Recently I took a pastry chef position at a local catering company called tulips and maple. One of the first challenges of working there was a completely kosher and dairy free dessert menu. Keeping with the season I decided on a trio dessert consisting of; chocolate torte with a raspberry coulis, lime sorbetto in a thyme sirop, and white wine poached pears with a smooth caramel. I’m happy to say that the bride and groom loved it. Simple and easy.