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Rachel King is the confectionary mind behind Searsucker, Brian Malarkey's en vogue restaurant on Fifth Avenue and Broadway in the Gaslamp Quarter. Serving hundreds of hungry customers per evening has allowed the young pastry chef to get her name out there, both literally and figuratively (her King Sundae has helped make bacon popular on dessert menus from downtown to Denny's). For her next trick, she's developing the dessert line-up for Burlap, Malarkey's next restaurant, which is scheduled to debut in the Del Mar Highlands Town Center in August or September. With a theme of "Asian Cowboy," it's hard to speculate as to what she'll come up with, so rather than guess, I decided to ask.

"I am trying to mix the familiar with the exotic with combinations such as dark chocolate with spicy red curry, sesame and meringue," says King. "I also have a great summer dessert...coconut lemongrass tapioca with kaffir lime pineapple sorbet. It is so light and refreshing. We will be making all of our ice creams and sorbets in house, which is something I am looking forward to. In addition, we are making our own mochi, as well as sour fruit jellies for mignardise."

What's a mignardise, you ask? It's the French term for a sweet petite offering at the end of a meal. So, Franco-Asian Cowboy?

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