CHOCOLATE & PRALINES
Flourless Chocolate Cake, Sweet Cream Gelato, Pear, Pecans
Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1598–1675), with the word praline deriving from the name Praslin. French settlers brought the recipe to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known as the praline. Today, we find both prailines and cream, and pralines and chocolate as popular treats throughout America.
GRANDMA'S APPLE PIE...BUT NOT QUITE
Hazelnut Crumble, Caramel Sea Buckthorn Ice Cream
Nothing beats flavors of ‘grandma’s apple pie, with homemade caramel sauce.’ Any which way you like yours, ‘when my dad made it with walnuts’ or ‘mom added a few drops of fresh maple syrup,’ this dessert is sure to bring back memories of fall, holidays, and great times as a kid.
PEANUT BUTTER & JELLY DONUTS
Concord Grape, Peanuts, Vanilla, Milk Chocolate
In 1901 the Boston Cooking School Magazine first referenced peanut butter paired with jelly on bread. Kids eventually took a liking to this combination so much that a 2002 survey showed the average American will have eaten 1,500 of these sandwiches before graduating from High School.
Olive Oil Cake, Yellow Plum, Shiso, Citrus Tuille
Sherbet means different things to different people. Most Brits recognize it as a sweet powder that fizzes when you add water to it - and, bu extension, a colloquialism for lager. Ask an American, though, and they'll tell you its frozen dessert, distinct from ice cream and sorbet. Until very recently, US "sherbet" may or may not have included milk: Californian regulations stated that dairy was banned from anything labelled as sherbet, but in NY State all sherbet had to include something lactic. Federal laws now decree that American "sherbet"
WHAT’S YOUR FAVORITE CHILDHOOD TREAT?
Tell us yours and how to contact you...if we create it, we will invite you in to try it!
Based upon everyone's childhood favorites, sample our interpretation of some classic flavors and memories in a more updated and refined approach. You will instantly be transported back in time to remember some of your favorite childhood memories. And don't forget to tell us yours....you never know, it may end up on here!
Robert Sinskey Late Harvest Pinot Gris | 15
Los Carneros, Napa
Blandy's '5 Year' Malmsey Madeira | 12
Graham's '10 Year Tawny' Port | 13
Chateau des Arroucats Semillon | 10
Sky River Honey Wine 10.5% | 10
Redmond, Washington (by the glass)
Tieton Cider Works 'Tieton Wind' 16% | 10
Apple Wine w/Apple Brandy
Yakima, Washington (by the glass)
New Belgium ‘Salted Caramel Brownie' 6.25% | 8
Fort Collins, Colorado (355ml)
Young's ‘Double Chocolate Stout' 5.2% | 7
Bedford, United Kingdom (440ml)
Karl Strauss ‘Peanut Butter Cup' 5.6% | 17
San Diego, California (650ml)
Regular/Decaf Single French Press, LAMILL Coffee
Green Tea, Gen-Mai Cha
Green Tea, Moroccan Mint
Black Tea, English Breakfast