Chefs and Restaurants
Barley Swine's Kyle McKinney Infuses Peas & Carrots Into Dessert
August 21, 2013
Combining the sweet and the savory in dessert is the norm for Barley Swine's Pastry Chef (and Food & Wine Best 2013 Best New Pastry Chef nominee) Kyle McKinney. The Austin pastry chef has whipped up duck fat funnel cakes, butternut squash ice cream with chili-walnut butter, and has infused candied olives, malted barley and beets in his desserts. His latest creations are all about corn,...