Sugar rush garcia skin#

The skin is smooth, glossy, may appear lightly wrinkled or creased, and ripens from light green, golden yellow, to dark peach when mature. I have more than satisfied my cravings for dessert for dinner.Sugar Rush Peach chile peppers are elongated pods, averaging 7 to 15 centimeters in length, and have a cylindrical shape that tapers to a point on the non-stem end. I had a lovely time at Sugar Rush and I’ll be on the lookout for the event again next year! Thank you so much to the team at Harvest for the complimentary tickets. In fact my friend Val and I decided that we will be hunting down this exact wine and ordering a case to share between us. This last course also had the best wine in my opinion, a sparkling brachetto d’acqui. I couldn’t get enough of the glass-like shards of candy, and even though I’m not a fan of licorice, I like the pairing of chocolate and cherry and hazelnuts. The Liquid Art House is a new gallery-restaurant and fittingly, this dessert was worthy of an art exhibit. Wine pairing: Marenco, Pineto, Branchetto d’Acqui, Piedmont, Italy 2011 It also came with a creamy fresh mint ice cream, olive oil caramel and vanilla olive oil powder (yes, powder).įifth course: 64% Manjari Chocolate & Licorice Ganache by Giselle Miller of Liquid Art House So maybe I have two favorite dishes out of five, but can you blame me? This is a smaller, spicier (The spice was from espelette pepper) version of the famous Taza Chocolate Cremeux – which I think is the best chocolate dessert to order on a romantic date night out… or you know, on a random Monday night. Wine pairing: Tempranillo Blend, Telmo Rodruguez, LZ Rioja, Spain 2011 I also really liked the chenin blanc wine pairing, which was sweet and refreshing.įourth course: Taza, Espelette & Mint by Brian Mercury of Harvest This was a gluten-free dessert, by the way. My anticipation was well-rewarded because this was my favorite course of the evening! I liked all the textures and flavors, especially the mochi-like squares. Kalamansi is a Philippine lime, and I love everything that reminds me of home. I was so excited for this dessert because it included a kalamansi and raspberry yuzu sorbet. Michelle, Late Harvest Chenin Blanc WA 2006 Third course: Raspberry & Coconut by Monica Glass of Clio Dulcey is a type of blond chocolate, almost like caramelized white chocolate, which I really adore.

Even more addicting was the dulcey cremeux. I’ve never tasted anything like this dessert, with the poppy seed cake, fresh and pickled pieces, lemon verbana ice cream, and candied poppy seeds – which were kinda addicting. 9 Park and let me tell you, this girl knows her stuff. Jaime Davis hosted Sugar Rush last year when she was still working at No. Wine pairing: Tami, Grillo, Terre Siciliane, Siracusa, Sicily 2013 Second course: Peaches & Cream by Jaime Davis of Deuxave I also liked the apple confit beside the cheesecake, making me think of the bounty of fall desserts that I will eat in the coming months. It had a nice tang from the goat cheese and wasn’t too sweet, which was perfect since we still had four courses of dessert to go. It was beautifully plated and and of course I appreciate a good chevre cheesecake ( goat cheese cheescake). This was a fantastic way to start the evening. Wine pairing: Pierre Sparr, Brut Rose, Cremant d-Alsace, France NV Here’s what we had that night:įirst course: Chevre Cheesecake by Molly Hanson of Grill 23 & Post 390 (pictured above) This was a dream dinner for me, and I brought along one of my friends who adores food and desserts as much as I do. It’s a five-course dessert tasting menu from some of the city’s most talented pastry chefs.

The event I attended is called Sugar Rush, hosted this year by my favorite pastry chef Brian Mercury of Harvest. So like a wine-loving blogger, I dutifully downed five glasses of wine on a weeknight. You guys, I went to an event where we had five (FIVE!!) courses of DESSERT for DINNER.Īnd not just that, but it came with wine pairings. #breakfastfordinnerīut last week, I was able to use the hashtag #dessertfordinner for real. Like a real blogger, most of the time that ends up being cereal. Like a good blogger, I try to plan my meals in advance so I’ll have something quick and easy and healthy for dinner.

Usually, I put on my adult (yoga) pants and eat dinner with a vegetable. Maybe a few times a week? Okay fine everyday. If you’re me, you think about it pretty regularly. How often do you think about having dessert for dinner?

Sugar rush garcia