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"It's such a nice show when they come out, when they brûlée it in front of you, and it was really kind of a special experience. They had a baked Alaska on their menu but you had to ask for it," Siok says. "I had more than one really incredible meal there. His inspiration came at least in part from a visit to a now-closed restaurant in New York called DBGB that was under the same company as restaurant Daniel. "Our gelato is really, really rich and that vanilla with some acute acid is super satisfying." "Passion fruit is one of my favorite flavors," Siok says. Each day, Siok and Luna staffers hand-pipe meringue, made when possible with eggs from Luna's chickens, atop the portions that will be plated up and served throughout the day.Ĭhef's thoughts: While he's tried out other flavors before, passion fruit could have staying power: the flavor combination will remain on the dessert menu at least through fall. How it's made: Traditionally, Siok says, a baked Alaska might be served in more of a roulade, but as served at Luna now, the dish is displayed in a long, thin rectangle with crisp, cleanly sliced edges, served atop spoon swipes of passion fruit.įirst, the almond biscuit - "it's dense, kind of close to brownie territory" - is placed in a sheet tray and frozen, then a layer of passion fruit is added and frozen, and then the gelato goes on top and the whole tray is frozen again.

"They're classics for a reason, I mean they're great, but why not put your own spin on them?"įeatured dish: Passion fruit baked Alaska ($9) layers of almond biscuit, passion fruit curd, vanilla gelato and hand-piped meringue are finished with a 151-proof rum flambé "I've kind of come to love taking really traditional desserts and making them a little bit more modern and fun," Siok says. He's been the pastry chef at Luna for about four years now, where he takes his experience in classic French cuisine, as well as mentorship from influential chefs he's worked with, to find inspiration for his desserts. With little room left for promotion at his age, Siok learned about an opportunity to help open Jeremy Hansen's Common Crumb bakery and decided to come back to Spokane. He went on to work at Apple Pie Bakery and later got a job at restaurant Daniel, where he worked his way through the stations.

Instagram: the chef: Originally from Spokane, 25-year-old Taylor Siok studied at the Culinary Institute of America in New York after high school.