A well-crafted dessert menu displays artistry in flavor and execution to present desserts that marry with the restaurant’s philosophy while reflecting the season. As old desserts fall flat on our jaded palates, pastry chefs must adapt and add new techniques to their arsenal. An apple pie can be deconstructed and re-imagined every which way to... Continue Reading →
Corn Semifreddo: On The Dichotomy of “Sweet” and “Savory” Ingredients
The dessert was a corn semifreddo paired with polenta cake, popcorn shoots and blueberries. Halfway through service, one of the restaurant’s owners proclaimed that the dessert was disgusting and 86ed it for the rest of the night. The chef blamed the owner’s boorish behavior by explaining that he didn’t understand the concept of using savory... Continue Reading →
Buttery. Salted. Caramel. 