Chef Rob Evans creates exalted food at Hugo's in Portland, Maine (where he was named an F&W Best New Chef 2004), but he's also a sandwich master. At his new sandwich shop, Duckfat, he makes a splendid dessert panino with brioche, strawberry jam and mascarpone, a delicate, spreadable cow's-milk cheese. Evans pairs the panino with a superthick milk shake that blends ice cream with custardy crème anglaise sauce.
Published
June 2005
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