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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com