Yesterday the lunch for the conference I'm attending at Silverado Country Club in the Napa Valley was prepared by a guest chef and team from Wallse and Cafe Sabarsky. The dessert was a huge hit --- sour cherry strudel with quark foam with a cherry marzipan garnish. The cherry filling had perfect sour/sweet balance and big whole cherries, and I loved how it worked with the dollop of light, tangy foam served on the side. The pastry leaves were unlike any I've had before, very crackly with an airy lightness.
If this is offered at the Manhattan locations, you should run over there before the sour cherry season ends. Please report back!
It was served with a Kracher Beerenauslese. Not really a good match, but a beautiful wine in its own right. And, I never turn down a Kracher sticky. (G)