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03/16/2012 12:40 pm ET Updated Mar 16, 2012

The Source's New Pastry Chef, Duane Copeland, Settles In With Several New Desserts (PHOTOS)

WASHINGTON -- Wolfgang Puck's Newseum restaurant, The Source, has a new face in the kitchen: Duane Copeland, who came on board last month as executive pastry chef.

Copeland, an Alexandria, Va., native, had previously served stints at the L'Auberge Provencale Inn in Virginia's Shenandoah Valley and Pasha Mezze in Norfolk.

The Huffington Post swung by The Source on Thursday night to see his progress, which already includes a few menu additions like yuzu-lime tart with coconut sorbet, dehydrated lime curd, crystallized ginger and Marcona almonds; a Chocolate ganache tarte with a sesame tuile; and a Jasmine rice pudding with drageed pecans, hazelnut biscotti and caramel-soy ice cream.

Click through the slideshow below to see what's new.

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