Is your mouth watering? It is hard to tell if this "Manjar Blanco" Caramel Milk Custard is artwork or a dessert. We enjoyed this beautiful dessert at the National Aquarium’s Fresh Thoughts Sustainable Seafood Dining Series.
Most recently Chef Xavier Deshayes traveled to Peru to find paiche, a South American freshwater fish, to cook for the series. He gave the entire menu a Peruvian spin and it was absolutely delicious. We even got to see an albino alligator. If you missed this dinner, check out their website and make sure to sign up for the next one.