Amanda Shepard
Lula Cafe | Chicago | March 2018
FEATURED DISHES
Blood Orange, Spiced Pizzelle, and Chinotto Ice Cream
Winter Nut Tart: Cashews, Hazelnuts, Roasted White Chocolate Sauce, Pomegranate Molasses, and Pomegranate Ice Cream
Roasted Sweet Potato, Sorghum Vinegar Glaze, and Sorghum Popcorn paired with Concord Grape-Fig Leaf Soda
Sticky Toffee Cake, Dates, Warm Butterscotch Sauce, Matcha Crumble, Smoked Dates, and Matcha Whipped Cream
Chocolate Éclair: Chocolate Cremeux, Caramel-Sesame Ice Cream, Chocolate-Chile Ice Cream, and Chile Oil
Mignardises: Hazelnut Dragée; Pepita-Cherry-Smoked Cocoa Nibb Bark; Chile-Yuzu Marshmallow, and Chocolate-dipped Persimmon
Photography by Alexa Bendek
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