Sweet and savory
Winter weather calls for heartier fare. A Pimento created this savory bar—with everything from seared sea scallops and winter vegetable verrines to a mushroom compote and assorted cheeses—to take the place of a dessert table. (Don’t worry—there’s still plenty of post-dinner treats!) For dinner, A Pimento served a soup of roasted kabocha squash with ginger and black tea, then baby beet greens, pan-roasted quail with rösti potatoes and brassicas, with pomegranate molasses. For dessert? A color-coordinated pear-basil sorbet to cleanse the palate before Anita Gupta’s modern cake. Inside, Gupta suggests a dark chocolate cake with chocolate mousse and peppermint crunch buttercream.
