Part I. After nearly 10 years, Johnny Iuzzini’s last day as executive pastry chef at Jean Georges was December 31st. A week earlier I went to Jean Georges to cover his last 15 plated desserts on the menu at the three-Michelin star, four NY…
(Sold Out!) Six of the Country’s Top Pastry Chefs will offer their “Favorite Things” In a special dinner on Monday, January 16, 2012 in Brooklyn. Net Proceeds to Benefit Share Our Strength
I had a very nice dinner, including four excellent savory courses, at Nice Matin on the UWS last week. Nice Matin might be best known for spawning the Five Napkin Burger franchise, however they also have excellent desserts and even featured a schmancy French Buche De…
New York based food writer Michael Krondl’s Sweet invention: a history of dessert is a fascinating tour of the history of the confectionary arts. The book explores how sweets have mirrored social, technological and political revolutions throughout history. Krondl also covers sweet makers from India,…
A few weeks ago one of the members of our small, unofficial, dessert club suggested Locanda Verde for our second outing. The suggestion was probably the easiest restaurant “sell” in history given that the three of us are such big fans of Karen Demasco’s baker-centric…
How to make coffee, tea or expresso a 4-star experience at your party: The very best restaurants are always looking for ways to differentiate themselves and generally show off their fabulousness. Sometimes, just a small detail, such as serving artisanal decorative sugars with coffee or…
