Sunday was the Fourth Annual Dessert First fundraiser for Project Open Hand.
We had a fabulous time. I am definitely putting this on my Must Do List for every year. I mean, really, who can't force themselves to eat dessert for charity?
Each restaurant's pastry chef had a table with their dessert. The Veuve Cliquot was flowing. Kokkari Estiatorio's kitchen was sending out tasty savory treats to help cleanse our palates including phyllo spinach cheese triangles (spana-something?), little grilled burgers, unbelievably juicy kabobs (chicken & beef), fantastic grilled shrimp, Greek yogurt w/ dill quenelles on toasts. The booths between the two dining rooms were loaded with cheese, bread and olives.
Elizabeth Falkner (Citizen Cake) - meyer lemon risotto
Patrick DeLessio (DeLessios Market and Bakery) - fried cinnamon bread (tasted like a cruller, looked like baguette sliced cinnamon toast
Sarah Cox (Rubicon Restaurant) - cornmeal cake with pistachios and ice cream (simple, not too sweet, wonderfully executed)
Marika Shimamoto Doob (Hawthorne Lane Restaurant) - a selection of wonderful bite-sized cakes including a light chocolate cake, a tart lemon tart and an apple cake
Christine Law (Postrio Restaurant) - phyllo triangle filled with fig compote, drizzled with balsamic vinegar and served with olive oil ice cream
Mimi Young (Scala's Bistro) - chocolate tart with just a couple of grains of salt on top, nut tart (I don't know how else to describe it but it was fantastic), white chocolate balls filled with something tasty, fruit gelee
Jean Alberti (Kokkari Estiatorio) - fig stuffed with almond, candied apricot stuffed with mascarpone & pistachio, a glazed phyllo "eggroll" filled with creme
There was much more but between the sweet, wine, savory roller-coaster I was on, that's all I can think of right now.
At the end of the evening, there was an auction of desserts donated by Rubicon, DeLessio, Palio D'Asti, Jardiniere, Moose's, Scala's Bistro, XYZ Restaurant and Salina Rubio. A couple of people who one the auctions asked the chefs to serve them up so we had another yet another round of desserts. One was a chocolate crust tart with strawberries that was amazing!
I did find one thing deadly - the chocolate "martini" made with Vermeer Chocolate Dutch Cream! Yikes, it was so cloying, sweet & icky, I totally don't understand the appeal.
We arrived at 5pm and staggered out at 7:30 having eaten our fill and swearing to never miss another Dessert First event and to always leave room for desserts when eating out at these places. We also left with renewed respect for the grilled dishes at Kokkari and the chefs that man them.
Now back to the diet...