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Ms. Betsy Dwyer started here aviation career in 1983 working with the specialized unit that transports the President and the Vice President of the United States as a flight attendant until her departure in 1990. She was hired by Wayfarer Aviation in White Plains and assigned to the CEO of Chase Manhattan Bank for 6 years. After leaving Wayfarer she became the Catering Director for Christopher Martins in New Haven CT for 2 years, than was hired by Cesar Pelli to do Private Chef Work for their office also in CT. Betsy wanted to return to flying and was hired by Jet Aviation Business Jets as the Director of Cabin Services for the Private Charter operations from 1997 to 2004 when the company decided to downsize their fleet. For the last four years she has been working for the CEO of General Maritime Corporation onboard a Falcon 2000EX plane based in Oxford CT. Betsy’s continued education has given her a BA in Journalism (Southern Connecticut State University) as well a BA in Business (University of New Ha

I WANT MORE TARTS!

Betsy Dwyer - Monday, September 07, 2009

I have not blogged in a while, sorry. I was trying to squeeze out more summer; I want to remain in denial forever. No more fresh fruit stands, the shops are putting out Halloween candy and it is 64 degrees here in rural ct. Is it over? I hope not.

 

Anyway, I was called by a chef/entrepreneur - Bo Bartlett. She sells and manufactures these really delicious tarts. Her company is called Daphne Baking (www.daphnebaking.com); (860 -927-1818), and it is right here in Kent Ct. who knew? They are shipped frozen and thaw beautifully. The flavors are chocolate, raspberry chocolate, pumpkin, macadamia, lemon, passion fruit plus she sends out empty tart shells that I think you can make savory edibles like gorgonzola, caramelized onion and fig or make little vegetable quiches or fill with your favorite fruit filling, mine would be cherry.

 

They ship in one day and you can pop them in the freezer and use on corporate jets. They thaw in 15 minutes. They can be easily stored on corporate jets and the packaging is well thought out for small to mid-cabin. .The ingredients Bo uses are all natural from Artisanal maple syrup to French Valrhona chocolate.

 

Bo, a culinary graduate, interned with Kate Zuckerman at New York’s renowned Chanterelle in Tribeca. I had a really big problem with the lemon and pumpkin tarts, I kept taking bites of them for 2 days, sometimes they were still frozen, but hey, I am the type of person that when alone, will eat an entire bowl of whipped cream, brownie batter or vats of vanilla icing, IF it is wonderful..

 

I own a treadmill and I am a sugar addict... Do not judge me, I love good food. With Bo and Daphne Baking, I should be in rehab very soon. You can order them online or find them in the frozen food section In Davis IGA in Kent, CT, The Washington Food Market, Bedford Gourmet in Bedford, NY LaBonne's Market in Woodbury and Salisbury, CT and Really Cool Foods in NYC. They are easy, stackable and inexpensive. Take them on your next long trip to India or a short jaunt to LA. Your passengers will love them!!!!!!!!!!!!!!!

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