d Bar Daze

I have been asked several times now, "what is it like working with Chef Gerhardt?".  Hmmmm... I am moved to wax poetic... 

The air up there is perfumed with Madagascar vanilla beans blended and with Kirsch.  There is the ever present, heady aroma of flour.  The kitchen is permeated with the smell of Guanaja 70% chocolate laced with the essence of espresso and there is bing cherries infused with wine set to reduce on the induction tops.  There is continual laughter and delight when a customer is presented with Cake and Shake or D=MC3.  There is the music of world beat coming from invisible speakers and the gentle hum of the kitchen from behind me as I assist Chef Gerhardt at the open dessert bar in front of the guests.

In a word... surreal.

It is not what I expected as I come from more of a savory bent.  There is a lot of precision as we are measuring out for his new signature dessert "Chocolate Namelaka" (crema gelato topped with macadamia crumble, highlighted with burnt orange caramel sauce) or the "Pineapple Spring Rolls over Apple and Fennel Slaw" (completely fat free and gluten free), to be served at Tag, a new restaurant by Chef Troy Guard down in the heart of Larimer Square.

So, what is it like?  I guess you will have to come down and taste for yourself.