Originally published on Fri December 7, 2012 10:56 am
By David Schultz
Credit Jeff Moreau
Chefs at some of the most cutting edge restaurants in the country are incorporating vegetables into their desserts in ways that, at first glance, might not seem very dessert-y.
This Monday, March 12th, in honor the 100th anniversary of the Girl Scouts and the 95th anniversary of Girl Scout cookies, I will eat an entire carton of Thin Mints. Sure, I could do more. I could eat two cartons.
While less adventurous eaters may turn up (or even hold) their noses, local foodistas have made the dairy/dussumeria pairing the hottest trend since Korean taco trucks.
But not just any sardine and not just any ice cream will do.
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