as chef chris said, i'm susie morrison, i'm the executive pastry chef.'m here to describe to you the dessert course for tomorrow's dinner. we have dessert that is a reflection of the memory of winter and the celebration of the arrival of spring. the guests will be served this cake with delicate nuances of toasted texas pecans and caramelized maple syrup from new england. the splendor of the rocky mountains is here in this hand made sugar display which the rocky mountains extends from new mexico to canada. a variety of pastries with american and canadian influences, a view from the mountaintop in the hand made sugar sculpture. this display depicts and illustrates the region's beautiful and astonishing scenery. also, along with it is the dramatic landscape surrounded by a stunning wilderness, forests, basins, lush valleys with turquoise waters. this display also includes a cranberry square, white chocolate snowballs, caramels, golden raisin tarts and a chocolate coconut slice. thank you very much. have a wonderful afternoon. >> and again, coverage of the s