“You can’t go anywhere without seeing it,” said Fernando Soberanis, the executive chef at The Grand America Hotel, where salted caramel shows up in several items, sweet and savory. In the hotel’s French-inspired La Bonne Vie bakery, there are salted caramel macarons and salted-caramel gelato, both top sellers. At banquets, guests may start dinner with a frisee and poached pear salad, garnished with salted caramel and pistachios, and end their meal with a salted-caramel éclair. Read Article →