Peach & Prosecco Soup with Lavender Shortcake Biscuits
Chef Christine Law of Postrio – San Francisco,
Bing Cherry Chocolate Sundae
Chef Kenny Magana of Sensi at the Bellagio Resort &
Casino – Las Vegas, NV
Strawberry and Banana Shortcake
Chef Tammy Alana of Alizé at the Palms Casino Resort
- Las Vegas, NV
Summer Raspberry Lychee Macaroon with Lemon Sorbet
Chef Eric Bertoïa of Cafe Boulud - New York, NY
Pastry Chef Christine
Law of Postrio in San Francisco celebrates summer
fruit by adding Prosecco to chilled peach soup that is garnished
with lavender shortcake biscuits.
at the Palms Casino in Las Vegas, pastry chef Tammy Alana
has created a “sky’s the limit” version
of the traditional strawberry shortcake recipe, in which a
vertical medley of soft, spongy shortcake, creamy strawberry
sauce, and diced fruit is fortified by baked banana crisps
and crowned with crème fraîche and a freeform
web of crispy rice sticks dusted with strawberry powder.
Kenny Magana of
Sensi at the Bellagio pays homage to summer’s
most beloved berries with his own take on an ice cream sundae.
He layers pistachio ice cream between chocolate chiffon and
vanilla brick cookies and then tops it off with a bing cherry
Back in the Big
Apple, Eric Bertoia of Café Boulud takes raspberries
to refined heights with his Summer Raspberry Lychee Macaroon
with Lemon Sorbet, an elegant layering of almond macaroon
cookies offset by the delicate sweetness of rose cream and
the tangy ambrosia of raspberry coulis.