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As far as coming up with new and original ideas, it's important for Boyer to keep up with what's trending, as well as turn to her fellow co-workers for inspiration. "Something I think always surprises people are our flavor combinations. I really depend on my staff and my team to throw different ideas at me. It's nice to be able to rely on other people's creativity but still remain on-brand. e Ginger & Spice flight, for example, was one of our pastry cook's brainchildren." You'll find different iterations of desserts at Vanillamore that balance both sweet and savory components, including grapefruit and mint sorbet; an espresso tartlet with ginger caramel sauce and sesame brittle; and their red wine and cherry glazed doughnuts which are just one element of their seasonal dessert kebabs. But at the core of everything they do is vanilla, not only as Boyer's favorite flavor but as part of their aptly named dessert kitchen. "It's more about using vanilla in the way that savory food uses salt," Boyer explained. To be specific, they're using Nielsen-Massey vanilla bean paste to wake up all other surrounding flavors and help push them forward. Boyer intended for the name to be twofold, a way of referencing their versatility and translating literally to mean "the love of vanilla." Take a seat at any table throughout their fully-opened kitchen and you'll catch glimpses of tart shells being filled, finishes of flaky sea salt being sprinkled high, and food-inspired artwork displays with aromas of toasted marshmallows waing through the air. Without straying too far from tradition, they're celebrating all that dessert can be from sweet and savory to vanilla and more. VUE ON DINING V U E N J . C O M 109

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