desserts

June 11, 2015

For dessert, Food for Thought prepared golden-apricot tiramisu enrobed in white chocolate and topped with what the menu called 'golden sparkle curls.'

For dessert, Food for Thought prepared golden-apricot tiramisu enrobed in white chocolate and topped with what the menu called "golden sparkle curls."

Photo: Eric Craig for Bizbash

At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.

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At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.

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