Eye Candy: Vanilla Bean Custard with Rhubarb and Anise Hyssop Shortbread
Elena North-KellyElena North-Kelly
August 05, 2014
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.