With a fairly flavor bold and spicy menu at Butcher & the Boar, desserts may be the last thing on anyone’s mind at the end of a meal, that is, unless the dessert of course that sweet finish has the right touch.
Pastry Chef Sarah Botcher has managed to do exactly that.
“Knowing how to finish is really important in the subtlety. In a meal that is as big as you get when you come to our restaurant…
…It’s a lot of flavors, it’s a lot of sensory overload going on sometimes when you eat out. There’s music, there’s people, there’s a lot of food choices, and sometimes you just want to enjoy something more subtle at the end of a meal and for me that’s what I drew upon was a nice clean finish. “
So how do you mesh desserts with our bold and audacious menu filled with meats and spice?
“Jack has a wonderful menu with Peter… they’ve composed a lot of spice, flavor, and just in your face. I wanted to make sure that the finish is just a bit more soft so you can go away with not feeling like ‘oh that just took me over the edge of too much’ - where it’s perfect to finish in a much more subtle , enjoyable, and comfortable way.”
