We often joke that we have a second stomach for dessert, which is fortuitous given the panoply of sweets on offer at Gail Simmons and Johnny Iuzzini's Last Bite Dessert Party at the Food & Wine Classic  in Aspen. As is often the case, it was hard to pick favorites, but somehow we managed the arduous task. Keep reading to see remarkable treats ranging from spot-on perfect pineapple upside-down cake to limoncello-glazed matcha baumkuchen , and much more.
Strawberry Rhubarb Milkshake
Johnny Iuzzini's  Fountain Shop offered up a variety of retro-leaning treats, but our favorite was the fruity, frothy, and surprisingly light sour cream strawberry rhubarb milkshake. Also notable: a tangy and complex chocolate lactart and a refreshing wild cherry lime phosphate.
Blondies With Tawny Port
All of the cookie and port pairings from Dorie Greenspan's Beurre & Sel  and Bin 27  tempted, but it was the blondies paired with Taylor Fladgate 10 Year Old Tawny that truly won us over. Chewy, but less so than a typical blondie, these chunky, salty cookies complemented the silky-smooth port perfectly.
Matcha Limoncello Baumkuchen
If you're not yet acquainted with the many-layered German spit-roasted cake, now's the time to track down a slice. Glaze  offered up a limoncello-glazed matcha version that we won't soon forget thanks to its tender texture and robust, buttery flavor. The strawberry macaron was just the proverbial icing on the cake, though it had that, too — a dollop of vanilla Swiss buttercream.
Macadamia Nut Chocolate Chip Cookies
A chocolate chip cookie might have seemed plain Jane compared to the surrounding sweets, but this macadamia-nut-studded version from Jacques Torres  was a game changer. Thin, salty, and just the right combination of crisp and chewy, it was a simple sweet done right.
Meyer Lemon Chiffon Cake
It's hard to choose favorites, but if we had to award best in show, SugarMill Desserts'  Meyer lemon and orange chiffon cake would be our pick. Very sweet, but well balanced by a dose of acidity and salt, this ethereally light classic cake was only further enhanced by raspberry sauce and a spiced crumble.
Mixed Berry Tartlets
Kerrygold butter  shone in the tender crust of these classic mixed-berry tartlets, once again proving that simple sweets shine when all the components are well executed.
Pineapple Upside-Down Cake
Pineapple upside-down cake is often toothachingly sweet, but not Eight K at the Viceroy's  melt-in-your-mouth, ultrabuttery version. The secret ingredient? A solid dose of salt to balance out the sweet pineapple and maraschino cherries.
A beautiful candy buffet served as a fitting end — and a sweet parting gift — to a decadent night. Guests filled bags with sweets ranging from malted milk balls to saltwater taffy, hard candies, and Jordan almonds, all in a chic blue and metallic color palette.