One of the highlights of the Presidents’ Luncheon is the Dillin Dessert. Named in honor of the founder of FPRA, Lt. Col. John W. Dillin. The dessert is sponsored by the Dick Pope/Polk County Chapter.
This year’s dessert is a half moon of caramel chocolate torte balanced on its side in a puddle of raspberry coulis garnished with grilled pineapple topped with a chocolate filled raspberry, Hawaiian pink salt and chocolate drizzle.