I had the pleasure of sampling several desserts at Del Posto on a recent lunch visit. Del Posto's Pastry Sous Chef is Chef Roger Rodriguez and he is an alumnus of The Institute of Culinary Education. During our meal, I randomly mentioned to our waiter that I was a student at ICE and when it came time for dolci an array of beautifully plated delights arrived at our table with Chef Roger following. It was a true treat. Thank you big time, Chef Roger!
All the desserts were imaginative and polished. I was in love with one in particular: the infamous Sfera di Caprino, Celery and Fig Agrodolce and Celery Sorbetto. I read the reviews and heard the buzz. And now, I totally agree. The textures and clarity of flavors balanced so well together. The little goatcheese cake balls rolled in olive oil bread crumbs are lovely by themselves, add the celery and fig agrodolci's mouthwatering pucker and yep, its is oh-so-nice. For the finish, the celery sorbetto refreshed the palate and prepared me for another entertaining bite. Each component satisfied me on its own and together, they blended harmoniously. This dish made me stop and think. Awesome.
Sfera di Caprino, Celery and Fig Agrodolce and Celery Sorbetto
I can't say enough about this inspired dessert. I liked it. I want to eat it right now in fact!
