The chef later told us that he'd encapsulated the mango-ginger "egg," using a bit of gelatin-forming substance, and that the beets had been prepared sous-vide (i.e., simmered very slowly in a tightly-sealed bag).
Next we turned our attention to desserts, including homemade gelatos, sherbets, crème brulée, and "Bailey's Irish cream"! Harris told us the Bailey's recipe is a house secret, and samples proved delicious.
Ultimately we ended up with the bittersweet chocolate tart, topped with a white chocolate mousse and candied ginger, plus a peach shortcake adapted from Harris's grandmother's version (each dessert is $7.25). He assured us he had kitchen-ripen-ed a few end-of-the-season peaches, soaked them in rum, and lightened the cake. With vanilla ice cream, it was hearty and comforting. And what can you say about anything described as "bittersweet chocolate"? The tart was smooth and scrumptious, though I didn't feel the need for the white chocolate mousse.
Tucker's has a carefully selected wine list of mostly European and California wines. The bar has an excellent rep, and their signature dessert drink is that wonderful homemade Bailey's, with Godiva chocolate liqueur and coffee.
Treat yourself to Tucker's!
Johnette Rodriguez can be reached atjohnette.rodriguez@cox.net.
