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Castagna's Green Strawberry Tart
An eggshell-thin meringue shell surrounds a bright sorbet made with green strawberries and verjus from Montinore Estate Vineyards resting on a sable crumb cookie. The elegant, all-white "tart" is accented with a rose buttercream and petals from Castagna's garden.
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Pastry Eve Kuttemann at work in the kitchen/lab
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Blackberries with Corn and Mescal
Inspired by a traditional French mille-feuille, this dessert with a kick features a corn crepe dentelle hiding two sweet treats: a blackberry with mescal gelee and roasted corn mousseline, and a blackberry mescal sorbet.
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Dessert Wine Pairing Flight
The optional $12 wine pairing currently includes sparkling Montaribaldi “Righeij” Moscato d’Asti from Piedmont and Kopke's 1997 Colheita Port.
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Hazelnut frozen yogurt topped with...
Playful "shards" of Valrhona chocolate, crispy milk, an orange-hazelnut cookie, and honey-hazelnut praline, served alongside a boozy Bulleit bourbon and hazelnut sauce.
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The Castagna sidewalk garden, where chefs "forage" steps from the kitchen
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"Rock and Paper"
The "rock" is a hazelnut cookie (the dark color comes from vegetable ash) filled with liquid raspberry. The "paper" is a coffee caramel surrounded by thin chocolate paper, the perfect end to a sweet meal.
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