Crème brûlée – you expect delectable vanilla bean custard topped with the crunch of caramelized sugar. The fun and tasty element to this version is the surprise at the bottom.
For our anniversary, Jack and I dined at the best restaurant in Point Hope. To begin the meal, the sous chef prepared a simple salad while the head chef created individual plates of Alaska sashimi appetizers: thinly sliced Kodiak scallops along with perfect crescents of Alaska Gulf sweet shrimp presented beautifully with a small mound of wasabi and a side dish of soy sauce. The next course was a pair of tender USDA prime filet mignons pan-seared to perfection and served with sautéed shiitake mushrooms and sweet onions. The main dish was accompanied by baked Yukon gold potatoes and a dollop of dill sour cream.
The pastry chef thought we should enjoy something creamy at the end of…
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