I was at a board meeting in Orlando recently with about 15 or so people who have spent a good chunk of their lives in foodservice. Later that night, at dinner in a casual, fullservice restaurant, an item on the dessert menu called Strawberry Finesse baffled us. Here’s how it’s described on the menu: strawberry mousse on chocolate hazelnut crisp with almond pistachio jaconde and fresh strawberries. How many of you know what jaconde is? Yeah, we didn’t either. Not one of ...
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