D’Anjou Pear Galette

Dessert at the Cafe at the Frick. See those slices of fresh pear? The flaky crust galette was warmed and topped with a scoop of ricotta gelato. That’s a golden drizzle of bourbon caramel and a shake of cinnamon you see finishing the presentation. Oh and a pansy with a few blueberries for garnish. Mmmmmm.It was a perfect fall dessert.

Before lunch, my friend V and I had seen the exhibit of Katherine Hepburn Dressed for Stage and Screen showing her Costume and Fashion Collection. On view until January 12th. This winter we’ll watch a few of the old movies featured to see her wearing the costumes on screen. Here’s an article link https://www.post-gazette.com/life/fashion/2019/10/17/The-Frick-Pittsburgh-Katharine-Hepburn-Dressed-for-Stage-Screen/stories/201910170010in the Post-Gazette by Sarah Bauknecht about the exhibition

from The Philadelphia Story

   From The Little Minister 

Katherine Hepburn had a 20 inch waist.

Café at the Frick Delicious Dessert

After we viewed the amazing paper costume sculptures of the Isabell de Borchgrave; Fashioning Art from Paper exhibit, we ate at the Café at the Frick. Mary and I ordered the Creme Brûlée which was rich and delicious. The dessert menu credited Pastry Chef Chase Goumas.  We didn’t eat the pretty flower garnish but Mary arranged them on the table and I photographed them with my phone.