Pastry chef Zac Young calls this miniature dessert “the love child of French toast and peanut butter and jelly.” To make the fried peanut butter and jelly sandwich, he spreads small slices of brioche with peanut butter and housemade strawberry preserves. Next, he soaks the sandwich in strawberry custard, rolls it in crushed corn flakes and deep-fries it. Young serves two sandwiches with a scoop of vanilla ice cream for $5. • Chawanmushi with local mushrooms • ...
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 NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com