On November 11th, 2013 New York Magazine is having their annual New York Taste event, which highlights 40 of the best chefs in the city. Awesome savory will be here, but -- let's face it -- I'm here for dessert.
Here's a sneak peak at the tempting sweet treats... get your tickets now!
Emma Bengtsson, Pastry Chef at Aquavit
Dish: Swedish Candies (Tutti Frutti Ribbons, Almond Cakes, Milk Chocolate Caramel Fudge)
Ms. Bengstsson is a Swedish pastry chef known for her desserts at the great Aquavit restaurant. A graduate of the Stockholm's Hotel and Restaurant School, she was recently nominated for best new pastry chef by Food and Wine. I am really looking forward to meeting Emma. I love bite size sweets; anything almond; and can't wait to see her collection of treats with a Swedish twist.
Dominique Ansel, Dominique Ansel Bakery
Dish: Chocolate Caviar served with Coffee Caramel Cream and Sable Cookie
If you are from NYC, you know this pastry chef: Dominique Ansel. He is best known as the mastermind behind the Cronut -- his proprietary take on a croissant-donut pastry. The Sweet Loren's team tasted his Blackberry Cronut back in July and enjoyed how unique it was. Before launching his own venture, Ansel was executive pastry chef at Daniel. Most recently, he was a semi-finalist for the James Beard Outstanding Pastry Chef award. I love desserts with contrasting textures and am looking forward to seeing what Ansel creates...especially if it involves chocolate caviar AND cookies.
François Payard, FP Patisserie
Dish: François Payard Mini Assorted Pastry Collection
In 1995, Payard was named Pastry Chef of the Year by the James Beard Foundation -- one of his many accolades. Between his flagship store on the Upper East Side and his casual FP Patisserie on West Houston, Payard provides New Yorkers with the finest French pastries whenever the craving strikes. His newest book, Payard Desserts, is coming out later this month. I am excited to try his pastry collection; see what is new; and hopefully be transported to Paris for part of the night.
Keith Schroeder, Founder & CEO of High Road Craft Ice Cream
Dish: Crème Caramel Ice Cream on Toasted & Sugared Brioche wrapped in Praline Dust
Sweet Loren's exhibited at the New York Wine and Food Festival this past month, and we got to sample High Road Craft's Honey Ricotta Gelato on a Toasted Brioche with Pistacho Toffee Crumble. It rocked. Amazing textures, flavors, and a great balance between savory/sweet. Naturally, I am excited to try this new version. The praline dust already has my mouth watering.
Larissa Raphael, Telepan
Dish: Apple Pie Crescent with Apple Butter Cream and Caramel
Telepan is one of my favorite restaurants in NYC -- it is reliable, has an interesting menu, and is always super fresh. I was there recently and sampled Larissa's delish pumpkin cheesecake sundae with candied pecans (!), completely covered in chocolate pecan tart (!), and granita parfait with almonds and prosecco (!). Larissa is known for using local, seasonal ingredients in her desserts--all things I can get behind. Naturally, I'm excited to try her fall inspired menu as I know she's capable of killing it with a dessert selection. Anything apple will peak my interest this time of year, too.
I hope you'll join me. This event is not to be missed -- especially for the sweet-toothed. ;)
New York Taste 2013
Monday, November 11th, 2013, 6-9pm
The Waterfront, 269 11th Avenue