LAST BITE

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The Pontchar­train Ho­tel’s fine-din­ing tem­ple, Jack Rose (p. 23), has a fun, artsy vibe and a stel­lar kitchen crew. Pas­try chef Erin Swan­son’s dessert list is al­ways filled with creative bits of this and that, but the at­ten­tion-grab­bers are her killer cakes. In fla­vor com­bi­na­tions at once smart, sexy and sassy, there have been cakes of grape­fruit and rose, an homage to the fruit punchy-boozy Hur­ri­cane cock­tail and, most re­cently, a sum­mer spec­tac­u­lar: Key Lime Co­conut Crunch. Ten­der crumbed cake lay­ers are spread with col­or­ful, prop­erly sweet-tart ic­ing, kitschy gar­nishes of sauce, whipped cream, sprin­kles, a chewy gummy fruit slice and a crum­ble for crackle. If Key lime pie, co­conut cake and a pen­ny­candy store had a baby, it would be this in­cred­i­ble cre­ation. —LG

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