Growing up, vegetables were the arch nemesis of sweets — parents urging “one more bite”s in order to claim the after-meal reward of dessert. As we grow up, our palate’s change — for many of us, at least — and we realize that dessert is more of a luxury. For some chefs in San Francisco, the idea of separating the two is not necessary.
The avant-garde comes in the form of beet sorbet, parsnip cake, ginger beer parsnip cake and sweet-potato donuts. Touting them are chefs like Bluestem Brasserie’s Andrea Johnson and Central Kitchen’s Ryan Pollnow. Read More