Dessert Dinner Collab

Anne & Jeremy met in Napa, California, while training as classical pastry chefs. In 2010, they set off for Texas where they founded their own artisanal Bakery Lorraine. From a farmer’s market stand to six locations, it became a beloved, award-winning San Antonio staple. 

 After twelve years, the James Beard-nominated pastry chefs decided to take their passion in a new direction: bringing nourishing and flavorful sweets to a wider audience—more than a bakery ever could. They started making Butternubs - small batch sablé cookies made with lots of care and only the best ingredients.  They’re thrilled to introduce it to you at this dessert dinner in collaboration with Elise.

February 11, 2026

7:00p.m

Appetizers by John Russ

Heritage Chicken Liver Parfait, Red Onion Jam, Pizzelle

Salt Baked Daikon, Fresh Uni, Blood Orange Kosho, EVOO

Cannoli with Smoked Beet Tartar, Whipped Ricotta, Pistachios

Palate Cleanser- Jeremy

Creme Caramel with German Osetra Caviar 

1st Dessert- Anne

Okinawan Black Sugar Merveilleux, Persimmon, Brown Butter 

2nd Dessert- Elise

Pistachio Shortbread, Mascarpone Mousse, Poteet Strawberries

3rd Dessert- Jeremy

Baked Chocolate Crème Chiboust, Kirsch Chantilly, Cherries

Cheese By John Russ

Assorted French Cheeses served with Classic Accoutrement 

Mignardise

Nougat- Anne

Pate de Fruit- Jeremy

Chocolate Diamante with White Chocolate Chantilly- Elise

Take Away- Anne and Jeremy

$145 per person, includes beverage pairings

(Not inclusive of tax or gratuity)