For the Salvage event at Metropolis we pulled out one of our newest desserts: Chocolate Pudding with Smoked Whipped Cream and Toffee Crunch. That’s right, smoked whipped cream. It was a hit at the event and now we’re eager to show you how it’s done.
Winter seems to have morphed into summer in a mere two weeks and we’re thrilled to say good-bye to our Sorels and winter jackets (at least until December). We’ve been celebrating in our kitchens by developing and tasting new menu items that embody the new season and the months ahead. We’ve come up with new hors d’oeuvre, first courses, mains, stations and desserts and hope you’ll be just as excited about them as we are.
Although the blog has been quiet, we’ve been busy in the kitchen! Check out these new creations Chef Bonnie came up with:
Tres Leches Cake with Peanut Butter Pudding, Peanut Butter and Chocolate Crunch
When Rachel and Paul expressed that they wanted to design a custom dessert trio for their wedding we were more than happy to oblige. The trio consisted of Flourless Chocolate cake with Salted Caramel Sauce, a Lemon Panna Cotta with Candied Lemon Peel and a Deconstructed Strawberry Shortcake with Mascarpone Cream and Creme Anglaise.
