Pastry chef Kathy Asapaf is co-owner. Ayala Thailanda Westchester restaurant her family has run for almost 20 years. Until the end of Februaryshe offers exclusive dessert tastings on Friday and Saturday nights.
The tasting is three courses including petit fours and optional drink pairing. Start with the flavorful Nam Prawaan dessert, a fish sauce dip caramelized with shallots and chilli and served with green apples. According to Asapaf, sherbet made with hawthorn berries tastes like rhubarb and has a mouth-cleansing effect.
While farmers are recovering from the brutal storms that hit Southern California this week, Kristin Brown of Rincon del Mar Ranch in Carpinteria says wind is a bigger threat to the region. cherimoyas She takes it to market. They are light green in color, have thumbprint-like scales, and have subtle differences in flavor depending on the variety, ranging from mango-like sweetness to smooth vanilla taste. Cherimoya production is labor-intensive, taking her five years to grow from seed, and pollination is also done by hand. Brown recommends eating cherimoya when it’s ripe, like a peach.