Cool Plates features dishes from across the country to help inspire chefs' creativity. Pastry chef Michelle Duran made this dessert for a tasting she did while trying out for her job. “I thought, how more SushiSamba can you get?” she said. The six-unit chain, based in New York, features the cuisines of Japan, Peru and Brazil, and the combination of flavors in this dessert delighted her bosses, Duran said. She makes the semifreddo out of melted white chocolate that she folds ...
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!