It might be too hot to bake -- but it's not too hot to eat dessert, and Kate Gibbons has been stopping by restaurant kitchens around town, discovering how they cook up their sugar highs. AtEuclid Hall
, executive pastry chef Eric Dale just created a new dessert menu, which includes a "Payday" candy bar-like concoction inspired by Elvis, red velvet cupcakes based on his grandmother's recipe and a sourdough waffle ice cream sandwich. And then there's the best-selling S'more Pot de Crème, which was originally on Rioja's menu but moved to Euclid Hall, where it's now very much at home.
And appreciated by gabsimonelouise:
Thanks to Westword and Euclid for sharing this recipe!!! This is one of my favorite desserts in Denver, and I've tried recreating it with a hodgepodge of recipes before...can't wait till baking season arrives again so I can make the real deal. Thanks.
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Have you tried the s'mores at Euclid Hall? What's your favorite dessert in Denver?