Michal Shelkowitz, pastry chef at Dovetail in New York.
Small plates and unique ingredients
(Continued from page 1) What do you think of small dessert plates? I definitely enjoy serving courses of my desserts in pared-down sizes — just two or three concentrated bites. I like to be able to serve multiple quick courses so that our guests can try a range of items without having a bunch of full-size desserts in front of them at the same time, which can tend to be daunting. What are some examples of your smaller plates? If someone wants to try a number of desserts, ...
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