FOR IMMEDIATE RELEASE

Dessert First:
Sweet Finale Should Shape the Menu

CROCKETT, Calif. (June 7, 2005) – Dessert first is the clarion call of the masses. Many people look forward to dessert more than the main entree. There are those who would, if they could (and sometimes actually do) – eat dessert first!

Yet the dazzling denouement of the meal is often given short shrift in planning and is relegated to being an add-on after the entrée and side dishes are chosen.

Experts agree: dessert deserves some respect!

“ The type, style, texture and sensory feel of the luscious grand finale actually should drive the menu strategy, not vice versa,” according to experts at C&H Sugar Company.

Top pastry chefs agree.

Turning the menu on its ear and prioritizing dessert requires bringing the rest of the courses into line, says award-winning pastry chef Emily Luchetti.

“ Balancing the calories or weight of the meal is a must, along with issues of mouth feel, texture and degree of sweetness,” says the nationally known cookbook author. “External considerations like the time of year and which fruits are available also are key factors.”

To put dessert first, start by deciding which sweet treat you’re in the mood for, and then go from there, says Luchetti, who is currently working on her next book, A Passion for Ice Cream, due for release later this year.

“ Think about the weather, the season, and balancing the dessert with the other meal courses. If the dessert you’ve chosen is light and frothy, you can serve a heavier entrée,” she says. “Or, if you’re serving a very rich dessert, the rest of the meal should be lighter.”

Veteran food writer and pastry chef Carolyn Weil, whose book Fruit Desserts is due out from Williams Sonoma this year, says a simple but satisfying dessert is part of the regular routine at her house.

“ We just get a hankering for a particular treat and the meal plan starts there,” says Weil. “For everyday, the dessert may start very basic, like a poached pear, but add a stylish presentation touch, like a favorite sauce sweetened with pure cane sugar, for example, and it becomes special.”

Weil, like Luchetti, says she believes that watching the calories is a meal planning priority. “If you have a fancy dessert with cream and chocolate and layers of fillings, then lighten up the rest of the meal. For example, with a big strawberry shortcake, match light courses like salmon and asparagus. A lighter dessert like balsamic strawberries complements a heavier pasta entrée.”

She also recommends mixing and matching textures for variety. “Texture contrast is important,” Weil says. “For example, the whole meal should not consist of all creamy textures. I wouldn’t serve a creamy soup course followed by another creamy soft pasta dish, followed by a cream pie, for example – at least one item should have a crunchy component as a counterpoint.”

Weather conditions and the season also shape menu choices concerning which produce is spotlighted and how ingredients are incorporated into recipes, say Weil and Luchetti.

“ Look to the weather,” says Luchetti. “Chocolate is a classic, versatile dessert ingredient all year round, but you might want to go with a simple chill-out treat like chocolate ice cream in summer rather than a fancier chocolate confection.”

Another tip from Luchetti: “In summer, you might want to spotlight berries and seasonal fruit. Succulent summer delights like peaches, plums and berries make delectable desserts, either in pies, cobblers, tarts or on ice cream. But even in winter, you can get wonderful fruit and produce, like fall pears, for dessert treats.”

The two experts agree that holiday meals dictate traditional recipes and tend to be heavy on the courses. “That’s why a dessert buffet of bite-size sweets or a sampling plate of tasting portions is ideal for the holidays,” Weil says. “Even those who are already full can enjoy a bite of something sweet to top off the meal.”

Luchetti is passionate about using locally grown fruit: “If you buy fruits that are grown nearby, they’re going to be fresher and will have better flavor. It enhances your results,” she says. “And always use the best quality ingredients, like pure cane sugar and real butter. They taste best and provide the best results.”

The meal will be only as good as the ingredients, Weil says. “So make the calories count. My credo is ‘everything in moderation.’ Make dessert and the rest of the menu courses satisfying and healthy. Dessert presents an opportunity to get more fruit into your diet, for example. Save the really rich desserts to savor on special occasions.”

Luchetti says, “You can have your cake and eat it too! Desserts can be healthy. Portion size is important – keep portion size smaller and you’ll still be satisfied. The key message is to enjoy your meal, including sweets a few times a week – take the guilt out.”

Let a luscious dessert made lovingly with the finest ingredients like pure cane sugar lead the way and you’ll never go wrong. Just ask family and friends. Or two famed pastry chefs!

For some palate-pleasing dessert recipes to build a meal around, go to www.chsugar.com.

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Contact: Adam Matza
Torme Lauricella Public Relations
415.956.1791, x-221