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Archive for November, 2012

Mont Blanc from Dominique Ansel Bakery

Hot-off-the-presses snaps from some new items at Dominique Ansel Bakery. Hopefully, later this week I’ll report on the desserts from Star Chefs Pastry Competition competitor, Ashley Bruaze from DB Bistro Moderne.

The Mont Blanc, despite being named after the highest mountain in the alps (see, you can learn something from a dessert blog!), is actually a light-ish dessert.  You could easily have a slice of the new extra-large kouign amann along with this and enjoy both.   If you need some savory to break things up you can add some dairy-free mushroom soup. (more…)

Tate's Bake Shop pumpkin pie

I stopped by Butterfield Market last night to check out some desserts from their annual Thanksgiving food tasting and as an added bonus Kathleen King, founder of Tate’s Bake Shop was there signing copies of her new cookbook Baking For Friends (review coming soon).  I also tried some of Tate’s fantastic pies that are sold exclusively at Butterfield Market.  Most importantly, all Tate’s pies are on special through Saturday for $15.95 (regularly $19.95).  They have pumpkin, three-berry, pecan and apple crumb.  My personal favorite was the three-berry, but all the pies were quite good. (more…)

2012 New York Chocolate Show insider’s guide Part I

Posted by Niko on November 8th, 2012

Jennifer Yee will be giving a demo on Sunday--Sculpture-like mint chocolate rocks on a bed of pistachio

The New York Chocolate Show is back in town Friday, November 9 through Sunday November 12 at the Metropolitan Pavilion (show information is at the end of this feature).  The show brings together over 50 local and international chocolate vendors under one roof.  My perennial chocolate show tip still applies: take advantage of the advance purchase option and avoid the massive lines.  This will enable you to maximize chocolate consumption time.  More tips and ticket information after the jump. (more…)

Zac Young’s new desserts at David Burke Kitchen

Posted by Niko on November 5th, 2012

Farmer Zac's cream egg with creme fraiche pana cotta, passion fruit "yolk", chocolate-fleur de sel shortbread

It’s been a few years since we first spoke with pastry chef  Zac Young. That interview was just after week one of Top Chef Just Desserts.  Back in 2010, besides being on the popular Bravo show, Zac was wowing patrons at Flex Mussels with his signature doughnuts and parfait-style pies.

Zac’s desserts have gotten a bit more refined since then then but they still have a unique and whimsical style that is all his own.  Zac may have also found the perfect partner in David Burke (of cheesecake lollipops fame). (more…)