Click on the pic to view my resume...
Restaurant week is a Chicago tradition, typically taking place during the winter. As part of the week-long dining experience, I feature a special dessert of my own design. In this case, A hazlenut-praline buttercreme filled puff, encased in a carmalized hazlenut patechoux, drizzled with a cajeta goat-milk caramel.
A stunning birthday dessert! A hand-carved pineapple gator head, filled with an entire Paris brest, two blondie brownies, two chocolate-chip cookies, one peanut-butter-buttercreme cookie, six flavors of macaroons, a creme puff, two ice creams, three sorbets, one sherbet, toffee pieces, topped with white chocolate chantilly, apple cider caramel sauce and Everclear Maraschino cherry drizzle.