and unforgettable. Imagine caramelizing apple gal- ette to meet the alder in the biscotti. Lastly, I would recommend it with the Fogo Island Inn’s Pastry Chef, Mandi Drohman’s, favourite drink: a great iced tea. This tea by Hugo out of Kansas City is called Organic Gao Wen and it has the subtlest nuances of chocolate shavings, river flower, and spring earth. Everyone else may want it with espresso, but I want it with cold tea. Somewhere in a Tuscan countryside I am being excommunicated for this. I digress, have it without sugar; listen to chef Mandi. I always think about the Chef’s style when pairing food. Chef Alexandria is smart, inventive, and shows ingredients with the most purity, leaning on her pro- fessional foraging background. Spectacular floral wines with any amount of sugar should show a cap- acity for this--just make sure they are nice. I like them best here with the wine’s tears are sheeting down the glass with rich amber streaks. Another reason to put me in front of a tribunal: I do not dunk my biscotti. Mi
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