From Brad A. Johnson Blog:
"The desserts are outstanding—pistachio cherry crumble with toffee yogurt sorbet; green tea cake with rice streusel; a candy bar made from layers of dark chocolate, white espresso mousse and cashew nougat. Pastry chef Sally Camacho previously worked at the Four Seasons Los Angeles and at Bradley Ogden in Las Vegas, and her dramatic, highly detailed style reminds me of what Adrian Vasquez does at Providence."
Thank you!
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