What you see above is the Frosted Pound Cake Souffle, with frozen strawberry lemonade and yogurt sorbet, it was my favorite dessert of the evening (we tried a lot of them!), the Souffle was absolutely delicious total comfort food, the frozen strawberry lemonade with the Sorbet was bright and worked perfectly with the Souffle and the frosting. I had been thinking about this dessert for weeks, and it was ever bit as good as I imagined. (That doesn’t happen that often.)

This Poached Rhubarb Tart above came with almond sable, earl grey tea ice cream (my favorite Ice Cream Flavor!).

Below is the Strawberry Tarragon Fizz, with crème fraiche sorbet and meringue, it was very tasty, the fizz specially. Tarragon paired Strawberries is something I was just introduced to in school and I have to say it’s very good, peeps.

Below is the scrumptious and beautifully plated Chocolate Custard Brownie with roasted cinnamon cream and espresso granite!

Now here comes the really cool part (seriously there’s more), the GM spoke to us during our meal, and turns out he’s a CIA alum, I was there with my friend  Dessertolicious (and our husbands as well), we told him that we go to ICE and also that we chose Oceana because Chef Jansen Chan’s Grapefruit Gala demo we both attended last year was full of awesome.

Come Dessert time Chef sent us the remaining desserts we did not order! How cool is that?!?

“Carrot Cake” Cheesecake with candied walnuts, coconut lime sorbet. Rich and very tasty! Let’s take a minute and enjoy that plating shall we?

Milk Chocolate – Cashew Sundae with angel food cake croutons and bourbon sabayon. The Bourbon sabayon was my my favorite part of this dessert only because I’d just made my first sabayon the day before! Don’t take this as a diss to a very yummy dessert.

As we all sat there enjoying the post amazing meal glow, talking about all the incredible desserts we tried, who stops by to greet us if not Chef Jansen Chan himself!

He was very cool and gracious chatting with us for a while, our topics ranging from bread starters, bread kitchens and summer fruits going all the way to externships (being on lesson 8 and all still that’s bit far off).

The perfect ending to a perfect evening and I’m very happy.

ps: The savory part of the meal was very good as well, best fish I’ve ever had.

The delectable pretty thing above is a White Chocolate Grapefruit Parfait with Honey Sabayon, it was very good. (Not to toot my own horn; that’s also a pretty good shot for an Iphone pic)

My favorite (and mind you they were all amazing) was the Tarragon-Grapefruit Soup with Mascarpone Gelée & Dark Chocolate Sorbet below, seriously tasty and so so beautiful! The Mascarpone Gelée and the Soup were insane!!!

We also had the pleasure to watch the chef  make the Île Flottante (Floating Island) of Grapefruit Anglaise and Milk Chocolate Sorbet, again delicious.

We also sampled Steamed Chocolate-Grapefruit Cakes and Chocolate tarts with Grapefruit marmalade and Coconut tuiles, but for those pics you might want to check out PastryScoops flickr set, as my humble Iphone shot weren’t as nice as the ones above.

This was my favorite demo to date, FCI had a cocktail before it started and while I didn’t drink (it was noon people) yours truly did enjoy the hors d’oeuvres and writing this post brought back memories of the crazy good Pastrami on Rye with Grapefruit Moustarda.

Chef Jansen Chan was charming and invested in showing us what he was making and also in answering our questions. I can only wish Oceana take interns from ICE, I’d be delighted to work there.

For now what I can is eat at Oceana someday, which you can do too and also if you haven’t had enough of this Grapefruit madness read RunnersKitchen account.

I’m off now to find some Pastrami and Grapefruit, thanks for reading!