Thursday, September 26, 2013
Fun with Chef Todd Owen!
Edison's first dessert menu:
Sweet tea and Preserves: Black berry pate with earl grey gelee, grilled lemon pound cake, honey mascarpone crema, lemon zest.
The Blue Pistachio: Pistachio cake, chocolate cremeaux, fresh blueberry compote, candied pistachios.
Drunken stout cake: Highlands mocha stout mousse cake, chocolate cremeaux, hazelnut shortbread cookies.
Peach cobbler in a Jar: Lemon buttermilk panna-cotta, slow cooked peach compote, buttermilk biscuit, sweet basil pesto, honey mascarpone crema.
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