins to thicken, approximately 10 minutes.
4. Take off the heat, add lemon juice and temper the cornstarch with the egg yolks.