Sylvain Marrari's molten blueberry cake, served at Chefs Club by Food & Wine
With much of the country experiencing the harshest winter in recent memory, it may seem a bit premature for berry desserts to show up on restaurant menus. Yet, chefs across the country are featuring them, and diners are eating them up. Showing up in full force are blueberries, which exhibited the strongest four-year growth among berries on dessert menus, according to current menu research from Datassential. Blueberry cakes and tarts, often paired with a touch of lemon, seem to be the ...
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?