We’ve got a sugar crush on these creative confections.
Prado’s Meyer lemon cheesecake by chef Molly Pease at Omni Scottsdale Resort & Spa at Montelucia
While guests salivate over Valley native and classically French-trained chef Brian Archibald’s exquisite Mediterranean fare at this newcomer to Scottsdale Fashion Square’s luxury wing, the desserts are equally enticing. While the olive oil cake is a classic that’s paired with lemon curd, berries and pistachio ice cream, the chocolate pot de creme charms with hazelnut crumble and Grand Marnier Chantilly. 4710 N. Goldwater Blvd., 480.690.6180, francinerestaurant.com
To complement two-Michelin-starred chef Danny Grant’s steakhouse fare at Maple & Ash, pastry sous-chef Samantha King offers this citrus-driven delight. Vanilla mousse is dipped in lemon curd then topped with seasonal citrus, pecan streusel and honey lavender ice cream for a bite that’s refreshingly sweet. 7135 E. Camelback Road, Ste. 130, 480.400.8888, mapleandash.com
Pastry chef Molly Pease drew upon Omni Scottsdale Resort & Spa at Montelucia’s lush surroundings for this exquisite dish at Prado. Inspired by Meyer lemons that grow on-site, Pease utilizes the fresh fruit in a sweet and tangy lemon curd that’s teamed with olive oil streusel and bourbon blueberry compote that’s infused with the Omni’s exclusive Montelucia Private Select bourbon. To finish, candied lemon zest and basil are used to garnish. 4949 E. Lincoln Drive, 480.627.3004, omnihotels.com
Milkshakes get a magical makeover at Hotel Valley Ho’s ZuZu, where pastry chef Clarissa Robinson presents this winter wonder. A sugar cookie shake is paired with a whimsical array of vanilla coconut snowballs, pink Cadillac gummies, sugar cookie snowflakes, candy canes, lollipops, strawberry milk crumbs, edible snow and even a pink flamingo wearing a Santa hat. “The elements are wintry, Southwestern and retro,” she shares. 6850 E. Main St., 480.421.7997, hotelvalleyho.com/zuzu
Photography by: Lindsey Hahn
