Recipes Desserts Yogurt Panna Cotta with Marmalade and Olive Oil Be the first to rate & review! Brooks Reitz liked the tangy-sweet panna cotta so much at Jody Williams’s restaurant Via Carota in New York City that he put it on his menu at Melfi’s in Charleston. Slideshow: More Panna Cotta Recipes By Brooks Reitz Brooks Reitz Restauranteur, designer, and entrepreneur Brooks Reitz is one of the most influential figures in Charleston's food and beverage industry. He created celebrated restaurants Leon's Oyster Bar, Little Jack's Tavern, Melfi's, and Monza Pizza Bar. Brooks also founded Jack Rudy Cocktail Co., an internationally distributed brand of non-alcoholic cocktail mixers, bar tools, and accessories.Experience: Brooks Reitz got his start in hospitality working in restaurants in his native Kentucky. At 24, he was promoted to general manager of Proof on Main, a restaurant at the original 21C Museum Hotel in Louisville. Brooks then moved to Charleston, where he worked with James Beard Award-winning chef Mike Lata at FIG and later helped him open The Ordinary, a nominee for the 2013 James Beard Award for Best New Restaurant. The success of Jack Ruby's Cocktail Co., named in honor of his great grandfather, afforded Brooks the means to design and launch his acclaimed restaurant concepts with partner Tim Minks. He made the list of Eater's Young Guns Class of 2013. The city's Post & Courier named Brooks one of "the 25 most powerful food & beverage industry players in Charleston" in 2017.Brooks is a creative who travels widely, reads voraciously, and eats enthusiastically for inspiration, to connect with others, and to stay on top of trends. He invites subscribers into his world of food and drinks through his newsletter "A Small and Simple Thing." During the pandemic, Brooks also hosted an Instagram video series called "Brooks Cooks."Education: Brooks graduated from Transylvania University in Kentucky with a bachelor of arts in English and drama. Food & Wine's Editorial Guidelines Updated on January 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Peter Frank Edwards Active Time: 20 mins Total Time: 3 hrs 20 mins Yield: 8 Ingredients One 1/4-ounce envelope unflavored gelatin 1 1/2 cups heavy cream 1 vanilla bean, split lengthwise and seeds scraped 1/2 cup sugar 1/3 cup extra-virgin olive oil, plus more for drizzling 2 cups plain whole-milk Greek yogurt 1/2 cup orange marmalade Flaky sea salt, for sprinkling Directions In a small bowl, sprinkle gelatin over 1/4 cup cold water, and let stand until softened, about 5 minutes. Meanwhile, in a small saucepan, bring cream and vanilla bean and seeds to a simmer, and cook over moderately low heat for 3 minutes. Remove pan from heat, and whisk in gelatin mixture. In a medium bowl, whisk sugar with olive oil until combined. Whisk in yogurt until smooth. Gradually whisk in the vanilla cream; remove and discard vanilla bean. Pour mixture into eight 6-ounce ramekins and refrigerate until set, at least 3 hours and up to 2 days. Drop a tablespoon of marmalade on each panna cotta. Drizzle with olive oil, sprinkle with sea salt, and serve. Rate it Print