What could be better after a long day then a glass of wine and desserts? Headed over to Range, an amazing restaurant in the Mission.
We sat at the bar and watched the bartender making beautiful looking and smelling cocktails. He was super nice and answered our many questions, such as what animal product is used in wine making as we know there is wine known as vegan. Answer: egg whites in the clarifying process. Who knew? The bartender of course!! It was a lovely evening of conversation and decadence.
Photo courtesy of sweethardt
I wanted to bring my friend Erin to sample some of Michelle's amazing dessert artistry.
This is the desert I went there for and the one I didn't write down the menu listing, noooo! So as far as my sad foodie skills go, this is a light-as-a-feather coconut cake with regina peaches, and basil ice cream. All her desserts go easy on the sugar, so you can really taste the coconut flavor and the amazing peaches.
This one was, OMG! Peach leaf pot de crème with sour cherries and cocoa nib cookies. It was the creamiest, soft, with subtle flavor of peach, oh dear, oh dear.
We sat at the bar and watched the bartender making beautiful looking and smelling cocktails. He was super nice and answered our many questions, such as what animal product is used in wine making as we know there is wine known as vegan. Answer: egg whites in the clarifying process. Who knew? The bartender of course!! It was a lovely evening of conversation and decadence.
