Sweet Treats and Dessert Cocktails at Provenance #Dessert Goals

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I can think of no better way to forget this awful year than indulging your senses with one of the decadent desserts or dessert cocktails from Provenance in Newport Beach.

Dave Barry nailed it in his 2017 Year in Review:

“Looking back on 2017 is like waking up after a party where you made some poor decisions, such as drinking tequila squeezed from the underpants of a person you do not really know. (At least you hope it was tequila.)”

2017 was that bad. But, instead of drinking tequila from strange vessels, let’s be safe and indulge in, say, a decadent Dark Chocolate Tart with torched bananas and marshmallows (above). Or a piece of this rustic Pumpkin and Pecan Country Galette (below).

Executive Chef and Restaurateur Cathy Pavlos and Pastry Chef Norma Acevedo have created a bevy of new desserts that you can cozy up to this winter at her garden-to-table concept, Provenance. A hidden gem tucked away in Newport Beach’s Eastbluff Village Center, Provenance’s new desserts feature seasonal classics presented with a bold twist. Chef Cathy’s menu always showcases fresh, flavorful ingredients, many of which are grown in the restaurant’s own 1,300-square-foot organic raised-bed garden.

Pumpkin Pecan Galette topped with a scoop of Butter-Pecan Ice Cream.

I’m drawn to lighter, fruity desserts, so my favorite is the lovely Vanilla Bean Budino crowned with a delightful Passionfruit and Rhubarb Compote. Decorated with edible flowers, it was almost too pretty to eat. Almost.

Vanilla Bean Budino | Passionfruit and Rhubarb Compote

Here is the official sweet treat lineup:

Apple Pie a la Mode on the Beach: Caramelized Granny Smith Apples, Bourbon-Candied Pecan Sauce, Spiced Cookies, Caramel, Vanilla Bean Ice Cream, Cinnamon Sand (Gluten Free)

Vanilla Bean Budino, Passionfruit and Rhubarb Compote, Edible Flowers

Old Fashioned Gingerbread Waffles, Brandy Spiced Poached Pears, Toasted Walnuts, Burnt Honey, Crème Anglaise

Pumpkin and Pecan Country Galette, Butter-Pecan Ice Cream

Dark Chocolate Tart, Torched Bananas and Marshmallows w/ Scoop of Ice Cream (ask your server for available flavors)

Chef’s Artisan Cheese Plate (selections vary daily), Chutneys, Seasonal Fruit

Old Fashioned Gingerbread Waffles

Best of all, Lead Bartender Leo Montesinos is shaking things up this winter with three creative cocktails for those who prefer sipping on their dessert.

Not Your Mom’s Milkshake is a modern rendition of a Brandy Alexander — a luscious concoction of Bourbon, Banana Cordial, Peanut Butter Stout Reduction and Milk.

The Naughty Toddy is a warm, comforting beverage of 1776 James E. Pepper Rye, Green Apple Cordial. If you are down with a cold, this will cure what ails you.

Montesinos’ Black Walnut Espresso Martini is intriguing with Van Gogh Vanilla Vodka, Lavazza Espresso, and Black Walnut Liqueur Cream.