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Jodi Polson hasn’t always lived the sweet life. Several years ago she was teaching a classroom full of elementary-aged students, but she knew it wasn’t the right fit. So she went back to school and earned a degree in baking and pastry arts from Johnson & Wales University in Denver. After that, she spent time at many of the city’s best shops—from City Bakery to the now-shuttered Glaze to Devil’s Food Bakery and Cookery—before landing at Beast & Bottle.
For her first dessert menu at the Uptown restaurant, Polson grabs inspiration from her childhood—specifically, the butterscotch candies she remembers her grandmother stashing around the house. Polson draws on this nostalgic flavor in her butterscotch pudding pie. The light pudding is encased in a personal pie crust—so perfectly constructed and flaky that you almost, almost, don’t want to break into it. Sugary sweet Swiss meringue (reminiscent of marshmallow cream), lightly torched to provide a throwback to s’mores by the campfire, tops the mini pie. Vanilla crème anglaise sit underneath and craftily creates a path to a scoop of roasted banana ice cream. The garnish of oatmeal praline adds a welcome crunch.
The admirable, Instagram-worthy presentation is evidence of Polson’s love of art. And with spring around the corner (hopefully), Polson is excited to create continuously fresh flavors with locally sourced ingredients, an ethos that ties neatly to Beast & Bottle’s. Because most of her desserts are fueled by season, Polson’s creations remain on Beast & Bottle’s menu for one to two months—or until she gets bored and wants to create another treat.
719 E. 17th Ave., 303-623-3223