Eye Candy: Beard House

dessert garnish At Friday's Beard House dinner, chefs from the Apicius International School of Hospitality in Florence prepared a dessert course of miniature ricotta tarts along with these sculptural garnishes: a nest of spun sugar cradling berries and poppy seed–studded gelées. See more images from the event here. (Photo by Philip Gross)

Leave A Reply

Log in to post comments