Yesterday, chef Cricket Burns, formerly of the Truffle Table, launched her first dessert menu at Duo. This is the first dessert menu in the restaurant's nine years not created by acclaimed pastry chef Yasmin Lozada-Hissom. The five time James Beard Awards semi-finalist decided that it was time to move on and pursue other projects.
"Yasmin has treated us to many delicious and completely unique desserts," says owner Stephanie Bonin. "She has an amazing amount of dedication to our restaurant and her craft, so with each menu she ensured that the bar at duo was high and remained there. Her emphasis on perfection around textures and flavor combinations set her desserts apart and made us all shake our heads as we savored each bite," she adds.
"The last nine years have been quite an extraordinary journey for me," Lozada-Hissom shares. "I feel fortunate for having had the opportunity to become part of a neighborhood institution such as Duo, doing what I loved and I am passionate about. I am full of gratitude towards the Denver community and their kind support; cooking for them has been my inspiration over the years," she continues.
On the new menu created by Burns are sweet endings like the market apple crisp with hazelnut streusel, salted caramel ice cream, and vanilla apple gastrique and the chocolate pots de creme, served with white and dark chocolate shortbread and whipped morning fresh cream.
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