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Tuesday, November 24, 2009
Contest reveals Dayton’s ‘Most Delightful Dessert’
Attendees of the Dayton History 15th Annual “Ringing In The Holidays” event held Sunday evening, Nov. 22 at Carillon Historical Park had one sweet time.
How could they not? In addition to the martini bar and heavy hors d’oeuvres, attendees got to sample, and vote on, a “Dayton’s Most Delightful Dessert” contest.
Awards were handed out for People’s Choice, Best Presentation and Critics’ Choice. I was one of the three “media personalities” to serve as judges for the critics’ choice and best presentation awards. After organizers landed two high-profile stars in Dan Edwards, co-anchor of WDTN-TV 2News First at Sunrise and general assignment reporter for the station, and Kristi Leigh, co-host of the Mix Morning Show on Mix 107.7-FM, they settled for a newspaper guy.
We judges as well as other attendees embraced all six desserts with enthusiasm, and ranking them was difficult. But here were the results of the voting:
— People’s Choice: Dayton Marriott’s Traditional Bread Pudding and Whiskey Sauce.
— Best Presentation: Brock Masterson’s Catering & Events Eggnog Mousse with Irish Creme Anglaise.
— Critics’ Choice: Dayton Woman’s Club Sweet Escape Chocolate Cake.
The bread pudding is apparently the brainchild of chef Scott Trammel. There was no one from Marriott on hand to talk about the dessert, but that allowed guests to scoop their own, and drizzle their own sauce, and there was plenty of both. The Brock Masterson’s mousse prepared and presented by Rick and Lisa Schaefer was accented by pecan shortbread, and their serving station was adorned with festive holiday lights — a nice touch. The Dayton Woman’s Club’s Chef Rich Sumner described how he infused his cake with raspberry and chocolate sauces, and the result was decadent.
Benham’s Catering served up a delicious Hazelnut Caramel Dessert Roll that combined sponge cake with hazelnuts, apricots, golden raisins and Frangelico-flavored shipped cream. Bellyfire Catering came up with a creative method of blending butter cookie crunch with chocolate mousse so it could be cut into slices that looked very much like biscotti, and serving it in a clear plastic cup with an intensely flavored raspberry sauce. And Karen’s Culinary Creations served an artful and tasty Pumpkin Cheesecake Petites that were made with a homemade graham cracker crust.
Suffice to say those who arrived with a sweet tooth departed fully satisfied.
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