Desserts Anyone?...

I always enjoy working on new dessert ideas and ultimately, creating and launching a new menu with them! I love dessert, plain and simple. And to get more closer to the point, chocolate! In all forms and fashion. It can have a direct sense of precision and playfulness that sometimes is not always obtainable with savory counterparts as things either cool down or heat up and thus makes the dish less than perfect for the guests. But with desserts, there is a place for that. Now do not get me wrong, restaurant pastry has to be served at proper temperatures and within "need-it-yesterday" guidelines as well, and I don't like things that have that sense that they were "played with" or "mis or overhandled". It has to be stellar. Tight. Full of flavor and goodness. If it isn't soigne, then scrap it. It becomes staff meal for sure. A couple of tastes that have left our shop this month. Savor...

Caramelized Pine Nut Tart
Rosemary Poached Pears/Salted Popcorn/Red Wine Syrup/Parmesan Ice Cream

Citrus-Champagne Sabayon
Blood Oranges/Pistachio Financier/Candied Fennel/Fennel Meringue/Chai Sorbet

Banana-Chocolate Charlotte
Caramel/Banana Brulee/Anglaise/Earl Grey Sherbet

Cupid's Sweet...
Manjari-Anise Bouche/Kumquats/Tapioca/Raspberry Polenta/Smoked Hazzelnut
Orange-Olive Sponge/Coffee-Caramel-Hazelnut Egg

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