Eye Candy: Vanilla Bean Custard with Rhubarb and Anise Hyssop Shortbread

 

Two-time JBF Award semifinalist Giuseppe Trentori and his all-star team from Chicago’s Michelin-starred BOKA crafted a spectacular contemporary menu at their sold-out Beard House dinner last year. For the dessert course, pastry chef Sarah Jordan wowed diners with a vibrant vanilla bean custard with rhubarb and anise hyssop shortbread​. This eye-catching treat was paired with a fruit-forward Roussane from Villa Creek Cellars and promptly devoured by our satiated guests.

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Elana Iaciofano. 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

 

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