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Hoke

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New Restaurant Trends: More....and less....dessert

by Hoke » Fri Mar 02, 2007 2:53 pm

I was reading an industry rag today where the feature article touted the latest hot trend in desserts: smaller desserts, but more of them.

Seems the trend in several fashionable places is to feature significantly smaller servings of desserts, sort of using the 'small plates' principles on the dessert course.

Hey, makes sense to me. The days when I want a 'mile high pie' of gargantuan sweets is long past. I'm happy with a bite of this, a taste of that.

One of the most exquisite desserts I ever had was one made in the Italian style: a scoop of silky delicious vanilla bean gelato with a couple of drops of very old treacly balsamic vinegar drizzled on the top. Perfect!

However, since we're talking about American trends here, while they're downsizing the desserts, the trend is to multiply them...so while we're seeing smaller desserts, we're also seeing more of them on the plate. Nothing exceeds like excess, I guess, even when you're going smaller. :)
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Jenise

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Re: New Restaurant Trends: More....and less....dessert

by Jenise » Sat Mar 03, 2007 3:00 pm

The days when I want a 'mile high pie' of gargantuan sweets is long past.


Aw, come on. You have been seen hanging outside various Claim Jumper locations around closing time hoping for a free piece of 8 layer chocolate cake. :lol:

I jest, but really this makes so much sense. I don't have a sweet tooth, but how enthralling it must be for those who do to be able to order virtually one of everything that looks good, or just one baby portion.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Bernard Roth

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Re: New Restaurant Trends: More....and less....dessert

by Bernard Roth » Sat Mar 03, 2007 3:56 pm

This makes a lot of sense... Next time I go to Cheesecake Factory, I will order a sampler plate of 16 different morsels and I can still get my 1200 calories and 34 g of saturated fat.

Seriously, this has been de rigeur in high end dining for years now.
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Thomas

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Re: New Restaurant Trends: More....and less....dessert

by Thomas » Sat Mar 03, 2007 7:32 pm

Bernard Roth wrote:This makes a lot of sense... Next time I go to Cheesecake Factory, I will order a sampler plate of 16 different morsels and I can still get my 1200 calories and 34 g of saturated fat.

Seriously, this has been de rigeur in high end dining for years now.


I thought that these days de rigeur was passe the way Merlot is out and so it's in...
Thomas P

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