Julie Cogley
JackRabbit | Portland, OR | September 2017
FEATURED DISHES
Caramelized White Chocolate Semifreddo, Fennel Caramel, Roasted Stone Fruit, and Hazelnut Butter Crunch
Sweet Corn Creme Brûlée: Burnt Demerara, Bay Leaf-Blueberry Compote, White Chocolate Cereal Clusters, Freeze Dried Corn, Fresh Blueberries, and Crème Fraîche Sherbet
Whipped Mascarpone Cheesecake, Black Velvet Cake, Caramel Mousse, Cocoa Nib Soil, Apricot Pâte de Fruit, Cocoa Nib Ice Cream, and Fresh Mint Leaves
Open Faced Tartlet: Shortbread, Pine Nut Frangipane, Lemon Verbena, Chocolate Mousse, Lemon Oil Snow, Fresh Huckleberry, White Chocolate-Candied Pignut Bark, Fresh Verbena Leaves, Lemon Verbena Ice Cream, and Huckleberry Sorbet
Photography by Megan Swann
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