The PBampJ at Wolfgang Puck at Hotel BelAir in Los Angeles

The PB&J at Wolfgang Puck at Hotel Bel-Air in Los Angeles.

Chefs bring glamour back to dessert

Dramatic presentations add fun, whimsy to the end of the meal

Not so long ago dessert at full-service restaurants was an event. Bananas Foster or Cherries Jubilee flambéed tableside, carts with tiers of pastries and cakes wheeled around the dining room, even candle-topped birthday sundaes delivered with a song. Such dessert spectacle has largely disappeared from restaurants in favor of more modest meal-enders designed to appeal to diners watching their waists or their wallets. Lately, though some chefs are bringing back the drama, making dessert som

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TAGS: Food Trends
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