Eye Candy: Parsnip Cake with Carrot Coulis, Chicory Coffee Gelato, and Quince
Elena North-Kelly
Elena North-KellyJune 26, 2014
Even though they inhabit kitchens on opposite coasts, fellow Food & Wine Best New Chefs Jamie Bissonnette (who also took home the 2014 JBF Award for Best Chef: Northeast) and Jenn Louis are kindred spirits in food: both excel at delivering bold, daring flavors and are passionate locavores. At their recent Beard House dinner, the duo served this exceptional dessert: parsnip cake with carrot coulis, chicory coffee gelato, and quince. The combination of sweet and savory flavors wowed our guests—and it ain't too bad to look at it, either.
View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Ken Goodman Photography.
