Anthology

A Preview of Anthology’s Latest Desserts

by: Casey Pukl

There’s never a shortage of incredible things coming out of the kitchen here at Anthology. Led by Chef Todd Allison’s farm to table philosophy, our menu changes often, and the ingredients are always local and fresh. The latest additions to our dessert menu are no exception.

Orange Thyme Creme Brulee

I was a little skeptical about the thought of my favorite Thanksgiving stuffing ingredient being tossed into a creme brulee, but there’s a reason I’m not the chef here. Served along side citrus thyme sugar cookies, this one is a must-have.

When asked how this delicious creation is made, Chef Allison kept it simple. A basic creme brulee recipe is used, and as the cream is scalding, orange zest and thyme are added.

PB & J Souffle

It’s no secret that I’m an absolute sucker for the souffles that come out of our kitchen. If my waistline and wallet could afford it, you’d bet that I’d be eating a souffle a day.

Anthology’s latest addition to the dessert menu is a welcome trip back to the days of elementary school, except this one is even better. You don’t even have to cut the crusts off! To eat it, poke a hole in the souffle and pour the house-made mixed berry jelly inside.

Stay tuned for more menu additions in the next few days! I’ll give you a hint— pineapple upside down cake might be on the way along with a mac and cheese with a certain pork product that might leave you ‘acon for more. Too far of a stretch, or did y’all catch my drift?