Might be hard to believe, but sometimes I’m a little nervous approaching a dessert. Just certain desserts – never a chocolate cake or a doughnut, I’m all in with those. But when someone reveals to me a truly unique dessert, I get a little scared. Scared like I’m going to have to pretend to like it as all eyes are on me around the table. They watch my every reaction as I slide it off of my spoon, chew, and swallow.
Admittedly, when I see spicy stuff on a menu, I stear clear. It’s not because I don’t love the flavor it brings, it’s because I don’t enjoy the pain, the watery eyes, the runaway nose, the runny…..other things. However, I LOVE the flavor. So sadly, I miss out on my favorite movie nachos (I love fake cheese, people!).
Ghost Plate & Tap’s Jalapeno Creme Brulee, with apple coriander compote, scared the ba-jeezus out of me. I was worried that I’d have to smile, through tears and sweat, as Chef Cina gazed at me, waiting for my reaction.
Turns out, it was my first time ever wrong, I melted right into my seat and continued to scooped it up, bite after beautiful creamy jalapeno bite. It was magical. It’s one of those flavors that has you so intrigued you have to keep going back for more until suddenly you realize it’s all gone. So you start over by ordering another one. #obviously
I know some of you fellas will still be nervous, I’m here for you. So honestly you cannot go wrong with the classic Root Beer Float. Homemade Wynkoop Root Beer paired with the Colorado favorite Liks Vanilla Ice Cream. Always a “kid inside you” pleaser.
Like what you see? Show them some sugar…