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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.