Pastry Chef Derek Van Cleve brings fresh creativity to Parish Foods & Goods. The Le Cordon Bleu grad admits the “exactness and tradition of methods” and “chemistry based” aspects of pastry making appeal to him. But what makes his dishes like banana bread pudding with salted toffee sauce and walnut molasses ice cream or apple walnut fritter with caramel and soft whipped cream so memorably fantastic is his talent for pairing flavors and textures. Luckily, his dessert menu offers a sorbet trio--because choosing just one flavor would prove impossible.
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