The most remarkable quality of the terrarium dessert at Seasons Restaurant in the Four Seasons Residence Club Aviara in Carlsbad is its ability to deliver every flavor in a tropical garden right to your table in one lovely little glass globe. Tapioca, pineapple foam and coconut sorbet are topped with edible microflowers grown by San Marcos-based Fresh Origins. 7210 Blue Heron Place, Carlsbad, 760.814.8677
Pablo Fernandez runs an organization called Secret Table, which creates events for its ultrawealthy clients. You generally have to know someone to book its services, but once you’re in, you have access not only to custom events of a lifetime but also to custom desserts, such as his organic dark chocolate truffles infused with local organic basil. “Our guests hold a heavy knife and together crack open the globe, which releases the custom truffles hidden inside,” Fernandez says. A sweet secret, indeed.
Nasturtium + Sorrel
Along with its invigorated new menu comes the sweet creations of The Med’s pastry chef, Ginger Niles, whose riff on a Twinkie is as witty and fun as it sounds. But the Nasturtium + Sorrel is pure sophistication. Local nasturtiums and sorrel custard cream are accompanied by vanilla and citrus pop rock crumb, lemon poppy seed tuile, crispy milk foam, freeze-dried manuka honey chunks and citrusy floral notes from Earl Grey tea ice cream. This veritable walk in a flower garden is topped, of course, with bright green nasturtium leaves. 1132 Prospect St., La Jolla, 855.818.6887