Savory Desserts Trend At Canary By Gorji
Keffir, Medjool Dates and Sesame Cracker Butterfly with Pomegranate Reduction.
Savory Dessert Trends and Flavor Combinations Continue In 2018
National Restaurant News reported that “Flavor combinations are very on-trend as menu makers combine several tastes at a time” in 2016. Savory desserts are again on their list of top 20 food trends in their 2017 Culinary Forecast. See report at http://www.restaurant.org/Downloads/PDFs/News-Research/WhatsHot/What-s-Hot-2017-FINAL
Chef Gorji’s Unexpected Flavor Pairings
Israeli Stout Float with Vanilla Ice Cream and Tea Rusk is one of Chef Gorji’s savory desserts.
At Canary By Gorji, savory desserts highlight the end of meal selections. Gorji is well known for his unexpected flavor pairings and combinations. Savory desserts such as his Kefir, Medjool Date Butterfly, Persimmon & Sorbet and Israeli Stout Float are staples on his menu at his local restaurant, Canary By Gorji in Dallas. Also, he details the recipes for these savory desserts in his cookbook Zing! By Gorji. In fact, his cooking philosophy of his signature “New Mediterranean Cuisine“and the tagline on his cookbook is “Bold, Balanced, Simple & Savory.”
In Addition, Gorji’s tomato ice cream smoothie was recently featured in a Zagat article about adult frozen treats in Dallas.
Tantalizing Tomato Ice Cream Treat
Tomato Ice Cream and Tito Vodka Smoothie.
But traditional flavors need not apply.For this unusual—and popular–seasonal concoction, seasonal sweet Texas tomatoes and Tito’s vodka star in this savory adult ice cream dessert. Gorji first introduced this cooling concoction at his upscale restaurant couple years ago. He partnered with Whole Foods, hosting a Three Course Heirloom Dinner incorporating Heirloom tomatoes for every course. The hit of the evening at the creative dinner was the surprising dessert smoothie made with tomatoes. Since then it has become a favorite summer dessert on Canary By Gorji’s menu.
GO TEXAN Restaurant Round Up menu 2016 highlighted the smooth, savory libation as the featured dessert. While the tomato season lasted, Canary featured this refreshing Tomato Smoothie on the seasonal dessert menu and it also stars as the third course of his GO TEXAN prix fixe in July.
When Gorji can find persimmons in the market, he serves this dessert of ripe persimmon filled with sorbet at Canary By Gorji.
2016’s menu featured Lone Star delicacies such as Texas Quail Legs, Shrimp and Wild Boar. In addition, international award-winning Texas wines round out the offerings.
As always North Texas Food Bank and Lena Pope in Fort Worth are the beneficiaries of the annual Restaurant Round Up.
