12 WAC Magazine | wac.net
WAC Pastry Chef Lori Masaki's Guinness Stout Cake
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Savory Desserts
Mother's Day
Cocktail Corner
Barbecue & Seafood Months
Taste
By Mae Jacobson
Sugar usually takes center stage when
it comes to dessert. Saccharine cookies,
pies and cakes have complemented
so many great dinners, there hardly
seems reason to change. at is until
you realize the possibility of savory
desserts. WAC Pastry Chef Lori Masaki
certainly does, and she's no stranger to
uniquely delicious flavor combinations.
Lori has collected pine needles to make
aromatic ice cream, baked squid-ink
French macaroons as dark as the night
sky, and frosted beer cake, all in the
name of dessert.
"ese desserts are new and cutting-
edge," Lori says. "ere aren't any rules."
is freedom to experiment
has led Lori to some of her favorite
creations.
"My inspiration can come from
anywhere," she says. Savory desserts are
especially good for people who want a
finishing note for their meal but don't
have a sweet tooth. By highlighting
a dessert's star ingredient, Lori calls
attention to unique flavor profiles rath-
er than sweetness.
Try your hand at Lori's Guinness
Stout Cake or experiment with your own
inspiration.
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Step aside, sugar
Savory desserts are the newest after-dinner star
