Believe it or not, I had never had a true souffle until last night. As much as I go out, and as much as I love dessert, somehow the infamous souffle has eluded me. Until last night.
I attended the Edgar and Holli Martinez Foundation's Keys to Success Gala at the Fairmont Hotel in Seattle. I was hoping the food would be good, but didn't expect it would actually be great. A hot, airy, gooey, light dough with a bit of melted chocolate on top. As if that weren't enough, the waiters poked a sizable hole into the souffle, which I was a bit disappointed about given it deflated a bit, but then they filled the hole with some fresh cream. Sacrifices.
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