When I heard the Chef de Cuisine of French Laundry, Corey Lee, left to open up his own restaurant in San Francisco, I was really excited. I think we all were; us cooks in the Bay Area, at least.
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desserts
Had a great ice cream sandwich at State Bird Provisions and couldn't get it out of my mind. The next day, while eating ramen, I had an idea...
gin & tonic | carbonated gin-infused cucumber - pickled fennel - lemon meringue - borage flowers
Inspired by Chef Dave Arnold.
beets | a dessert salad of beets in several forms
I put a lot of work into this dish, only to find out half of the table didn't like beets. Thanks for telling me...
smucker's jar | peanut butter mouse - crumbled peanuts - strawberry sorbet - salted brioche crisp
I don't do desserts often, but this is something simple that I could pull off without pulling my hair out (I don't like working with sweets). It's a playful take on a Smucker's jar, with the salted brioche crisp as the lid. You crack the brioche into the jar with a spoon, and enjoy the textural and temperature juxapositions these familiar ingredients would otherwise provide.