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"Trust me..."
 Perhaps it's because they look like large raisins, or they remind certain people of the prunes their Aunt Mildred would make, but dates are often a hard sell to many of my customers. Specifically one of my most popular hors d'oeuvres, Warm Medjool Dates stuffed with Marcona Almonds, Goat Cheese & Pickled Cherry Peppers, often gives people pause when perusing a draft menu. "I'm not big on dried fruit" or "are the peppers spicy?" are subtlese for "can I please have another option?". And I understand the aversion, as there are a lot of dry, mealy dates out there. However I went through the same issue several years ago in getting people to try fresh beets, so I often find myself saying "trust me, you'll love the dates". Especially if you use plump, moist medjool dates, not the nasty Turkish dates, and counter their rich sweetness with something creamy, spicy or smoky, usually soft cheese, piquante peppers or bacon (or all three!), I promise you'll be pleased with the results. And as they're a great bite sized appetizer that requires minimal prep time, dates are a perfect canape for the holidays when rich and filling food is the norm. So when the picky eaters in your family tell you at Thanksgiving how much they like your new hors d'oeuvre, thank them and tell them you can't wait for them to try your new beet salad! Warm Medjool Dates with Goat Cheese, Marcona Almonds & Pickled Cherry Peppers Hors d’Oeuvres for 10 Medjool Dates, Pitted/Halved 10-15 Brandy ½ Cup Goat Cheese, Softened 8oz. Whole Almonds, Marcona 10-15ea. Pappadew Peppers, Quartered 6-8 Bread Crumbs, Preferably Homemade 1 Cup Preparation Procedure- Preheat oven 350d.. Soak pitted/halved dates in brandy 15 min. or so. Remove from liquid and stuff with almond and goat cheese. Top with piece of pappadew pepper and bread crumbs. Place on lined sheet pan and bake 10-15 min. or until toasted. Serve warm or at room temperature.
Grand Meal in the Grand Duchy
 Ever since I made my first trip to Luxembourg, late last year to deliver an interactive culinary event aimed at employee development (ie. corporate team building program), I swore that if I had the chance to return I would spend more than the 20-hours I spent in country on my inaugural trip. A picturesque country, seemingly equal parts France and Germany, I had been intrigued by its claim to have more Michelin starred restaurants than cities (an impressive 13 stars by my tally). So almost the first thing I did after agreeing to facilitate another event in Luxembourg was make lunch reservations at the Michelin two-star Restaurant Mosconi (what better way to prepare for 18+hours of travel than a degustation menu?). Luxembourg city is a mid-sized metropolitan area of peaks and valleys, quite literally, as half the city is on the top of a deep vertical cliff, with much of the rest on the valley floor below. One of the venues that fill the valley, sitting along the very mellow Alzette river in the old brewery district, is the Restaurant Mosconi. A Relais&Chateau location that despite its prestigious recognition and slightly pretentious appointments (an elevator to take you up to the second floor while the Maitre de takes the stairs?), manages to be particularly friendly and approachable. This is not to say that Mosconi is not formal, after all it's the best restaurant in the banking capital of Europe (I intially thought they required gentlemen diners to wear coat, tie AND cufflinks). However, the food was anything but fussy. Nouvelle Italian through and through, I didn't have much luck finding an authentic Luxembourgeois restaurant (the locals I spoke with mentioned something about French food with larger portions and sausage added?). Mosconi ended up being one of those experiences perfectly suited for the time and place. After days of rushing to airports, meetings and events, it was really nice to settle into a very comfortable chair, on a especially rainy day and let the chef make what he would (a ten-course degustation menu as it happened). Particularly memorable courses included: Shooter of Cauliflower Soup with Black Olive, Grilled Squid Salad with Shaved Fennel and Preserved Lemon, Homemade Rigatoni with Lobster and San Marzano Tomatoes, Cinnamon Ice Cream with Shaved Parmesan & Aged Balsamic and Italian Cheeses (they had over 40 on a large cart to choose from!!!). The ice cream with aged balsamic and parmesan was especially memorable. When it was all said and done my lunch ran slightly over three hours, the perfect amount of time to eaves-drop on Luxembourgeois bankers, admire their cufflinks and appreciate my extra few hours in this charming country. If you have some really good balsamic vinegar you've been dying to open, try it with a few shavings of Reggiano Parmesan over some homemade cinnamon ice cream. It's delicious and a little bizarre! Cinnamon Ice Cream Quantity Produced: Makes 4 Cups Sugar 1 ¼ Cups Milk 2 ½ Cups Vanilla Bean, Scraped 1 Egg Yolks 6 Cinnamon Sticks, Broken 12” Heavy Cream 1 ¼ Cups Preparation Procedure- In a medium saucepan bring milk, split vanilla bean, broken cinnamon and half the sugar to a simmer. Remove from heat and let steep for 15 minutes. Meanwhile, cream remaining sugar and egg yolks. Bring milk back to a boil again and use milk mixture to temper eggs. Add remaining milk mixture, whisking steadily, and cook over a double-boiler until thick enough to coat back of a spoon (10 to 20 minutes). Cool custard in ice bath or in refrigerator over night. Add cream and freeze in ice cream machine.
Hotel Crillon le Brave-Provence
 As our wonderful time in Languedoc-Roussillon concluded, and the high-impact combination of too much unpasteurized cheese and local rose wine, my wife and I arranged to spend several days in the small hill town of Crillon le Brave in Northern Provence. Our specific destination was the Hotel Crillon le Brave, a Relais&Chateaux property located at the perch of the village. The location was reminiscent of a Provencal movie-set: small stone church chiming from time to time, vineyards and olive groves everywhere, intense sunshine; a completely sublime setting. HCLB is a small hotel, only 20 or so rooms, spread out over a good portion of the village. And like many small French hill towns it is completely interconnected by stone, like wall to wall shag carpeting in the '70's, everything was awash in old stone. It was a perfectly charming location. The outer facade of the hotel looks like most any of the old buildings in town, but after you enter the inner realm a whole other world presents itself. Connected by a number of small stone pathways are a variety of gardens, small cafe tables, bocce courts, private terraces and an intentionally green swimming pool ending at the large dining patio overlooking the valley and Mont Ventoux. If the hotels brilliance had ended with the ambiance, we would have been very happy indeed. However, the most pleasant surprise may have been how outstanding the food was (so good we ate at the restaurant on consecutive nights, something I never do when traveling). The chef, Philippe Monti, has put together an impressively simple Mediterranean menu, drawing from numerous local artisans, with a wide selection of sides to accompany the creative main courses (think of the market driven simplicity of Craft restaurant in NYC, in a much more relaxed atmosphere). To complete the dining experience there's the succinct, but comprehensive wine list made up of mostly local wines (Chat. du Pape is only 20 km away) and exquisite French cheeses (I realize my visit to HCLB was ostensibly designed to ween me off the cheeses, but I just can't resist those unpasteurized fresh milk selections). We ended up being so taken with our little hotel that we rushed through our day trips to Avignon and Isle-sur-la-sorgue just so we could get back and relax at the hotel. So for your next whirlwind trip around the South of France, I highly recommend ending your travels with a few days at this establishment: www.crillonlebrave.com . Just don't expect to give up the wine and cheese until you return from your trip. Some of my favorite menu items are the sides designed to accompany your entrees. Here's a great eggplant dish that works wonderfully with grilled meat, seafood or bread. Warm Eggplant-Mustard Seed Relish Quantity Produced: Makes 2 cups Eggplant, Peeled/Diced 1# Onion, Diced 1 Small Garlic, Minced 1 Medium Clove Olive Oil as needed Cider Vinegar, Organic ½ Cup Honey 2 Tablespoons Sugar 1 Tablespoon Mustard Seed, Brown & Yellow 3 Tablespoons Cumin, Ground 1 Teaspoon Italian Parsley, Minced 2 Tablespoons Kosher Salt & Fresh Pepper To Taste Preparation Procedure- In a medium skilled sweat onion and garlic over medium-low heat, 5-10 minutes. Add eggplant and raise heat to medium high, stirring occasionally to ensure mixture browns but doesn’t burn. When eggplant is brown add cider vinegar, reduce for 3-4 minutes, add sugar, honey, mustard seed and cumin. Cook until eggplant is glazed, toss with parsley and season. Serve warm with chicken, salmon or as a dip for pita chips.
Au Revoir 'Le Midi'
 Having just returned from a several week 'les vacances' in Languedoc-Roussillon, France, I'm so far behind with work that of course the only thing I can do is reflect on the trip. Unlike my recent trips to the other side of 'the little pond' this jaunt was mainly for pleasure and relaxation (although I did manage to scout some great cooking facilities and locales for culinary excursions). Home base for the majority of our stay was the picturesque hill town of Le Puech, just outside the Lodeve in central Languedoc. Situated in a small stone house, with majestic views of the nearby hills and vineyards, we had a great pad for preparing the delicious offerings of the many local farmer's markets. (if you wonder how many farmer's markets we visited consider this quote from my seven-year-old nephew: "we have to go to the market AGAIN! We just went yesterday!). As our stay coincided with the peak of the local harvest, whether it be wine, tomatoes, squash, you name it, there was a lot to pick from. And trying to stay authentic to the 'terroir' of the goodies, I typically prepared dishes native to the South of France. Things like: Roast Lamb with Baby Potatoes & Rosemary, Steamed Mussels in Pic St-Loup & Leeks, Entrecote de Boeuf with Onions & Crusty Bread, and of course Ratatouille. Maybe it was the setting, like limes always tasting better in the Caribbean, but the Ratatouille tasted amazing when I made it in France. It could have been the squash, tomatoes and eggplant that had never seen the inside of a refrigerator coupled with the local fruity olive oil and juicy garlic that made my ratatouille so memorable. Or perhaps it was all the local rose wine we were enjoying that skewered our senses. On a romantic note, could it have been the pleasure of relaxing and spending time with loved ones in a wonderful setting that explains my delicious memories. My guess is like a good ratatouille, where all the ingredients gradually meld into one delicious mix, it was a combination of all the above. As the fall is quickly approaching, meaning more autumn squash and fewer tomatoes, I'm sharing my recipe for the Northern Italian version of ratatouille: Tiello. Enjoy! Autumn Vegetable Tiello Quantity Produced: Serves 6-8 as Side Olive Oil, EV 6 Tablespoons Butternut Squash, Cut in 1 ½” Chunks 1 Medium Squash Red Pepper, Cut in 1 ½ “ Chunks 1 Medium Carrot, Peeled/Cut in 1 ½” Chunks 3 Carrots Onion, Peeled/Cut in 1 ½” Chunks 1 Medium Celery, Peeled/Cut in 1 ½’ Chunks 2 Stalks Honey 3 Tablespoons Lemon Juice, Fresh 3 Tablespoons Kosher Salt To Taste Fresh Black Pepper To Taste Italian Plum Tomatoes 1/ 12oz. Can Red Wine Vinegar 3 Tablespoons Honey or Sugar 2 Tablespoons Oregano, Dried 2 Teaspoons Preparation Procedure- Preheat oven to 450d.. Using 2 tablespoons of the oil, grease a roasting pan just large enough to hold vegetables comfortably. Toss vegetables with remaining oil, lemon juice, salt & pepper. Drizzle with honey. Roast vegetables, stirring occasionally, until tender 15 minutes. Remove from oven and allow to cool. While the vegetables are cooking, in a small heavy-bottomed sauce pan combine tomatoes, vinegar, honey/sugar and oregano. Cook over medium high heat until thick and tomatoes have broken up 15 minutes. Season to taste and pour over the roasted vegetables. Roast in oven for additional 15 to 20 minutes or until glazed and soft.
Dispatches from New York City
 I'm always excited when I have an event in NYC, because I always make time for several of the city's amazing restaurants. Delivering my increasingly popular wine tasting challenge: In Vino Veritas as a team building event for a corporate conference brought me to the big apple this time. So I made it a point to squeeze in an extra day of exciting dining, here are my impressions. The Spotted Pig- It seems you can't visit Omaha without finding that the city has new "gastropubs" popping up left and right. The descriptor has taken on the tired familiarity that "pan asian" claimed on so many restaurants a decade ago. So being a little suspicious and also a huge fan of the genuine article, see London post, I really appreciated how good The Spotted Pig (TSP) is. Located on a hopping corner in Greenwich Village, TSP accomplishes the two main objectives of a kick-ass gastropub: great food and no pretension. I ate there after my team building program, let's say it was 1 am, so my memory is a little blurry, but I remember they had great oysters, shucked by the cook behing the upstairs bar, outstanding "snacks" like chicken liver toasts and stuffed dates, as well as creative appetizers and a killer burger. One caveat, it is a tiny place so be prepared to wait. 314 W. 11th St. @ Greenwich St., (212 620-0393 Eleven Madison Park-I make it a point to visit one of Danny Meyer's restaurants virtually every time I'm in New York. It's not that I'm trying to support a St. Louis native, but rather that I've never had a bad experience at one of his restaurants (and I've tried them all: Union Square Cafe, Gramercy Tavern, Table , The Modern, Blue Smoke, Shake Shack and Eleven Madison Park). This time I decided to visit Eleven Madison Park again (EMP); as I hadn't been since they brought in their new chef: Daniel Humm. Every serious food person should know that if you want a great bargain visit an acclaimed restaurant for lunch. And lunch at EMP is no exception. A five-course tasting menu for $55? You'd be lucky to get one course for the same price at dinner. And believe me, you want to get as many of Chef Humm's courses as possible. As seasonal and local as ever, it seems EMP has taken on a refinement that befits its stunning dining room (see Frank Bruni's comments on it in last month's New York Times). If you don't have any serious afternoon commitments, the lunch tasting menu paired with wines is a great way to go as the outstanding wine list has the girth of an Ayn Rand novel. 11 Madison Avenue, (212) 889-0905 Momofuku-I've always been drawn to restaurants with attitude, the kind of place that tells the diner "this is how it's gonna be!", because that is how it should be done or simply because that's how the owner wants to do it. David Chang's Momofuku restaurants have serious attitude. I ate in his Momofuku SSam (there's also Momofuku Noodle and tasting menu only Ko) and loved it. It is the most eclectic restaurant I've been to this year (or perhaps ever). They do stuff like offer a wine list with several $1000 bottles at a restaurant that has communal tables with paper napkins and chopsticks collected in a glass in the center of the table. The restaurant serves only Dr. Pepper for soda pop (why would anyone drink soda at dinner anyway) and has one of the most unique menus I've seen in a long time. There is the pig lover's disclaimer "we do not serve vegetarian friendly cuisine", and their signature dish is a communal Pork Butt with Kim Chee & Oysters for $220.00 (on a menu where most of the stuff is less than $20). Of course it would be hard to pull off this culinary eccentricity if the food weren't damn good; and it is. Try the banh sandwiches, steamed buns with pork belly and any of the artisanal country hams. 207 2nd Ave., No Phone Number A Voce-Andrew Carmellini, the former chef at Cafe Boulud, has opened this wildly popular Italian restaurant near Madison Square Park. I only had a snack at one of their al fresco tables, grilled bread with hand-dipped ricotta and olive oil, but when something that simple can be that unforgettable I can't imagine how tasty the rest of the menu must be. 41 Madison Ave. (at 26th St.), (212) 845-8555 Chickalicious-One of the original "dessert bars" specializing in the all important final course, Chickalicious is a fun place to go just to check-out the scene. Very small, you sit at the bar or one of two tables, in order to get in you almost always have to queue outside looking through the large front window as if you were witnessing a delicious Edward Hopper scene. The owner Chick, a diminutive Korean woman, Knocks out three-course dessert tasting menus that can be paired with a glass of wine until 12am nightly. If on a given night the line outside is too much for you, try the Chickalicious shop across the street that sells sweets to go. 203 E. 10th Street, No Reservations That about does it for my culinary wandering this time, not bad for a 24-hour span, but I've got a big trip to Europe coming up in a few weeks and there will be much to share from that excursion I'm sure.
I'm So Blue.
As I wrap-up my final week here in Saugatuck, Michigan I think my skin is starting to take on a Oompa-Loompaish blue hue from all the blueberries I've been eating. It's hard not to binge on these amazingly plump and tasty blueberries that cost as much for 5# as a half-pint of small, sickly blueberries cost in the city. As usual, during their fleeting season I've been making everything I can think of with them: pies, tartlets with pastry creme, clafoutis, turnovers, cobblers, chutneys, juices, gastriques, vinegar, soap...(just kidding on the last one). Here is one of my favorite light cake or muffin recipes, courtesy of the kitchens at Gramercy Tavern in New York. They work equally well at breakfast, during afternoon tea or as a dessert. Blueberry Cornmeal CakesQuantity Produced: Makes 12 Cakes Butter 1 Cup Powdered Sugar 2 2/3 Cups Almond Flour 1 Cup Cake Flour ½ Cup + 1 Tablespoon Coarse Cornmeal ¼ Cup Egg Whites 1 Cup (about 8) Grated Orange Zest ½ Orange Blueberries 1 Cup Preparation Procedure- Preheat oven to 400˚. In a large skillet over medium heat, melt the butter. Continue to let the butter cook until it browns. Strain the browned butter through a fine sieve into a clean bowl, discard the solids. Sift together the confectioners sugar, almond flour, cake flour, and cornmeal. Place the sifted ingredients in the bowl of an electric mixer fitted with the whisk attachment. On the lowest speed, add the egg whites and zest; mix until all the dry ingredients are moistened. Increase the speed to medium-low and stir in the browned butter. Increase the speed to medium and beat until smooth. Remove the bowl from the mixer and fold in the blueberries. (The batter can be made up to 3 days ahead). Butter and flour 12 muffin tins or 2-inch mint tartlet pans. Spoon the batter into the tins and bake for 18-20 minutes or until golden.
Don't Eat the Paper
 Here's one of my favorite warm weather fish preparations. The parchment acts as a convection oven and the halibut's natural juices make for a delicious and healthy sauce. Try it with all types of fish, as well as chicken or turkey. Halibut en Papillote with Melted Fennel & Oven-Dried Tomato Quantity Produced: Serves 6 As An Entree Ingredients: Qty.\Weight Halibut, Preferably Alaskan 6/ 6oz. Ripe Tomato, Cut in ¼ 12 or sub favorite dried tomato Extra Virgin Olive Oil 2 Tablespoons Sea Salt and Fresh Ground Pepper to taste Fennel, Julienned 1 Bulb Leek, Julienned (White & Pale Green Parts) 1 Leek Celery, Julienned 1 Stalk Extra Virgin Olive Oil 2 Tablespoon White Wine or Dry Vermouth 3 Tablespoons Kosher Salt and Fresh Ground Pepper to taste Basil, Julienned (or Favorite Pesto) ¼ Cup Extra Virgin Olive Oil, Good Quality as needed Fleur de Sel 2 Pinches Preparation Procedure: Preheat oven to 325˚. On a parchment lined sheet pan, brush quartered tomatoes with olive oil, sprinkle with sea salt and fresh black pepper (if tomatoes are unripe sprinkle with a pinch of sugar). Bake until slightly dried 3 to 4 hours. Turn oven to 400˚. Heat olive oil in a medium skillet. Add the julienned fennel, leek and celery heat over moderate heat until it starts to caramelize, 10-15 minutes, stirring occasionally to keep from scorching. When there’s color, add white wine or vermouth, raise heat and cook until reduced. Remove to a bowl with a slotted spoon, season to taste with salt and fresh pepper. Cut 6 sheets of parchment papers into 12-inch circles. Season the halibut fillets with a pinch of salt. Take a sheet of parchment and fold it in half to create a crease. Place some of the fennel mixture on one side of the fold. Place a fillet on the julienned fennel. To seal up the packet, fold the other half of the parchment over the top to the edges meet. Start at the left and crimp the paper in ½ “ intervals. The finished packet will look like a large empanada. Transfer to baking sheet when finished. Brush the finished packets with olive oil and bake for 12 to 17 minutes (the packets will begin to brown and puff with air). To serve, cut each packet with a sharp knife or scissors. Top with basil or pesto, fresh grape tomatoes, a drizzle of good olive oil and sea salt.
The Young Prodigy
 When you spend a lot of your time preparing elaborate menus made from impeccably sourced ingredients and paired with carefully selected wines, like I do, you can sometimes forget how elemental food and cooking are. I was reminded of this fact recently when I gave a private cooking lesson. My student had requested, among other things, to learn how to make Bananas Foster, the classic New Orlean's recipe of bananas flamed in rum. This, by itself, is not unique. No, the funny part is that it will be over a decade before my pupil can go out and get the ingredients for the recipe himself. You see, this student's name is Harry and he is ten-years-old. Let me start by saying Harry is already a darn good cook. I could plug him in with a group of executives doing some culinary team building and he'd probably be showing them how to saute and chop. And, from the stories he tells, Harry has already had some great food experiences. He's eaten kangaroo jerky in Australia, learned how to make pizza in Italy and has already visited our country's most prestigious cooking school, The Culinary Institute of America. Yet while Harry is well on his way to becoming a fabulous cook, he still looks at food and cooking like the kid that he is. He really enjoyes the basic things, the stuff that someone who has spent years cooking, like me, has long taken for granted. Things like: Parmesan is not only delicious, it's fun to grate; bananas ARE sometimes tricky to peel and it's really satisfying to dice the celery stalks all the same size. The stuff that most people first loved about cooking. So while I may have shown him how to make homemade ice cream and bread, how to thicken a chowder and flame some bananas; for the almost three-hours of our cooking lesson Harry reminded me of the simple pleasures of cooking. And that was by far the best recipe of the day. Harry is really into baking, so here's my recipe for Fresh Pineapple Upside-Down Cake. Butter, Room Temp. 7 Tablespoons Flour 1 ½ Cups Baking Soda ¼ Teaspoon Baking Powder ½ Teaspoon Salt ¼ Teaspoon Light Brown Sugar ¾ Cup Vanilla Bean, Split/Scraped 1 Pineapple, cut 1/8” Slices 8 Slices Rum 2 Tablespoons Sugar 1 Cup Eggs 2 Large Milk ¾ Cup Preparation Procedure- Preheat oven to 350˚. Butter an 8 or 9-inch nonstick cake pan. Sift the flour, baking soda, baking powder, and salt into a bowl. Set aside. In a medium pan, combine brown sugar, and the vanilla bean and seeds with 1 cup of water. Bring to a simmer. Add the pineapple and poach for 5 minutes. Remove the pineapple, raise the heat to high, and reduce the liquid to ¼ cup, about 10 minutes. Stir in rum, set aside. In mixing bowl, combine 6 Tablespoons butter with sugar. With the paddle attachment, on medium speed, cream the butter and sugar until fluffy. Add the eggs one at a time and incorporate completely. Lower the speed and add sifted ingredients. Mix on low for 10 seconds. Add milk, mix until smooth. Arrange the pineapple slices in an over lapping manner at bottom of cake pan and brush most of the flavored syrup over them. Pour the batter over the slices and bake for 30 minutes (rotating after 15 minutes). Let cool 2 minutes before inverting. Spoon remaining glaze over top. Serves 6-8.
Fungi Feast
 While the majority of the dinner parties we do at Kirk's Traveling Kitchen tend to be the standard four or five course affairs; elaborate, mini-coursed tasting menus are becoming more and more popular. While easily among our favorite events to do, these dinners, which can be anywhere from 10 to 15 courses, paired with wine, over four-plus hours, are not for the faint-of-stomach. However if you are a dedicated food person, and believe in the role dinner can play as entertainment (beyond pleasurable sustanence), it might be an experience for you! To give you an idea what one of these meals entails, I've listed the menu from a dinner I did this weekend. The host suggested the theme "Mushrooms" and wanted to pair the individual courses with wines from his exceptional cellar. Like many of the tasting menus that we do, my team and I may have had as much fun preparing and serving the food as the guests had eating it! "Fungi Feast" Mushroom Tasting Menu from May 10,2008 1st Course: Crab "Rangoon" stuffed Morel Mushroom Tempura with Fresh Wasabi Ponzu 2nd Course: Danko Shiitake Mushroom Spring Rolls with Mint & Peanut Sauce 3rd Course: Bison Carpaccio with Shaved Raw Portobellos, Sea Beans & Truffle Salt 4th Course: Hen of the Woods Mushroom "Cappuccino" with Celery Root Foam 5th Course: Pecorino Custard Ravioli with Trumpet Royale Mushrooms & Madeira Essence 6th Course: Poached Wild Scottish Salmon with St. Georges Mushroom Terrine & Pumpkin Seed Sabayon 7th Course: Pomegranite Glazed Guinea Hen with Farrotto, Cavolo Nero & Porcini Picada 8th Course: Roasted Beef Loin with Fingerling Potato Galette & Wild Mushroom Confit 9th Course: Chabichou du Poitou (Goat Cheese) with Celery Hearts & Zante Currants 10th Course: Blueberry Tartlets with Neufchatel Pastry Creme, Graham Cracker Crust & Candy Cap Mushroom Streusel 11th Course: Individual Devil's Food Cakes with Domori Chocolate Buttercream (Birthday Surprise!) 12th Course: Dark Chocolate & Tuile Cookie "Fungi"
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