At her two San Francisco restaurants, Orson and Citizen Cake, chef Elizabeth Falkner is known for her avant garde desserts and experimental cuisine. She's competed on both Iron Chef America and Top Chef Masters, authored a cookbook on the subject of sweets, and recently added another job title to her resume: dessert menu consultant of the Bubble Lounge.
Together with one of her sous chefs, Lexi Barry, Falkner has crafted a special menu for the Champagne-centric eatery. Yesterday, I was lucky enough to attend a preview where I got to taste the five treats. Falkner was on hand to explain the wonderful dishes and answer questions about desserts in general. To see what she had to say about cheesecake, ice cream, and perfecting French toast, read more
