Tru
Chicago, IL
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Lollipops: Spearmint and White Chocolate-Cherry |
A sweet, refreshing spearmint lollipop and a white chocolate bonbon stand at attention in a fishbowl-like holder filled with granulated sugar (Galus tried coarse, but granulated is actually sturdier). The holder is from Glass Studio – www.myglassplate.com.
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Pastry Chef Meg Galus |
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Tru
Chicago, IL
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Orange Parfait Float: Homemade Ginger Ale, Blood Orange Tapioca |
These “VIP mignardises” are a take on bubble tea, with soft pearls of tapioca soaked in blood orange bobbing in a slightly spicy homemade ginger ale. It’s refreshing, and fun to drink (and chew). The ginger ale is poured tableside into small shot glasses, one for each guest.
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Pastry Chef Meg Galus |
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Tru
Chicago, IL
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Peppermint Ice Cream Sandwiches |
Galus has put the old-school ice cream sandwich – complete with a soft, ambiguously chocolate-y crust and airy ice cream filler – on a pedestal…an ice pedestal decorated with crushed candy canes, to be precise. The bowl is placed in the middle of the table, and guests pluck their mini sandwich from the center.
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Pastry Chef Meg Galus |
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Tru
Chicago, IL
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Assorted Mignardises |
This is the most traditional of Galus's mignardises options. A rippling glass tray holds a single treat in each of its 6 divots: raspberry pate a fruit, a blood orange “melt-away,” a tiramisu macaroon, eggnog opera cake, a coconut snowball, and a bite of pistachio toffee.
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Pastry Chef Meg Galus |
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