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Article: Panna cotta with chocolate-cookie and coconut crust: complementary flavors and textures bring diners a sweet reward at Chicago's Bin 36.(Dish)
- Article from:
- Restaurants & Institutions
- Article date:
- March 15, 2004
- Author:
CopyrightCOPYRIGHT 2004 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Reading about the top five New York City panna cotta preparations in a local magazine challenged Adrian Vasquez, pastry chef at Chicago restaurant and wine bar Bin 36, to create his own equally tempting version of the sweet, silky treat.
"I've done good panna cottas, but nothing on a par with what I had read about, so I tried something a little different, a little new," says Vasquez, who typically relies on seasonal ingredients and personal inspiration to drive twice-a-season changes to his dessert menu.
The chef already had been considering the idea of pairing a smooth coffee liqueur with a simple but satisfying dose of milk chocolate. He believed the ...