"Birch" dessert from Corton- Gawle's signature dish?
The DessetBuzz copy editors are on strike until I increase their macaron stipend–so it’s going to be one more day until we look at Corton’s desserts. Until then here’s some older content that was popular:
Yannis Janssens Foret Noire: Manjari, Kirsch Chantilly and Griottines
(This post is from June 2010. Check back tomorrow for new DessertBuzz content)
Last night I had the pleasure to attend the awards for the Top 10 Pastry Chefs in America presented by Dessert Professional Magazine at The Institute of Culinary Education. I was truly blown away by the quality of each and every dish – there was not one weak dessert. Even though each chef and their team had to prepare over 300 servings it didn’t seem to deter them from making really involved creations with many components (see home made chocolate covered pop rocks). Without exception, these were some of the most spectacular desserts I have ever eaten. Over the next few days (weeks?) I’ll be posting some video and going into more depth about some of the desserts. The first wave of pictures are below. Enjoy.
2010 Top 10 Honorees:
Nicholas Lodge - French Pastry School, Chicago IL
Chapeau Chic - the flowers looked real Nicholas specialty
Roy Pell - The Phoenician, Scottsdale AZ
My overall favorite dessert among a 3-Star field of desserts
Jacquelan
Christopher Boos - Dunkin Brands
Milk Chocolate Jasmine Tea Tart: Baskin-Robbins Cranberry Sorbet w/ Soaked Cherries, Dunkin Dark Roast Coffee Cream
Kimberly Bugler - Restaurant 21, NYC
Strawberry Upside Down Cake with Kalamansani Silk, Basil Ice Cream and Vanilla-Roasted Strawberries
Steve Evetts - Marriot Marquis Hotel, NYC
Hazelnut Passion Green Tea and Corazon
This dessert had chocolate covered pop rocks and sorbet in a working lipstick dispenser
Bill Foltz - L’Auberge du Lac Resort Casino, Lake Charles LA
Honey Cake, Coconut Haupia, Valrhona Cream and Pineapple Lemongrass Salsa
Yannis Janssens - Fontainebleau, Miami Beach FL
Michelle Tampakis - Institute of Culinary Education, NYC
Gluten_free_trio Carrot Cake
Robert Truitt - Corton, NYC
Rhubarb Bavarois, Sorrel Cucumber Granite Pistachio Sable
Frank Vollkommer - The Chocolate Mill, Glens Falls NY
Pistachio Financier with Vanilla Parfait Lemon Custard & Rosemary Infused Wild Blueberry Compote
Hall of Fame honoree: Gary Guittard
The Dessert Professional Magazine website is here.
The Institute of Culinary education web site is here.
Part II with Nicholas Lodge is here.
Part III (with Johnny Iuzzini and Michelle Tampakis) is here.
Part IV with Jannis Janssens is here.
