As event producers we find parallels with the event industry everywhere we look. Anytime we eat Chef Daniel Humm's Milk and Honey dessert (which is more often than you might think) those parallels are strong. How does a savory and sweet dessert remind us how we translate an event idea across different clients and price points?
Well let's start with the basics, shall we? Milk and Honey is a dessert made with milk ice cream, honey, and dehydrated milk foam. Chef Daniel Humm offers a version of this treat in each of his restaurants as a homage to his childhood, drinking a glass of warm milk with honey with his mother every night before bed.
The bee pollen topped, honey-filled Milk and Honey dessert was an unforgettable ending to our 11-course meal at Eleven Madison Park (top photo). The NoMad Hotel's version with crisp honey brittle compliments the casually-elegant aesthetic of your dining experience (photo above). Everytime we taste that honey brittle, we know we are at the NoMad Hotel! The newest addition to the Milk and Honey trifecta came with the opening of Made Nice. This recently opened, highly anticipated fast casual restaurant put its own twist on the classic dessert, creating a soft serve version (see below).
Seeing, and tasting, how Chef Daniel Humm reinvents this ever-important dessert is a reminder to know your audience, reinvent, and most importantly, enjoy yourself!
Photo Credit: DTE, MadeNice