Sweet Revolution: The Scrumptious Saga of the 1940s

Wartime rationing was introduced in North America as a means to help alleviate food shortages, namely with staples such as sugar, coffee, tea, milk, butter and meat. This inevitably led way for home cooks having to get creative when it came to sweet and savory dishes. Pantry staples such as Peanut Butter, Molasses, Corn Syrup, Powdered and Condensed Milk became key ingredients and led way to many popular savory and sweet pastries of today.

Join us for a journey through the era in which both savory and sweet pastries were considered to be the cream of the crop and the hands of local Chef Owner Julia Gindra, of Dessert First. She surely will delight our taste buds with a delectable celebration of 1940s-inspired savory and sweet pastries. Sommelier Bernard Joseph Lemoyne of Atelier Restaurant has whipped up the perfect pairing of some amazing wines to compliment this savory and sweet pastry filled dinner.

This unique collaboration between Bernard and Chef Julia promises an evening of culinary magic that harkens back to the golden age of sweet and savory pastries!

*Menu format will follow a traditional lay out, consisting of a savory appetizer a savory main course and a sweet dessert*