What is up everyone? Welcome back to the Epic Gardening Podcast. Kevin here. We're here again with

Chef Chris from Urban Farmer Restaurant and also the owner of Lost Creek Micro Farm and it really is the tie between these two things that we've been

investigating over the course of this week. Today we're going to be talking about

different things that Chef Chris is doing on the farm and also in the kitchen as far as dessert goes.

So things he's growing that he knows in his mind's eye when he's growing them are going to wind

up on a dessert plate.

So I'm actually really curious because I don't make a lot of dessert for myself,

Chris.

So I'm curious sort of how you're thinking about that from a gardening perspective.

It's always a little bit easier when you're doing

like basil or something like that I think is a great application into like say an

ice cream or something like that and one of the things that we do is we make a baked Alaska.

And so when you're making, you can make it any ice cream flavor. I mean, I've had strawberries

and raspberries and things like that as well, kind of going back to our conversation

of you don't need very much to make a lot of something like that and so we

had a strawberry baked Alaska so we took the strawberries put them in made an ice cream wrapped

them in meringue and then when we burn them tableside because that's what we're

known here urban farmer for we would garnish with edible flowers on top of

that and some of the local honey.

So it kind of put all those farm components together onto one plate.

You know, we have a chocolate dessert that we have on the menu now that it's it's coconut and and it's kind of like

a German chocolate cake right and so the garnishes on that or it could be microbeaso

...