CAT: I wonder if Chef uses a cheaper champagne for this or goes with top of the line stuff? I am partial to TaIttinger Blanc de Blanc but will eat/drink Dom, Veuve, Cristal, Perrier, etc.
Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.
9 Comments
lovely! a dessert before the dessert,what a concept! …and of course some sorbet b4 and afters to cleanse the palet….Dessert: it can be a meal.
Hey, it wasn’t a dessert. It was a PRE-dessert 🙂
On a hot afternoon I bet that is outstanding!
Oh, it was good. I could’ve eaten a second one.
Second? I was thinking eat the whole thing 🙂
CAT: I wonder if Chef uses a cheaper champagne for this or goes with top of the line stuff? I am partial to TaIttinger Blanc de Blanc but will eat/drink Dom, Veuve, Cristal, Perrier, etc.
I have no idea if it’s real champagne, either… Could be flavored gelatin…? I’ll have to tweet the chef!
A tray of this would make a fine meal.
Amen!