Dessert in Portland is about to get gross, and you’re not going to want to miss it.
Pastry chef Brant Dadaleares is currently working on developing Gross Confection Bar, a dessert-focused restaurant destined to create a niche of its very own. The 40-seat establishment — location still to be determined — is expected to provide a unique atmosphere with a focus on artfully plated desserts, as well as “enrobed ganaches, fruit pâtés, bon-bon, entremets, late night savory snacks and desserts to go,” according to the project’s Kickstarter page.
Dadaleares has built a reputation for himself over the span of his career thanks in large part to the balance of creativity and classic technique he brings to all of his desserts. A former pastry chef of eight years at Fore Street, he also spent time at Arrows in Ogunquit before landing his current position in the pastry department at Hugo’s, Eventide Oyster Company and The Honey Paw.
Those who have been lucky enough to snag a seat at one of the “Gross Confection Bar Pop-Up” events already know how layered and intricate Dadaleares’s creations are, and the promise of a full-time location to cap-off dinner in the near future is drool-inducing to say the least. The project’s Kickstarter campaign ends Tuesday, October 17, at 12:01 a.m., coinciding with two Pop-Up celebrations on Sunday, October 15 and Monday, October 16.
Portrait by Zack Bowen; Food photos by Jason Legacy
For tickets and to contribute, visit http://bit.ly/grossconfectionbar.
Latest from Erik Neilson
- Cooking Channel's 'Late Night Eats' episode features gluttonous trip through Portland — An interview with Jordan Andino
- Rose Foods brings Old-world elegance and charm to busy Forest Ave.
- Too Little, Too Late — First impressions of the Roma Cafe
- First Bites: Little Giant
- Chaval Redefines Neighborhood Dining in the West End