Friday, August 1, 2008
Style File: Sweet Spot
If you've got a sweet tooth, we've got the right places to treat yourself. There are several new restaurants where dessert is the main attraction. In tonight's Style File, Seven's Belkys Nerey shows us all the Sweet Spots.
WSVN -- Dessert is a sinful pleasure, even the strongest can't always resist. For those who like to indulge stop by the new Kitchen 305 restaurant in Sunny Isles Beach where the bigger the dessert, the better.
Kelly Sheehan, Executive Chef, Kitchen 305: "We already have a style we like to go with, which is tall, big, huge flavors, lots of fun, very whimsical.
For executive Chef Kelly Sheehan, dessert is all about being a kid again, like getting sticky fingers from his cotton candy celebration.
Chef Kelly Sheehan: "You can expect to see a giant cloud of pink coming through the room that you can't see through because it's so huge."
Or how about this peanut butter brownie tower layered with ice cream?
Erika de Jesus: "The ice cream, the brownie and the peanut butter. It doesn't get any better."
Since Chef Sheehan's training is French-based, expect things like this berry torte or a four cobbler sampler, which includes strawberry, apple, blueberry and peach. He also puts a twist on the chocolate soufflé.
Chef Kelly Sheehan: "The sauce that we serve it with is actually a Guinness syrup, so we take Guinness beer and mix it with sugar and a little bit of heavy cream and make a delicious sauce with it that mixed with milk chocolate within the soufflé is very light, very, very decadent."
Another sweet spot not to be missed, the new Bistro One restaurant at the Ritz Carlton South Beach. Dessert lovers are showing up on a regular basis just for pastry Chef Stuart Whalan's soufflé's.
There are seven to eight different flavors, which change every night.
Stuart Whalan, Executive Pastry Chef, Bistro One: "Anything decadent from something like chocolate, to light and refreshing to like a fruit-based."
Eve Albert: "I've had the hazelnut. This is an apricot. It's really good. I've never had an apricot it's excellent, not too sweet, very good."
For those dessert divas who just can't pick one sweet treat, go for this trio of desserts or for the sampler.
Chef Stuart Whalan: "There's at least 10 things on the sampler, ranging from things that are creamy, chocolate-covered strawberries, brulees, things that are baked, something for everyone."
The chef also takes pride in his macaroons and these profiteroles: round puffs with a sweet filling.
Chef Stuart Whalan: "We have three, it has a very rich chocolate sauce. The key thing for me is the ice cream. It's a vanilla-based ice cream that we make here, but we put freshly chopped truffles throughout the ice cream."
Cliff Albert: "They're different than normal profiteroles. They're not as heavy. They're lighter, and they're served with mint on the side. Very, very good."
So we say skip the meal and go right for dessert.
Belkys Nerey: "Bistro One will pair cocktails with your dessert. Kitchen 305 is also partnering with We Take the Cake for special events."
FOR MORE INFORMATION:
in the Newport Beachside Hotel & Resort
16701 Collins Ave.
Miami Beach, FL
Bistro One LR
Ritz-Carlton, South Beach
1 Lincoln Road
Miami Beach, FL 33139