Local Dish: Fall Desserts at Finch & Fork and Outpost

Fried Carrot Cake is part of the fall dessert menu at Outpost at the Goodland. Courtesy photo.

Fried Carrot Cake is part of the fall dessert menu at Outpost at the Goodland. Courtesy photo.

There’s something about this cooler weather that makes sweets taste even sweeter. Lucky for us, our local chefs have some new treats to share this fall.

At Outpost at the Goodland  (5650 Calle Real, Goleta) Chef Nick Bajal has added a few new things to the dessert menu, including Rice Flour Cake Tres Leche (with Puffed Black Rice and Yuzu Cream); Kaffir Lime Flan (with Chocolate Crumble and Marinated Strawberries); Matcha Green Tea Eclairs (with Coconut Eclairs and Grilled Peach); Mexican Spiced Chocolate Pudding (with Salted Carmel Whipped Cream and Crispy Sugar Cookie) and Fried Carrot Cake (with Burnt Orange Sauce, White Chocolate Creamed Cheese and McConnell’s Vanilla Ice Cream).

Over at Finch & Fork (31 W. Carrillo St.), Chef James Siao also has some new sweets to savor: Sticky Toffee Cake (with Local Dates, Brown Butter Whipped Cream and Maple Almond Popcorn); Cream–sicle (with Vanilla Bean Cream Cheese Mousse and Ginger Orange Crumble Orange Granita) and S’more Pot De Crème (with Chocolate and House Made Marshmallow Graham Cracker Crumble).

Leslie Dinaberg

Originally published in Santa Barbara Seasons on November 15, 2016.