No Dessert Desert
Of course, I also have to say that about chocolate, wine, prime rib, tacos, burgers, not kale, fries, onion rings, roasted cauliflower, and many other edibles but . . .
So a blog several months ago, I wrote about the new monthly desserts now occurring at Harvey’s in Union Station. Every month, a reason for dessert! And truly, Union Station is such a cool place to go. I'm not a huge peanut butter and chocolate fan (the fact I do like Reese's peanut butter cups is a hangover from childhood's forbidden treats), but the dessert that kitchen manager Bob Pinnock created is rich, creamy, sweet, and really satisfying. He loves creating desserts that are special and this one is. You can read more about desserts as this series has continued at http://kcrestaurantguide.blogspot.com
And in our spring issue of the Restaurant Guide, I talk about pastry and all things dessert. One thing I learned is how few true pastry chefs there are out there (and why) and that many “regular” chefs fulfill that function, too, extremely well in their busy kitchens. I also talked to a couple of other chefs and some pastry chefs that I'm eager to talk to you about, later.
But the other night I tasted two desserts by real deal pastry chef Megan Garrelts at Bluestem. One was a black fig concoction with butterscotch cream, rye (no kidding) shortbread, and a meringue. Such an inventive combination! The other was chocolate date pudding cake with coconut coffee ice cream. Both reiterated to me why we should eat dessert first!
In the course of my "duties," I got to talk to some other key KC folks about desserts and I'll write about those stars later. (Or not, apparently, as it's now August.) In the meantime, share my happiness with a spectacular meal and dessert!
Man, I like this job!