"Young Turk chef Cabriel Rucker begins with a philosophy: desserts shouldn't be too sweet, and a few unexpected savory notes wouldn't hurt a bit. His corn bread, mixed with minced apricots, has a soft cakey crumble. The ample block arrives with creamy maple ice cream, all hit with little cubes of warm, salty bacon to get the melting process - and the adventure - going. All this, plus maple syrup drizzles plumped with bacon fat".
Yummy, I can almost feel the fat just sliding right into my cells with nary a word of introduction.
