Hungry Travels

I remember reading an interview with one of the Top Chef hosts — I think it was Padma — in which she said the judges never ate the full plate of food that they were served.  They took a few bites, enough to make an assessment, and moved on.

Essentially, that’s what I set out to do when presented with The Ritz-Carlton’s dessert sampler of champagne, six desserts and two warm drinks: graze and move.  But then everything was so damn good, I ended up eating way more than planned, and honestly, if it wasn’t for trying to maintain a shred of dignity, I would have polished off every last bite without much of a problem.

The Ritz-Carlton is celebrating “Classic Desserts Redefined” by offering several comfort desserts and beverages in the Lobby Lounge for the next three months, possibly even longer.  To select the desserts that would become part of the menu, Ritz-Carlton pastry chefs from around the country gathered together and refined the recipes.  I don’t know if they need tasting volunteers for the next time they do that, but, um, I’m available.

I was lucky enough on this occasion to sample the entire dessert menu.  Tough job, to be sure, but I took one for the team in order to pass the information on to you.  I hope you appreciate the sacrifice.

For starters, a lightly fruity concoction of St. Germain liqueur and Moët & Chandon Brut champagne.

Then the pastry chefs brought over the artfully presented desserts and placed them on a series of stands, one higher than the next.

To the far right was a double fudge chocolate cake with chocolate almonds.

The Executive Chef suggested that I start with the chocolate cake and work my way to the left.  When I asked why, he explained that unlike wine tasting, where you go from light wines to heavy, with desserts it’s preferable to start heavy and end with the light and creamy.

Moving on to plate two: On the right, an ice cream sundae with chocolate brownies and caramel sauce; on the left, my favorite, key lime pie topped with lime zest and accompanied by a jam-filled macaroon.

I can’t remember the last time I had an ice cream sundae, and now I’m reminded why they’re so popular — it’s that awesome contrast of cold, creamy vanilla ice cream and warm chocolate and caramel sauces. The not-too-sweet brownie pieces were a great addition.

The key lime pie was super smooth and tart, and I loved the thin graham cracker crust.

Plate three (are you trying to reach through your computer screen yet?), starting at the right and moving clockwise: Carrot cake with a slice of roasted pineapple sitting on top, cheesecake with marinated strawberries, and creme brulee.

The pineapple made the carrot cake for me; the cheesecake was exceptionally light and fluffy (not one of those gut bomb cheesecakes you sometimes get), and the creme brulee… a crack crack crack with my spoon and I was through the hard crust and into the silky soft custard.  That’s heaven in a cup. It’s a toss-up which was my favorite, but it’s between the key lime pie and the creme brulee.

I had barely taken a deep breath to recover when the warm drinks arrived.  These were desserts unto themselves.

An almond chocolate coffee with amaretto, Bailey’s and Godiva chocolate.

And a mocha cafe with cognac, Godiva and Kahlua.

Whoo — that cognac had some kick!  And is there anything that’s not elevated with Bailey’s in it?

Before I left, I was given a booklet with the recipes for all of the above desserts.  They’re surprisingly straightforward. Looking forward to trying one.

This was the epitome of decadence, the sugar rush to end all sugar rushes.  The hotel staff called a cab and rolled me through the lobby and out into the street.  Okay, that’s not true.  What really happened is that I ran, no sprinted to the gym, and bounced off the walls like a ten-year old on Halloween night.

My suggestion: Pay a visit to the Ritz’s Lobby Lounge, and have a sugar rush of your own.

The Ritz-Carlton
Three Renaissance Square
White Plains, NY
914-946-5500