By the evening's hostess, Sherry Yard, this was a deliciously chewy, chocolate cookie pop, which apparently also made the menu at the Kardashian nuptials...
From Elizabeth Falkner of San Francisco's Citizen Cake: grilled sourdough ice cream topped with grape syrup, salted Spanish peanuts, halvah, and whipped cream.
Johnny Iuzzini presented chocolate cake, dusted with crunchy, slightly savory chocolate powder and drizzled with elegant, supremely earthy curry mayonnaise. It looked a little bit like that the kind of dirt cake you made in elementary school, but the texture and taste were elevated deliciousness.
From Dahlia Narvaez of L.A.'s Mozza, the butterscotch pudding that Ed Levine once said "will bring tears to your eyes because it is so rich and creamy and delicious." Silky and delicious as ever, with plenty of punch from the pinch of Maldon sea salt and served with a nutty, savory-sweet rosemary pine nut cookie. Still worth crying over.
Deep fried bread pudding
Zac Young of New York's Flex Mussels brought deep fried caramel apple bread pudding, topped with crème fraiche mousse, and what he called "disco cranberries"—berries gussied up with glitter.
Salted caramel sandwich cookies
In addition to cider caramel milkshakes served with apple butter doughnuts, Mindy Segal of Chicago's Mindy's Hot Chocolate, offered up three kinds of sandwich cookie, including the salted caramel version pictured here.
Donald Wressell from San Francisco's Guittard Chocolate presented a rainbow of chocolate confections, but his simple chocolate marshmallow stood out for its perfect springy texture and subtly sweet cocoa flavor.
Illicit apothecary of desserts
Ben Spungin, the pastry chef at Bernardus Lodge in Carmel Valley, CA, built a veritable Hollywood film set for the evening, complete with apothecary drawers, to convey his candy-as-drugs metaphor. And the desserts were pretty addictive—a sarsaparilla chocolate "joint'; honey pistachio marshmallow "buds"; tangy powdered vanilla "cocaine"; and best of all, a light, crisp hazelnut feuilletine "8-ball."
Almond upside down cake
Pastry chef at New York's Babbo (and regular SE contributor) Gina DePalma contributed this toothsome, aromatic almond cake with rum zabaglione.
Olive oil cake
Top Chef Just Desserts season one winner Yigit Pura presented olive oil cake topped with Thai basil caviar ("from Thai basil fish," he explained) and passion fruit-banana sorbet.
These were actually from the Grand Tasting earlier in the day, but the dark chocolate coated Cheerios from Madame Chocolat in Beverly Hills, were memorable enough that even after gorging on an evening's worth of sweets, we still had a craving for them at midnight.