Chef Jason Parsons surprised guests with this extra course at last Thursday's Beard House dinner. He combined pear juice and icewine to create a tart granité, and garnished the intermezzo with flower petals, gold flakes, and a delicate twig from an icewine vine.
See more photos of Parsons's elegant menu here.
(Photo by Geoff Mottram)
Chef Jason Parsons surprised guests with this extra course at last Thursday's Beard House dinner. He combined pear juice and icewine to create a tart granité, and garnished the intermezzo with flower petals, gold flakes, and a delicate twig from an icewine vine.
See more photos of Parsons's elegant menu here.
(Photo by Geoff Mottram)
