Blue Cheese Ice Cream

This magnificent ode to blue cheese was presented to me in St. Louis, MO at Harvest, a relatively new restaurant. He served blue cheese ice cream as an amuse bouche, but several of our party refused to taste it. The mere concept of cheesy ice cream was too much for them, and it blew their mind.

Banana Crepes

Palermo Viejo, a favorite Argentinian restaurant in my hometown closed a few years ago. Their meats were fantastic but they also served outstanding desserts and this was one of them. My thanks to Federico Erbl for his recipe, which he intended to be a low-fat treat. I managed to fatten it up for my version.

Tomato Sorbet

One of my favorite chefs is Jose Andres. He, at his D.C. restaurants Minibar and Jaleo introduced me to tapas and tasting menus. While searching for inspiration I found his tomato sorbet. It tastes just like a mouthful of garden fresh tomato right off the vine – with a spicy kick.