La Condesa Pastry Chef Laura Sawicki presents Buñuelos de Requeson: Dos Lunas Ricotta Fritters, caramelized white chocolate, poached pear (Davis Orchard, Fredericksburg), honey and thyme braised grapes, cape gooseberries (Ottmer Family Farm, Stonewall) and nasturtium (Bluebonnet Farms, Schertz)