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Home » Thomas Raquel

Tag: Thomas Raquel

Posted inBlogs

Get to know your Jean Banchet Award winners

by Michael Gebert February 3, 2014August 18, 2021

How this year’s crop of top chefs have performed in Reader features.

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).

Pine sap ice cream with celery-root cake, goat cheese mousse with pine honey, and apple Turkish delight
Posted inFood & Drink

Key Ingredient: Dana Cree of Blackbird sweetens up pine sap

by Julia Thiel November 29, 2013August 19, 2021

Blackbird pastry chef Dana Cree makes ice cream with an ingredient that “looks like a tree took a poop.”

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.

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