In case you missed it, here is a closer look at one of the courses of the dessert dinner I attended at The Penny Ice Creamery in Santa Cruz and featured in my column in Thursday’s Go! section of the Monterey Herald. I’ll be reposting my reviews and stories from my weekly column for the Herald here on my blog along with extra photos that didn’t appear in print.
Last Tuesday, I ventured north to Santa Cruz again, this time for a unique pop-up dinner at The Penny Ice Creamery.
Chef/co-owner Kendra Baker showed off her culinary skills with a three-course dessert dinner, a special occasion to raise funds for Food, What?!, a Santa Cruz nonprofit that empowers youth to tackle issues of food justice through sustainable agriculture.
All desserts were delicious, but my favorite was the ricotta bavarois.
This first course walked a fine line between sweet and savory, pairing wood sorrel, red beets and blood oranges with the creamy bavarois.
The bavarois was in one bite both dense and fluffy. Slices of super ripe blood oranges and brilliant red beets accented the cheese.
The beets also made an appearance in quite possibly the best sorbet I’ve eaten in a very long time. Topped with edible wood sorrel flowers, this was a playful take on a beet salad.
Click here for an in-depth look at the full dinner!
The Penny Ice Creamery is at 913 Cedar St. in Santa Cruz. 204-2523. thepennyicecreamery.com.