Sweet Fancy: Pinkies-Out Desserts at the Four Seasons

Totally sweet!
Truth: I don't often eat fancy food. It's true--perhaps it comes from a lack of culture (I am from New Jersey, after all), but usually I'd rather have a really good brownie or chocolate chip cookie instead of an ile flottante or a dessert served with a reduction of anything.

But I must say that after a recent visit to the Four Seasons in Seattle for a special event, I was most impressed by the fancy--but delicious--desserts by pastry chef Ryan Witcher. He's worked at some pretty fancy places and his skill is apparent, but he is completely friendly and accessible. His personality shows through in the desserts, which are pinkies-out fancy but with tongue in cheek touches like a Parisian-style macaron flavored like a snickers bar, or truffle "pops" fancied up with strawberry and basil. But enough talk--let's get to the sweetness:


Here are the Strawberry Basil Truffle Pops and homemade Rocher;


Desserts at Four Seasons
In the foreground here, you see the "Snickers" macarons, then Apple Almond Tarts, then 
Strawberry-Rhubarb Bubble Tea with Basil Tapioca (kind of a take on bubble tea);

Strawberry-Fennel Panna Cotta (which, like, levitated! OMG!);

Macaroons and mini tarts

Coconut macaroons and Passion Fruit-Raspberry Tarts;

and finally, Florentines with Eastern Washington Sage Honey. 
Moreover, mos' def the stuff of sweet dreams.

Though these items were made for a special event and might not be on the menu daily, you can sample pastry chef Ryan Witcher's creations at ART Restaurant, 99 Union Street, Seattle; online at artrestaurantseattle.com.