recipe by Executive Chef Annie Cuggino
Q Restaurant & Bar


4 C All purpose flour

1 C Cocoa Powder

2 Tbsp Baking Powder

½ Tsp Salt

1 C Chopped dark chocolate

6 oz Butter, cold, cubed

3 C Heavy Cream

Method – Mix dry ingredients, then add butter. Mix in cream, then press flat on a well floured surface. Press or roll to 1 ½ inches then cut out scones with large oval cutter. Press scraps together, flatten and cut again.


2 ½ quarts Pitted cherries

2 C Sugar

1 C Lemon juice

½ C Water

5 Tbsp Flour

½ Tsp Salt

2 Tbsp Cognac

3 oz Butter, cold, cubed

To Brush:

½ C Cream

¼ C Raw Sugar (crushed)

Method – Mix and put in baking dish. Dot with butter and then top with scones. Brush the scones with the cream and then sprinkle with crushed sugar cubes. Bake at 325 until biscuits are done. Tent with foil if starting to brown.


4 C milk

3 C sugar

24 yolks

1 ½ lb cream cheese

3 C sour cream

4 tsp vanilla

Pinch salt

Method – Combine Boil milk and 2 cups sugar. Temper in the yolks and 1 cup sugar. Blend in the cream cheese while hot. Cool down,then blend in sour cream, vanilla and salt.