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Archive for October, 2011

Ashley Brauze from DB Bistro Moderne - Plum Delice: Ricotta Mousse, cornmeal poundcake, plum gelee, candied corn

Ashley Brauze from DB Bistro Moderne made one of my favorite desserts from the 2011 New York Food and Wine “Sweet” event.  She said her plum-based dessert was meant to compliment all the chocolate desserts expected to be on hand.  It was a thoughtful strategy that worked because I found her “Plum Delice”  (Ricotta Mousse, cornmeal poundcake, plum gelee and candied corn) to be exceptionally light and flavorful–the candied corn was a great touch as well.  Video after the jump… (more…)

Former Executive Pastry Chef at Daniel, Dominique Ansel is set to open his Bakery in Soho

Flo Fab is reporting that Dominique Ansel, former Executive Pastry Chef at Daniel, is set to open Dominique Ansel Bakery next Wednesday on 189 Spring Street [NY Times].

Superb Seasonal Sorbets from James Distefano at Rouge Tomate

Of course this means Soho will now be jam packed with bakeries.  Including Balthazar Bakery at 80 Spring St., Birdbath Bakery at 160 Prince St., Ivy Bakery at 138 West Houston (opened in September), Francois Payard Bakery at 116 West Houston St. and Grandaisy bakery on 73 Sullivan St.  Of course, with the exception of Payard, Ansel’s bakery is the only one likely carry unique specialty items that New Yorkers and foodie tourists crave.  Look for a report coming soon. (more…)

Pumpkin cake from Francois Payard

Despite the big New York City Pastry Chef news today–Halloween is coming and I have to post some of the cool stuff on offer.  On the high end, there’s Francois Payard’s pumpkin cake ($28.00). (more…)

Johnny Iuzzini's Crispy Godiva Chocolate and Praline Pop with Cranberry

Earlier this month I attended the New York Food and Wine “Sweet” event, sponsored by Godiva.  One of the star attractions was Top Chef Just Desserts judge and Executive Pastry Chef of the three-star Jean Georges restaurant in New York.  His booth was mobbed all night with people asking for photos and for advice about their desserts.  I heard at least one person tell him about his crazy-ass dessert business ideas.  I have to give Iuzzini credit, he accommodated each and every visitor and listened as intently as an Upper West Side therapist.  See the video after the jump… (more…)

Chiboust Bakery Pain Au Chocolat $3.00

The following article first appeared in the New York bicycle racing culture web site NY Velocity.

When the bicycle racing season is over and the leaves start to change color, the legions of NYC cyclists head over the GWB in search of good conversation and equally good baked goods.  With that in mind I have been meaning to publish a roundup of  the bakeries that dot the bike route up 9W and into Piermont, Nyack and beyond.  However, so many new bakeries have popped up  that it has become impossible for one man to review them all so I enlisted a hand-picked team of highly trained professional tasters to join me. (more…)

Rayuela: Great Latin food, superb desserts and a live tree

Posted by Niko on October 20th, 2011

Yuzu infused cake dessert from Rayuela

Rayuela has the best Latin food (they call it “freestyle Latino Cuisine”) I’ve eaten in New York in years. Two of the dishes were true standouts: The Paella Verde ($30) with cilantro and parsley-infused Valencia rice, shrimp, clams, rabbit, chicken, tomatillo poblano aioli and their roasted Chilean sea bass with Idiazabal-yuca cream, shrimp mousse andvotapá sauce.  One of our group pronounced himself to be a real Paella expert and said this was the best he could recall. (more…)

Katia Delogu's desserts at Eataly - Photo Evan Sung

Katia Delogu, Head Pastry Chef at Eataly, will be serving up a very high profile 7th course at the Identita Golose Seven Course Dinner under the stars hosted Lidia Bastianich.  Some of Katia’s fellow chefs include Wylie Dufresne of Wd-50, Michael White of Marea and Mario Batali.  (Tickets are still available.  More info below) (more…)