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Sweet Stuff: Rioja’s PB&J

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I’ve always loved Rioja‘s desserts—in particular chef-owner Jennifer Jasinski’s decadent chocolate-peanut-butter torte (not currently on the menu) that was spawned by a bad breakup.

Last week, dinner at the Larimer Square restaurant ended on its usual sweet note. We tried pastry chef Eric Dale’s Whopper, a rich play on the malted candy and the PB&J. Of the two, the latter won out, with chilled and light peanut-butter crème squares set against a ribbon of crab-apple jelly and a peanut tuile. The best part, however, was the refreshing grape sorbet that gelled the flavors and brought to mind the perfect peanut butter and jelly sandwich.

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1431 Larimer St., 303-820-2282

Amanda M. Faison, 5280 Contributor

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

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