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Heather Hutton uses a food processor on ube for a Filipino sweet potato pie at Edmund’s Oast in Charleston on Nov, 2, 2022.
- File/Grace Beahm Alford/Staff
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The next Roxa dessert pop-up will take place June 23, 2024, at The Belmont in downtown Charleston.
- Parker Milner/Staff
The next Roxa dessert pop-up will take place June 23 at The Belmont in downtown Charleston.
- Ashley Lowman/Provided
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Food & Dining Editor Parker Milner is the Food Editor of The Post and Courier. He is a Boston College graduate and former professional hockey player who joined The Post and Courier after leading the Charleston City Paper's food section.
Parker Milner
Pop-Up Picks is a recurring series in The Post and Courier’s Food Section that previews an upcoming pop-up breakfast, lunch or dinner and the chefs behind it.
Servers at a Charleston bar balance Basque cheesecake with blueberry jam, ube brownies and a stunning cup of coconut-spiked calamansi sherbet on a round tray.
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- By Parker Milnerpmilner@postandcourier.com
Guests flag them down as desserts come and go. Each one is accompanied by a red stamp on their paper menu.
Patrons order drinks from the bartenders at The Belmont, sipping on co*cktails while sampling the sweets. When they’ve had their fill, the menus are handed to the servers so they can pay for what they tried.
Welcome to dessert dim sum at Roxa, a pop-up led by Heather Hutton. The Free Reign Restaurants chef is stepping outside of her daily position to flex her culinary muscles in a format that’s new to the dessert space.
The longtime Edmund’s Oast pastry guru originally wanted her pop-up to operate simply as a dessert bar — until friend and Baguette Magic co-owner Paula Kramer came up with the idea to borrow the dim sum concept, which originated in the Cantonese province of China.
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The smaller bites, each $10 or less, offer guests the chance to try more, Hutton said.
The desserts draw inspiration from global flavors and classic “Americana,” Hutton said. Lavender honey ricotta cheesecake, Brazilian fudge and a cherry blossom pavlova were among the other options served at Roxa’s inaugural service on May 19.
Hutton’s employers — Ryan and Kelleanne Jones of Southbound, Community Table and Honeysuckle Rose — have been supportive of her new endeavor, Hutton said. While passionate about the creations she builds for the Free Reign restaurant group, Roxa is her creative outlet.
“I wanted to create a space just for dessert,” Hutton said. “We wanted to get everybody to try a bite of this or that.”
The next pop-up will take place at The Belmont (511 King St.) on June 23. For more information, follow Roxa on Instagram @roxacharleston.
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- By Parker Milnerpmilner@postandcourier.com
Parker Milner
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Food & Dining Editor
Parker Milner is the Food Editor of The Post and Courier. He is a Boston College graduate and former professional hockey player who joined The Post and Courier after leading the Charleston City Paper's food section.
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