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Home » pastry chefs

Tag: pastry chefs

The Pub Crawl, with cheddar, chutney, and roasted tomato, is one of 13 burgers on the menu.
Posted inFood & Drink

Spritz Burger: Last seat on the burger bandwagon

by Mike Sula April 11, 2014August 18, 2021

Spritz Burger, the Hearty Boys’ collaboration with Gale Gand, hops on the upscale-burger bandwagon a half decade too late.

Silky fillet of loup de mer and tender rings of calamari, garnished with artichoke hearts and capers and buoyed by blood orange preserves
Posted inFood & Drink

Chef Lee Wolen reboots Boka

by Mike Sula March 28, 2014August 18, 2021

The decade-old restaurant and flagship of the Boka group maintains its relevance.

Poached kabocha squash with caramelized-honey ice cream and lemon-mastic granita
Posted inFood & Drink

Key Ingredient: Jeremy Brutzkus of Longman & Eagle updates a favorite of the sultan’s harem

by Julia Thiel February 13, 2014August 18, 2021

Pastry chef Jeremy Brutzkus of Longman & Eagle updates a favorite of the Sultan’s harem.

Pistachio-rose financier with cardamom panna cotta, yuzu curd, and blackberry gel
Posted inFood & Drink

Key Ingredient: Courtney Joseph of Takashi grows to like rose water

by Julia Thiel January 30, 2014August 18, 2021

Takashi pastry chef Courtney Joseph triumphs over rose water—and grows to like it in the process.

A halved century egg, aka "horse urine egg."
Posted inFood & Drink

Key Ingredient: Meg Galus conquers century eggs

by Julia Thiel January 16, 2014August 18, 2021

Meg Galus, pastry chef at NoMi Kitchen, conquers the century-egg cookie.

Top: mussel-orange gummy by Matthew Kirkley, guinea hen with braised celery by Ryan LaRoche, durian custard by Lee Wolen, stir-fried pig uterus by Abraham Conlon; bottom: tripe sausage by John Asbaty, cock's combs with green peanut mole by Andres Padilla, halibut with sun-dried tomatoes by Peter Coenen, and pine sap ice cream by Dana Cree
Posted inFood & Drink

2013: The year of our 100th Key Ingredient

by Julia Thiel December 24, 2013August 19, 2021

The past year of our chef-to-chef challenge has included lobster guts, durian, and pig uterus (some of it a little burned).

Chicory ice cream with coffee-chicory granita and fried tofu skins
Posted inFood & Drink

Key Ingredient: Anna Shovers of the Publican turns chicory root Vietnamese

by Julia Thiel December 12, 2013August 19, 2021

The Publican’s pastry chef makes a coffee substitute into ice cream inspired by iced coffee.

Horned melon shaved ice, yogurt sorbet, basil shortbread, burnt honey cremeaux, and honey croquant
Posted inFood & Drink

Key Ingredient: Thomas Raquel deslimes a “weird martian fruit”

by Julia Thiel November 16, 2013August 19, 2021

Acadia pastry chef Thomas Raquel deslimes horned melon.

Cupuacu semifreddo with sorrel sorbet, Asian pear, huckleberries, elderflower syrup, and fresh sorrel
Posted inFood & Drink

Bobby Schaffer of Grace brings out the best in a fruit that’s “not the nicest thing”

by Julia Thiel October 31, 2013August 19, 2021

Pastry chef Bobby Schaffer of Grace makes a modernist semifreddo with the tropical fruit cupuacu.

Aged Vermont goat cheese with black cumin-spiced pumpkin and pain d'epices
Posted inFood & Drink

Key Ingredient: Black cumin

by Julia Thiel October 3, 2013August 19, 2021

Homestead’s Chris Teixeira survives a “death challenge” to arrive at a cheese course featuring black cumin.

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