Osprey Tavern pastry chef Kristy Carlucci brought together six of the city’s very best dessert maestros for a convention of confections dubbed Pastry in the Park. The chefs presented a seven-course dessert tasting (with beverage pairings) for the sugar-addicted souls gathered at the Baldwin Park boîte.

In addition to Carlucci, the event saw Urbain 40’s Amanda McFall, the Ravenous Pig’s Esther Rodriguez, Luma on Park’s Brian Cernell, Canvas Restaurant’s Amy Gilbert, 1921’s Gloriann Rivera and K Restaurant’s Michelle Hubert whipping up some superlatively sweet and creative insulin-testers. Here’s a look:

Tahini custard, orange blossom figs, toasted cacao nib crumble, almond milk granita (McFall) Credit: Sue Chin
Cheese tart of smoked spent grain sable, Green Hill cheese, persimmon gastrique, pink peppercorn meringue (Rodriguez) Credit: Sue Chin
La Fleur D’Or, Sauternes, Bordeaux, France, 2013 Credit: Sue Chin
Roasted and poached apples, spiced cider, rye brioche, apple butter, sage powder (Cernell) Credit: Sue Chin
Mulled red wine pear galette, citrus mascarpone mousse, spiced pistachio granola, rose crystals, micro marigold, meringue (Gilbert) Credit: Faiyaz Kara
Zardetto Prosecco, Venetto, Italy NV Credit: Sue Chin
Pumpkin ganache, sweet potato doughnut, candied squash, dulcey crumb, oatmeal semifreddo (Carlucci) Credit: Faiyaz Kara
Bananas Foster tart, pecan tart shell, smoked bourbon chocolate custard, banana semifreddo, caramel, candied hazelnuts (Rivera) Credit: Faiyaz Kara
Old Forester Bourbon, Foxtail Coffee kahlua, ancho reyes, angostura cream Credit: Sue Chin
Layered chocolate chunk cookie, Oreo truffle, dark chocolate brownie, peanut butter mousse (Hulbert) Credit: Faiyaz Kara
All the participating pastry chefs and their teams Credit: Sue Chin

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This article appears in Oct 18-24, 2017.

Orlando restaurant critic. Orlando Weekly restaurant critic since 2006.