As promised last week, here’s Part 2 of my recap of DiningOut SD’s 10th Anniversary Party, held at The Headquarters at Seaport District! I started off the evening with drinks and tacos from Puesto, and moved on to the courtyard, where several other restaurants and shops had booths set up with samples.
The first one we came across immediately captured my attention – a table full of desserts from Seasons 52!
Seasons 52 desserts
I’ve dined at Seasons 52 once, but didn’t get the desserts. They looked so adorable in the shotglasses!
Ghiradelli Chocolate S’more
Red Velvet Cake
J and I decided not to be overly gluttonous, so each of us chose one of the dessert shots. He immediately went for the Red Velvet, which was quite good (although I didn’t like the raspberry). I had a hard time deciding between, well, pretty much everything, but in the end, the toasted meringue atop the Meyer Lemon cake won me over. The lemon cream was smooth, bright, and not overly sweet, and the meringue added a lighter texture to the whole “dessert shot.” I would definitely order this again in a flash!
We moved on to the next table – Venissimo. I love this cheese shop and was excited to try out their samples!
The owner himself (I didn’t quite catch his name) was manning the station. There were several platters of cheese samples and tartlets!
Farmhouse Cheddar (England), Mini Apples in Calvados
I loved these mini apples! I think soaking them in Calvados (an apple brandy) intensified the flavor 100 times! The Farmhouse Cheddar paired nicely with the apple.
Abbaye de Belloc (France), Lychees in Passion Fruit Liquor
We circled back to Venissimo a little bit later, and they had a different cheese for sampling – the Abbaye de Belloc, which is a rich and creamy sheep’s milk cheese. I’m not a fan of lychee, though, so I’m not sure how the pairing was.
I’ve saved the best offerings from Venissimo for last, though… these little mini tarts!
Gorgonzola Dolce with Lavender Confit
Bucherondin , Hazelnut-Cacao Nut Butter, Honey-Almond Cherry Jam
The Gorgonzola dolce one was so good – well, if you’re a fan of stinky cheese. I thought that the pungent cheese was perfectly offset by the lavender confit, and the texture was so luscious and creamy. I totally went back for 2 more of them. The other tartlet was on the sweeter side, made with Bucherondin, which was a mild goat cheese with a brie-like texture. Both of these were really yummy, but oh man, that Gorgonzola. (S is probably feeling really relieved now to have been out of town… he can’t stand stinky cheeses, haha.)
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