07/12/2026
Shiitake in a dessert? Trust the process.
Pastry Chef Brayden Danis refuses to play it safe… a deep, glossy dark chocolate mousse anchored by rye walnut granola, then taken somewhere entirely unexpected: honey shiitake mushroom ice cream and a shiitake walnut Chantilly.
Earthy, sweet, savory, textural. Umami and cacao in rare conversation.