The Oak Table’s pastry chef, Charley Scruggs, likes the interplay of foie gras, bitter chocolate and salted peanuts in this menu item, inspired by the Little Debbie Swiss Rolls he enjoyed as a child. To make the dish, Scruggs adds about an ounce of foie gras per serving to a traditional buttercream filling, which he spreads on a bitter chocolate sheet cake that he rolls and glazes with chocolate ganache. He garnishes the dish with salted boiled peanuts and peanut powder, which he ...
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Contact: Desiree Torres Desiree.Torres@penton.com