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. At Euclid 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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SHOW ME HOW
Have you tried the s'mores at Euclid Hall? What's your favorite dessert in Denver?