Hot chocolate.
No, not the stuff in the mug with marshmallows, but delectable chocolate desserts with a touch of chile pepper.
We challenged four locally based, regional chains to send a chef to create a dessert presentation that spoke to chocolate lovers loudly, but at the same time whispered gently with a touch of heat.
Each of the restaurants featured here will have their entry on the menu for the month of February, so feast with more than your eyes and be warmed from the inside out.
Our Challenge: Create a dessert for chocolate lovers that has a touch of heat from chile pepper.
Our Restaurants:
T-Bones and Cactus Jack’s Executive Chef Nicole: Nicole has a culinary degree from Southern New Hampshire University in Manchester. She is responsible for developing menus for all the T-Bones and Cactus Jack’s restaurants throughout the state. Her dessert: White Chocolate Jalapeno Butter Cake
Lakehouse Grille, Meredith: A member of the Common Man family Executive Chef Allen Zick Allen is the executive chef for Camp and the Lakehouse Grille, both in Meredith. He has been in the industry for 24 years, traveling through Massachusetts, New Jersey and Pennsylvania before settling in Meredith where he focuses on creative infusions of American cuisine. His dessert: Mexican Chocolate Creme Brulee.
Fratello’s and the Homestead: Chef Paris Landry Paris has worked as a pastry chef and chocolatier and now spends her time in the kitchen of Chef Timothy Littlefield at the Homestead Restaurant in Bristol. It is with his support and the encouragement of the rest of the company that she has proudly entered this competition. His Dessert: Gilded Pleasure.
