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Now that’s a tic-tac-toe game we’d like to play. Two whoopee pie-O's (sandwiching homemade fluff no less) in a heated battle against the unstoppable shortbread-X. Which sugary delight will outsmart the other? Pastry chef Heather Chittum of Hook, a fish-minded restaurant in Washington D.C., is no stranger to playful dessert-making. She got her start at Michel Richard’s Citronelle, where the dessert menu includes breakfast-themed whimsy like “French toast” (banana bread pudding), “soft-boiled egg” (lemon curd and torched meringue inside a real egg shell) and “home fries with ketchup” (lightly-roasted apples with raspberry sauce). Chittum's Tic-Tac-Toe plate was on yesterday’s lunch menu at Hook.

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