<p>A few times a year I enjoy a dish so much that it sort of eclipses everything else at the meal. I was recently at Valhalla when chef Tatum Sinclair rolled up with a bowl of liquid nitrogen and started throwing bombs.</p><p>What landed was sweet lemon on lemon on lemon violence in the form of a meringue stuffed with lemon Dippin’ Dots, lemon Slurpee, and lemon marmalade. What followed was the essence of breakfast including a hot fresh-from-the-oven center of a righteous Cinnabon. This was capped of by mignardises made with Sinclair’s own proprietary blend of chocolate made by Cacao Barry. </p><p>I honestly can’t remember the last time I experienced such a complete and exciting pastry portion of a meal. </p><p>My first thought was, if Sinclair wanted to open her own restaurant, what would that look like? Sinclair already knew and she is in the process of building out a dessert-focused restaurant called Haven with her chef partner Stephen Gillanders.</p><p>Sinclair and I talk a little about Haven, her goals to open a dairy farm, why the Valhalla group is such a dream team, and so much more. Enjoy the podcast.</p><p></p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://thehunger.substack.com/subscribe?utm_medium=podcast&#38;utm_campaign=CTA_2">thehunger.substack.com/subscribe</a>