Time to move on and rearrange the recipe that makes up life.
a pinch of this and a slap of that
Thank you for all your good words and well-wishing. Not every home is a house, not every key fits in a tightly designed hole.
I wanted to give you a glimpse into my last menu because I really liked some of the new plates. We'll see what they come up with after me-- my sous chef has been named pastry chef and the idea is that the chef will give her more specific direction of where to go so that her food matches his and the Southern Mediterranean. I gave it my all, yes I did, and that's what I'll remember.
Without further ado, my last dessert menu at a restaurant I helped build from scratch ~
tangerine sherbet, salted caramel pot de crème & crunchy almond cookie
cool milk chocolate cream
chocolate-almond salad & sour cherry marmalade
frozen honey mousse
spicy gingerbread, candied citrus peel, balsamic caramel & pomegranate seeds
citrus soufflé, fennel shortbread, lemon sherbet & pinenut-date-anise-arbequina oil relish