When it comes to offering guests something sweet at the end of a meal, you don’t have to reinvent the wheel. But a little tinkering with the classics — a bit of anise in the hot chocolate or some candied pistachios in the carrot cake — helps keep customers engaged, chefs say. Michael Paley, chef of Proof on Main, said that over the summer the Louisville, Ky., restaurant featured a gelato cart that offered such flavor options as lavender, raspberry, strawberry and bourbon ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!