Photos: Sugar Rush
Check out scenes from the July 22 and 23, 2018, event at Rail Stop Restaurant & Bar.
On July 22 and 23, 2018, Rail Stop Restaurant & Bar in Brighton hosted Sugar Rush, a two night, five-course dessert tasting featuring the area’s best pastry chefs, which included the option of adding beverages created to complement each dessert. Sugar Rush is held every July to raise money for the nonprofit breast cancer organization Bakes for Breast Cancer. The event was started by Executive Pastry chef and Johnson & Wales Instructor Jaime Davis Schick.
Photos by Gerry Daly
Rail Stop Bar Manager and the Executive Pastry Chefs from Sunday’s Sugar Rush 2018: Melissa Denmark of Gracie’s Providence, Rail Stop Manager Eli Shapiro, Jaime Davis Schick, founder of Sugar Rush and instructor at Johnson & Wales, Jesse Jackson III of Fedora Doughnuts in Providence, Kate Holowchik of Lincoln Tavern & Capo Restaurant, Josh Livsey of Harvest, and Keri Anderson of The Country Club.
Eli Shapiro, Bar Manager of Rail Stop in Brighton and his 10 cocktail pairings for the 10 desserts of Sugar Rush. Each drink was specially created for a specific dessert.
This ricotta cheesecake by Keri Anderson, Executive Pastry chef of The Country Club, was one of the delicious deserts enjoyed Sunday evening at Sugar Rush 2018.
Executive Pastry Chef Jaime Davis Schick, founder and organizer of the Sugar Rush event.
This is what the evening is all about, dessert masterpieces by the area’s best pastry chefs! Jesse Jackson III of Fedora Doughnuts created this strawberries & cream, basil, tomato dessert.
Carol Sneider, President of the nonprofit Bakes for Breast Cancer, with Dr. Shom Goel of Dana-Farber Cancer Institute, and his wife Susanne Ramm. Bakes for Breast Cancer and Sugar Rush are supporting the research of Dr. Goel.
Executive Pastry Chef Valerie Nin of Grill 23 and friends enjoying the first night of Sugar Rush. Valerie’s dessert was featured on the second night of the event.
