Restaurant Week in Brewer’s Hill – Blue Hill Tavern’s pastry chef Bettina Clair’s creative desserts were featured on the special menu, including the “Candy Bar” and “Breakfast for Dessert.” I went with the second option. The trio of breakfast sweets included a miniature pop-tart, cocoa puffs soaked in chocolate milk and a cinnamon roll with creamy icing.
I loved the innovative, colorful presentation – Clair treated this dessert as an artist would paint a picture. For me, Clair’s brilliance shines with the Pop-Tart and the Cocoa Puffs. Both evoke childhood memories – the days when I could get away with eating loads of sugar for breakfast (I was also a fan of Cookie Crisp and Rice Crispie Treats cereal). Although I am a diehard fan of the traditional death-by-chocolate treat, I really felt the thought that Clair put into creating this dessert. This is a true winner, in my mind – a dish with flavors that can go beyond just tasting “good.” To me, Clair’s dessert has the comforting flavor of home.