Dessert as Essential
Dessert as essential, not an afterthought!
Having a sweet tooth is almost universal, yet dessert is the most overlooked course at most restaurants. But not at Sea Glass at Inn by the Sea where Pastry Chef Rie Kizaki’s game changing techniques and vibrant, colorful ingredients have elevated dessert to an essential part of the meal.
“Chef Rie’s use of healthy, all-natural food with a brilliant color palette and artistic, adventurous plating make for desserts that are irresistible,” says Sea Glass Executive Chef Andrew Chadwick. “She creates sweets that are completely traditional as well as light, airy unexpected confections that are often imagined from cross cultural fusions. Dessert is usually the last course for our guests, and it’s important they leave Sea Glass with a great memory and wonderful last impression.”
Having a dessert menu that appeals to multi generations and different flavor preferences is a challenge that Chef Rie addresses well according to Chef Chadwick. “Younger diners may be more open to a new experience that promises to be both delicious and Instagram worthy, while others may be looking for something more traditional or familiar.”
“Dessert is changing,” said Chef Rie. “People are looking for a whimsical nod to an old favorite such as the flowerpot I filled with vegan chocolate mousse. Modern aspects included alternative ingredients such as tofu and dark chocolate with coconut milk and chestnut cream. Younger diners relish social media moments with something fresh or experimental. We created a panna cotta sweet that arrived at the table with a billow of steam emanating from a glass container, creating a little drama with dessert.”
Chef Rie has grown up with both traditional and nontraditional cooking. Her mother is a Chef in Japan and her sister is a food writer, so she hales from a family steeped in culinary. The Chef says the best part of working in a kitchen is the team. “We all work together to achieve the restaurant’s vision.”
“Dessert trends demand we use more natural sweeteners such as fruit, honey or even vegetables rather than sugar. It is a given: dessert must be a total experience- from the “wow” with the first look at the plate to another “wow” when the dish is actually tasted.
Other trends include using locally sourced ingredients, and in 2020, a range of alternative dairy substitutes. But it’s always fun to add something unexpected to a plate, such as the egg white mushroom with delicate chocolate striping, or the little pine cones we created from almonds and chocolate.”
Ocean view Sea Glass restaurant at Inn by the Sea is located above Crescent Beach at 40 Bowery Beach Road in Cape Elizabeth and is open to the public 7 days a week, year around, for breakfast lunch and dinner. 207.799.3134. www.innbythesea.com