Syllabub, Brunswick jelly cake, the "original" brownie (spoiler: it's not chocolate!). Trifecta Tavern and pastry chef Eve Kuttemann introduce the undiscovered history of the American dessert with a new monthly three-course dessert series launching this April. Sage Hen, an old-timey term for women -- and more literally, the endangered sage grouse -- aims to reanimate long-lost recipes from America
n cookery. With eight stools ringing her work station in the Trifecta Bakery and cookbooks at hand for perusing, Kuttemann cooks, whips, and plates as she elaborates on recipes forgotten long before the advent of most "classic" American desserts. Kuttemann interprets centuries-old recipes, predating any nostalgia one may have, exploring intriguing ingredients such as pearl ash, rusk, and emptins to design a new series of savory snacks and desserts every month, washed down with punch and champagne. Sage Hen takes place the first Friday of every month at 8:30pm, beginning April 3rd in the Trifecta Bakery. For more information or to make a reservation, please email [email protected].
