“What we need to do is always lean into the future. When the world changes around you and when it changes against you—what used to be a tail wind is now a head wind—you have to lean into that and figure out what to do because complaining isn’t a strategy. ”
Haute Cuisine: Sin in a Tin
The Dish: Sin in a Tin This perfectly named chocolate pâté, which is laced with 60-percent Belgian bittersweet chocolate, is created from an old French recipe. But it isn't the recipe that makes it special as much as the proper assembly of ingredients, said the chef. The dessert can be served plain or with fresh berries.
The Caterer: Guthrie's Dining Designs, Pensacola, Florida, (850) 436-4517, www.guthries.net.
Guthrie's menu includes appetizers like oysters with velouté sauce with green onion butter; and such entrées as coronet of gulf flounder with lobster-infused cream, blanched haricot vert and potato puffs. For dessert, if Sin in a Tin isn't enough, you can indulge in poached pears with chocolate in port wine reduction or Lemon Lust, a lemon-crisp tart.
"We specialize in fine dining, but we take particular delight in these dessert products," said caterer William Guthrie, who has been involved in his family-owned business since age 13.