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valentine treats
Sunday, January 17th, 2010at vincenzo’s, chef agostino gabriele’s raspberry cream in heart-shaped puff-pastry topped with dark chocolate awaits valentine’s day diners. photo by robin garr. valentine’s day is coming up wednesday, and if you’re thinking about …
Ten of the Most Exquisite and Expensive Desserts
Monday, December 28th, 2009Edible Purse-Pastry Chef, Laurent Jeannin of Hotel Le Bristol is responsible for the creation of the edible satchel. The chocolate shell holds a delicious serving of mint cream drizzled with raspberry sauce. Priced at $43.50. …
The World's Most Expensive Desserts « Miami Real Estate
Monday, December 21st, 2009Laurent Jeannin, pastry chef at the hotel’s two Michelin-starred gastronomic restaurant, created this delicate satchel-shaped chocolate shell that holds a serving of mint cream drizzled with raspberry sauce. Source: Forbes …
最昂贵的餐点_二二_新浪博客
Monday, December 21st, 2009Laurent Jeannin, pastry chef at the hotel’s two Michelin-starred gastronomic restaurant, created this delicate satchel-shaped chocolate shell that holds a serving of mint cream drizzled with raspberry sauce. 分享到新浪微博 …
World's Most Expensive Desserts
Tuesday, December 15th, 2009Laurent Jeannin, pastry chef at the hotel’s two Michelin-starred gastronomic restaurant, created this delicate satchel-shaped chocolate shell that holds a serving of mint cream drizzled with raspberry sauce. Source: Forbes.
Tossed Seasonal Greens with Raspberry Walnut Vinaigrette from Chef Scott Williams
Monday, October 19th, 2009SOMETIMES THE LOGISTICS OF RUNNING THE FOOD OPERATION OF A LARGE HOTEL CAN INHIBIT THE CULINARY PROGRESS OF A YOUNG CHEF. NOT SO WITH SCOTT WILLIAMS, EXECUTIVE CHEF OF THE SHERATON IN WASHINGTON DC. HE OFFERS A REFRESHING FIRST COURSE WITH RASPBERRY AS IT’S PRIMARY THEME… THE HOUSE SALAD WITH FETA CHEESE AND WALNUTS.
My Chef World — Blog — Pink Velvet Cake & Raspberry filling
Wednesday, October 14th, 2009John Coletta Quartino Federico Comacchio Phil Stefani’s 437 Rush Judy Contino, Bittersweet. mychefworld wrote a new blog post: Yum-o Croissant bread pudding 1 week, 4 days ago. Croisaant bread pudding with butterscotch carmel sauce: …
souffle glace aux framboises
Wednesday, September 30th, 2009serve in wedges, spooning a little of the chilled raspberry puree around each portion and serving remainder separately. : written by richard sax, photographs by nancy mcfarland. chef: andre soltner, lutece restaurant, new york.
Buster, Carolyn
Thursday, July 9th, 2009Carolyn Buster Welbon as taped at The Cottage Calumet City, IL Carolyn Buster Welbon was a powerhouse in the culinary world. For twenty years her restaurant, The Cottage, flourished in Calumet City, was a destination for Chicago diners. Unschooled — she did not attend a culinary academy — Carolyn learned the business working with the [...]
Cooked Fruit or Berry Puree or Sauce
Tuesday, May 26th, 2009Cooked Fruit or Berry Puree or Sauce Makes 2 cups 4 cups fresh berries 1/4 cup sugar or more to taste 1/4 cup water 2 tablespoons raspberry liqueur or eau-de-vie (optional) 1 tablespoon fresh lemon juice or more to taste 1/2 teaspoon ground cinnamon or more to taste Put the berries in a large sauté [...]
