scrapsandsass
Oh Ricky you're so fine ...
- Joined
- Feb 11, 2011
- Messages
- 8,908
So my daughter started a second full-time job at a brand new restaurant. She's never worked in an actual restaurant before, and she was really nervous since this place hadn't even opened yet. She's been a baker at Snoqualmie Casino for the past few years, but she's the pastry chef at this new place. I was excited to see the very first review of her food, so I had to share and will definitely have to scrap it.
Yay!!!
"Berry cobbler– still warm and bubbly, our server apologized for the delay: “A fresh batch just out of the oven.” The crispy-crust topping stood up to the scoop of bourbon ice cream and made each bite a combination of tart berry, sweet cream and buttery crunch. We savored every bite.
Crème brulee– Satin-smooth custard topped with a textured shell of burnt sugar. When it’s done well, and this was perfect, an outstanding finale to our meal."
http://myedmondsnews.com/2016/09/my...t-190-sunset-burgers-are-back-on-main-street/
Yay!!!
"Berry cobbler– still warm and bubbly, our server apologized for the delay: “A fresh batch just out of the oven.” The crispy-crust topping stood up to the scoop of bourbon ice cream and made each bite a combination of tart berry, sweet cream and buttery crunch. We savored every bite.
Crème brulee– Satin-smooth custard topped with a textured shell of burnt sugar. When it’s done well, and this was perfect, an outstanding finale to our meal."
http://myedmondsnews.com/2016/09/my...t-190-sunset-burgers-are-back-on-main-street/