Desserts from Café Culinaire at Bellingham Technical College. Clockwise from bottom, creme brulee made with Tony’s Coffee, churros with dark-chocolate sauce, and blueberry financier with Meyer lemon ice cream.
Desserts from Café Culinaire at Bellingham Technical College. Clockwise from bottom, creme brulee made with Tony’s Coffee, churros with dark-chocolate sauce, and blueberry financier with Meyer lemon ice cream. Kie Relyea krelyea@bhamherald.com
Desserts from Café Culinaire at Bellingham Technical College. Clockwise from bottom, creme brulee made with Tony’s Coffee, churros with dark-chocolate sauce, and blueberry financier with Meyer lemon ice cream. Kie Relyea krelyea@bhamherald.com

At Café Culinaire, sage gnocchi and cinnamon churros outstanding

May 11, 2016 12:01 AM