Garrett’s Gorgeous Blackberry Dessert / by Shelley Lance, Blog Editor
Here’s what pastry chef Garrett Melkonian is serving for dessert for the dinner menu at the Inn at Langley. (Chef Matt Costello, another TDR alumnus, creates and cooks the dinner menu, and Garrett comes up with the dessert.) The weather is perfect this weekend, which makes me wish I was headed up to Whidbey Island to indulge in this fabulous dinner at the luxurious (though delightfully casual) Inn.
Garrett’s description of the blackberry dessert:
“The dish was inspired by the drive into Langley- highways littered with blackberry bushes… here’s the set up:
blackberry verbena sorbet
warm “fermented” berries (cooked in red wine reduction)
smashed berries (dropped into liquid nitro and broken into the cells that make up the berry)
Broken “glass” (caramelized sugar shards, pulverized) flavored with chamomile
Tiny herb blossoms from the garden: thyme, lavender, verbena
A lavender honey cream
and “a sweet forest air” (it’s a tea made with spruce tips, rosemary, thyme, chamomile, lemon and vanilla that gets whipped into frothy lightness and blankets all the berry goodness.)
I know it sounds like a lot of stuff, but when you eat this, the lingering flavor is blackberry. I think it’s one of the best dishes I’ve ever put together.”
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