At UC San Diego Senior Executive Chef Vaughn Vargus CEC CCA spikes a chocolate souffle with a kick of heat mesquite powder Served with  vanilla bean ice cream almond tuile blackberries and chocolate brittle ganache the souffle was recently awarded a gold medal at an ACF competition
At UC San Diego, Senior Executive Chef Vaughn Vargus, CEC, CCA, spikes a chocolate souffle with a kick of heat: mesquite powder. Served with vanilla bean ice cream, almond tuile, blackberries and chocolate brittle ganache, the souffle was recently awarded a gold medal at an ACF competition.

Retro Desserts Get a Modern Spin

Whether you make banana pudding by the book or turn a s’more into something much more, retro favorites have a way of making everyone feel at home.

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TAGS: Menu Trends
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