Room for Dessert
We all owe an apology to restaurant pastry chefs: Once their turn arrives, too many of us have already spent our appetites, or saved just enough to accept a spoonful of poached pear from a four-way-shared brown butter panna cotta. It’s sad — these people went to school and apprenticed and are trying to control major egos, just like the chefs down the line, and we tell them, as we’re sitting in a restaurant, Sorry, but we’re full. We’re amazed there aren’t more pastry chefs throwing cream puffs at the rubes on their way out the door, like in France. At the panel discussion “The State of Pastry in SF,” however, these artisans hold court, touching on craft, the status of dessert in the city, and the free bread you always fill up on. The award-laden, virtuosic group includes Orson’s Elizabeth Falkner, Absinthe’s Luis Villavelazquez, Quince’s William Werner, and Michael Mina’s Bill Corbett (of the aforementioned panna cotta).
Tue., Dec. 1, 6:30 p.m., 2009
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