I may have a little culinary crush on the Executive Chef/Owner Paul Reilly of Encore on Colfax. It’s not because of his sweet smile and charming personality, it’s more because he loaded the table in front of me with amazingly creative concoctions. I thought I had died and gone to sweet, sweet heaven (don’t worry, I’m still kickin).
It was the “Faked” Alaska which was my favorite…No, the Pumpkin Pain Perdu…No the “Faked” Alaska….Nooooo it was the Pumpkin…The Faked…UGH. (Don’t tell Tracy, but this was my secret way of trying to get out of choosing just one).Uh hem *pulls self together, straightens apron*, it was the “Faked” Alaska that had me going back for more and more heaping fork-fulls. I love that this classic dessert recipe was freshened up with a little whimsy. Rich and chunky white chocolate ice cream sandwiched between two heavenly, buttery slices of pound cake covered in Italian meringue floating above a raspberry coulis.
I’ll also have you know, Chef Paul has forever changed my opinion of meringue.
Like what you see? Show them some sugar…