To celebrate World Chocolate Day on July 7th, newly-appointed Pastry Chef Nitin Bali has created the Break The Pod ($12) dessert, made with caramelia cremeux, rice krispy crunch, fresh strawberries, and chocolate Breton. For National Daiquiri Day on July 19th, Lead Mixologist at Travelle, Slava Borisov, offers a Sunshine Daiguiri ($20) made with J.M. rhum, The Balvenie 14 Caribbean Cask whisky, sunchoke cordial, lime, and sea smoke bitters.
To celebrate World Chocolate Day on July 7th, newly-appointed Pastry Chef Nitin Bali has created the Break The Pod ($12) dessert, made with caramelia cremeux, rice krispy crunch, fresh strawberries, and chocolate Breton. For National Daiquiri Day on July 19th, Lead Mixologist at Travelle, Slava Borisov, offers a Sunshine Daiguiri ($20) made with J.M. rhum, The Balvenie 14 Caribbean Cask whisky, sunchoke cordial, lime, and sea smoke bitters.
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!