As part of its What’s Hot Culinary Forecast, which offers a detailed look at the topics, trends and products expected to drive restaurant menus in the coming year across a variety of categories, The National Restaurant Association recently shared that charcuterie boards will be one of the hottest culinary trends of 2023.
With that in mind, Jessica Scott, the executive pastry chef of 50 Eggs Hospitality Group, is taking that trend to a new level with a board that is 100 percent dessert. The Faux Cheesey Charcuterie Board creates the illusion of being filled with the classic elements of a charcuterie board including Brie, prosciutto and even olives. However, this charcuterie board is actually filled with Key lime pie, cheesecake and other sweets.
The following items are included in the Faux Cheesey board:
- “Brie” – Brown butter blondie, strawberry jam, banana cream, cashew paste
- “Goat Cheese” – Mascarpone white chocolate mousse with olive oil caramel and a pistachio mint crust
- “Blue Cheese” – Key lime pie
- “Gouda” – Goat milk cajeta cheesecake
- “Salami” – Red velvet almond cookie dough with dried fig and hazelnuts
- “Prosciutto” – Guava and lime cream gel
- “Olives” – Chocolate caramel cake
Chef Scott has created a refined, approachable pastry program across 50 Eggs Hospitality Group restaurants, which include Yardbird Table & Bar (Miami, Los Angeles, Las Vegas, Singapore, Dallas, DC, Denver, Chicago), CHICA (Miami, Las Vegas, Aspen), Spritz and CAPRI. Embracing the bold, bright flavors of her San Diego upbringing and the comforting flavors of the American South, Scott looks to push boundaries with her interactive, over-the-top desserts.
