A perfect Duo

Third Course: Chocolate Whiskey Cake with Ten FIDY

As anyone who has been to Duo before will tell you, "Save room for dessert." If you are one of those people who says they don't eat dessert and then proceeds to dig into whatever everyone else orders, take heed. You might lose a hand. Dessert chef Yasmin Lozada-Hissom, a semifinalist for the James Beard Foundation Award for Outstanding Pastry Chef (basically the Oscars of food), plated chocolate whiskey cake with almond praline ice cream which was as decadent and rich as the Ten FIDY Imperial Stout it was served with. Adding to the already dramatic flavor was the fact that this batch of Ten FIDY had been ageing for several months in a used barrel of Stranahan's.