With Amanee Neirouz at the helm of Tristan’s after-dinner menu, dessert itself is an event. True to Tristan style, our pastry chef is always finding new, surprising pairings for unexpected ingredients to create truly heavenly dishes. Charleston Magazine described her vanilla-glazed cocoa fritters as a treat you’d find in a “doughnut shop run by the gods.” Amanee’s blueberry shortcake gets a kick with cardamom-coconut chiffon; her passion fruit pudding cake is topped with Thai basil ice cream and lemongrass ginger ale. The Cincinnati native, who trained at the Penn Institute of Culinary Arts and worked at the Sanctuary at Kiawah before coming to Tristan, gets her inspiration from her favorite flavorful ingredients. Which, depending on the season, could mean anything from pumpkin seeds to high quality olive oil.
