Food & Drink
Progressive Dessert Tastings at Wit & Wisdom
Pastry chef Dyan Ng creates an unusual array of flavors.
By Eva Niessner. Posted on April 08, 2014
Four Seasons Hotel Baltimore
Blue cheese, olives, and foie gras are usually items on a dinner menu, but at Wit & Wisdom, A Tavern by Michael Mina, they’re being served up for dessert.
Beginning Tuesday, April 15, Wit & Wisdom in Harbor East will be holding a progressive dessert tasting on the third Tuesday of every month from 6:30-8 p.m. The tasting will feature the out-of-the-box dishes made by new executive pastry chef Dyan Ng. Ng, a former pastry chef de cuisine at the Caesar’s Palace restaurants in Las Vegas, has said she dislikes desserts that are overly sweet and heavy. Familiar dessert items like white chocolate are paired with savory bites of olive, salty pine nuts, and sour golden raisins. All the desserts combine a variety of flavors and textures to create an unusual tasting experience, like the lemon meringue served with avocado and grapefruit, pictured.
An optional beverage pairing adds another dimension to the tasting. Each dessert item has a specially chosen wine that will complement the flavors of the dish. A 1997 Broadbent port, for example, is paired with a chocolate risotto dish topped with frozen foie gras.
The dessert tasting costs $69 per person. Guests can choose to add the beverage pairing for an additional $40. For reservations, go to Wit & Wisdom's website.
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