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Locanda Verde's Mini Rhubarb Pie
Locanda Verde is one of my favorite restaurants in New York City for many reasons. Their savory dishes are always excellent, it’s not that expensive for how great the food is, and their desserts, by pastry chef Karen DeMasco, are always off the hook.
Karen DeMasco's mini rhubarb pies from Locanda Verde NYC
Chocolate chip cassis cookie from Panya
The macarons at Panya may not be the best in the village but you’ll be hard pressed to find a tastier chocolate chip cookie that also contains plump black currants for $1.25. This cookie is perfectly crunchy and also has a little bit of the salty/sweet thing going on. Don’t forget Panya’s whole case of daily baked goods (though not these cookies) are 50% off after 10:00. (more…)
Imperial Woodpecker's Shave Ice - Key lime
A very cool pop-up dessert shop has appeared in the former space of Birdbath on 7th Avenue at Charles Street. Imperial Woodpecker Sno-Balls. In case you aren’t aware, snowballs are in the same family as shave ice but aren’t exactly the same thing. The owner, Neesa Peterson, explained that snowballs are more airy and less dense and granular than traditional snow cones. In addition to the 33+ different flavor options you can (and should) also order yours with either condensed milk drizzled on top or vanilla ice cream (for only $1.00 more). (more…)
Enhance your coffee or tea experience - every day
The very best restaurants are always looking for ways to differentiate themselves or generally increase their fabulousness. Sometimes, just enhancing a small detail, such as serving artisanal decorative sugars with coffee or tea, helps make for a memorable visit to a destination restaurant. (more…)
Nectarine posset with elderflower and shiso
Annisa reopened a little over a year ago after a fire destroyed the original 10-year old restaurant. Normally, if you want a Saturday night reservation you have to give a few weeks notice but after I told then I was with DessertBuzz they opened up there entire schedule for us (actually they probably never heard of dessertbuzz, but they did have a cancellation!) (more…)
Click here to go to the City Sweet Tooth review of The Doughnut Plant
I have a friend who is eating his way through all the doughnuts at the Chelsea location of the Doughnut Plant. He keeps insisting that he is going to send me a review. While we are waiting for that review, check out this great piece from artist Abby Denson at The City Sweet Tooth comic to learn more about the (new-ish) Doughnut Plant in Chelsea.
Doughnut Plant: 220 W. 23rd St., bet. 7th & 8th Aves.
Peace foods cafe chocolate frosted doughnut
Lipstick on a pig from Tariq Hanna, Sucre - New Orleans
On Monday night I attended the “The Oscars” for pastry, also known as The Top 10 Pastry Chef Awards presented by Dessert Professional Magazine. Ten of the best pastry chefs in the US all gathered in one place who, along with teams of 4-6 assistants, composed and plated over 300 fancy-pants desserts for attendees. There’s no judging or competition here, just lots of appreciation for the skills and careers of these accomplished chefs.
Here’s a video of Pastry Chef and Owner Tariq Hanna from Sucre in New Orleans, discussing his “lipstick on a pig” plated dessert he prepared for the Top 10 Pastry Awards on Monday night.
Tariq was a very popular figure at the pastry awards and his peanut butter-based dessert was a huge hit. Watch the video to learn more.
More coverage coming soon.
Follow DessertBuzz on Twitter for updates.
Other interviews from the 2011 Top 10 Pastry Chef awards:
Heather Carlucci-Rodriguez, Print Restaurant takes us through her chocolate bread dish.
Ron Paprocki, Gordon Ramsay at The London talks about his Valrhona Chocolate Mousse.
Francisco Migoya, Culinary Institute of America, talks about his Black Forest Pop.
Antonio Bachour, Quattro, talks about his Vanilla bean Panna Cotta with apricot sorbet.
Photos of all 10 plated desserts from the awards are here. For coverage from last year’s event go here.
The CIA website is here. Dessert Professional’s web site is here.