Chef Geoffrey Zakarian mixes a nut and tea into one of his desserts at the Lambs Club in New York, creating “Pistachio Parfait.” The dish is a pistachio cake with a green tea and lime crumble, along with a strawberry rhubarb sorbet.
Photo:Â Johana Langi
Orlando caterer Puff n’ Stuff Events Catering put a modern and savory twist on the classic key lime cheesecake, adding Thai basil. The surprising ingredient balances out the lime’s tartness and the sweet aspect of the graham-cracker crust.
Photo:Â Rosena Usmani
Taste of Pace, a Los Angeles caterer, whipped up a citrus polenta cake at a dinner series for Zola, a wedding registry company. Blood oranges top the creation, along with the Cara Cara variety. Naval oranges also are on the plate.
Photo: Courtesy of Taste of Pace
Miami-based A Joy Wallace Catering, Design & Special Events serves up a chocolate mousse with olive oil and and fleur de sel, a type of salt.
Photo: Courtesy of A Joy Wallace Catering
Chef Anne Burrell’s Spotted Cheetah pop-up this summer from the snack brand Cheetos included cookies made with a type of the cheesy, crunchy snack called Sweetos Carmel Puffs, and two types of salt.
Photo: Courtesy of Cheetos
Burrell's apple and cheese crepes include two varieties of Cheetos Sweetos, Caramel and Cinnamon Sugar Puffs, along with Cheetos Puffs White Cheddar Cheese Snacks and tart Granny Smith apples. Adding depth to the dish, the crepe recipe includes brandy.
Photo: Courtesy of Cheetos
Artisanal rice krispie treats, made by Fred's Marshmallows out of Brooklyn, come in a variety of flavors, including orange fennel.
Photo:Â Fred Blauth/BizBash
