As research for a forthcoming article in Epicure magazine (April issue/Atlanta edition), I recently sampled some desserts at Canoe.
Sarah Koob’s breads and desserts are “childhood favorites made grown-up,” she says. “I like to take familiar flavor components and dress them up sophisticated.” Koob, who studied at the Culinary Institute of America, presents clean flavors in harmonious blends. She incorporates fresh, seasonal fare into her dishes including herbs like lemon verbena and lavender harvested from the onsite garden.
Candied Lemon Tart with Creme Fraiche Ice Cream ($8):
Creme Brulee Trio...Pistachio, Amaretto and Frangelico ($8):
Bottom Line: Don't skip dessert.