Startle

The dessert menu at Herons is loaded with creative combinations of unusual flavors, so there are more than enough reasons to save room. As with the main courses, the desserts at the Five-Star restaurant change with the seasons — but that just means you’ll always have something new (and fresh) to try.

Selections range from the unique (sweet ratatouille with chocolate zucchini cake and olive oil ice cream) to the slightly more mainstream (summer berry shortcake). You’ll be hard-pressed to try just one, but don’t bother splitting a dessert with your table companions. You’ll want to eat every single bite of your order.

• Scott Crawford
• The Umstead Hotel and Spa
• Executive Chef

The lunch desserts are generally modern recreations of classic desserts, or classic flavor combinations, with a lot of American influences. The dinner desserts are generally more modern, with much more of a composed dish concept than an actual dessert. By this, I mean I focus less on what dessert I want to create and more on the flavors I want the diner to taste. Once those flavors are determined, I look at what my options are for conveying those flavors to the guest. This results is more unique creations, where often the recipes are truly developed just for the dish we are serving ? not ones that I have used in the past or are classic recipes. These desserts are a little more adventurous, but they pair nicely with the food and create what I consider a harmonious flow of courses.