Credit: Curtis Bonwell / Special to WCNC.com
We were served a German Linzertorte (Almond tart with Imaldris raspberry jam). I'm always glad to see an Executive Chef who's not afraid to bake and really glad that Chef Hayes is one of those chefs. He prepared a wonderful Linzertorte with a rich chocolaty crust and local raspberry jam that complemented each other perfectly. It came topped with a crispy almond florentine that brought out the almond in the crust and tied the whole dish together. The dessert round was served with a Warres 10-year Tawny Port. I'm usually not a fan of Ports and although I couldn't finish the glass it matched surprisingly well with the Linzertorte.