Pastry Chef Boris Portnoy of Campton Place, San Francisco
March 2007
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Gorgonzola Popovers with Pear Saffron Pearls, Toast, and Honey Sorbet

Epoisse with Vanilla Ice Cream and Argon Oil

Licorice Salad with Coriander-Raspberry Sorbet, Raspberry Jelly Beans, and Tarragon Veil

Carrot and Coconut Ravioli with Avocado Semi-Freddo and Spiced Tangerine Sorbet