This here dessert is like a bong hit. It’s all “Dude, It’ll be all hazelnut, banana and mascarpone, man!” I based it on an excellent brunch item I had over at Belly Timber, a Stuffed French Toast. It combined house made Nutella, mascarpone, hazelnuts, and a specially made brioche. It was the first time I ate with David and didn’t have the Chicken Waffle. Anyway, I make a hazelnut sponge cake, the same recipe I used for the Grilled Almond Cake, I just switched the nuts. This formula is moist and buttery; and works with any nut. This dessert is selling well so far, no surprise considering the banana factor. Maybe a certain Chef will see fit to add her recipe in the comments! Thanks for your patience with this blog everybody who is still reading. The web is bloated with food blogs, everybody’s cooking!! The ice cream recipe is one from one of my favorite Chefs, David Lebovitz; author of The Perfect Scoop.
whoa, nice picture of a kid!
did you add another piece of cake to it? I couldn’t remember if there were two pieces when I taslted it? congrats on a cool dessert man. luv ya butts
@buttas- hey thanks bro, yeah it needed more cake…How’s Beaker&Flask? Missing you at ten01 brother!
beaker is going great man! we are busy as shit. the press is killing us! tonight (monday usually slow as shit), was really busy. it’s fun, but definetely hard to get used to working in a new kitchen. it’s fun to cook food that is nice looking and good tasting! hope you are well! miss yer presence. butters
Soon…I’m working on filling my pastry workshops first…looks awesome! So happy that our summer kitchen testing is still working it’s magic!
KDM
@ Kristen D. Murray- Sweet!! Yeah I’m still building upon what I’ve learned working with you. Everyone!! Check out Kristen’s pastry workshops at the Robert Reynolds Chef Studio in Portland!!
Damn, that looks tasty.
Oh, and here is my senior portrait that you asked for: http://www.buzzfeed.com/markwmann/best-senior-portrait-ever-e5y
@Scott- That is quite a portrait…nice peekachoo