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The Dish: Opera Cake

The Story: For pastry chef Bill Corbett's modern interpretation of this classic Parisian delight, guests are treated to an almond joconde cake with espresso custard, chocolate ganache and an orange garnish. The most dramatic element? The paper thin chocolate-y brittle on top, which announces itself like a thunderous aria from Bizet's Carmen.

Other Goodies on the Menu: A white chocolate panna cotta parfait with rhubarb compote (left) and parsnip cake with iced buttermilk.

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