I Ate 8 DeathbedFood Desserts This Year
A key part of “DeathbedFood” for me is Dessert. As noted in many of my adventures this year, Dessert is often the most memorable part of a DeathbedFood experience. Here’s my list for my Top 8 DeathbedFood Desserts this year:
8. The Six Restaurant’s Butterscotch Creme Brulee
Where the blog began, this dessert inspired a #DeathbedFood tweet which then led to my starting this blog. I’ve since tried their Pumpkin brulee (equally impactful) and The Six now calls me “The Queen of Brulee.” Thanks! I’ll proudly wear the crown.
7. Bouchon Bakery’s Chocolate Bouchons, Kouign-Amann and Peppermint Bark
Having interviewed Chef Rory and Chef Roy at Bouchon Bakery Beverly Hills’ grand opening this Summer, I understand why they have three items on my list … everything they serve is completely made from scratch there on the premises. Their unique Kouign-Amann should not be missed (but you must get there early before they run out). Equally DeathbedFoodish are their Chocolate Bouchons which I believe should be heated for 16 seconds in the microwave for perfect molten goodness. And, let’s not forget about their holiday treats – especially that Peppermint Bark!
6. Picca’s Churros
Picca always exceeds my expectations. At least that’s been my experience during my several visits there this year. While several of their savory dishes qualify as DeathbedFood for me, Ricardo Zarate’s Churros are definitely a DeathbedFood Dessert. Filled with dulce de leche and complimented by chocolate, caramel and marmalade dipping sauces, I can easily say that I “die” over this dessert.
5. Homemade Caramels by Le Bon Garcon
Bravo to Justin Chao who is truly a caramel artisan. Justin’s French-training, 100% handmade approach, and use of only the best ingredients (no preservatives, plugra butter) really make the difference. They are definitely DeathbedFood caramels in my book … something that’s lovely to give (or get) as a gift. I’m just hoping he expands his product offering into Caramel Sauce soon!
4. Richard Ruskell’s creations at the Montage Beverly Hills
It was really fun to meet Chef Richard Ruskell this year at the Montage. He’s their Executive Pastry Chef and one of the most accomplished in the world, having won the Best Cake Artist in America competition this past May. This year, I was able to take several of his “Yes You Can! Desserts” classes at the hotel, learning about chocolate mousse, different types of chocolate, Halloween pastry decorating and more. Whether enjoying his Chocolate Blackout Cake at the Montage or seeing him out at food events (above, he was serving an outrageously yummy warm chocolate mousse at The Taste), his desserts always rank among the best.
3. MB Post’s “The Elvis”
David LeFevre‘s Manhattan Beach Post Restaurant received huge buzz this year. I finally got a chance to try them out a few times over the last month and now see why he’s caused so much excitement. His restaurant kills it on all levels – ambiance, service, wine list, and, of course, menu. And their Elvis dessert ( “a wonderful mess of chocolate pudding, peanut butter mousse, bacon brittle”) totally makes my DeathbedFood list.
2. Madame Chocolat
Meeting Hasty Torres, Madame Chocolat, was a DeathbedFood experience. Her personality alone places her on my list! Her store is worth seeking out just to see how a “girlie girl” shows off beautiful chocolates … the huge chandelier, Hollywood glamour packaging and “Madame Chocolat” figurines all combine to make you want to linger. Then, of course, there’s Hasty herself who throws out more hugs per hour than I’m sure Santa and his Elves combined could manage. Plus, where else are you going to get one of those stunning chocolate high heels?
1. Scarpetta Beverly Hills‘ Vanilla Caramel Budino
And, finally, #1 on my list is Scott Conant’s Vanilla Caramel Budino which I’ve since found out has quite the buzz going. Every time I’ve had it, I’ve been so 100% focused on devouring it that I haven’t gotten a good picture – so thank you, The Delicious Life, for the gorgeous one above. Honestly, before this year, I didn’t even know what Budino was … now, I understand that it’s Italian for “Pudding” and I know where to find the best in LA (though you can get it at any of Scott’s Scarpetta restaurants).