Eye Candy: Seasonally Sweet

Philadelphia chef Terence Feury, who has garnered raves at Fork, served this rhubarb tart topped with almond crumble and strawberry swirl gelato at his Beard House dinner last month. See more photos of his menu here.

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Eye Candy: Mango and Pineapple Carpaccio

Pastry chef James DiStefano, who fashions balanced and stylish desserts at New York's Rouge Tomate, prepared this striking dish at a Beard House dinner earlier this month. It featured mango and pineapple carpaccio with matching sorbets, coconut tapioca, macadamia cake, and coffee molasses. Click here to see more photos from Rouge Tomate's event.

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Eye Candy: Coffee as Dessert

David Katz, chef and owner of the popular Mémé Restaurant in Philadelphia, treated Beard House diners to his beautifully crafted New American cuisine last week. We loved his playful, multitextured dessert: coffee gelée with almond cream, chocolate puffed rice, and orange powder. See more photos of his marvelous menu here.

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Eye Candy: Vermicelli Panna Cotta

panna cotta For his dessert course, Kuldeep Singh of Origin India Restaurant served this vermicelli panna, topped with a layer of alphonso mango jelly. Click here to see more photos from his modern Indian Beard House dinner.

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Eye Candy: Ovaltine Kulfi

Ovaltine kulfi Pastry prodigy Pichet Ong served three desserts at our Valentine's Day dinner. One of them was this malted kulfi, which was topped with caramel popcorn, spiced chocolate sauce, and muckwa confetti. (Kulfi is India's answer to ice cream; muckwa is candied fennel seed.) See more photos of the seductive dinner here. (Photo by Bobbi Lin)

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Eye Candy: Cooking for Haiti

pavlova Eric Hara of the Oak Room served this lemon pavlova, lemon sorbet, and rose water syrup dessert at last week's Beard House benefit for Haiti. The dinner raised over $4,000 for the International Rescue Committee and its support of the country's earthquake victims. See more photos from the evening here. (Photo by Bobbi Lin)

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Eye Candy: French–Asian Fusion

torte A group of Philadelphia-area chefs gathered at the Beard House last month to prepare a menu of French classics with decidedly Asian ingredients. For dessert, the group served a Valrhona white chocolate torte with yuzu curd and green tea mousse. See more photos from the event here. (Photo by Bobbi Lin)

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Eye Candy: Maple–Gingerbread Cake

maple gingerbread cake Dan Kardos served this toasty maple–gingerbread cake with roasted pumpkin, granola, and cinnamon crème fraîche for the finale to his holiday Beard House dinner. Click here to see more photos from the evening. (Photos by David Braunstein)

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Eye Candy: Jason's Giordano's Triple Treat

plating dessert Jason Giordano (second from left) and his crew plate a dessert trio, which included banana cream pie, chocolate cake, and pumpkin mousse topped with a macaron ice cream sandwich. (See, we told you they were on the rise.) Check out more photos from the Hotel Griffou luncheon. (Photo by Eileen Miller)

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Eye Candy: Stephanie Izard Cheeses It Up

dessert For her dessert course, Top Chef winner Stephanie Izard served creamy, caramelized slabs of Rogue Creamery Smokey Oregon Blue Cheese with bacon-glazed apples and marcona almond butter. Click here to view more photos of her event. (Photo by Joan Garvin)

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