ANNOUNCER: And now, Signature Dish, a WETA original series.

SETH: Today on Signature Dish, we're skipping right to dessert.

We'll get a masterclass in sweets from a renowned pastry chef.

ISABEL: This is our take on a classic French cheese plate.

Just a little more fun and I think a little more delicious.

SETH: An award-winning baker.

KAREEM: I'm going to add pure vanilla extract.

SETH: Got to get the real deal with that.

KAREEM: Come on now.

I'm in DC.

Cupcake city, baby.

SETH: And a celebrated chocolatier.

SANTOSH: Here it is, Seth.

Are you ready?

SETH: It doesn't get much more dramatic than this.

I'm Seth Tillman, WETA producer and DC native, and I love good food.

That's why I'm traveling to restaurants across the DMV, at each stop looking for the one thing you just gotta try... that Signature Dish.

We'll get the dessert party started in Georgetown.

Up Wisconsin Avenue is Lutece, a neighborhood gem that's raking in awards for its inventive French cooking and its dynamite pastry program.

ISABEL: I'm originally from Mexico City, born and raised, a crazy wild, amazing, delicious city.

I moved to the United States to cook.

I moved to New York uh, 12 years ago.

I wanted to work for this incredible pastry chef.

SETH: Lutece, which Isabel runs with her husband Chef Matt Conroy, is modeled after the French neo-bistro movement.

ISABEL: In Paris, if you go right now, everything you're going to find are like neo-bistros, and it comes from like chefs that travel around, came back to Paris and either didn't have the money to open like a fancy restaurant or find an opportunity to build a little space and from there, grow and serve what they love to cook.

For me, like neo-bistros, it's a fine dining restaurant without the stuffiness on it.

In Mexico, we have this thing called sobremesa where you stay two hours after dinner talking, and that's where the real connection happens.

And there's always desserts at that point.

There's always pastries, there's always fruits.

So that part of bringing the people together over dessert is definitely what attract me.

And in the kitchen setup, it's where I found the most freedom.

Pastry usually has its own little corner.

We get to play with delicious ingredients.

We have little like, experiments going on.

And everybody's nice to you because they want a little treat and they want a little ice cream.

I also think desserts happen to always be fun, and underneath all that, there's a lot of technical, many, many years of experience.

But once you put it together, you can create really delicious things that everybody wants to share and enjoy, and have wine or mezcal, whatever you want to do after, with it.

SETH: Chef.

ISABEL: Hi, Seth.

SETH: Good to see you.

ISABEL: Good to see you.

I hear it's the first dessert episode.

SETH: First dessert episode.

Ready for pastry chefs to finally get their due.

ISABEL: Perfect.

Let's do it.

We're going to do it.

SETH: All right.

So what are you making today?

ISABEL: Today I'm going to make our signature dish.

It's a Honeycomb Semifreddo with shaved 18-month-aged comte cheese.

This is our take on a classic French cheese plate.

Just a little more fun and I think a little more delicious.

I think you're going to love it.

SETH: I have no doubt I'm going to love it.

But semifreddo, I'm thinking that's kind of like an ice cream?

ISABEL: Semifreddo translates to "half-frozen" in Italian.

So an ice cream, you usually have to use an ice cream machine to churn it and add the air, whereas semifreddo, we're going to add so much air at the beginning and then we're going to freeze after.

SETH: I'm guessing that's why we have the stand mixer right here?

ISABEL: Yes, that's why we have a stand mixer.

SETH: Your favorite tool in the kitchen, I'm guessing?

ISABEL: Yes, my favorite tool in the kitchen.

So first we're going to do a little meringue.

I just add a little bit of water.

I'm just looking to warm up the sugar, dissolve it, and bring it to 225 Fahrenheit degrees, when it's going to be soft enough to incorporate into egg whites.

So we're going to have our egg whites ready, and we're going to start whipping this.

So I usually know it's ready because my bubbles are starting to get like, really big and they're starting to like, simmer a little slower.

So I'm going to add them to the egg whites.

SETH: And you want that to go in a little slowly so it's not cooking the egg in there.

ISABEL: Yeah.

Just so it doesn't cook them right away.

And then we're going to bring the speed up to high and whip these until it becomes a meringue.

So our meringue is ready.

We definitely want some stiff peaks.

SETH: No, not just soft peaks.

Stiff peaks.

ISABEL: Not soft peaks.

We want stiff peaks.

It's the ones that stay on it.

And the best way to know when they're ready is when you can put it over your head and nothing will come down.

Sorry.

(laughing) SETH: Gave the wardrobe assistant a little scare there.

ISABEL: I want you to have the whole kitchen experience, you know?

So we're just going to reserve all our meringue.

So our next part, we're going to whip our honey.

SETH: And what kind of honey is this?

ISABEL: Ooh, this is a clover honey from Pennsylvania.

It's delicious.

I really think on this dessert there's two things that are key, and it's quality honey and quality cheese.

SETH: So it's a simple dish, but with top-notch ingredients.

ISABEL: Top-notch ingredients.

Yes.

Farmers work so hard for us.

All we have to do is a little honey, a little this... SETH: Gussy it up a little?

ISABEL: Gussy it up a little and we'll be ready.

So our honey, we're going to whip it with egg yolks.

Egg yolks are another protein that's really good at attaching air.

So now that the honey is coming up to a boil, you can smell it.

It smells so good.

We're going to get our egg yolks starting to whip.

So very slowly we're going to start adding it to the mixer on a small drizzle.

SETH: This is where you really don't want to be cooking your eggs.

ISABEL: Yeah.

Yes.

We don't want scrambled eggs.

I assume you don't want to be covered on hot honey egg yolks, so I'm just going to cover this... SETH: We can't take any chances here today.

ISABEL: To avoid any splashes.

While that's mixing, I want to tell you about one other ingredient, and it's the honeycomb.

SETH: Honeycomb.

ISABEL: Yes.

SETH: Not actual honeycomb.

ISABEL: Not actual honeycomb.

So this is more of a candy.

It's made with sugar that you bring it to caramel and then you add baking soda and salt for seasoning.

Many, many bubbles.

SETH: It's going to have a nice little crunch, I'm guessing.

ISABEL: Yeah, it's going to have another crunch.

Do you want to cut it?

I think you should do it.

Pop it like a karate chop.

SETH: Oh, my God.

ISABEL: So you want all these little pieces on the middle.

Yes.

You'll see, it's a little bitter, it's a little sweet.

SETH: A little bitterness from I think the caramelization process.

You got to be careful.

I'm just going to keep snacking on this.

ISABEL: A bunch of little honeycombeys.

There you go.

Look.

SETH: Beautiful.

ISABEL: I think it's ready, Seth.

SETH: You peeked?

ISABEL: It's ready.

I know this is not hot anymore.

And in egg yolks, you're looking for that sweet ribbon stage.

This is called a pate a bombe.

And our last protein is a heavy cream.

I pre-whipped this for you.

And these we have it at soft peaks.

SETH: All right, so we have stiff peaks, ribboning, and soft peaks.

ISABEL: Yes, you got it.

SETH: All the proteins have to be just right.

ISABEL: Are you a pastry chef?

SETH: No, but I want to be.

(laughing) ISABEL: So for the last step, we're going to fold together all our components.

Our egg whites.

We're going to add our egg yolks, our heavy cream.

And lastly, we're going to fold together the honeycomb.

After that's done, we're going to put it on our blast chiller.

Very, very cold.

It's kind of like a reverse oven.

To assemble the dish, we're going to scoop a little pile of our frozen semifreddo and then we're going to add little pieces of the honeycomb just to add extra texture.

And the last but best part, we're going to shave some 18-month-aged comte cheese on top of it to make it a cheese plate.

SETH: All right, Chef, I cannot wait to dig in.

What are we drinking with this amazing-looking dessert?

ISABEL: I got a little tricky.

We usually would pair this with a wine, like a dessert wine.

Today I sneak a little bit of mezcal for you.

It's my favorite drink and I don't know, I'm from Mexico, so I feel anytime we have a good reason... SETH: I'm not going to complain.

ISABEL: Salud.

SETH: Salud.

All right.

ISABEL: Ready?

We did the hard work already.

It's time to enjoy the fruit of our labor.

It makes you smile.

SETH: Wow, Chef.

I don't know what wizardry is involved there, but the saltiness, the sweetness, that bitterness from the honeycomb, and just how sort of lush and creamy that semifreddo is, that is an incredible dessert.

ISABEL: Thank you so, so much.

SETH: It's got that signature honeycomb crunch to it as well.

This dessert makes some noise too.

ISABEL: Definitely.

I believe that America's favorite flavor is crunchy.

And then it's funny, everybody thinks that the shaved comte on top, it's white chocolate, but that would take it too sweet.

No, no, it's more delicate than that.

SETH: I don't know too much about comte, but it has that nice sort of nutty aged flavor.

ISABEL: Salty, fruity.

Yeah.

That's what those aged cheeses do.

Usually comte's like only four months, but this one we were lucky to get our hands on one that was 18 months aged.

And I think it's so much better.

Just like that saltiness can carry forward through the sweetness and the crunchy on it.

They dance together and they balance each other very well.

SETH: And it's a reminder, too, that dessert doesn't have to be just an afterthought.

ISABEL: Right?

SETH: I would come back just for this.

ISABEL: No, definitely.

Dessert's so important.

It's the time to drink.

It's the time to chat.

Food, savory is to fill you up, you know.

Dessert is just luxury.

You're just taking... You have some talks that you haven't finished, so it better be good.

SETH: Well, this is more than good.

This was really a magical dish.

Thank you so much, Chef.

ISABEL: Thank you so much.

I want to see you on pastry kitchen.

SETH: I'm ready to get to work.

ISABEL: Perfect.

♪ ♪ SETH: Next stop is Riverdale Park, Maryland.

Inside the Le Fantome food hall is the ghost kitchen of Mr. Bake Sweets.

From a kiosk you can order a bounty of freshly baked confections.

KAREEM: I'm originally from Harlem, New York, Sugar Hill, baby, and I started baking or fell in love with baking at the tender age of eight.

Now, my family can cook you under the table, baby, but not really good in the baking.

My Aunt Janet was the only person that I grew up seeing baking.

So honestly, all of my recipes are really coming from my palate or memory because I'm taking what my aunt was doing and trying to remember, as an eight-year-old kid, what was I eating?

Because you know about old Southern folks, they don't really write things out.

It's a little bit of this, a little bit of that.

So a lot of my recipes, honestly, I just called on the ancestors.

One thing I always love to tell people when they ask me, "What makes your desserts the best?"

And I tell them, "Baby, because I bake with love, baby."

That's the number one.

And another thing is I make sure that a lot of my product is not overbearingly sweet.

I make sure that we are using high-quality spices.

When I was a kid, I wanted to create a brand or a product that really was invested in families, created memories.

Think about it, dessert is the last thing that you eat after a meal.

I loved that smile on the server's face while they handed us this birthday cake or treat.

And the emotions that I wanted to bring.

"Ooh, that cake taste so good.

Ooh, that brownie was so delicious."

You know, those are the memories and moments, and that really is why I got into what I do.

Thank you so much, enjoy.

SETH: Chef.

KAREEM: Hey, what's going on, Seth?

SETH: Nice to meet you.

KAREEM: Welcome to Mr. Bake's ghost kitchen at Le Fantome's Food Hall, bro.

SETH: Love it.

What do you have in the works here today?

KAREEM: Well, today we're making my signature dish, which is my sweet potato cake.

My Aunt Janet used to always make sweet potato pies around the holiday time, so I took all those sweet, those nuances of flavors, and I put it in this sweet potato cake.

I actually take this batter and transform it into different versions, and today I'm going to show you our cupcake, which is the prize winner here at the food hall.

SETH: Well, I know DC is a cupcake-crazy town.

KAREEM: Yes it is.

SETH: So I cannot wait to find out how you're going to put your own little spin on it.

And I see we got some sweet potatoes that have already been roasted up here.

KAREEM: Absolutely.

What I'm about to do is peel them, and when they're hot they come right on out.

SETH: Oh, nice.

KAREEM: Throw that bad boy up in there.

And you see all that caramelizing that's happening right there?

That's what's really going to help add that natural sweetness.

All right, Seth, if you don't mind putting that down there.

SETH: I do not.

KAREEM: And then we're going to move on into our canned sweet potatoes.

So the can's going to add that same luscious sweetness to it.

And the other thing I'm about to add is some of the juice, and that's what's going to help blend and emulsify and add another extra layer of moisture to the cake.

You know you don't want no dry cakes.

SETH: I do not.

KAREEM: Okay.

All right, so now I'm going to go ahead and start the mixer, and watch all that happiness come together.

All right, so now it's a nice consistency, and we can go ahead and start measuring that out.

Do you mind putting that at the bottom?

SETH: I do not.

Happy to be your assistant today, Chef.

KAREEM: Yes.

Okay.

You're the sous-chef today.

I didn't even know, got to get you an apron.

All right, so you already know about baking.

If you don't, baking is an exact science.

SETH: Can't do this by feel.

KAREEM: You cannot make your baked goods like you're seasoning your steaks.

Okay?

All right, and there you go.

All right, so now I'm going to put this away so we can start with a clean bowl, so we can get the batter mixed up.

And this time we're going to use a paddle attachment.

Now we're going to start what we call the creaming process.

So we're going to add our oil.

SETH: So no butter, just oil.

KAREEM: Yes.

I don't use butter in this particular recipe because I like to keep that moisture.

Every carrot cake or spice cake I've ever made had oil in it.

I'm not changing the game here.

Seth, do you mind?

Thank you, brother.

I'm not changing.

SETH: You don't even have to ask anymore, Chef.

KAREEM: All right.

Then we're going to go ahead and get that mix in.

So we did equal parts light brown sugar and white sugar.

And I like the brown sugar.

Brown sugar has molasses in it, which is another great thing that's going to really bring out that aroma and flavor.

Seth, do you mind passing me the leaveners?

So we have our salt, of course.

Baking powder.

SETH: I'm going to guess baking soda.

KAREEM: And baking soda.

You already know.

And what we are adding this to is all-purpose flour.

Seth, do you mind passing me our spice blend?

SETH: Spice blend.

KAREEM: Yes.

SETH: So tell me what's going in there.

KAREEM: Love, baby.

It's our magic blend.

I'll tell you one ingredient, which you probably should already smell or know.

SETH: I'm going to guess that's uh, cinnamon.

KAREEM: Absolutely.

Just think of all of your great fall-flavored classics.

All right, now that our sugar and oil's creamed, I'm going to cut the mixer back on and we're going to add the eggs a little at a time.

And the eggs have pure vanilla extract.

None of that cheap imitation stuff.

SETH: Got to get the real deal with that.

KAREEM: Come on now, I'm in here in DC.

Cupcake city, baby.

I can't play around with these folks.

Smell the aromas happening?

SETH: There is definitely an autumnal aroma in this kitchen right now.

KAREEM: Absolutely.

Doesn't it smell like heaven?

And then next is, I add my sweet potatoes.

We're going to need all of this in there, Seth.

You know what I say?

SETH: I don't want to see any sweet potato left over... KAREEM: No batter left.

SETH: In that pitcher.

KAREEM: No puree left behind.

Okay?

Get it all.

All right, Seth, do you mind doing the honors?

SETH: My last cleaning job?

KAREEM: Yes.

(laughing) Now we're going to add our dry ingredients.

Once we get it blended, we're going to line our cupcake tins up and then we're going to scoop our batter into our cupcakes.

We're going to put our cupcakes in the oven for about 12 to 15 minutes.

And while that's baking, we're going to go ahead and get started on our cream cheese frosting.

We're going to use room temperature butter.

Secret trick of mine is I use cold cream cheese, powdered sugar, and then pure vanilla extract.

We're going to take the cupcakes out of the oven, we're going to give them about 15 to 20 minutes to cool completely.

And then we're going to frost our cupcakes.

And to finish it off, we're going to add a drizzle of our homemade salted caramel.

SETH: Chef, I am excited to try this cupcake.

I feel like a judge on one of those baking competitions.

KAREEM: Let's go for it.

SETH: Cheers.

KAREEM: Yes, sir.

SETH: I love that.

The cake is so nice and moist.

It's got some of those little caramelized notes.

And the frosting, it's not too dense, it's not too light.

It's just got that nice little velvety texture to it.

KAREEM: I'm glad you're enjoying it.

The one thing I do like to make sure is to not make sure we put like, overpowering frosting.

You see them tower cupcakes with all that frosting.

I think they be trying to hide like, the cake.

And I really want you to have a really nice balanced dessert.

SETH: And these cupcakes are beautiful.

KAREEM: Thank you.

SETH: And some donuts?

KAREEM: Yes, you already...

I told you, we do them in donut form, so I wanted to give you a sample of that.

SETH: So this is a sweet potato donut.

KAREEM: This is it.

Tell me if it gives you the same experience.

SETH: That's hitting the spot.

KAREEM: You see what I'm talking?

It's that homemade caramel sauce too, that just really, I think, amplifies the product to another level as well.

SETH: It's also so clear just how much fun that you're having.

I feel like every pastry chef, baker that I've met, in the course of even just this episode, I mean, it just seems like you have the best job.

KAREEM: Absolutely.

I mean, come on.

We put smiles on people faces through the product that we make.

That's one of the reasons why I got into this industry is to create beautiful memories and to put a smile on your face.

SETH: I love that.

Thinking I might take this platter to go, if that works for you, or maybe feed the crew.

KAREEM: Okay.

SETH: Thank you so much, Chef.

Appreciate it.

KAREEM: No, thank you.

I appreciate you coming in today.

♪ ♪ SETH: And of course, what would a dessert episode be without some chocolate?

That's why I'm venturing all the way out to Leesburg in Loudoun County.

I'm visiting The Conche, where the much-loved ingredient infuses the entire menu.

SANTOSH: I'm from Bangalore in India, and I used to be very curious helping my mom or watch her cook, and she made me the grocery shopper.

So I used to go to the market and then I used to see, uh, buy candy every time.

And then the top tier candies were the chocolates.

Cadbury's was the brand that was represented in India.

And I first happened to buy my Cadbury's eclairs, and I said, "How did they even put the chocolate in the soft caramel?"

And I always wanted to learn about chocolate.

And lucky enough, where I used to live, there was a university of agriculture sciences, and they had a bakery and confectionary division.

So I got enrolled, and from there I landed in a job to work for a hotel.

And then my first chef, he was from Switzerland.

And the chocolate connection started there.

Cocoa, in general, it's a magic ingredient.

Where it's coming from and the climate conditions to get those beans and transform that into a chocolate has so much depth of understanding and flavor.

And this is kind of an eyeopener for a lot of our guests when they get to see chocolate or cocoa used in our savory dishes.

As well as we have a dessert lab where everything is visible when the desserts are made, and then we have some of our signature drinks has infusion of cocoa or chocolate in there.

So there is so much things we can do with chocolate, and it shows everywhere in this restaurant.

SETH: After his success with The Conche, Chef Santosh opened up a chocolate studio in nearby Sterling, which is where I'm meeting up with him today.

He's here somewhere... ♪ Come with me, and you'll be ♪ ♪ In a world of pure imagination ♪ ♪ Take a look, and you'll see ♪ ♪ Into your imagination.

♪ SANTOSH: Seth?

Seth?

Seth!

SETH: Sorry.

Chef, nice to meet you.

I got distracted by the literal chocolate factory that you're running here.

SANTOSH: Welcome to my playground.

We have here, chocolatier, Veronica, she's packaging our strawberry basil truffles.

And I'm going to walk you through all the toys we have here.

SETH: Oh, please.

SANTOSH: So this is a milk chocolate tempering unit.

SETH: And there's no shame in liking milk chocolate, right?

SANTOSH: Oh, no.

The next unit we have here, this is our chocolate panner.

We kind of use it for covering the nuts with chocolate.

Then we have our Galileo, which is used specifically for making our figurines.

Then we have our big guy here, so this is our chocolate enrobing line.

So we have Kathleen here and then Emily.

So they're enrobing our s'mores chocolate bon-bons.

We have a curtain of dark chocolate.

SETH: A waterfall of dark chocolate.

SANTOSH: Waterfall.

And then we have a blower here so it blows off excess chocolate.

And then we have a heater in the top and the bottom to regulate the heat, and then it goes on the conveyor belt and goes to the cooling tunnel.

So this is where... SETH: This is the I Love Lucy part of the operation right here.

And can you just pull the chocolates right off?

SANTOSH: Yeah, you can pick one from the front here.

SETH: All right.

So all these chocolates, everything you're making in this factory, a lot of this is going to go over to the restaurant in Leesburg?

SANTOSH: Correct.

Yeah.

So this is going to be packaged now and we are going to transport it to the restaurant in Leesburg, where we make all the other chocolates and desserts.

That's where we make our signature dish.

SETH: Well, I cannot wait to try some more chocolate.

SANTOSH: Let's go to the restaurant.

SETH: Let's do it.

SANTOSH: Seth, welcome to our kitchen here at The Conche in Leesburg.

I made a plate for you to start.

SETH: Aw, I'm touched.

SANTOSH: Thank you.

So I'm making the Conche Chocolate Entremet.

SETH: Entremet.

That sounds pretty fancy.

What's involved with that?

SANTOSH: So the entremet is a cake, it's built inside the dome and then it's revealed in the table.

SETH: Oh, so there's going to be a little bit of a show.

SANTOSH: Yes.

Yeah.

And to start, I'm going to dust off some of the gold luster I have here.

SETH: This is edible gold?

SANTOSH: Yeah, edible gold.

And then I'm going to secure this on the plate.

So the whole idea of coming up with this dish is to do a birthday cake.

So we have our uh, uh, sour cream chocolate cake.

So the first disk is going to go in the bottom.

SETH: So this dish is really a birthday cake in disguise.

SANTOSH: Correct.

SETH: Who needs a boring old birthday cake, right?

SANTOSH: Exactly.

I'm going to pipe the whipped chocolate ganache.

So this one is straightforward, 64% dark chocolate ganache.

SETH: And 64% is not too dark.

SANTOSH: So then I'm going to top with some of our crunchy balls here.

These are just cereal coated in dark chocolate.

Then the second layer is going to go on top.

This is the milk chocolate whipped ganache.

And then I'm going to sprinkle some of our pop rock candies.

And then the third layer is going to be for the white chocolate.

SETH: All right, so you're pro milk chocolate and you're pro white chocolate?

SANTOSH: Exactly.

SETH: What do you say to the haters on white chocolate?

SANTOSH: White chocolate just has your milk powder and cocoa butter and sugar, so technically it's not a chocolate.

SETH: Not a chocolate, just something tasty.

SANTOSH: Exactly.

Then I'm going to sprinkle our Oreo cookie crumble.

SETH: This is just a fun dish.

SANTOSH: Everything in here.

SETH: Everything but the kitchen sink.

SANTOSH: Exactly.

SETH: Which would probably be made out of chocolate.

Right?

SANTOSH: So then I'm going to top off with our passion fruit caramel sauce.

So this is to balance the sweetness because of the tartness from the passion fruit.

Now that the cake has been built, the next step is going to be the ice creams.

We have the vanilla bean ice creams, salted caramel and chocolate ice cream.

I'm going to take the other dome, dust with the edible gold luster, and then slightly melt the edges, and place it on top so they can fuse it together.

Then we are going to put on the dessert cart and be ready for the show.

Here it is, Seth.

SETH: Wow.

I'm ready.

SANTOSH: Are you ready?

SETH: I'm ready for the show to begin, Chef.

SANTOSH: I'm going to be lighting this with the 151-proof rum.

Be careful with the fire.

SETH: Oh ho-ho.

♪ ♪ SANTOSH: There it is.

SETH: Goodbye dome.

Hello, beautiful birthday cake.

Wow.

SANTOSH: Also, we'll pour salted camel sauce on it.

Enjoy.

SETH: Well, it doesn't get much more dramatic than this.

I'm going to see how many different flavors I can get in one bite.

Get out of town.

Oh my goodness.

SANTOSH: That's your birthday cake.

Yeah.

SETH: That is... You have taken the birthday cake to the next level.

Oh, and even that little bit of passion fruit syrup in there.

I think I picked up a little bit of residual rum that you used to light it on fire.

All those play together so nicely, and I think I got all the flavors, but there's probably a few more hidden in there somewhere.

This is also fun because you can kind of make a mess with your food a little bit.

SANTOSH: Yeah.

Memorable mess.

SETH: I like how you have the sweetness and the crunch, but the little bit of dark chocolate there at the bottom too.

It gives it that little bit of bitterness.

There's just too much going on.

SANTOSH: All comes together, right?

SETH: Well, I don't think I knew before I came in here just how versatile of an ingredient chocolate really can be.

SANTOSH: Yeah, chocolate is similar to coffee or wine, so it has a lot of character.

The flavor profile has a fruity note, some acidic tones to it, and how you utilize in many different ways, and that's what we showcase here.

SETH: Well, I think I'm going to have to have all my birthdays in the future here at The Conche.

This entremet was really something else.

SANTOSH: Thank you so much.

SETH: Thank you.

♪ ♪ ♪ ♪ ♪ ♪ ANNOUNCER: To find out more about great food in the Washington Metro area, visit weta.org/signaturedish.