Pastry chefs take a walk on the savory side

11/8/2007 | Chicago Tribune (tiered subscription model)

Some Chicago pastry chefs are turning away from sugary favorites in favor of meal-ending treats that are more on the savory side, according to one writer. Tim Dahl, the pastry chef at Blackbird, has helped develop a dessert menu that includes mission fig beignet with raspberries, and butterscotch and bacon ice cream. His first attempts at bacon and mustard ice creams weren't as successful.

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